Whether you are in the mood for a delicious pasta dish or just want some alfredo sauce without the saturated fat and cholesterol of the dairy-based version, you are in for a treat. Here is a quick and easy recipe for completely vegan, but more importantly, completely scrumptious alfredo sauce. With lots of good proteins, fats and nutrients, this recipe is very well rounded. Pour over your favorite pasta, add a veggie on the side and enjoy!
1 medium chopped onion
2 Tbsp. olive oil
3+ Cloves of garlic (the more the merrier)
¾ cup cashews
8oz silken tofu
¼ cup nutritional yeast
~2 cups of water or veggie stock
1Tbsp. lemon juice (it adds a surprisingly large amount of flavor)
Salt, pepper, garlic powder and Turmeric
Sauté the onions and garlic in the olive oil for about 5 minutes to soften them up in a medium pot. Add in the cashews, nutritional yeast, tofu, lemon juice and water/veggie stock (I personally don’t find the taste to be very different with the veggie stock so I find it cost-efficient to just use water). You can add more or less liquid depending on the consistency you are going for. Add in several shakes of salt, pepper, garlic powder and turmeric and simmer for around 5 minutes. Either immersion blend the contents in the pot or place everything into a blender and blend it until you get a beautiful creamy consistency. Add any additional salt/pepper to taste.
Nutrition Facts (for the whole recipe, not per serving):