For me, an alfredo should have a texture to it from the parmesan. That texture is easy enough to recreate, considering that most food processors or blenders can't really get the cashews blended fine enough to eliminate that. If you have a Vitamix, two things: 1. I am super jealous and 2. Don't blend this to a smooth puree. The texture adds a heartiness and deliciousness that is unbeatable. Also, the addition of sage adds a depth that is craveworthy.
- 1 cup cashews, soaked overnight
- 1 1/2 cups water
- 2 Tbs olive oil
- 4 cloves garlic, crushed with a press
- 1/4 cup all purpose flour
- 1-2 cups plain unsweetened almond milk
- 6-8 fresh sage leaves, chiffonaded or chopped fine
- salt and pepper to taste
- 1 package fettuccine, cooked to package instructions
In a food processor or blender, blend your soaked, drained cashews and 1 1/2 cups clean, cool water until almost smooth. Set aside.
In a medium saute pan on medium-low heat, heat olive oil. Add in crushed garlic and saute until brownish.
Sprinkle flour over all the oil and garlic in the pan and cook until smooth and bubbly, like a roux.
Add in cashew cream and cook until thick and bubbly. Add almond milk to thin and sage; bring to a simmer. Cook to desired thickness.
Salt and pepper to taste. Serve over pasta, ideally, but taking some crusty bread and dipping it into this is totally fine in my book, as well. I've also mixed this into a marinara for a delicious pink sauce baked rigatoni dish that was too yum. What other ways would you serve this?