Alfredo Sauce- Creamy and Delicious
Servings: 8
Calories: 591kcal
Ingredients
- 1 1/2 cup cashews raw, soaked overnight
- 1/4 cup
nutritional yeast
- 3 cloves garlic minced
- 1/2 tsp sea salt Himalayan
- 3 tbsp
Parmesan cheese- vegan
plus more for serving
- 2 cup coconut milk full fat
- 2 tbsp lemon juice
- black pepper to taste
- 10 oz pasta gluten-free
- 1/2 cup parsley for garnish
- 16 oz mushrooms sliced
- 1 onion medium
- 3 cloves garlic minced, for mushrooms
- 2 tbsp avocado oil
Instructions
- Soak cashews overnight.
- Cook pasta according to package directions in a well-salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling or while you're waiting for the water to boil, in a pan over medium high heat, heat the avocado oil. Add the onion, mushrooms and garlic, stir and let cook until translucent, about 10 minutes. Set it aside.
- Drain and rinse the cashews and add to a high-speed blender. Blend nutritional yeast, garlic, sea salt, vegan Parmesan cheese and half the unsweetened dairy-free milk (1 cup until smooth. Adjust the flavor if needed - you can add a little bit more of salt, pepper or nutritional yeast. Also if the sauce is to thick you can add more liquid.
- Transfer to a small pot and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin (I typically add up to 1/2 - 1 cup more than the original recipe calls for, adjusting if altering batch size). Then it's ready to serve!
Nutrition
Calories: 591kcal | Carbohydrates: 54g | Protein: 18g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 2mg | Sodium: 258mg | Potassium: 828mg | Fiber: 4g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 6mg