Tangy

Soak cashews in boiling water for 10 minutes, then drain. Blend together with almond milk, nutritional yeast, tomato paste, onion, garlic, and salt until smooth. Melt vegan butter in a pot and cook chopped onion until translucent. Add cashew mixture and vegetable broth and simmer for 15-20 minutes, stirring occasionally, until thickened. Serve over your favorite pasta.

This recipe is inspired by the classic Alfredo sauce, but with a vegan twist. Cashews provide a creamy base, while nutritional yeast adds a cheesy flavor. Tomato paste adds a bit of tanginess, and onion and garlic add depth of flavor. Vegetable broth thins out the sauce and makes it more flavorful. This sauce is perfect for tossing with your favorite pasta, or using as a dip for vegetables or breadsticks.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• Cashews
• Almond milk
• Nutritional yeast
• Tomato paste
• Onion
• Garlic
• Vegetable broth
• Vegan butter

Instructions

1. Soak cashews in boiling water for 10 minutes, then drain.
2. Blend cashews, almond milk, nutritional yeast, tomato paste, onion, garlic, and salt to taste until smooth.
3. In a large pot, melt vegan butter and cook chopped onion until translucent.
4. Add the blended cashew mixture and vegetable broth to the pot.
5. Simmer for 15-20 minutes, stirring occasionally, until thickened.
6. Season with salt and pepper to taste.
7. Serve over your favorite pasta.

Why It Works

• Soaking the cashews in boiling water helps to soften them and make them easier to blend.
• Blending the cashews with almond milk, nutritional yeast, tomato paste, onion, garlic, and salt creates a smooth and creamy sauce.
• Melting vegan butter in a pot and cooking the onion until translucent helps to develop the flavor of the sauce.
• Adding the cashew mixture and vegetable broth to the pot and simmering for 15-20 minutes helps to thicken the sauce and meld the flavors together.
• Seasoning the sauce with salt and pepper to taste helps to enhance the flavors.