Thursday, March 8, 2012

Pasta Alfredo

This is a recipe I've been wanting to try forever from Vegan Yum Yum.  It's called Hurry Up Alfredo and its supposed to look like this:

I followed the recipe exactly, but for some reason mine had a nice orangy-chedder-cheesey look to it rather than the nice white-creamy look. 

And I forgot the basil.

No matter!  It still tasted amazing and delicious.  I've never had real Alfredo sauce, so I can't compare, but The Husband loved it and said it was better than the real thing.  (I said, "This is REAL, what are you talking about?")  It was super easy to make, which is perfect for those late evenings after getting home from a long day at work.  I used whole wheat rotini pasta, but I'm guessing this would go really well with potatoes, rice, or steamed veggies.  It's a really good cheesey-like sauce for things like that.

Here's the recipe:  I just sprinkled some black pepper on right before serving, because who doesn't love some black pepper?

Copy and Pasted from

Hurry Up Alfredo
Makes 2-3 Servings
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

"Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!
If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper. I love it with steamed broccoli added in!"

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