I always feel like I should enjoy Alfredo sauces more than I do. I am not sure what it is about them … I have no problem with cream or cheese but it always feels like it is lacking something – and truth be told, I am much happier without the dairy in my diet. Here is one of the best recipes I have made. Tangy and delicious and super quick to make!
Spray pan with coconut oil
1 chopped onion – sauteed until translucent.
1 cup of chopped mushrooms – add mushrooms after onion are sauteed
1 clove of garlic minced – add after the mushrooms
Use a blender for the rest:
1/2 cup raw sunflower seeds (soaked overnight ideally – but if you don’t think about it, not to worry, carry on)
1/2 cup raw cashews (soaked overnight ideally – same as above)
2 TBSP pine nuts
1/4 cup lemon juice
1/2 tsp ground pepper to taste
1/4 tsp sea salt
1.5 cups of water
In a strong blender mix the nuts, water, lemon juice and salt and pepper until smooth.
Add the nut mixture to the vegetable and garlic and warm slightly – do not boil, you want it to stay raw so you get the good nutritional value. Pour over pasta or better yet spiroolied zucchini. If you are using the zucchini you may eat it raw or I find it tastes more like real pasta when you warm is slightly. You can also add steamed broccoli or steamed green peppers to this as well as a few TBSP of nutritional yeast for flavour and “cheesiness”.
NOTE: I liked this so much that I made it again the next day but I had to buy more cashews and I don’t think the quality of them was as good and it changed the taste. So buy the best cashews that you can.