Cashew Alfredo Sauce
1/2 cup raw cashews
1 1/2 cups boiling water (best to use starchy pasta-cooking water)
1 teaspoon fresh lemon juice
1-3 garlic cloves, to taste
1 tablespoon olive oil
2 tablespoons nutritional yeast
salt and pepper, to taste
1. Place raw cashews (not roasted!) in a food processor and pulse until nuts are very fine. Carefully add in the boiling water; process until smooth.
2. Add the lemon juice, garlic, olive oil and nutritional yeast; process again until smooth.
3. Adjust seasonings with salt and pepper.
It's in the blending process that the sauce thickens, which is why using starchy water is your best bet, so it takes a while. If it isn't thickening enough for you, heat it in a saucepan over a low temperature for a few minutes, and that should do the trick.
Serve over cooked pasta. I like some steamed broccoli and red bell peppers added to mine.'
SO HOW'D IT GO?
This is awesome. It is quick to put together and so rich because of the cashews! Love it!
i just made this for the second time...YUMMMMMMM...i didn't have lemon and it was still good...i adjusted and used less water this time also added some dry italian herbs...this is so quick and good-yum-thanks :)
This is an awesome alfredo sauce! My lovely said that its better than some non-vegan alfredo sauces he has had in the past. Cant wait to make it again!
This was really really good! I poured it over spaghetti and broccoli and I loved it! My only problem was that I didn't make enough sauce for the amount of pasta that I made so it was a little thick but boy was it yummy. I just wish raw cashews weren't so expensive or I would be making this all the time!
I found this sauce to be a pretty tasteless and bland. I had to add onion powder, basil, more nutritional yeast, and a ton of salt and pepper. Sorry, but i don't think i'll be making this one again
I have some sauce left over, does anyone know if it freezes well? Thanks in advance.
o.k......this was THE BEST tasting stuff I have ever made ;)b ;)b ;)b ;)b I added extra nutritional yeast and some EB, and some salt. This is the BOMB!!!!!! I'm going to make this 4 my book club. Who would have known this is sooooooooo good. You have to try this, I was very impressed. A MILLION THANKS 2 U. My 8yr old even enjoyed it, she's extremely picky. Thanks again ;) Oh yeah, I cooked it on the stove until it got thick and bubbly.
I haven't even thickened this up on the stove up and it tastes delicious. I did have to add Adobo because it was alittle bland for my taste buds. I'm trying to decide if I am going to put this over my kale or broccoli. Great recipe, thanks again.
I just made this last night... great! I used a little less water and it thickened up just fine, especially as it cooled a little. It's really making a nut cream (between cashew milk and cashew butter) .........
do you know how to make a vegan butter?! if so then please can you give it to me? ive been looking everywhere for a vegan margarine recipe. i live in finland and you cant buy vegan margarine in this country =( i look forward to hearing from you or anyone that can give me a recipe on vegan margarine!
also, cant wait to try this recipe out! looks great! think ill make it with asparagus and mushrooms and pasta.
This recipe was pretty good, but I thought bland. What I did to jazz it up was add some sundried tomatoes to the food processor with the sauce. Now that was good!!! And it turned a cool color too!
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