Cashew Cream Garlicky Alfredo Sauce - VeggieBoards
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#1 Old 03-14-2007, 09:09 PM
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Cashew Cream Garlicky Alfredo Sauce

Category: Main Dishes - Pasta



Suitable for a: vegan diet





Ingredients:

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1/2 cup raw cashews (NOT roasted, salted cashews - they won't work here)

1 tsp. fresh lemon juice (I don't measure, just a good squeeze)

1 1/2 cups boiling water

1 clove garlic (or more to taste)

1 1/2 Tbsp. extra virgin olive oil

2 Tb. nutritional yeast (optional)





Instructions:

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Pulverize raw cashews in the food processor until very fine.



Add 1 1/2 cups boiling water. (*The BEST way to do this it to make the sauce while your pasta is cooking, scoop out 1 1/2 cups of lightly salted pasta-cooking water right from the cooking pot while pasta is cooking, and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!) Add water to cashews and process until smooth... this will take several minutes.



Add nutritional yeast (optional - my kids prefer it without), garlic clove, olive oil and squeeze of lemon juice. Process again until smooth, another couple minutes, it'll start to thicken a bit too!



Salt and pepper to taste - if you think it needs it.



Makes a decadently creamy sauce. Serve over cooked pasta of your choice.





Additional comments:

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#2 Old 03-15-2007, 04:49 AM
 
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Thanks for posting this. My dad is an Alfredo nut, and I've not been able to find a good sub. Do you think it tastes like dairy Alfredo?

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#3 Old 03-15-2007, 09:21 AM
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I've not tasted this exact recipe, but the cashew cream sauces I've tasted can be pretty close. I've gotta try this one!
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#4 Old 03-15-2007, 10:05 AM
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sounds yummy! I have made cashew 'alfredo' sauce before similar to TNS's recipe (no garlic) and if you add the right ingredients (I added a parmescan made out of pine nuts instead of nutritional yeast) it can be a good sub for the dairy. I wouldn't say it tastes exactly like the dairy one (it is missing some tang) but good sub.
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#5 Old 03-15-2007, 04:41 PM
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Awesome! Thanks for this! I've been hanging out for some pasta so I'll be giving this one a try soon! (lol there's only so much tomato sauce a person can eat!!)
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#6 Old 03-15-2007, 10:09 PM
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Quote:
Originally Posted by queenfluff View Post

I wouldn't say it tastes exactly like the dairy one (it is missing some tang)...



Which is why I added a little lemon juice and the fresh garlic...



I honestly think it's pretty close?



My oldest Sprout is EXTREMELY finicky with regards to dairy "substitutes" and she loves this stuff. No, it won't totally fool anyone I don't think, but it is rich with a nice creamy mouth feel - (if you have a good food processor and process it long enough to be REALLLLLY smooth).



Hey, give it a try, there's not a lot of fancy ingredients to buy and it doesn't take long to whip up...
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#7 Old 03-20-2007, 03:10 PM
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I can't even believe how good that sounds.....
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#8 Old 03-20-2007, 04:45 PM
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I'm trying this soon. Oh yeah!
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#9 Old 03-21-2007, 10:24 PM
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Here's my go at this recipe:



Garlicy Alfredo Fettucine with blackened tofu and spinach.
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#10 Old 03-22-2007, 11:07 PM
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Froggy that looks SOOO good.



I think I am going to try this tommorow. I actually have all the ingredients on hand! That never happens.



I'm thinking kamut linguine, the sauce, and brocolli!

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#11 Old 03-25-2007, 08:09 PM
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i tried the recipe, it was yummy, BUT, is the amount of water and/or amount of cashews correct? I found the sauce much much too thin and had to add a lot more cashews to thicken it up?
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#12 Old 03-25-2007, 08:15 PM
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The more you mix it, the thicker it gets....
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#13 Old 03-25-2007, 09:30 PM
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Quote:
Originally Posted by Savannah View Post

i tried the recipe, it was yummy, BUT, is the amount of water and/or amount of cashews correct? I found the sauce much much too thin and had to add a lot more cashews to thicken it up?

I made this and it was pretty thin. I ended up making a roux out of some cornstarch and evoo to thicken it. I think next time I make this I'll saute the garlic and maybe some onion or shallot before I add it to the sauce. The raw garlic taste was a little too much. It was nice and creamy though. It's definately something I'll try again.
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#14 Old 03-28-2007, 11:46 AM
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I just tried this, but I used mince garlic in a jar, and it was just about a tsp. I think next time, I will use more, but otherwise, it's fantastic!

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#15 Old 03-28-2007, 07:28 PM
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I use a 1/2 cup of smallish broken cashew pieces, so it's a pretty densely filled 1/2 cup.



If you're using whole cashews you'll have a whole lot less nuts in a 1/2 cup and may need to adjust the amount.



What froggy said is correct though, it does thicken as it's mixed more, and using the boiling water straight out of the cooking pasta helps, because there's a bit of starch in the water that thickens the sauce too...



