if you are looking for a recipe to impress your sweetheart on valentine’s day, look no further. this dish requires minimal effort and produces maximum deliciousness.
alfredo sauce is a delicious, creamy italian food found in a variety of dishes, from ravioli to the quintessential fettuccine alfredo. this recipe allows people of the raw/ vegan/ gluten-free variety to enjoy this indulgent food.
normally, alfredo is made from parmesan cheese and butter, but for vegetarian/ vegans, using parmesan isn’t an option due to the rennet (and dairy for vegans). to get the same amount of creaminess as the overload of dairy in normal alfredo, I used both cashews and coconut milk.
to serve this sauce, I recommend taking about 2-4 tablespoons and mixing it with a bit of cooking liquid from the pasta to thin it out. if you want a pink sauce, stir together 2 tablespoons of alfredo with 2 tablespoons of tomato sauce.
as always, let me know if you try this out by leaving a comment on here or instagram (@teeneatsplants).
comment challenge: what’s your favorite comfort food?
raw, vegan, & gluten-free
- 1 1/4 cup coconut milk (both low fat and regular are fine)
- 1 cup raw, unroasted, unsalted cashews
- 3 tablespoons nutritional yeast
- salt and pepper to taste
- 2-4 tablespoons vegetable broth or water
- 1 stem parsley, chopped (optional)
- 1/2 clove garlic, pressed (optional)
- in a 16-ounce mason jar or 1-cup liquid measuring cup, stir together cashews, coconut milk, parsley, and garlic. cover with lid or plastic wrap and let sit for at least 12 hours, or up to a week. (if you have a weaker blender, i’d recommend the 5-7 day range.)
- add soaked cashews and nutritional yeast to a high speed blender. blend for 2-3 minutes, or until completely smooth and creamy. add vegetable broth 1 tablespoon at a time until desired consistency is reached. season with salt and pepper. serve warm with pasta of choice.