You need this recipe in your life. It’s a staple, just like sugar cookies, banana bread or a good pie crust recipe (sweet tooth, hello?!); everyone should know how to do this if you are going to follow a plant-based, dairy-free, vegan, vegetarian or just healthier diet.
As you may know, I really can’t digest dairy that well. It’s not the most pleasant thing for me, and others around me. Yes, oversharing, but sharing is caring and oversharing means I really, really care! This recipe was the lovechild of necessity and desire for a creamy dairy-esque pasta sauce.
The best thing about this recipe is you don’t even have to simmer the alfredo sauce. You literally blend and pour. So, technically, no “cooking.” Never buy store-bought dairy free alfredo sauce again or bother with other more involved recipes.
1 1/2 cup raw or lightly toasted unsalted cashews
1 cup unsweetened almond or soy milk
2/3 cup nutritional yeast
1/2 tsp salt (or more to taste)
2 tsp garlic powder or 2 cloves fresh garlic (or more to taste)
1 tsp black pepper (or more to taste)
1/4 tsp ground nutmeg
When I made this, I used the Greenwise cashews from Publix. I believe they were raw and they were definitely not salted. You are going to add salt, so you don’t want the sauce to be overly salty. I also recommend to buy the cashews raw, and if you want to toast them a bit, do it yourself and don’t buy the pre-roasted ones.
Place all ingredients in your blender and put it on liquify until everything is well, liquid. You may have to add more soy/almond milk to help whizz things around in the blender, as nuts tend to just stick to the sides when blended. You also might want to add more nutritional yeast, again depending on how you want it to taste. I prefer mine with loads of garlic and black pepper. Also, don’t add too much liquid, or it will be too runny and you’ll have to add more cashews.
Here, I made a simple asparagus alfredo. Which means asparagus is probably the only pasta-worthy vegetable I had in my fridge at the time. You could do this with roasted red peppers, artichoke hearts or even add cannelini beans, roasted portobello mushroom strips – the possibilities are endless once you have a great sauce base. I chose linguine pasta, but you could probably use any kind of pasta you wanted, or have in your pantry.