Saturday, October 17, 2009
Vegan Alfredo Sauce
This is a wonderfully flexible sauce and a must try even if you might be a bit skeptical. It comes from Vegan Yum Yum's Blog (link there if you're interested in a yummy looking vegan cookbook!) and we've had it twice now. The first time I made it with what I had on hand...regular soy sauce instead of the called for reduced sodium tamari. Waaaaay too salty, but still really tasty. We just used less sauce and it was just fine. This time I made it with the reduced sodium tamari and it was even better. Try this with noodles topped with steamed broccoli, or my favorite way...tossed with roasted veggies on a toasted whole wheat roll. Super yum! If you use it with noodles you might want to save some of the water you cooked the noods in. After you've added as much sauce as you want to the hot noodles, you can use some of the starchy water to loosen up the dish to your liking.
Judging from this recipe alone, I might just need a copy of VeganYumYum's new cookbook!
Hurry Up Alfredo by Vegan Yum Yum:
1/3 cup whole raw cashews
3 Tbs reduced sodium tamari sauce (I only used 2 last time I made it...might go with 2.5 next)
1/4 cup nutritional yeast flakes
2 Tbs Earth Balance margarine
1 Tbs tahini
1 Tbs fresh lemon juice
2 tsp dijon mustard
1/2 tsp Paprika (I used smoked paprika the first time and regular the second)
1 Pinch Nutmeg
1-2 cloves garlic
1 cup unsweetened almond milk, or milk of your choice
black pepper to taste
Since I don't have a super fancy Vitamix blender I add the cashews and the soy sauce and try to blend as smoothly as possible before adding the soymilk. It'll go all over the inside of the blender, but just push it back down with a spatula and add more of the other ingredients, adding the soymilk slowly until the nuts really get blended well. That's it! Just add all the stuff in and blend. How goofy easy is that?