30-Minute Cashew Alfredo
Ingredients
The Alfredo Sauce
-
1¼
cups
raw cashews (soaked)
-
1
Tbsp
arrowroot starch (optional)
-
3-4
Tbsp
nutritional yeast
-
2-3
cloves
garlic (crushed)
-
½
tsp
sea salt
-
1-2
Tbsp
vegan parmesan cheese (plus more for serving)
-
1-2
cups
unsweetened plain almond or rice milk (plus more as needed)
For Serving
-
10
ounces
pasta (GF or regular)
-
Vegan Parmesan Cheese
-
Roasted Tomatoes
Instructions
- Soak cashews in very hot water for 20 minutes, then drain and add to a high-speed blender.
- Add arrowroot starch, nutritional yeast, garlic, sea salt, vegan parmesan cheese, and 1 cup of unsweetened dairy-free milk to the blender.
- Blend on high until creamy and smooth, adjusting flavors as needed.
- Transfer the mixture to a skillet and cook over medium-low heat for 5 minutes, whisking frequently until thickened.
- Add more dairy-free milk as needed to reach desired consistency.
- Serve with your choice of pasta and top with additional vegan parmesan cheese and roasted tomatoes.
Nutrition Facts (estimated)
Servings
6
Calories
166
Total fat
12.7g
Total carbohydrates
10.8g
Total protein
4.8g
Sodium
176mg
Cholesterol
0mg
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