Garlic Cashew Alfredo Pasta
Creamy, Dreamy, Hot n’ Steamy. LOL why am I like this...
So, I used to be obsessed with alfredo pasta when I was younger, until I realized how much dairy alfredo is usually made with which is why I decided to make THE EASIEST vegan alfredo. Literally why would someone ever go back to regular alfredo sauce? This recipe takes 15 minutes and minimal ingredients!
Ingredients:
1 C raw unsalted cashews
3/4 C water
1/2 tbs roasted garlic or garlic powder
1 tsp salt
1/2 tsp pepper
1 C mushrooms
1 C broccoli (optional)
8 oz pasta (I use Banza chickpea pasta)
Directions:
Start by boiling your cashews to soften them up, bring a small pot of water to a boil, add in your cashews and boil for 10 minutes.
While your cashews are boiling prep your pot for pasta, cook per directions on the pasta of your choice.
While both pots are waiting to boil cut up your mushrooms and broccoli and cook in a pan on medium heat with a little bit of oil or water until veggies are soft.
Next, prep your sauce ingredients, grab a high speed blender and add your water, garlic, salt, pepper and the cashews once done boiling and drained. Blend on high until smooth and creamy.
Once your pasta is done, drain and put back into your pot and pour your sauce over. Serve and add veggies on top. Top with fresh basil if you please and ENJOY.
