When I was younger, I used to inhale alfredo pasta as if each was my last meal before a big national disaster and we had to evacuate the house. Ok, that’s dramatic, but it’s true!
My childhood alfredo pasta was made from a packet mix and stirred into dried or fresh pasta. I associated the creaminess of alfredo with desserts like ice cream, custard or cream. So alfredo pasta was basically an excuse to enjoy the creaminess of dessert at dinner. SO DELICIOUS!
However, childhood turns into self-conscious adolescence which turns into self-aware young adulthood. Up to this point, I don’t think I had creamy alfredo pasta for 10 years and actual pasta for about 5 years. In attempt to overcome my food issues, I ran a few raw food workshops last year and wanted to demonstrate how easy it was to make raw pasta sauce. I experimented with the sauces beforehand… and omg. The first spoonful of the alfredo sauce made my eyes roll to the back of my head and have a mini taste-gasm. What have I been missing out on for the past decade?
The soaked cashews and Almond Breeze Unsweetened almond milk make the sauce creamy and rich, and the sauteed onion and garlic give the sauce extra depth. I love adding mushrooms to my sauce, but I know there are lots of people strongly opposed to the sauce, so you could always sub it for sundried tomatoes etc. I made the sauce to go with zoodles (raw zucchini noodles) and gluten-free pasta. I was going to leave one for my partner, but I might’ve begged to have it back so I could eat it myself. Haha.
I hope you love this recipe as much as I did xo
This post was sponsored by Almond Breeze. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- ½ onion, chopped
- 2 cloves garlic, crushed
- Dash of vegetable oil of choice (e.g. olive, sunflower, coconut)
- 1 cup cashews, soaked in water overnight
- 1 cup Unsweetened Almond Breeze milk
- ¼ cup vegan cheese, grated (optional)
- Pinch of salt
- ½ cup mushrooms, sliced (optional)
- 1 cup baby spinach (optional)
- 4 servings of zoodles or pasta (I used gluten-free pasta)
- In a large saucepan over high heat, saute the onion and garlic in the oil until browned. When cooked, add to a blender.
- Fill the saucepan with water and cook pasta according to packet directions. Skip this step if you are using zoodles.
- Drain the cashews and add them to the blender with the milk, cheese and salt. Blend until as smooth and creamy as possible.
- Saute the mushrooms and spinach in the saucepan with a dash of oil or water until softened. Add creamy sauce and stir until cheese has completely melted. Add pasta and mix until thoroughly combined. Separate pasta to serving dishes and enjoy!