Recipes: The most amazing, soy-free, gluten-free alfredo sauce!  »

Ladies and gentlemen, I’m patting myself on the back for this recipe. Now, normally I like to stay humble, but sometimes I have to throw that notion aside and exclaim that I am a GENIUS! Too much? Probably, but I assure you, this alfredo sauce is a crowd-pleaser. Plus, you can feed it to your allergy-ridden self or friends.

Heaping 2/3 cup raw, unsalted cashews
1 1/4 cup water
Juice of 1 lemon
About 2 Tbsp. olive oil, for sauteing
1 small yellow or white onion, finely chopped
4 to 6 cloves of garlic, finely chopped
1/2 Tbsp. salt
3 scant Tbsp. nutritional yeast (large flakes)
1 tsp. pepper
1/4 tsp. nutmeg
2 tsp. coconut aminos, Braggs, or soy sauce (using soy sauce will no longer make it soy- or gluten-free)

Boil your cashews until they are soft. I boil mine on medium heat, because I like the idea that it’s gentler on the cashews. It takes about 20 minutes. This will give you about 1 cup “soaked” cashews. Make sure you rinse the cashews before using them.

To make the cashew cream, I blend my cashews and 1 1/4 cup water to make 2 cups of cream. I use a Vita-Mix to make my cashew cream, but I understand not everyone owns one, as they are very expensive —but so worth it! Because cashews are a softer nut, you can use a food processor or run-of-the-mill blender. Your sauce may come out a little chunky, but some people like texture, right? A small immersion blender would probably work as well.

While your cashews are boiling, you can start sauteing the other ingredients. On medium heat, saute your chopped onion in olive oil. I like to take mine until caramelized, but you can go until they are transparent (depending on how much time you have). Next, add your chopped garlic and cook a couple of minutes, until fragrant. It’s important you do not let the garlic brown, as it becomes bitter. Add all your spices (salt, pepper, nutmeg, soy sauce, and nutritional yeast) and cook on medium-low heat for about three minutes. I am constantly turning the mixture with a spatula, as I don’t want it to burn, or the garlic to brown.

Onions, garlic, spices, nooch, lemon juice, and coconut aminos.

Now add the lemon juice. Cook until it’s hot, about a minute or two. If you haven’t made the cashew cream, do that. Then add your sauteed mixture to blender or food processor and blend until smooth! Taste. I like the seasoning mix I came up with, but we all have different palates. Do you like a cheesier flavor? More nooch! Not salty enough? Have at it! Adjust to your liking.

Inspired by Eat More Kale man, I like to add sautéed kale and mushrooms to mine! I find those two vegetables go very well with this creamy, cheesy white sauce! What do you do with yours?

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