The Alfredo recipe is from The Kind Life and is probably the best vegan Alfredo sauce I’ve tried thus far. The taste and consistency is perfect. The only thing I added was some nutritional yeast and some sliced mushrooms. Paired with the asparagus, it was a fantastic meal!
INGREDIENTS:
Alfredo:
1 C raw cashews
2 Tbs pine nuts
1-1/2 C water
4 tsp lemon juice
1 tsp garlic, minced
1/16 tsp nutmeg
1-1/2 tsp salt (I used 1 tsp)
1/2 tsp black pepper
1/4 C nutritional yeast
4 C pasta (I used 16 oz of orecchiette, a.k.a “suction cup pasta)
1 to 2 C mushrooms, sliced
Asparagus:
1 bunch of asparagus, ends trimmed
1-2 Tbs olive oil
Salt
DIRECTIONS:
Preheat the oven to 400. In a large bowl, coat the asparagus with the olive oil and season with salt; set aside. To make the sauce, grind the nuts in a blender until you reach a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth—about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper and mushrooms. It won’t take long to thicken up and stir it often to keep it from burning.
Transfer the asparagus to a baking sheet and as soon as you add your pasta to a pot to boil it, throw the asparagus in the oven. Incidentally, they’re both take about 14 minutes to cook.
Turn the asparagus halfway through—about 7 minutes. Cook another 7 minutes.
Perfect!
Drain the pasta and serve with sauce ladled on top. (The Eighth Grader cut up his asparagus and added it to the pasta and loved it). Enjoy!
- Alfredo:
- 1 C raw cashews
- 2 Tbs pine nuts
- 1-1/2 C water
- 4 tsp lemon juice
- 1 tsp garlic, minced
- 1/16 tsp nutmeg
- 1-1/2 tsp salt (I used 1 tsp)
- ½ tsp black pepper
- ¼ C nutritional yeast
- 4 C pasta (I used 16 oz of orecchiette, a.k.a "suction cup pasta)
- 1 to 2 C mushrooms, sliced
- Asparagus:
- 1 bunch of asparagus, ends trimmed
- 1-2 Tbs olive oil
- Salt
- Preheat the oven to 400.
- In a large bowl, coat the asparagus with the olive oil and season with salt; set aside.
- To make the sauce, grind the nuts in a blender until you reach a fine powder. Add the nutritional yeast, water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth---about 1 minute. Transfer to a medium saucepan and whisk over medium heat until it begins to boil. Reduce heat and let it simmer for 5-7 minutes; stir in the black pepper and mushrooms. It won't take long to thicken up and stir it often to keep it from burning.
- Transfer the asparagus to a baking sheet and as soon as you add your pasta to a pot to boil it, throw the asparagus in the oven. Incidentally, they're both take about 14 minutes to cook.
- Turn the asparagus halfway through---about 7 minutes. Cook another 7 minutes.
- Drain the pasta and serve with sauce ladled on top. Enjoy!
