Cashew cream makes a rich and delicious vegan alfredo sauce.
Yield: about 3 cups
Time: 15 minutes
Tools
- blender
- medium saucepan
- whisk
Ingredients
- 4½ c cashew cream (or 4 c water + ½ c cashew butter)
- ½ c white wine
- ⅓ c nutritional yeast
- 4 cloves garlic, minced
- 1 t salt
- 1 t nutmug
- pepper
Directions
Blend the water and cashew butter to make cashew cream, then blend in the remaining ingredients.
Simmer over medium-low heat, whisking frequently, for about 10 minutes, until thickened.
Notes
The classic recipe featuring alfredo sauce is of course fettucine alfredo – this is enough sauce for about 16 oz (one pound) of pasta.
Alfredo sauce is also amazing in spinach-based dishes like crêpes florentine (shown) and spinach lasagna.
Variations: Add peas and/or mushrooms.
More: Mock cream and dairy recipes
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