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VegWeb.com  |  Recipes  |  Dips, Dressings and More  |  Sauces  |  Alfredo Sauce  |  Cashew Alfredo Sauce « previous next »
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Recipe submitted by dcveggie, 07/14/07

Cashew Alfredo Sauce

Ingredients (use vegan versions):

    1/2 cup raw cashews
    1 1/2 cups boiling water (best to use starchy pasta-cooking water)
    1 teaspoon fresh lemon juice
    1 garlic clove
    1 tablespoon olive oil
    2 tablespoons nutritional yeast
    salt & pepper

Directions:

Place raw cashews (not roasted!) in a food processor and pulse until nuts are very fine. Carefully add in the boiling water (it's best to use some water from the pot that you've cooked your pasta in but it's not necessary); process until smooth.

Add the lemon juice, garlic, olive oil and nutritional yeast; process again until smooth. Adjust seasonings with salt and pepper. I also usually add 2-3 cloves of garlic but that's just cuz I'm a garlic fiend! Wink

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 mins. and that should do the trick.

Serve over cooked pasta. I like some steamed broccoli and red bell peppers added to mine.

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Porgy
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« Reply #1 on: July 16, 2007, 08:59:32 PM »

This was fantastic, and so easy! I will definitely make this again. My spouse was shocked that it was vegan--it has a very luxurious flavor and texture. Thank you very much for this recipe!
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Aprilld
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« Reply #2 on: July 22, 2007, 04:05:25 PM »

I was just wondering, how many servings will this make?  Thanks.
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humboldt_honey
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« Reply #3 on: July 22, 2007, 10:34:36 PM »

I was just wondering, how many servings will this make?  Thanks.

It made between 1 1/2 and 2 cups of sauce.  For pasta, it depends on the serving size and whether you like what you're serving smothered in sauce.  It was enough for a head of broccoli.
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humboldt_honey
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« Reply #4 on: July 22, 2007, 10:40:23 PM »

This recipe is easy to make with on-hand ingredients.  The flavor is good as is, but also leaves room for personal adaptation.  I added some potato flakes to substitute for starchy pasta water.  I added too many flakes and it became a bit too thick, but that's okay because it became a good dipping sauce.
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trisa
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« Reply #5 on: July 25, 2007, 01:31:03 PM »

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) so thickens just from the emulsion, and I guess cashew oil is more solid at room temperature? A half cup has about six grams of saturated fat so that makes sense. Anyway this is a perfect alfredo sauce.

If you have tahini on hand, you can make a sesame alfredo sauce in a similar way, starting with tahini, less water (and not boiling). I've made that before (and blending in some ripe roma tomatoes is amazing!). But it has a stronger nutty flavor (to me) than the cashew.
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nicklamon
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« Reply #6 on: August 01, 2007, 11:16:41 PM »

This was great.  I had to use dry roasted/unsalted cashews because raw cashews were out of stock at my local co-op, and it was still great.  I topped it with some vegan mozzarella and broiled it.  I think cashews are where it's at for alfredo!
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cashafrass
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« Reply #7 on: August 02, 2007, 11:10:47 AM »

I made this last week. i was looking for something quick that i had everything on hand for and this did the trick. i think it will lend itself nicely to embellishments in the future!
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Heliamphora
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« Reply #8 on: August 04, 2007, 05:54:22 PM »

Yumb!

I had to use a coffee grinder for the cashews (because our faithful old food processor went bang and died last week) and then I put all the ingredients in a blender, and it worked just fine and dandy. I also threw some black peppercorns into the whizz.

The sauce was a little too thin for my liking, so I simmered it on the stove and whisked in a spoonful of wheaten cornflour, which did the trick. I think the garlic would have been left tasting a bit raw if I hadn't simmered it for a few minutes, anyway.

Marvellous recipe, thanks!
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JessaCita
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« Reply #9 on: September 11, 2007, 09:59:13 PM »

I would never believe this was vegan if I didn't make it myself... Cheesy It is so creamy! It's funny that I even made this recipe, because I have never cared for alfredo. I think the thickness & heaviness always grossed me out. But today I wasn't feeling well & wanted some quick & easy comfort food. This is the perfect alfredo sauce because it has the creamy deliciousness without the heaviness that sits in your tummy like led! Wink It is light & yummy!

One problem I had was that it never thickened up much for me. It was almost like soup, but it tasted so good, I didn't care! Also, I didn't use pasta water--just regular water with a bunch of arrowroot powder--so I'm sure that part was my fault. I will definitely be making this again--and often! Smiley Thanks for a fantastic recipe!
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dcveggie
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« Reply #10 on: September 12, 2007, 04:23:13 PM »

I keep tweaking this recipe everytime I make it...and the last few times I've added some more cashews to get a thicker consistency right away. I think I probably used close to 3/4 cup of cashews the last time but I made it ahead of time and then popped it in the fridge where it thickened up nicely.
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dinkfeet
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« Reply #11 on: September 18, 2007, 08:29:34 PM »

So per lisaanddini's suggestion in a chat discussion, I made this for dinner with pasta and broccoli.

Alterations: per the reviews above, I was frugal in my water adding, and only started with 1/2 cup, ultimately ended up with 1 cup of water. Also, per Heliamphora's comment about raw garlic, I sauteed my garlic (and a few fried onions - my new favorite ingredient in everything) for two minutes before adding to the mix. After taste-testing, it was too bland, so I scooped in some raw garlic and 1 tsp of salt and 1 tsp of vegesal-esque salt mix. Then it had some good flavor.

Reaction: while I would describe this as a very yummy sauce (I'm having seconds as I type this!) , I wouldn't necessarily describe this is as an alfredo. It's nuttier, and creamy, yes, but not buttery or oily the way an alfredo would be. Like I said, I don't really care what you call it, it's fantastic on pasta!
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PeaceLoveandVegan
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« Reply #12 on: September 19, 2007, 10:12:58 AM »

I had this on pasta the other night, and it was wonderful.
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taraja
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« Reply #13 on: October 30, 2007, 08:15:55 AM »

Made this last night to go over gnocchi, it was very good.  Shocked at how creamy it was, really hit the spot--I realized I haven't had a creamy sauce in over 3 years (since going vegan)!  Added lots of black pepper, did garlic powder instead of fresh (lots of it), a little Spike, a little veg broth powder, it was so yummy!  Definitely recommend it.
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jgartistry
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« Reply #14 on: October 31, 2007, 12:17:47 PM »

This was definetely not thick enough so I did end up putting it into a saucepan and heating it up as well as adding more garlic, a dash of organic cream, onions, and also artichokes which were yummy too. Thanks!  Cool
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