Vegan Alfredo!πŸ’›πŸŒ±

vegan alfredo display image  bf95913f

Vegan Alfredo!πŸ’›πŸŒ±
By @twospoons.ca

Just 10 ingredients and 20 mins to make. It’s smooth, creamy, and full of bold cheesy flavour. This Alfredo was a huge hit in our home and I’m sure it will be at yours too. Sprinkle with fresh curly parsley if you have it, and cayenne for a little spice. I’ve copied the recipe belowπŸ‘‡ and you can find it on the blog. Enjoy!✌️ #twospoons
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3 shallots (or 1 yellow onion), chopped
4 cloves garlic diced
1 tbsp coconut oil
1.5 cups raw cashews (preferably soaked for 1 hr, but not necessary), strained
2 cups almond milk
1/4 cup nutritional yeast
2 tbsp lemon juice (about 1/2 lemon)
1 1/2 tsp sea salt
1/2 tsp pepper
1/2 tsp paprika
3/4 cup parsley curly, finely chopped (optional)
1/2 tsp cayenne pepper flakes to sprinkle (optional)
1 package spaghetti noodles (500g/17.6 oz)
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1. Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
2. Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
3. To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot. Pour Alfredo sauce over noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.

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