vegan alfredo sauce recipe
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| Vegan Alfredo Sauce |
vegan Alfredo sauce recipe, which I prepare with raw cashews, almond milk and nutritional yeast. My yeast is sold in flakes: if yours is powdered, start with 3/4 of the recommended amount and adjust as needed.
Ingredients:
Servings: 3
- 1 cup raw unsalted cashews
- 1 1/2 cups water
- 1 cup of unsweetened almond milk
- 1/4 cup water
- 2 tbsp. minced garlic
- 2 tbsp. food yeast
- 1 tsp. Lemon juice
- 1 tsp. salt
- 1 tsp. pepper
Preparation steps:
Preparation: 10min /Cooking: 5min/ Ready in: 15min
- Soak cashews in 1 1/2 cups of water for at least 20 minutes.
- Drain the cashews and transfer to the electric mixer, along with the almond milk; grind until smooth. Add 1/4 cup of water and grind again. Add the garlic, baking powder, lemon juice, salt and pepper.
- Transfer to a saucepan and heat over medium-low heat, stirring often, until thickened, about 5 minutes.
vegan alfredo pasta
Ingredients:
- 425 g of fettuccine pasta
- 1 tsp. olive oil
- 1 medium yellow onion
- 4 cloves of garlic
- 1 cup cashews, soaked overnight and drained
- ¼ cup nutritional yeast
- 2 tbsp. lemon juice
- 1 vegetable stock cube, diluted in 1 cup of hot water
- ½ tsp. teaspoon of iodized salt
- ¼ tsp. pepper
Preperation:
- In a pot of boiling water, cook your pasta according to the instructions on the package and drain
- In a frying pan, add the oil and brown the garlic and onions
- Add all the ingredients for the sauce to the mixer. Blend until smooth.
- Drain the pasta and stir in the sauce.
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