Even if you’re not vegan, this alfredo sauce is to.die.for. As per usual when I am not satisfied with recipes that I find on Pinterest, I adapt them and make them my own. The secret to amazing vegan creaminess? Raw cashews. Sounds weird, right?
As for the noodles, I used Tinkyada’s brown rice fettuccini, which was a treat for me because I try to stay away from brown rice pasta however it is a much better alternative to regular wheat pasta. Yesterday, I had some leftover alfredo sauce and used it on chickpea shell pasta…it was SO GOOD. If you guys haven’t tried chickpea pasta, you must. It’s pretty much guilt free and is so tasty.
On to the recipe:
+ 1 tsp lemon juice
+ 2 cups raw cashews
+ 2 cups unsweetened coconut cream
+ 2 tsp nutmeg
+ 1 tsp pink himalayan sea salt
+ 2 tsp black pepper
+ 1 tbsp vegan butter (I use Earth Balance)
+ 2 tsp olive oil
+ 1 tbsp fresh garlic
For the topping:
+ Fresh parsley leaves
+ Blend everything together in a high powered blender. I use the Nutri Ninja Pro.
+ Pour sauce into a pan, cook over low heat for 5-10 minutes until warm. Prepare your pasta and pour sauce over it. Add some parsley for garnish.
A powerful blender will make the sauce smooth and you will not notice any grainy texture from the cashews.
One of the key ingredients in this recipe is the nutmeg. It adds just the right amount of spicy sweetness and warmth to the sauce.
Let me know if you give this recipe a whirl!
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