Creamy Dairy-free Shrimp Alfredo

An easy and comforting meal to have. This Shrimp Alfredo is made in 15 minutes and will not disappoint. It is also dairy-free.

Inroduction

About this Recipe

By: Caitlin Greene

This sauce is so creamy, and only takes 15 minutes at max! I can’t wait to use it for some other meals, but this was a good start. You could use spaghetti squash or veggie noodles, but I went with some chickpea pasta tossed with spinach and steamed shrimp! It’s so hot here, so easy food is key right now.

How do you make this Shrimp Alfredo Sauce?
To make the sauce, add the cashews, onion powder, garlic powder, miso, lemon juice, potato starch, tapioca starch, coconut milk, warm water, olive oil, mustard powder, salt, honey, and coconut aminos to a high-speed blender and blend until smooth. Place the sauce on a pot over the stove on medium heat and whisk until thickens, about 1-2 minutes. DO NOT BOIL. If it gets too thick at the bottom then blend again. Serve the sauce with your pasta of choice.

Creamy Dairy-free Shrimp Alfredo

Creamy Dairy-free Shrimp Alfredo

Ingredients

  • 1 cup raw cashews (soaked in boiling water for 10 minutes then drained)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon miso (I used white miso)
  • 1 teaspoon lemon juice
  • 1 tablespoon potato starch
  • 1 tablespoon tapioca starch
  • 1/4 cup coconut milk
  • 3/4 cup warm water
  • 1 tablespoon olive oil
  • 1/2 teaspoon mustard powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon honey
  • 1 teaspoon coconut aminos.

Instructions

  1. To make the sauce, add the cashews, onion powder, garlic powder, miso, lemon juice, potato starch, tapioca starch, coconut milk, warm water, olive oil, mustard powder, salt, honey, and coconut aminos to a high-speed blender and blend until smooth. 
  2. Place the sauce on a pot over the stove on medium heat and whisk until thickens, about 1-2 minutes. DO NOT BOIL. If it gets too thick at the bottom then blend again.
  3. Serve the sauce with your pasta of choice.

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