White Wine Cashew Alfredo Pasta
Creamy + Vegan + Rich
Pasta ANYTHING has always been my top entree of choice. And for the longest, i'd have to opt out of Alfredo based pasta's because of the dairy it would contain. Thankfully, much has changed since then; along the way, I've learned a few tips and tricks that have heightened my culinary creativity. I have discovered yet another way to make a plant-based Alfredo sauce; by the help of the cashew, your dreams can too come true! This sauce is CREAMY and RICH! I hope you enjoy. Let's get started!
1 1/2 cup of cashews (raw & soaked)
1 tbsp lemon juice
1 tsp apple cider vinegar
1 cup of spring water
pinch of salt
3 tsp of vegan parmesan cheese
1 tsp vegan butter
1/2 clove of mensed garlic
2 tbsp of grapeseed oil (or alternative vegetable oil).
1 finely chopped white onion
1 cup sliced baby bella mushrooms (optional)
1 tsp vegan butter
1 cup of white wine
1 tsp parsley seasoning
Italian seasoning (optional)
2 tsp freshly diced basil leaves
3 cups raw spinach
1 cup of vegetable stock
pinch of parmesan cheese.
add all of the sauce "blending" ingredients to a high-speed blender / nutribullet and blend until a smooth & creamy consistency is achieved.
sauté diced onions & mushrooms in grapeseed oil for 3 minutes on medium heat.
add blended cashew alfredo sauce, white wine, vegetable broth, and stir on medium heat for 3-4 minutes.
add butter and additional seasonings - stir well. let simmer for 5 minutes on low / medium heat.
add chopped parsley, freshly chopped basil, italian seasoning & raw spinach. stir until spinach is slightly wilted.
add cooked pasta noodle of choice to the pan. stir evenly to cover pasta noodles with alfredo sauce for 2 minutes.
once sauce & pasta noodles are mixed and cooked well, The pasta is ready to be served. Just top with vegan parmesan cheese.
Enjoy this recipe with:
vegan garlic toast.
a glass of wine.
a mixed green salad.