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Cashew Alfredo Sauce

North American · 20 min · Easy · 6 portions

Cashew Alfredo Sauce

Silky, garlicky and thick enough to coat every strand of pasta. Blended rather than cooked, so it takes about as long as boiling the water.

~210 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freesoy-free
Plan it:

Method

  1. 1

    Soak the cashews

    ⏱ 15 min

    Cover the cashews with boiling water and leave them fifteen minutes, then drain. This is the whole difference between silky and grainy.

  2. 2

    Sweat the garlic

    ⏱ 4 min

    Melt the butter in a small pan and cook the sliced garlic over a low heat until soft and pale gold, about four minutes. Let it brown and the sauce turns bitter.

  3. 3

    Blend

    ⏱ 3 min

    Blend the cashews, garlic and its butter, plant milk, nutritional yeast, lemon juice and nutmeg until absolutely smooth.

  4. 4

    Warm and season

    ⏱ 3 min

    Return it to the pan and warm gently until it thickens, loosening with pasta water or plant milk if it goes too far. Season hard with salt and pepper.

Notes

Thin it with the water the pasta cooked in rather than plain water. The starch in it makes the sauce cling instead of pooling at the bottom of the bowl.

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