Who doesn’t love pasta?
Creamy. Garlicky. Cheesey. Oh my – looks decadent doesn’t it?
And it’s all yours, guilt-free, as this version of the classic garlic alfredo sauce uses no dairy, cream, butter, or even cheese.
Instead I used a combination of onion, veggie broth, almond milk, cashews, and nutritional yeast that come together in a sauce you’d swear was store bought.
The trick is giving the cashews a nice long soak which helps soften them up.
As my pasta was happily boiling away I sautéed a few mushrooms in a couple of tablespoons of white wine.
Mmmm – mushrooms.
And I didn’t even cook the tomatoes at all – just folded them into the pasta.
Everything came together beautifully.
And it was delicious.
- 1½ cups low sodium vegetable broth
- ¾ large onion, diced
- 4-5 large cloves of garlic, chopped
- 2 tbls flour
- ¼ cup unsweetened almond milk
- ½ cup raw cashews, soaked for at least 1 hour
- 3 tbls lemon juice
- ¼ cup nutritional yeast
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 16oz box of pasta noodles (I used Angel Hair)
- 1 8oz container of white crimini mushrooms
- 2 tablespoons of white wine
- 1 can of no salt added tomatoes, diced
- Rinse cashews and soak them in clean water for at least 1 hour
- Dice the onion and sauté in 1 cup of the vegetable broth until softened
- Add the garlic and continue to sauté until the liquid is almost completely evaporated
- Add the flour and stir to coat
- Cook the onion/flour mixture for 1 minute and then scrape into blender
- Add the remaining ingredients, including the cashews and process until smooth
- Adjust salt and pepper to your taste
- Prepare your pasta according to the package directions
- Meanwhile sauté the mushrooms in the white wine until nicely browned
- When the pasta is finished, drain and add it back into your pan
- Fold in the mushrooms, tomatoes, and sauce