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Cashew Alfredo Sauce

What you need: 

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

What you do: 

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.'

Preparation Time: 
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I wanted to try this recipe, but I didn't have a computer near me so I just tried to remember it. I didn't get it exactly right, but what came out was DELICIOUS! This is what I did:

½ Cup Cashews (I used a lightly salted store brand)

1 Cup Hot Water

2 tsp (heaping) Garlic Powder

1 ½ tbs Nutritional Yeast

2 tsp Lemon Juice

 

In a food processor blend cashews until crumbly then add all ingredients except water and blend until combined then add water and blend until combined. Transfer to a pan and put over medium heat until it thickens and stir. Yummy!

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Since I don't always have starchy water available--or hot water--I found it helps to reduce the water to 1 cup. I also have found that adding 4 sun-dried tomato halves really makes it rich! 

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This was SOOOOOOOO good! Totally converted me. I am already a huge fan of cashews but this is the bomb. I saved the leftovers and hope to use non something else. Thanks!!!

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As the recipe is, this is a similar recipe to what we use as a cheesy sauce for lasagne and other things, so I don't think it's more of an alfredo sauce, but it's still good anyway :)

I made some adjustments as follow so it would taste as to what I consider an alfredo sauce would taste like:

1 cup raw cashews (realised I had used too much after blending :P)
1 1/2 tsp of onion powder
2 tsp garlic powder
3/4 tsp of nutmeg
1 tablespoon of margarine
1 tsp fresh chopped parsley

I left out the nooch and didn't use the oil or lemon juice.

This is a rather flexible recipe, and I think anybody can make their own adjustments. Fantastic! :)

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i add a bit of fresh grated nutmeg to mine which puts it over the top of awesome. thanks for sharing! it's become a staple in our house!

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I made this today using jarred cashew butter. My blender just won't blend them. So I used 1/2 of cashew butter and just enough boiling water as needed until it reached a good consistency. I also added curry powder. Very yummy!

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This was/is awesome! it will be a regular as it is super quick easy and extremely well received. My soon to omni hubby is in lurv with this one, had seconds and can only say "wow" and "cashews?!?! really cashews?!?" we followed the ingredient pattern to the tee with great eye balling measure.  we did angel hair pasta, and added a sauteed zucchini, pablano pepper, and quartered cherry tomatoes (added right at the end)  from the garden, 1/2 walla walla onion and sauted baby bella mushrooms. uber nom. will make agian next week i am sure. thanks!

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i have made a variant of this for some time.  it is a no-fail sauce and really lends itself to variation.  what i have noticed about the sauce thickening-it is of great importance that you blend it-a lot!! as it emulsifies, it thickens.  others have heated it and this works as well-the starch in the cashews thickens with heat.  it also thickens with standing.  if you are using it over pasta it will absorb starch and thicken that way as well.  great thanks to whoever created this.  it is phenomenal!

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