Cashews make dairy-free Alfredo sauce unbelievably creamy! Instead than buying nut milk, we'll make cashew cream! Simply soak and mix cashews in milk.
If your blender is weak, soak it for 12 hours.
IngredientsOne cup cashews1 pound. fettuccine2 garlic cloves1/2 c. water, plus more1/4 cup extra-virgin olive oil
1/4 c. grated vegan parmesan
2-tsp nutritional yeast
Kosher Salt
Freshly Ground Black Pepper
Cover cashews with water in a medium bowl. Soak for 4–12 hours to soften. Cashews will combine into a fine paste. If you don't have a powerful mixer, 12 hours is best.
In Step 2, cook pasta per package instructions in a big pot of boiling salted water. Drain and set aside.
In Step 3, blend cashews, garlic, ½ cup water, and olive oil on high for 1-2 minutes until smooth. Place mixture in a small saucepan and heat on medium-low for 1 minute until heated.
Step 4 Incorporate Parmesan and yeast by stirring.Adjust sauce thickness by slowly adding water while stirring.
Step 5: Season sauce with salt and enough fresh black pepper to taste. Toss sauce with boiling pasta.
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