Description
This vegan Alfredo sauce is so rich and creamy that you may not even notice it's made without butter, cheese or cream. Soaking cashews overnight is the key to creating the smoothest dairy-free Alfredo sauce.
Ingredients
- 2 cups raw cashews
- water for soaking cashews
- 1 pound linguine
- 1/2 cup chopped onion
- 3 garlic cloves
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dried rosemary, crushed
Directions
- Place cashews a small bowl and cover with water; soak overnight. Drain and rinse cashews.
- Cook linguine according to package directions. Reserve 2 cups pasta water; drain the remaining pasta water. Place pasta back in pot.
- Place soaked cashews, pasta water, onion, garlic, nutritional yeast, lemon juice, salt, pepper and rosemary in a blender; puree until smooth. Add sauce to pot with pasta; toss to combine. If desired, top with additional pepper.
