I’ve been wanting to try making a good vegan Alfredo sauce. Back then when my husband and I were dating he would only order Alfredo pasta every time we’d go out for dinner - it was clear that it was his favourite. I haven’t made Alfredo in like a decade so it was time- been putting it off because I thought cashew cream from scratch would be too time consuming soaking raw cashews overnight and all. Well I was wrong, there’s a hack for everything these days.
Thanks to @urhealthnut’s Vegan Mushroom Alfredo Sauce recipe I learned that there’s no need to soak raw cashews overnight- apparently you can easily boil raw cashews in hot water for about 15-20 minutes and they will be tender enough for blending. Now that you know there’s a shortcut hopefully you’ll give it a try too! I improvised @urhealthnut’s recipe a bit but it was pretty yummy! xoPatti
INGREDIENTS + DIRECTIONS: (serves 6-8)
-½ cup of boiled raw cashews
-1 ½ cups of mushrooms, (I used a sauté blend of shiitake, cremini and portobello)
-1 ½ cups of veggie broth (I used Imagine Organic Vegetable Broth)
-2 tablespoons of extra virgin olive oil
-1 tablespoon of lemon juice
-½ cup of nutritional yeast
-½ cup of roughly chopped fresh basil
-½ medium white onion finely chopped
-3 cloves of garlic, minced or 2 teaspoons of garlic powder
-1 teaspoon of ground oregano
*in a blender dump boiled raw cashews, lemon juice and veggie broth - blend until smooth and put aside (add more broth to thin out if too thick)
*in a sauce pan combine olive oil, onion, garlic, black pepper, paprika, ground oregano and sauté on medium high until onions are translucent
*add mushrooms, liquid smoke and sauté on medium heat for about 3 minutes
*add cashew cream, nutritional yeast, basil and thyme into the sauce pan, mix thoroughly, bring to a boil then turn down the heat and simmer for a couple minutes
*turn off the heat, fish out the sprigs of thyme, pour over your pasta of choice, garnish with basil and serve!
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