White Bean Alfredo
Most aspiring vegans want to love vegan mac n’ cheese. I've tried a lot of recipes but they tend to be very heavy and almost too rich for us. Usually the recipes include a lot of cashews, pimentos, and other ingredients I don't typically stock. Or the recipes are completely fat free and use almond milk, which, to me, has no flavor. My brother makes a vegan mac n cheese made from cashews, but he also uses milk and cheese in it! Which kind of defeats the purpose... I guess, at least, he is eating less cheese and milk that way? I found this recipe by Straithupfoods.com and the first time I made it I didn't totally love it but I knew it was on to something good. I made 4 slightly different variations of this recipe before falling in love with the right combination for us. I was telling my sister about this sauce and she said that she wanted to try it, but was going to keep experimenting until she found the recipe her family liked the best. That is the key. You have to find the recipe that works the best for you and your family (and your schedule). I love how fast this recipe is (throw it in the blender and boom you got Alfredo sauce). Blend it long enough and it is hot and ready (no dirty pot necessary) to pour over noodles or vegetables or toast or what have you. This recipe is full of fiber and fiber makes your gut happy. Watch the nutritionfacts.org video (linked just below) that talks about how AMAZING beans are for you. Basically one of the best things you can eat. If you want to live longer, eat beans. Ok, lets do it!
- ¾-1 ½ c water (depending on how thick you want the sauce)
- 1/2 c cashews
- 1 can white beans, drained and rinsed
- 1 tbsp lemon juice
- 1 large garlic clove
- 1/2 tsp black pepper
- 1 pinch nutmeg (easy on the pinch)
- 3/4 tsp salt
- black pepper to garnish
- cashew parmesan to garnish
- Add all ingredients (except extra black pepper and cashew parmesan) to a high-powered blender, and blend for 2-3 minutes until creamy and smooth. Keep blending until hot. Serve.
- This Alfredo sauce is delicious over whole wheat pasta, zucchini noodles, or whatever fancies your system. Sprinkle with sun dried tomatoes and cashew parmesan and you’re on your way!
- You can also use this sauce as a dip for raw vegetables, over baked potatoes, spread on a sandwich, or used as a sauce for cooked vegetables, etc.
- Store in the refrigerator for up to a week.