Cashew Alfredo and Roasted Asparagus

Cashew Alfredo & Roasted Asparagus -- Epicurean VeganThe 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!

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
1 bunch of asparagus, ends trimmed
1-2 Tbs olive oil

Cashew Alfredo -- Epicurean VeganDIRECTIONS:
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.

Cashew Alfredo -- Epicurean VeganTransfer 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.

Roasted Asparagus -- Epicurean VeganTurn the asparagus halfway through—about 7 minutes. Cook another 7 minutes.

Roasted Asparagus -- Epicurean VeganPerfect!
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!

Cashew Alfredo -- Epicurean Vegan