Will You Pasta Alfredo Sauce, Please?
Pasta is pretty much my go to meal. If I’m celebrating, it’s pasta. If I’m sad, it’s pasta. If I just can’t decide what I want to eat—you guessed it—pasta. I heart pasta!
I had an alfredo sauce that I’d made a few times before but, honestly, it just wasn’t doing it for me. I liked it, but I didn’t love it. So the other day I decided that I’d try to concoct a new, more fabulous one. I decided to model the sauce after my mac and cheese sauce by using similar base ingredients. I skipped the carrots but did include onion and potato. I get that it sounds a bit strange but let me tell you, it is amazing. It’s creamy and garlicky and simply amazing!
Besides using this over fettuccini with sautéed mushrooms and grilled tomatoes, I think this sauce would be so great drizzled over roasted broccoli or asparagus, or even roasted potatos or a baked potato. Heck, if I put this sauce on brussels sprouts it might actually make me like them, haha!
140 g yellow potatoes, about 1 medium or two small, (yukon gold are a great choice), peeled, diced and boiled until tender
140 g sweet onion (I prefer Vidalia), sautéed until caramelized
1/2 cup raw cashews, soaked overnight or boiled for about 15 minutes
4 large cloves of roasted garlic
1 tsp lemon juice
1.5 tsp garlic powder
1.5 tsp onion powder
6 Tbs nutritional yeast
1 Tbs salt (Kala Namak) is preferable here
1 Tbs + 2 Tbs divided
1 and 1/2 cups non-dairy milk, I used Ripple pea milk
1/2 cup pasta water + 1/2 cup additional just in case (or, if you aren’t planning to use this over pasta at the time of making, you can sub in the water for the potato that was boiled)
Chop the tips off of the garlic cloves (still inside their hard outer skin). Then place the cloves in a square of heavy duty aluminum foil and drizzle with olive oil. Wrap the cloves tightly and pop into the oven at 440 degrees for about 40 minutes. While the garlic is roasting, peel, dice and boil the potato until fork tender. While the potato is boiling, dice and caramelize the onion using 2 Tbs of butter.
When the potato and onion are finished cooking set them aside. Once the garlic has finished roasting you can squeeze the cloves from their skin right into a high speed blender along with the boiled potato and caramelized onion. Add the soaked or boiled cashews and non-dairy milk and blend on high until smooth. There should be no visible pieces of cashew when you’ve finished blending.
Once you have a smooth sauce, add in the garlic and onion powder, nutritional yeast, salt, lemon juice, pasta water, and remaining butter. Blend away! If the sauce is too thick for your liking add in additional tablespoons of pasta (or potato) water until it is the thickness you prefer.
There you have it! A creamy, cheesy alfredo sauce that is pretty delicious over just about anything you can think of.