My take on Vegan Alfredo Sauce. I kind of spiced this one up a tidbit. Honestly, I just I didn't to want waste the fist sized cauliflower that has been sitting in our fridge for some time. So in addition to this recipe below I also chopped cooked down this piece of raw cauliflower along with the onions and garlic. The nice thing about this recipe is that it can be very versatile by adding other vegetables to your liking or even adding half an avocado for some added creaminess (which is actually extremely delicious).
- 1 medium white onion, chopped (measure out 1 1/2 cups of chopped onion)
- 1-2 cups low sodium vegetable broth,
- 1/2 teaspoon fine sea salt
- 1/4-1/2 teaspoon ground black pepper
- 4 large garlic cloves, minced
- 4-5 fresh basil leaves
- 1/2 cup raw whole cashews (soaked for overnight in hot water if you don't have a high powered blender)
- 1 tablespoon lemon juice (or more to your taste, I used a bit more, don't omit!)
- 1/4 cup + 1 tablespoon nutritional yeast, you can use less if you prefer.
The lemon juice is crucial, as it eliminates any cashew flavor.
Also, if you don't have a high powered blender like a Vitamix, it is crucial to pre-soak the cashews so they soften and the sauce ends up smooth and creamy, and not gritty. Drain them and rinse after soaking.
Add the onion and ONLY 1 cup of the broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After several minutes, add the garlic and basil and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth has evaporated. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
Add the cooked veggies (the onion, basil and garlic) to a blender, I used a Ninja Blender. Start out by just adding 3/4 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired.
Serve over preferred pasta or spiraled vegetables noodles.
Note: When preparing your pasta and spiraled vegetable noodles, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add roasted bell peppers and broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.