Being lactose intolerant, I’m particularly excited about this recipe.
I tend to gravitate towards vegan blogs for getting dairy free meal ideas. Eons ago, I saw vegan alfredo on Angela’s blog and just last week, I saw Evan take a go at it. I guess it gave me the courage to give it a go.
I’m hesitant to call this alfredo but it certainly does make a fantastic creamy sauce base.
Vegan Cashew Cream Sauce
1/2 cup dry roasted cashews
1 Tbls lemon juice
1 Tbls nutritional yeast
dash of salt
1/4 tsp fresh ground pepper
1/4 tsp garlic powder
1/2 cup water
In a food processor, process the cashews. Add the remaining ingredients, except for the water and combine well. Add the water gradually until desired consistency is met.
I tossed this in with pasta and veggies and it was fantastic.
But I am excited to use this in salad dressing. I don’t have to forgo Caesar salads or Ranch dressing. And without the spices, it could be used in sweet dishes, I think. I’m sure the chemistry isn’t the same as real cream but the consistency is perfection.