Oil-Free Cashew 'Alfredo' Sauce

I love the versatility of this sauce. It uses miso and whole plant foods to pack in the flavor. Use it on linguini pasta for an indulgent Alfredo pasta dish. Use it to add flavor to veggie and grain bowls. Sometimes I mix it with a bowl of corn and just eat it like a WFPB creamed corn! This recipe makes a large batch so you can store it in the fridge and use it for days.

Ingredients

2 cups raw, unsalted cashews

4 cloves of garlic (roasted)

1/2 Lemon Juiced

1 tbsp Onion Powder

2 tbsp Nutritional Yeast

3 tbsp white miso paste

1 cup vegetable broth (if you are salt-free, here's a link to a no salt veggie broth: https://www.imaginefoods.com/product/unsalted-vegetable-broth/)

How to:

1. Boil the cashews in a pot of water for 10-15 minutes

2. Roast your garlic in the oven at 350° F for about 15-20 minutes. You do not need to put oil on your garlic to roast it, I promise! It gets super soft and tasty in there all by itself.

3. Throw all of those ingredients into a blender or food processor and blend until it's creamy! I blend it for about 5 minutes to make sure it's really creamy. If you find that your sauce is too thick then add more veggie broth 1 tbsp at a time.

4. Throw your sauce in some pasta or on any dish you'd like! Here's a photo of a pasta I made with my cashew sauce:

Why miso?

I use miso in place of salt because of advice from Dr. Michael Greger. Here is a link to his non-profit site with a video that goes into great detail. I highly recommend checking it out! https://nutritionfacts.org/video/flashback-friday-is-miso-healthy/

Share photos of your Alfredo Cashew Sauce Creations with me on instagram!

Tag @EatPlantsWithHolly