Sometimes you just need a bowl of fettuccine alfredo to make your day better. This was something my whole family was missing since going dairy free a few months back. So, I have spent time getting this recipe just right and I know you will not be disappointed. One thing I have learned wih cooking with cashews and using them to make sauces – they seem to absorb the water differently every time. Sometimes they soak so much up and sometimes you need to add a little additional liquid to get the consistency you want. So, I have included how to handle that in the steps below. -I do reccomend using a Vitamix for this recipe, now with that being said, I know not everyone owns one. You can use your regular blender, you will just need to be patient and stop it and scrape it down a little more and even possibly use more water. The Vitamix is more powerful and a great tool for anyone who is dairy free and wants to make all of the sauces, dips, or nut milks with the nuts. I know the Vitamix is pricey and most people do not want to spend the money, but they are completely worth every penny and are made very well. Here is the link to get the best price on Amazon
- 2 cups raw cashews, soaked overnight (now, sometimes you may want to make this for a quick dinner and you dont have cashews soaking- simply heat them on the stove in water and boil for 10-15 minutes, drain and rinse, ready to use immediatly)
- 2 whole lemons, juice squeezed out
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1 teaspoon onion powder
- 1/2 cup nutritional yeast
- 2 cups water (start with 1 cup and add the remaining as needed- again, you may need to add more then the two cups. Sometimes that is enough when I make it and sometimes I need to add another 1/2 cup or so- you want it to be the consistency of “alfredo” so a little thick is good to coat your pasta
- Rinse cashews that had been soaking overnight (or boil them if you did not get to soak them)
- Place cashews in the Vitamix (or blender) with the lemon juice, salt, pepper, nutmeg, onion powder, nutritional yeast, and 1 cup of water.
- Blend, you will see it start to come together, it will seem watery at first and will then thicken. Turn off your machine and scare the sides down, now add the remaining cup of water and turn on again to blend.
- At this point, take the top off and check the consistency, you may add another 1/4 to 1/2 cup of water to thin out a bit.
- Cook your favorite pasta, in our case we use a gluten free lentil pasta which I mention below the details. Once the pasta is cooked, drain and pour the sauce over the pasta and toss, sprinkle with fresh parsley, and serve.
You can make this sauce a little earlier and heat on the stove when you are ready to use. It can get a little thick, so at that point you will want to thin with some more water. Banza is the pasta which we currently use. It is made from lentils and tastes amazing. Most of the gluten free pastas out there are filled with corn and potato- not always making it the healthiest choice. The lentil pasta is filling and has protein in it, so its a win. There are many different shapes from rotini, to spaghetti, to linguine, and ziti. I can get it at my local stores, but Thrive Market has the best price.
I hope you enjoy this as much as we have— the best part is that this tastes so rich and creamy!