Cashew Alfredo with Roasted Brussel Sprouts and Pecans
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That Vegan Nephew
This vegan cashew Alfredo sauce is creamy, satisfying, and extraordinarily easy to make, demonstrating fully the culinary magic one can conjure up simply soaking raw cashews and blending them. It's so easy to achieve the rich, hearty flavors of a spectacular alfredo sauce without all the heaviness of dairy. Serve with sweet roasted brussel sprouts and crunchy toasted pecans.
¼ - ½cupof water or vegetable broth,to thin the sauce
For the Roasted Brussels Sprouts and Pecans:
1½cupsdried pasta,cooked
½cuppecans,lightly toasted
1stock of brussel sprouts,halved (about 10 - 20 sprouts)
1yellow or white onion,quartered
2 - 3tablespoonswhite balsamic vinegar
2tablespoonsolive oil
Somesalt and pepper
Instructions
For the Vegan Alfredo Sauce
After soaking the raw cashews in hot water for 30 minutes, blend them along with the nutritional yeast, lemon zest and juice, garlic, vegan Worcester sauce, salt, pepper and water. Slowly add more water, until you achieve the consistency of a creamy Alfredo.
For the roasted Brussel Sprouts and Pecans
Preheat the oven to 375°F, and cover the halved Brussel sprouts and quartered onions in white balsamic vinegar, olive oil, salt and pepper. Then, roast for about 20 minutes, until tender and crispy brown.
Lightly toast the pecans in a skillet over medium heat for 5 minutes, until they become fragrant. Transfer to a small bowl.
To Assemble
Meanwhile, boil your pasta of choice, like fettuccini, spaghetti, rotini, ect.
Over medium heat, in the same skillet in which you toasted the pecans, add the vegan cashew Alfredo. Allow it to cook for about 5 minutes, until heated through, and then add the cooked pasta.
Serve the pasta and top with the Brussel sprouts and pecans!
Notes
Nutrition Facts do no account for pasta, which can vary widely by brand and type.