Did you know that cashews make a fantastic alfredo sauce?! I was pretty excited to make this discovery last week! I was really craving pasta alfredo. I somewhat reluctantly decided to make a dairy-free version using cashew milk. I was fully prepared to be disappointed because how good can pasta alfredo sans REAL butter, milk, and parmesan be?
IT IS AMAZING! OMG-this Creamy Cashew Alfredo Sauce is so delicious!
And because cashew cream/milk will thicken on its own, YOU DON’T NEED TO ADD FLOUR OR CORN STARCH!
My favorite way to enjoy it is over super-easy, baked spaghetti squash (How To Bake Spaghetti Squash). But it also tastes amazing served over your favorite ORGANIC PASTA.
My kids love it served over organic penne pasta, which I buy from Costco.
2 c. cashew cream (1 c. raw, organic cashews blended with 2 c. water)
1 Tablespoon garlic powder
1 t. salt
1/8 t. ground nutmeg
juice from half a lemon (@1 teaspoon)
Combine all ingredients in a heavy saucepan or skillet and cook on high, stirring constantly, until thickened and bubbly (takes about 5 minutes)
Stir in lemon juice.
Pour over spaghetti squash or cooked pasta and
serve eat immediately!
Tip: Throw on some chopped, fresh herbs or just about any sauteed veggie for an added flavor dimension! This sauce tastes heavenly with sauteed mushrooms!