CREAMY VEGAN ALFREDO
Those creamy, stick-to-your-ribs kind of pastas are what really turn us on. We are always on the search for recipes that fall in this category and after trying several different recipes, we have created one of our own that hits all the marks. Thankfully, it just so turns out to be rather simple and easy to remember too, making it a go-to for our vegan comfort food needs.
The magic is in the sauce. A cashew based, savory white sauce takes the pasta all the way. Feel free to take the sauce in whichever direction you please. What we provided is essentially the fail-proof, not-so-basic Alfredo. Sometimes we double the amount of garlic, other times we may add red chili flakes for a bit of heat. We recommend starting with the recipe below, and adding any additional fun things afterward.
We like to pair the Alfredo with some combination of roasted veggies. Some recent combinations being mushrooms and kale, Brussel sprouts and asparagus. Whatever is in season or whatever is in the fridge, you simply can’t go wrong. The addition of fresh greens such as spinach or our personal favorite, arugula, also contributes a lovely fresh bite to the dish. We are all about packing in the plants.
This plant-based staple is suitable for late night quick fix and romantic date night alike.
8 oz gluten free fettuccini noodles
1 1/2 cups raw cashews
1 1/2 cups hot water
2 cloves garlic
1/4 cup nutritional yeast
1 Tbsp apple cider vinegar
1/2 tsp lemon
2 tsp tahini
1 tsp sea salt
ground black pepper to taste
Prepare sauce by combining cashews, hot water, garlic, nutritional yeast, apple cider vinegar, lemon, tahini, salt and pepper to high speed blender until very smooth. Adjust salt and pepper as desired.
Boil water, cook noodles according to package instructions.
After straining cooked noodles, replace noodles in pan and toss with olive oil (this step is optional, but may help prevent sticking).
Pour sauce over noodles and toss gently until evenly coated.
Serve immediately with side of roasted veggies or fresh greens. Top with red chili flakes if you’re feeling a bit of spice. Enjoy!