This cashew alfredo sauce is, to me, just as satisfying as the traditional. It’s creamy, hearty, and definitely a go-to when I feel like I need some comfort food. What you need (serves 3-4):
▫️6oz Rigatoni (uncooked, approx 3 cups cooked pasta)
▫️6oz IMPOSSIBLE ground “meat” (or ground beef/turkey)
▫️1 small shallot
▫️Mushrooms (approx. 1 cup – I used a blend, but any variety will work)
▫️Asparagus (approx. 1 1/2 cups chopped into 2 inch pieces)
For the alfredo sauce:
▫️1 clove of garlic
▫️1 cup cashews (soaked for at least one hour)
▫️1 tbsp nutritional yeast
▫️1 lemon (juiced)
▫️Olive oil (or EVOO)
Start by cooking the meat until browned (no oil necessary). Set aside.
Dice the shallot and sauté with mushrooms in olive oil on medium heat until the mushrooms are almost completely cooked. Add the chopped asparagus and continue to cook on medium heat. At the same time in a separate pot, cook pasta in salted water, and save some pasta water.
Make your sauce: strain the cashews and blend with nutritional yeast, juice of one lemon, garlic clove, about 2 tablespoons of olive oil, and about 1/2 cup of water. Blend until creamy. Slowly add water as necessary until you achieve a creamy, saucy consistency.
Add the meat to the pan of vegetables. Then also add the cooked pasta and sauce. Mix together and slowly add pasta water to loosen up (if necessary).
Salt and pepper to taste. Serve with crushed red pepper, if desired.
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