VEGAN PUMPKIN ALFREDO
No but really, I can’t even describe to you my magnitude of love I have for the pumpkin Alfredo sauce. I’m not just talking good, I’m talking LICK OFF THE SPOON kind of good. In fact, who needs the pasta in this dish? Just gimme a bowl of pumpkin Alfredo sauce on it’s own. Because a bowl of sauce makes a perfectly acceptable dinner, right? RIGHT.
This is one of those sauces that makes die-hard dairy fans go “this is Vegan? Really? There’s no cream in here? Or butter? What? HOW!?”
Yeah. That’s right. And take it from someone who loves a good traditional Alfredo sauce, this pumpkin Alfredo is LYFEE.
One thing I love about this vegan pumpkin Alfredo is that it’s super creamy, but not made with coconut milk like many creamy vegan sauces. I mean, don’t get me wrong, I love a good coconutty-noodle dish, but this recipe uses a homemade cashew cream….which is just amazing.
You’ll want to make sure you’re using raw unsalted cashews for this recipe, and soak them in a bowl of water overnight, or in hot water for 2 hours. This will help them get nice and soft and plump. Then just blend up the cashews with some water and voila! magic! Super luscious cashew cream! You’ll want to make sure to blend this up for a good minute or two in a high powered blender so it gets SUPER creamy.
This cashew cream gets mixed up with the rest of the ingredients (i.e. PUMPKIN!) and tossed with your pasta.
I love this sauce with fettuccine noodles for a more traditional type of fettuccine Alfredo dish, but you can use any type of pasta you love! Gluten-free pasta, chickpea pasta, whole-grain pasta, all will be delicious!
INGREDIENTS
INSTRUCTIONS
for full instruction please see : choosingchia.com
This is one of those sauces that makes die-hard dairy fans go “this is Vegan? Really? There’s no cream in here? Or butter? What? HOW!?”
Yeah. That’s right. And take it from someone who loves a good traditional Alfredo sauce, this pumpkin Alfredo is LYFEE.
One thing I love about this vegan pumpkin Alfredo is that it’s super creamy, but not made with coconut milk like many creamy vegan sauces. I mean, don’t get me wrong, I love a good coconutty-noodle dish, but this recipe uses a homemade cashew cream….which is just amazing.
You’ll want to make sure you’re using raw unsalted cashews for this recipe, and soak them in a bowl of water overnight, or in hot water for 2 hours. This will help them get nice and soft and plump. Then just blend up the cashews with some water and voila! magic! Super luscious cashew cream! You’ll want to make sure to blend this up for a good minute or two in a high powered blender so it gets SUPER creamy.
This cashew cream gets mixed up with the rest of the ingredients (i.e. PUMPKIN!) and tossed with your pasta.
I love this sauce with fettuccine noodles for a more traditional type of fettuccine Alfredo dish, but you can use any type of pasta you love! Gluten-free pasta, chickpea pasta, whole-grain pasta, all will be delicious!
INGREDIENTS
- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 2 sprigs of fresh sage
- 1/4 cup pumpkin puree
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/8 tsp freshly grated nutmeg
- 4 servings pasta of choice
INSTRUCTIONS
- Blend the cashews and water in a high-speed blender until smooth & creamy. Set aside.
- Heat the olive oil in a pan on medium-high heat, then add the garlic and sage and let cook for 1 minute.
- Reduce heat to medium and add the pumpkin puree and cashew cream mixing until incorporated.
- ............................
for full instruction please see : choosingchia.com
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