Recipe by Andrea from Fueled by Roots
Love creamy Alfredo, but hate the stomach pains it causes? 😩
You won’t believe this Alfredo is dairy-free! It’s so creamy and delicious!
This meal is great for our tummies 😀
Vegan Alfredo Sauce Ingredients:
⅓ cup raw cashews
1 tbsp olive oil
1 medium white onion, roughly chopped
4 large garlic cloves, roughly chopped
1½ cup vegetable broth
2 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 tbsp dried oregano
Salt, to taste
1 box chickpea pasta, 410g (I used Chickapea pasta)
2 tbsp fresh parsley, chopped
1 tsp crushed chili flakes
Handful of sorrel microgreens from Ortaliza or any of your favourite Ortaliza microgreens!
Heat the olive oil in a pan over medium heat. Add in the chopped onion and cook for 3-4 minutes then add the chopped garlic and cook for 1-minute. Next add ½ cup vegetable broth and cover until the liquid is fully evaporated.
In a high-speed blender, add the cooked onions, garlic, cashews, remaining 1 cup vegetable broth, lemon juice, nutritional yeast, oregano and salt. Blend until the sauce is smooth, add more vegetable broth if you want a thinner sauce consistency.
Serve with your favourite pasta and top with fresh chopped parsley, chili flakes and more microgreens.