Now I am a lover of pasta, always have been, always will be. If it wasn’t for the lack of pasta on the shelves right now, I would have probably had it for every meal. But even I am becoming bored of the same monotonous meal regime that comes with the classic tomato sauce. That is why this recipe for Alfredo seemed like the perfect place to start.
As a vegan myself, I opted for a fully plant-based recipe, but everything can be altered to suit your needs and taste.
First things first, you will want to grab yourself a packet of cashew nuts, preferably unsalted. These are perfect for making the sauce thick and creamy and give it both a nutty and cheesy taste. It is usually best to soak these in a bowl of water overnight so that they are soft enough to blend together. Once you have blended the cashew nuts together, you will want to slowly add your milk (whether this is cow’s milk or a plant-based alternative) until you reach the right consistency.
Now for the flavour. At this point it is really up to you to experiment with this dish. If you are wanting a simple yet enticing flavour, adding a dash of fresh garlic and herbs (my go to for this dish is basil) is perfect. Adding grated cheese of your choice (or yeast flakes if you want a vegan alternative) can make for a heavenly cheese sauce.
Once you have the desired flavour, heat your sauce, and serve over freshly cooked pasta. This is such an easy recipe, adding a little something extra to your day.