You will be simply amazed at how amazingly, rich, creamy and delicious this vegan alfredo sauce is, without any oil or starches or yucky ingredients. It has incredible flavor and requires just 7 ingredients (+ salt & pepper) to make it!
1/4cup (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.)
1-2teaspoons (5-10g)apple cider vinegar (I find this can really vary depending on brand of broth used, start with none or 1 teaspoon at first.)
2tablespoons (16g)nutritional yeast
2tablespoons(20g) brown rice flour
1teaspoonfine sea salt
1/4teaspoonground black pepper
1 teaspoon Italian seasoning
optional: any veggies you may want to add
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.
I no longer use nutritional yeast in this recipe since it causes gout in my husband and headaches in my daughter, so if you also need to avoid yeast, this recipe still is just as delicious. I highly recommend the low-sodium veggie broth by Trader Joe's, if possible. The flavor is phenomenal. Slightly increase the garlic powder and add a heaping half teaspoon of onion powder.
Follow each step closely to have this ready in 20 minutes. You will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta. Cook for 9 minutes or until al dente. Yours will vary depending on the pasta used.
While waiting on the water to boil, add all the "alfredo sauce" ingredients to a blender, starting with just 1 teaspoon of the vinegar. Broth brands greatly vary in flavor and I find depending on the brand used, I may need NO vinegar or only 1 teaspoon. Blend, then taste and decide. Blend until very smooth. It will be very runny, don't worry as it will thicken up a lot when cooking.
Check your water to see if boiling yet.
Add the sauce to a large pan over high heat. Once it starts bubbling all over, immediately turn to medium-low heat and whisk continually while letting it cook 3-4 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it! You don't want to overcook because it will thicken up a lot as it cools. Add any veggies if you like. I sometimes add peas and carrots from the freezer and let them cook a minute in the sauce.
Once the pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. If using regular gluten pasta, you don't need to rinse it. Add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like.