The humble cashew is a miracle for sticking to a raw vegan diet. It is also great for anyone who has issues with dairy or just wants to reduce fat. It can do almost anything! Cashews can be used to make milk, cheese, desserts, mayonnaise and practically everything else, just by adding or omitting a few ingredients.
Today we are highlighting alfredo sauce that makes a delicious sauce for zoodles, or pasta if you aren’t vegan and you can even heat it if you like.
Prep Time 5 minutes +
- 1 cup raw cashews, soaked for 3+ hours, preferably organic
- a couple of dashes onion powder
- a couple of dashes garlic powder
- 1 tsp sea salt
- 1-2 tsp. apple cider vinegar
- water, enough to make a smooth puree
Rinse and drain cashews. Add onion powder, garlic powder and apple cider vinegar and pulse until fairly smooth. Add a bit of salt and a small amount of water until it is a smooth puree. Add more salt or adjust seasonings to taste. That’s it! It only takes 5 minutes to make. You can heat it up and add to pasta with some minced garlic or whatever dish you like. So delicious!
TIP: Add a small dab of dijon mustard and a small pinch of paprika to make raw vegan mayonnaise. YUM!