Alfredo Sauce Recipe and Pasta Primavera
2012
This rich and silky smooth white sauce is a raw vegan version of the classic Alfredo. It is delicious on zucchini noodles or used as a sauce on sandwiches, salads and just about anything. It can be blended with other sauces, such as Pesto to make it thicker or with Marinara to make a rich Rose sauce. Try mixing a little with your favorite salad dressing to change it up and make it extra creamy. It’s a diversified sauce which is great to have on hand and delicious on just about anything.
Alfredo Sauce
Ingredients
1 c Cashews – soaked 1-2 hours
1 c Pine nuts
½ c Olive Oil
½ Lemon – juiced
2 Garlic cloves
½ t Black Pepper
½ t Salt
¼ t Nutmeg
½ – 1 c Water
Directions
Put all of the ingredients into a blender and start with a half cup of water. Blend well and add water if necessary to make a creamy smooth and just pourable yet thick consistency. Sauce will keep for 1-2 weeks refrigerated.
Recipe on Video
Zucchini Pasta Alfredo
Peel and spiralize zucchinis and mix with Alfredo sauce in a bowl. Transfer to a plate and top with Pine Nut Parmesan. Enjoy!
Pasta Primavera
To make pasta primavera add lots of chopped fresh spring (or summer) vegetables to the zucchini noodles with alfredo sauce. I used broccoli, which can be kept raw or lightly steamed to your preference, red pepper, grated carrot and spring onion.
Top with Pine nut Parmesan and/or hemp seeds. Delicious!!
