Alfredo Sauce (Paleo Vegan)
This is a wonderful recipe that I decided to make for my husband because he really loves his creamy Alfredo sauce when we go out to eat. He doesn’t order it out anymore because he doesn’t love how he feels after he eats it when it is full of butter, cream and other kinds of not-so-healthy ingredients.
This recipe is extremely easy to make and goes well with Tolerant Organic Red Lentil Penne Pasta or spaghetti squash and could even be poured over chicken (if you eat meat).
To read more about the Tolerant Organic Red Lentil Penne Pasta CLICK HERE.
3/4 cup raw cashews
1 1/2 cups water
1 1/2 tsp fresh lemon juice
1-4 cloves of raw garlic
1 TB of Extra Virgin Olive Oil
2 TB + 1 tsp Nutritional Yeast (optional)
Salt & Pepper to taste
Add cashews and water to your blender (we use a VitaMix) and blend until smooth. Add the lemon juice, garlic, extra virgin olive oil, nutritional yeast and a pinch of salt and pepper and blend until smooth (You may want to start with only 1 clove of garlic and taste as you go along. My hubby and I love garlic, so naturally we used 4 cloves. It might be too garlicy for you, so start with 1 and work your way up to 4 if you like). Add salt and pepper to taste. I personally am a firm believer of “salt your own food” rather than add a whole bunch of extra salt to the entire recipe.
Once blended, it may seem a bit watery or thin - DON’T WORRY - that is normal. Simply pour sauce into a large sauce pan on medium heat constantly stirring. This may take about 5 minutes or so… because everyone’s stove is different and everyone’s temperature is different. Either way, be patient. Don’t start thickening it up until your pasta or chicken is ready.
Here is a step by step along with photos:
Add Cashews and water to your blender.
Add lemon juice, garlic (remember what I said earlier about that), nutritional yeast,
extra virgin olive oil and blend until smooth. Remember to taste and add
salt and pepper to your liking!
Pour into large sauce pan and stir over medium heat to thicken it up.
Once sauce is thick enough for you, add your strained pasta or spaghetti squash and stir until all of the pasta is covered in yummy vegan Alfredo sauce.
Serve hot with a sprinkle of black pepper, parsley and or cheese on top
(if you aren't vegan). We use sheep and/or goat's milk cheese - specifically a
sheep romano - to top it off (cheese not pictured).