When I was growing up a creamy alfredo sauce was by FAR my favourite way to eat pasta. While a traditional alfredo is made with cream, butter, and cheese, this one is wayyyyy healthier as it’s made with only cashews, nutritional yeast, garlic, and salt. It sounds too good to be true, but trust me, it’s delicious.
I recommend soaking your nuts overnight, if you remember. Just put the cashews in a container and cover with cold water. Put the lid on and leave in the fridge until dinner the next night. If you forget, you can pour boiling hot water over them and then let them soak for at least 20 minutes (you might just have to blend it a bit longer, but it will still be fine).
When you first pour the sauce over the cooked pasta you’ll THINK that it’s too runny, but mix it around on the heat for 30-60 seconds and it turns into the most glorious, creamy, decadent sauce that you could ever imagine. If there’s any leftover sauce, I store it in the fridge (right in my blender), and then just give it a quick blend the next night. I’ve heard that some sauces like this thicken up in the fridge overnight… but apparently this one is magic because it stays the same!
I buy the raw cashews (along with the dry brown rice pasta, which is gluten free) from Bulk Barn, and it’s quickly become an easy staple meal for us. This sauce tastes great on it’s own, or with added steamed broccoli and chilli flakes. You can also add a bit of tomato sauce to it to make it a rosé!
The recipe is has been adapted from a recipe from Anna Pippus.
5 cups of dry pasta (I normally do about 3 cups of pasta one night, and then use up the rest of the sauce with the remaining 2 cups of pasta the next night)
1.5 cups raw cashews (I stock up when Bulk Barn has a sale)
1/4 cup nutritional yeast
4 cloves garlic
2 and 1/4 cups of water
salt and pepper to taste
The night before: add your cashews to a container and fill with cold water. Cover and store in the fridge until dinner the next night.
Cook pasta according to package directions.
Drain and rinse your cashews, and add them to your blender with the water, nutritional yeast, garlic, and salt. Blend until very smooth—this might take 2 to 5 minutes depending on your blender.
Drain your pasta and put it back in the pot on the hot element. Pour your sauce on (a bit more than you think you need), and stir to combine. After about 30-60 seconds the sauce will thicken up and be so creamy and decadent.
Taste and add more salt and pepper as needed. I love topping mine with chilli flakes as well.