I was so excited to discover this recipe! My friend posted it on her blog several months ago (her picture looks so good!) and I couldn't wait to try it. We love it! You have to taste it to believe it. It’s rich and creamy and good for you, too. It’s full of the good fat—not the saturated stuff found in cream and butter, and it’s so easy to blend together. I haven’t served this to anyone who hasn’t liked it—even the skeptics!
1 cup raw cashew pieces
2 1/2 cups warm water (can use pasta cooking water)
olive oil
1/2 tablespoon minced garlic
salt and pepper to taste
2 1/2 cups warm water (can use pasta cooking water)
olive oil
1/2 tablespoon minced garlic
salt and pepper to taste
1 t. lemon juice, if desired
1/2 cup grated Parmesan
18 ounces pasta
chopped fresh parsley for garnish (optional)
1/2 cup grated Parmesan
18 ounces pasta
chopped fresh parsley for garnish (optional)
In a blender or food processor pulse the cashews until they form a paste then add a bit of the water and continue to process until you've got a smooth texture (or as close as you can get to smooth). I’ve found it works best to start with 1 c. of the water and blend until smooth, then add the rest.
In a saucepan, heat a tablespoon or two of olive oil and saute the minced garlic over medium heat until it's beginning to brown slightly. Add the cashew/water mixture, stirring and scraping as it heats, until it begins to boil and thicken. Once thickened, removed from heat and stir in the salt, pepper and Parmesan, stirring until melted. If sauce is too thick, add a little more water.
Boil the pasta, then drain and add to the cashew mixture and stir to coat the noodles. Serve with chopped fresh parsley if desired.
In a saucepan, heat a tablespoon or two of olive oil and saute the minced garlic over medium heat until it's beginning to brown slightly. Add the cashew/water mixture, stirring and scraping as it heats, until it begins to boil and thicken. Once thickened, removed from heat and stir in the salt, pepper and Parmesan, stirring until melted. If sauce is too thick, add a little more water.
Boil the pasta, then drain and add to the cashew mixture and stir to coat the noodles. Serve with chopped fresh parsley if desired.
*This sauce is a great base for your creativity. Add chicken, shrimp, sun-dried tomatoes, artichokes, mushrooms, broccoli, chopped tomatoes, spinach, red peppers—anything you like. It’s great as a topping for chicken or seafood, and it also makes a yummy pizza sauce.
5 comments:
This recipe looks so intriguing to me, I'm printing it off right now. I even have raw cashews in the house.
I finally tried this sauce and we LOVED it! Aaron could not believe what it was made of because it is so creamy and the flavor is so rich and full! I'm telling all my friends about it!
My husband just got a hankering for alfredo sauce the other night, so I handed this recipe off for him to try. We served it with egg noodles and sauteed peppers and loved it. In fact we liked it so much that we decided that next time we need to make a double batch.
Mirien, I made this tonight and it is wonderful. My oldest daughter cannot have any dairy and so I left the parmeson out and added a little onion and it was still super good. It tasted just like alfredo sauce!!
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