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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: 
Cooking Time: 
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SO HOW'D IT GO?

SOOO good :) My husband (non-vegan) even liked it! Def have to put it in a sauce pan and let it thicken tho. added more garlic and parsley yummy!

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This tastes great!  I made it to bake with spaghetti squash.  Will definitely use again for pasta.

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Pretty yummy.  I'm still not a fan of nooch, but this had just enough to not be overwhelming. I doubled the recipe but only used a cup of starch water; I'm really glad I doubled it as there was barely enough for four servings of pasta.  I served it with sauteed kale added with the sauce and a sprinkling of chickpeas for garnish. I'll probably make this again, especially as I'm getting more used to the flavor of nooch.  Thanks for the recipe!

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This was very good. I used a little less water and at first I thought the sauce wouldn't thicken, but after about 20 minutes, it did and it tasted delicious. I added extra garlic and that definetly give it flavor along with salt and pepper. Thanks for the recipe!

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Fantasctic recipe!!!  I doubled the quantities in my Blendtec, then as I tasted and went I added extra, fresh-squeezed lemon juice for that tanginess  like cream, another cup's worth of cashews to thicken it more ( did use the pasta water, too), more salt and pepper, and extra garlic.  I just played and added as I went once the original measurements were blended together.  It was very creamy, very rich, and just the right amount of thickness! Delicious!  I am feeding it to my hubby tonight; he's a picky non-veg and I know he'll like this! Can't wait to serve in to my non-veg family and friends, too!  Thank you for the recipe!  :)>>>

OMG!  FF!

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Fantasctic recipe!!!  I doubled the quantities in my Blendtec, then as I tasted and went I added extra, fresh-squeezed lemon juice for that tanginess  like cream, another cup's worth of cashews to thicken it more ( did use the pasta water, too), more salt and pepper, and extra garlic.  I just played and added as I went once the original measurements were blended together.  It was very creamy, very rich, and just the right amount of thickness! Delicious!  I am feeding it to my hubby tonight; he's a picky non-veg and I know he'll like this! Can't wait to serve in to my non-veg family and friends, too!  Thank you for the recipe!  :)>>>

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I had to change it around a little bit because I didn't have the exact ingredients and equipment. This is what I did:
*All I had were salted and roasted cashews so I washed them and used that.
*Didn't use as much water.
*Didn't use starchy water or any starches so mine wasn't very thick but it still worked.
*Used a little flour to try to thicken it- didn't really work that well, I would have had to use a lot of it and that would have ruined the flavor.
*I had no garlic so I used some garlic powder.
*I don't have a regular blender, only an immersion blender so I put cashews (and everything else) in a cup which fit perfectly around the head of the blender.
And it was still freaking awesome! I'll have to try this with the real ingredients some time...I think more cashews could always be added to it too.

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This is a nice base for a creamy sauce. I used less liquid and still put it on the stove to thicken it up. I added some onion powder, more nutritional yeast and a pinch of nutmeg. I may add a bit more lemon juice next time along with some cayenne for a kick.

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LOVE!!! like another poster suggested I used 3/4 cup cashews and 1 cup pasta water. I did have to put it over low heat to get it to thicken. It was phenominal and the leftovers were just as good.

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Good stuff! Very simple, and similar to cashew cheese. Probably a lot healthier than the  ;Dprocessed fake cheeses!

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