Vegan Cream Cheese Alfredo

thevegan8.com

trialee

½ cup 75g raw cashews or white beans if you don't mind bean-based sauces-See Note

1 cup 240g water

½ cup 120g "plain" soy or coconut yogurt (I use the SoDelicious coconut from Sprouts or Silk Soy from Krogers)

½ cup 120g cooked/mashed yukon gold potato

½ teaspoon 2g garlic powder

1 teaspoon 4g onion powder

2 ½ teaspoons 13g white vinegar (white vinegar is infinitely better than apple for the cream cheese flavor)

2 to 3 teaspoons dried Italian herbs 3 will yield a darker colored sauce

1 teaspoon 6g fine sea salt and ⅛ teaspoon black pepper

optional: ¼ teaspoon ground nutmeg

pasta of choice

* Note: If you are allergic to cashews and are a fan of white bean sauces then you can sub with them at your own risk. I am personally NOT a fan of white bean sauces. They are a weird mouth feel and not nearly as creamy, but that is personal. If you do the beans, the sauce will not be as thick, so you may need to heat it up for a few minutes over the stove to thicken it some before adding to the pasta. note: Note: If you are allergic to cashews and are a fan of white bean sauces then you can sub with them at your own risk. I am personally NOT a fan of white bean sauces. They are a weird mouth feel and not nearly as creamy, but that is personal. If you do the beans, the sauce will not be as thick, so you may need to heat it up for a few minutes over the stove to thicken it some before adding to the pasta.

Directions at thevegan8.com

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