Creamy, rich, and endlessly versatile, this Alfredo sauce turns cashews into comfort food magic. Toss it with pasta, pour it over veggies, or spoon it onto a baked potato - it’s the kind of sauce you’ll want on everything.
Ingredients
- 1 cup cashews soaked in water for at least 10 minutes (130g)
- 1 ½ cups water (355ml)
- 2 garlic cloves peeled and left whole
- 1 teaspoon mild / yellow miso
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper about 10 turns
Instructions
- Drain and discard the water from the soaked cashews and place the cashews in a blender, along with the rest of the ingredients. Blend until creamy and smooth. The sauce will seem thin but no worries, it will thicken up as it heats up.
- Transfer the sauce to a medium-sized saucepan, turn the heat to the lowest possible setting and cook for 10 minutes, stir often so the sauce doesn’t stick to the bottom of the pan.
- Cook and add pasta of your choice to your sauce.
- Serve with some veggies for a fuller meal.
This sauce is super yummy served over cooked whole wheat or whole grain pasta and topped with steamed broccoli and roasted cherry tomatoes (as photographed).