There is one secret ingredient that everyone wanting to cook more vegan recipes should keep in their pantry: cashews! Cashews are the most magical nut, they're filled with healthy nutrients and here's the kicker... when soaked for a few hours, drained and then blended, you can make the creamiest and most decadent sauces, desserts and even cheeses!
For today's recipe for fettuccine alfredo, we're relying on these magical little guys to create the creamiest and most flavorful sauce. Keep in mind that cashews are a little sweet in nature, so in order to keep this the savory amazing dish that it is, make sure to use regular onions as opposed to sweet ones, and use a dry white wine (as opposed to other sweeter varieties).
I've received so many compliments when serving this dish I can't even tell you. I hope you like it! Find the recipe, video and printable below!
Yield: 2-3 servings ⎮ Pre-soaking of the cashews: overnight (the night before) ⎮ Prep time: 20 minutes ⎮ Cook time: 20 minutes
1 ¼ cups un-toasted cashews (soaked in water overnight)
8 oz (250gr) of your favorite egg-free fettuccine (or your favorite pasta)
3 garlic cloves
½ -1 onion
½ cup dry white wine + ¼ cup
1 cup vegetable broth
2 tablespoons nutritional yeast
1 tablespoon dried onion powder
2 tablespoons olive oil (divided)
A pinch of nutmeg
A pinch of pepper
1- 1¼ teaspoon sea salt
2 tablespoons flat leaf parsley very finely chopped
Some of our almond ‘parm’ for serving (optional)
- In a blender, combine the soaked and drained cashews, ½ cup white wine, vegetable broth, nutritional yeast, dried onion powder, 1 tablespoon of the olive oil, nutmeg, pepper and salt.
- Blend until completely smooth, adding more broth as needed until you achieve a creamy consistency. Rub the mixture between your fingers to make sure no grains remain.
- Cook the pasta according to package directions.
- While the pasta is cooking, sweat your onion and shallots in a skillet over low heat until translucent and fragrant.
- Add the garlic and sweat for two more minutes until the aroma is released.
- Raise the heat, and deglaze your pan by adding the remaining ¼ cup of wine.
- Once the liquid has evaporated, add the sauce from your blender.
- Lower the heat, add the parsley and warm up the sauce. If the consistency is too thick, thin it out slightly with some more veggie broth (or water). Taste and adjust for seasoning if needed.
- Add your cooked and drained pasta to the pan and toss.
- Serve topped with some more fresh parsley and our almond parm, some freshly ground pepper and a drizzle of olive oil. Enjoy!
Thanks for watching everyone!
Enjoy more of our recipes here, and we'd love for you to join us in our video-based online program My Brownble, where we teach you how to cook amazing vegan food, and help you on that ongoing quest of finding balance. You'll learn how to indulge in your favorites and still prioritize your health, creating healthy habits that last you a lifetime.
In and out of the kitchen.
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