Cashew cream makes a rich and delicious vegan alfredo sauce. | ||
Yield | about 3 cups | |
Time | 15 minutes | |
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Ingredients |
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Directions |
Blend the water and cashew butter to make cashew cream, then add remaining ingredients. Simmer over medium-low heat, whisking frequently, for about 10 minutes, until thickened. |
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Notes | The classic recipe featuring alfredo sauce is of course fettucine alfredo – this is enough sauce for about 16 oz (one pound) of pasta.
This is just as amazing in spinach-based dishes like spinach lasagna and crêpes florentine. Variation: add peas and/or mushrooms. More: Mock cheese and dairy |
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