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?
I whipped up a quick batch of this tonight to serve with some spaghetti squash. After making a couple adjustments, this sauce turned out pretty tasty. As is, I thought the sauce was too bland for my tastes, so I added extra nutritional yeast, as well as some seasoned salt, to increase the flavor. I also added a bit of Earth Balance margarine to my spaghetti squash with the sauce. I did add extra cashews to make the sauce a little thicker.
wow i will never forget when i made this a few months ago because it was so digusting! maybe the reason people are liking this recipe has to do with me living in finland, having not the same brand of ingredients as the others that tried this recipe. i dunno, but this was so so awful. yuk! :o
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.
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