Besides, I don't ever think you should follow a recipe exactly as it's written - use your imagination, creativity, and personal tastes to adjust it however you want...
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#16 Old 03-28-2007, 07:32 PM
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how nessesary is using hot water? if i could use room temp it would be a raw recipe. any suggestions?
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#17 Old 03-28-2007, 08:09 PM
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Hmmm... try it I guess?



The hot water breaks down the cashews and makes them blend better and thus makes the sauce more creamy...



I've heard that soaking cashews in warm water for a while before blending, softens them enough to produce a fairly creamy sauce (not sure how warm things can be and still be "raw") but I've never had the time or motivation to try.



Let me know, I'd be interested in how it turns out...
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#18 Old 03-28-2007, 08:10 PM
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Scarlet, give it a try. I think the main issue you may have is getting the sauce to thicken as much as would be desirable and it may come out grainy rather than creamy. These are just guesses on my part. Why not give it a go and share your experience?



(Oops... this is really TNS's thread, but I am still anxious to know.)
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#19 Old 03-28-2007, 08:15 PM
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maybe i'll soak the cashews really well overnight... I have a pretty good food processor. I'll let you know.
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#20 Old 03-28-2007, 08:38 PM
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Quote:
Originally Posted by Tofu-N-Sprouts View Post

I use a 1/2 cup of smallish broken cashew pieces, so it's a pretty densely filled 1/2 cup.



If you're using whole cashews you'll have a whole lot less nuts in a 1/2 cup and may need to adjust the amount.



What froggy said is correct though, it does thicken as it's mixed more, and using the boiling water straight out of the cooking pasta helps, because there's a bit of starch in the water that thickens the sauce too...



Besides, I don't ever think you should follow a recipe exactly as it's written - use your imagination, creativity, and personal tastes to adjust it however you want...





thanks Tofu, it was very yummy for sure!!



my food processor ain't the best so that might be the glitch. but, i pulverized more cashews and ended up with a much thicker sauce so it worked for me.



i also added a dash of cayenne to it and a little bit of white pepper too.



thanks again!
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#21 Old 03-29-2007, 06:24 AM
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I'm am so upset that I don't have a food processor I just put one on the wedding registry (it's a pink cuisinart!). Do you think if I ground up the cashews in my old coffee grinder it would work if after that I threw them in the blender? I'm going to try it The lemon in this sauce just seems to tie it all together... I'll probably through in a touch of nutmeg too...



Thanx! this sounds delicious!
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#22 Old 03-29-2007, 07:20 AM
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Beachbnny: I think a coffee grinder + blender combo might work. Set the grinder on espresso. Remember to let it blend a while.



A much more expensive way to go that I am curious about is to buy cashew butter and mix it with the water, garlic, and lemon.
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#23 Old 03-29-2007, 09:40 AM
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Thanx! The grinder is a good one but not top of the line. It doesn't have settings. It just has a top that you put the stuff in and press and it grinds it. Kinda like those "bullet" milkshake things. I'm gonna give it a shot tomorrow after we hit the commissary



Cashew butter, huh? That sounds good! Let me know if it works.... I love cream sauces and this one sounds wayyy more healthy
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#24 Old 03-29-2007, 10:02 AM
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I ground my cashews in the food processor and then when I found out my food processor wasn't leak proof, I finished it up in the blender. Next time I might just do it all in the blender because everytime I use my food processor everyone in the apartment thinks Jesus is returning. Next time I'll make sure I buy a food processor with a quieter motor and that's leak proof.
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#25 Old 03-29-2007, 05:29 PM
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Beachbnny - if your blender is fairly powerful, this will actually work in there. Just add the cashews and the water all together instead of pulverising the cashews first... cashews are pretty soft nuts and the hot water softens them enough that they blend up pretty well! Just blend them long enough to be really smooth...



(*sorry, still laughing at ~Wonder's food processor description - *)
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#26 Old 03-30-2007, 12:03 AM
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Beachbunny, if you have a mortar and pestle, you can also grind the cashews that way. That's what I did, just for fun (I bought a mortal and pestle a year ago, cause I always wanted one, and I had never used it. It only took about 5-6 mins. Good arm workout too!

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#27 Old 03-30-2007, 12:04 AM
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Oh- and I am planning on pouring my left over sauce on a tofu scramble tommorow. I am expecting greatness!

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#28 Old 03-30-2007, 04:51 AM
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I made this yesterdy for supper. I added extra cashews and a little vegan cheese. It was WONDERFUL! Soooo yummy!
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#29 Old 04-01-2007, 08:34 AM
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Good suggestions! Thanx! I haven't tried it yet because when I went to the store I had a little sticker shock at the price of natural cashews- yowza! But I'm probably going to get some from the health store in the bulk bin much cheaper... I can't wait! Plus, I just got this tiny little food proccessor and it rocks so I'll try them in there with the pasta water and soaked for awhile I've been thinking about this recipe and can't wait to smoother some broccoli in it...
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#30 Old 04-29-2007, 04:10 PM
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No offense, but I would imagine this to

1. Not be fatty enough

and

2. Be more akin to a mock cheddar than alfredo.



I have my own alfredo recipie which is, truth be told, a heart attack in the making, but I dig it. It's just that your recipe resembles my mock cheddar.



ebola
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