Vegan alfredo pasta, rich creamy sauce with a hint of garlic and lemon. What more could you ask for in terms of pasta sauce? This is the perfect weekday dinner as it is so quick and easy to prepare.
This amazing pasta is one of our favorite recipes, it’s so easy and when I need to whip up dinner in a hurry this tends to be the one I go to. Two pots, one for pasta, one for sauce and a high-speed blender is everything you need.
Cashew based sauces
To tell you the truth, I’m not a big fan of raw cashews on their own. I, however, love to use cashew nuts in my sauces. When soaked or boiled the cashews become extremely soft and turn into a creamy consistency when blended. So far I’ve used cashews to make cheese sauces, sour creams, cream cheese and more. They have a subtly sweet flavor and can be used in both sweet and savory recipes.
According to Wikipedia raw cashews are 5% water, 30% carbohydrates, 44% fat and 18% protein. In 1oog of cashews are 553 calories. They are a good source of copper, manganese, magnesium, iron, potassium, zinc and selenium.
But, enough about cashews, let’s get on to the recipe.