pasta night: cashew cream alfredo!

vegan pasta night (1).jpg

don’t we all want a rich and decadent dish on occasion?

before really delving into plant based recipes, the thought of cashews as a replacement for dairy was odd to me, but i’m so happy i’m over it!

store bought, packaged dairy-free cheese substitutes are great for throwing something together quickly, or for someone new or skeptical to going plant based.

i am working on moving on from these options, and challenging myself to take the extra few steps to enjoy food in its’ whole form.this sauce was thrown together in a few minutes (minus time to soak the cashews) and the whole dish was on the table in 20 minutes.

the sauce is easily customizable – see recipe- and full of b vitamins due to the nutritional yeast. i chose to serve this cashew alfredo with linguine, shittake mushrooms, and baby kale. it would also be delicious wish sweet potato noodles, or with peas and shaved asparagus. the options are endless.

what’s the deal with soaking nuts and seeds?? it ups the nutritional benefits found in these ingredients – meaning healthiest way for you to eat it! Wellness Mama breaks it down here– read more!


here’s what you need: serves 2

1/2 cup raw organic cashews

water to soak, plus about 1 cup to blend.

2 cloves garlic minced

1/4 cup nutritional yeast (i love bragg)

1 tsp. Himalayan sea salt

1/2 tsp. of an additional flavor – this is depending on what flavors you are looking for. options include, red pepper flakes, cracked black pepper, smoked paprika, turmeric, etc. for this recipe i did some red pepper flakes because i love spice. 1 tsp. lemon juice would also go well for a spring inspired version with asparagus. 

1/2 package of linguine.

1/2 pint of shittake mushrooms

2 cups baby kale

here’s how to make:

soak the cashews in water for 1-2 hours.

add cashews, garlic, salt, nutritional yeast and additional spices to high speed blender with 1/2-1 cup of water. blend until smooth and creamy, adding additional water as needed.

boil the linguine, drain.

while cooking pasta, sauté shitake mushrooms in extra virgin olive oil for about 4-5 minutes, then add baby kale and a spoonful of water. allow to simmer and steam up a bit, for about 1-2 minutes until kale is wilted.

add mushrooms and kale to the linguine and toss to combine. pour the sauce over, and lightly stir until all pasta is covered.

serve immediately with parsley flakes and additional nutritional yeast.


kale yes to healthy versions of unhealthy dishes. let me know what you think!!

 

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2 Comments

  1. April 24, 2016 / 3:08 am

    Strangely enough, I’ve been dairy free for almost 2 years now and I’ve never made cashew cream, I need to get on that! Thanks for sharing 🙂

    • Kate
      April 25, 2016 / 1:22 pm

      Giselle,
      That’s awesome that you’ve been dairy free for 2 years now! I hope you get a chance to make this recipe. I think you’ll love it!

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