Cashew Alfredo Sauce

Blender-made — Difficulty: Level 1

fancy pants pasta sauce

I really dig this tangy take on the classic comfort food Sauce. Not only is it super simple, but it's like, so fancy in flavor— impress your friends and your tastebuds. This Alfredo is definitely herb-ier and brighter than dairy-based Sauces, but it hits the same spot.

You may be tempted to skip the "soak the Cashews" step, but hear me out. It only takes 15 minutes. AND that's just enough time to boil up some Pasta. And it really does make a big difference in texture. You want this baby to be smooth as possible.

P.S. If eating this on Pasta— you'll wanna thin it out with Pasta Water. This recipe is also excellent as a Salad Dressing, smothered over some Oven Fries, or whatever else you can think of.

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[ Makes ~2.5 cups ]

Ingredients

1 cup raw Cashews

1 cup Water, (for soaking)

1 tsp Onion Powder

1 tsp Garlic Powder

1.5 tbsp dried Thyme
(sub Italian Spice Blend)

1 tsp Salt

1 tsp Black Pepper

2 tbsp Safflower Oil

3 tbsp Lemon Juice

1 & 1 /4 cup+ Water

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Equipment

Blender

Something to boil Water

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Instructions

1. Gather your ingredients.

2. Boil 1 cup Water (for soaking).

3. Pour into a heat-safe container and add Cashews. Let soak for at least 15 minutes (ideally 1 hour, but who has time for that?). Set a timer so you don't forget.

4. Meanwhile, measure Onion Powder, Garlic Powder, Thyme, Salt, Pepper, Oil, Lemon Juice, and Water into a blender.

5. Clean up if you've got more time till the Cashews soften. Or, you can start making some pasta.

6. When your timer goes off, drain and rinse Cashews with cold water till it runs clear. Then add Cashews to the blender.

7. Blend on high speed till completely smooth, about 1-2 minutes. Like, it should be * really * smooth.

8. Taste and adjust seasonings to your preference. Add extra water if you want a thinner, more dressing-like sauce.

9. And that's it! Transfer Sauce to a jar or pour over a warm bowl of Pasta and enjoy!!

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Notes

• Store in fridge for up to 1 week. I recommend a jar if using as Pasta Sauce or a squeeze bottle if it’s made thinner for Dressing purposes. This Sauce will thicken up in the fridge, so don’t be afraid to add some extra Water.

• Mix it up: use fresh Thyme instead of dried— double the amount. Use roasted Garlic Cloves instead of Garlic Powder.

• Blender cleaning tip: rinse most of the Sauce residue out. Fill halfway with warm Water and a few drops of Soap. Put back on blender base for ~30 seconds. Find more blending tips here.

so what’s your fav pasta sauce?

Don't get me wrong, I totally love this recipe— It's a bit of a springtime classic in my kitchen. But I have to say, I'm suuuuch a sucker for a good Tomato Sauce with plenty of Meatless Sausage. Oof. Yum.

But what's your fav? Are you a Creamy Pasta person? Classic Marinara? Or do Butter Noodles sing the loudest tune? Let me know in the comments below!

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more savory deliciousness

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let’s talk pasta ↓