The Best Vegan Basil Alfredo {oil-free} – Recipe Collaboration!
- Yield: 6
Ingredients
- ½ cup raw cashew nuts
- 16 oz pasta of choice (I used Explore Cuisine Green Lentil Penne)
- 1 medium white onion, peeled and halved
- 1 small head of garlic, 6-8 cloves
- 4 small russet potatoes, peeled and diced
- 1 cup low sodium vegetable broth
- 1/4 cup + 1 tablespoon nutritional yeast
- 1-2 cups spinach
- 1/4 cup fresh basil, finely chopped
- 1½ tablespoon lemon juice
- 3/4-1 teaspoon sea salt
- 1/4 teaspoon ground mustard
- 1/8 teaspoon black pepper
- 1/8 teaspoon nutmeg
- Red pepper flakes, to garnish
Instructions
- Soak your cashew nuts overnight or in boiling water for 20 minutes.
- Cook pasta according to the packaging directions.
- Line a baking sheet with a silicon baking mat or parchment paper. Cut the top of the garlic head off, then remove as much outer skin as you can (no need be too meticulous here).
- Place the onions cut side down and the wrap garlic on the baking sheet, and broil on high until the onions are browned, about 15 minutes. The garlic clove should feel soft when pressed.
- Once they are done, remove from the oven and cool a bit until easy to handle, then press out/peel out the garlic cloves.
- Steam your potatoes for 15-20 minutes, or until fork tender. Once steamed, mash and measure out 1 cup, reserving any leftovers for later use.
- Once the potatoes are steamed, the cashews are soaked, and the onions and garlic are roasted, add all of these to a blender along with the remaining ingredients besides the basil and pasta. Blend until smooth.
- Mix in the basil, adjust seasonings to taste, then pour over the pasta.
- Garnish with red pepper flakes if desired.
Notes
If you would like, the addition of 1 cup green peas is recommended! If frozen, thaw it at room temperature while pasta cooks. Once you mix the pasta and sauce together, also add in the peas and cook over medium-low heat until warmed through.
Find it online: https://staging.naderboraie.com/2017/03/basil-alfredo-sauce/