Dairy Free Alfredo Fettuccine Pasta
1 medium white onion, diced (200g or 1 1/2 cups)
1-2 cups Imagine Low Sodium Vegetable Broth
1/2 teaspoon salt
1/4 - 1/2 teaspoon of ground black pepper
4 large cloves of garlic, minced
1/2 cup raw unsalted cashews (75g)*
1/2 - 1 tablespoon lemon juice
Add your onions and 1 cup of vegetable broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until your onion begins to become very tender, being careful to not let your onions burn.
After 8 minutes, add your garlic into the pan and continue to reduce down for another two minutes, stirring often. Your broth should be evaporated at this point.
Take your onion and garlic mixture and place in a blender. Add the remaining 1/2 cup of vegetable broth to the blender alongside your salt, pepper, raw cashews, and lemon juice. Blend on high for a couple of minutes until the mixture is creamy and smooth. Depending on your preferred taste and consistency you may add more broth, lemon juice, and seasoning.
Pour over your favorite pasta. We love to use plant-based based pasta lika Expore Crisine and Banza but you can also use your preferred pasta brand. Make sure to salt the water well when boiling your pasta to give it plenty of flavor.
Garnish your plated pasta with parsley, lemon zest, and salt and pepper if desired. Enjoy!
If you are using raw cashews and you don't have a high-powered
blender, then you must soak them overnight in a bowl of water, drain and
rinse. Otherwise, your result will be gritty and NOT creamy. A food
processor usually works better with soaked cashews versus a blender that
isn't very powerful.
This recipe goes great with veggies like broccoli or peas mixed in and is easy to reheat and store in the fridge.