Easy Dairy-Free Alfredo

thevegan8.com

Eileen smiles

Fast & EASY
Dinner Guests

subheading: READ ALL DIRECTIONS BEFORE STARTING!!!:

subheading: FOR THE PASTA:

14 oz bag pasta of choice

½ tablespoon salt

subheading: ALFREDO SAUCE:

2 cups (480g) well-flavored low-sodium vegetable broth (SEE NOTE)

¼ cup (64g) RAW cashew butter with NO added oils or salt (I make my own here because it's practically impossible to find a raw oil-free cashew butter in stores.)

1 to 2 teaspoons (5 to 10g) apple cider vinegar (I find this can really vary depending on brand of broth used, start with none or 1 teaspoon at first.)

2 tablespoons (16g) nutritional yeast (Highly recommend the unfortified Sari brand-no weird vitamin taste)

2 tablespoons (20g) brown rice flour

1 teaspoon garlic powder

1 teaspoon fine sea salt

¼ teaspoon ground black pepper

1 teaspoon Italian seasoning

optional: any veggies you may want to add

subheading: NOTE:

If you would like to use raw cashews (instead of cashew butter) you will just use the same weight amount, which is about a scant 1/2 cup. If you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful. If you would like to use raw cashews (instead of cashew butter) you will just use the same weight amount, which is about a scant ½ cup. If you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful.

subheading: UPDATE:

I highly recommend the low-sodium veggie broth by Trader Joe's, if possible or Pacific brand. Both are flavorful. If not using nutritional yeast, slightly increase the garlic powder and add a teaspoon of onion powder.

Note: Ingredients may have been altered from the original.

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