Cashew Alfredo
Michael Kerr • 19 April 2020
This is bomb. Creamy and delicious, just the way Alfredo should be. Minus all the saturated fat of a traditional Alfredo sauce 🙌
| Yield | Prep Time | Cook Time |
|---|---|---|
| 4 Servings | 15 Minutes | 15 Minutes |
Alfredo Sauce Ingredients:
- 1 cup raw cashews (NOT roasted)
- 1 cup plant-based milk
- 1/4 cup nutritional yeast
- 2 Tbsp Dijon mustard
- 2-3 cloves of garlic
- 2 tsp garlic powder
- 2 tsp onion powder
- Salt & Pepper, to taste
Directions:
- Soak the raw cashews in boiling water for 15-minutes
- 2️. Drain cashews and add to blended
- 3️. Add all ingredients to high-speed blended and blend until smooth
- 4️. Pour Alfredo sauce over high fiber pasta (spelt, chickpea, lentil, whole wheat) with sautéed veggies of your choosing (I used sautéed spinach and mushrooms here). YUM!
Note: I used spelt pasta in this recipe. A single (very small) portion of spelt pasta has 8g of fiber and 11g of protein in it - and I definitely ate the equivalent of two servings. Why is anyone messing around with white pasta when this exists!?! #carbsforever
Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
1 pack (454g) Rice vermicelli noodles 227g Cremini mushrooms, sliced 15 Brussels sprouts, halved 1 small sweet potato, cubed (1/2 inch x 1/2 inch) 1/2 Spanish onion, diced
*Inspired by @ohsheglows Creamiest Steel-Cut Oatmeal
