Vegan dinners don’t mean you have to be deprived. In fact, sometimes they can be not only healthier, but tastier than the original. Such is the case with this Alfredo Sauce. It’s creamy, tangy, and will satisfy even the stingiest non-vegan alfredo lovers.
All you need is a little bit of cheesy cashews to make the alfredo magic happen. When you add a few greens to your pasta, you have a complete meal in one easy dish. AND it is super easy to make. You might actually be able to finish it before your pasta finished boiling.
Vegan Alfredo sauce with Baby Broccoli:
Makes 2-3 servings
1 box or bag of pasta
1 cup raw cashews, soaked for at least 1 hour
1/2 lemon, fresh squeezed
1/2 cup lite coconut milk (canned)
1 tbsp to 1/4 cup water as needed
1/2 tsp garlic powder
pinch himalayan sea salt
1 tbsp olive oil
1 package baby broccoli, chopped
Boil pasta and cook according to package instructions. While boiling, drain and rinse cashews. Add cashews, garlic powder, salt, lemon juice, and coconut milk to a blender. Blend until smooth. If needed, add in water, starting with 1 tbsp, up to 1/4 cup. You’ll want your sauce to be thick, but pourable.
Heat olive oil in a pan over medium-high heat. Add in you chopped baby broccoli. Heat until slightly tender and bright green. Turn the heat to low and add your sauce to the pan. When your pasta is cooked, drain and rinse with cold water. Add it to your pan and stir until thoroughly coated with sauce. Serve it up and enjoy!
Peace and Love,
Jessi
