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Creamy Cashew Alfredo

Ingredient List

1 lb zucchini or carrots washed and ends removed
3/4 cup cashew butter (see note)
1/4 cup cashew milk
3 oven roasted garlic cloves **
1/4 cup sliced onions
1/4 cup freshly grated parmesan cheese or nutritional yeast (dairy free)
1/4 tsp Pepper
1 tbsp Extra Virgin Olive oil plus 1 tsp
Sea Salt
1 tbsp or more to taste freshly squeezed lemon juice
1 tsp lemon zest

Directions

Using a vegetable spiralizer,  prepare uncooked zucchini or carrots into long spirals.   Set aside.

In a small pan, add 1 tsp olive oil and heat on medium low.  Add onion and sauté about 4 minutes until they begin to brown.  Remove from heat, set aside, let cool.  This is optional.  Can add onion directly to blender without caramelizing.

In a food processor or blender, combine cashew butter, cashew milk, roasted garlic, onion, pepper, salt, lemon juice and parmesan or nutritional yeast until thick and creamy.  Stir in lemon zest.

In medium sauté pan, heat oil.  Add zucchini or carrots, salt and pepper to taste and sauté for about 5-7 minutes.  You do not want to overcook.  Remove from heat and drain any excess water.

Mix with sauce and top with Parmesan cheese if desired.  Serve.

**To make roasted garlic, cut off the top of the bulb and add about 1 tsp of extra virgin olive oil.  Wrap tightly in foil and place in a 375 degree preheated oven for about 45 minutes.

Note:  Homemade Cashew Butter

Special Note:  Keep leftovers and freeze or use in place of any cream sauce for soups or even Vegan Mac n’ Cheese!

 

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