Name: Dairy-Free Alfredo
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 14 oz pasta (bag of choice); 0.5 tbsp salt; 2 cups vegetable broth ((480g) well-flavored low-sodium (SEE NOTE)); 0.25 cup raw cashew butter ((64g) with no added oils or salt); 1 tsp apple cider vinegar ((5-10g) to taste, start with 1 teaspoon); 2 tbsp nutritional yeast ((16g) unfortified recommended); 2 tbsp brown rice flour ((20g)); 1 tsp garlic powder; 1 tsp fine sea salt; 0.25 tsp ground black pepper; 1 tsp Italian seasoning; null null vegetables (any you may want to add); 0.5 cup raw cashews (Alternative to cashew butter: scant 0.5 cup raw cashews (64g), soaked overnight if not using a high-powered blender. Drain and rinse before blending.); 1 tsp onion powder (optional, if not using nutritional yeast)

Instructions

Show units in method

1

Boil water (12 cups) in a large pot. Once boiling, add pasta (14 oz) and salt (0.5 tbsp). Cook for minutes (9) or until al dente. Pasta cooking time will vary.
2

While pasta water heats, combine vegetable broth (2 cups), raw cashew butter (0.25 cup), apple cider vinegar (1 tsp), nutritional yeast (2 tbsp), brown rice flour (2 tbsp), garlic powder (1 tsp), fine sea salt (1 tsp), ground black pepper (0.25 tsp), and Italian seasoning (1 tsp) in a blender. Blend until very smooth. Taste and adjust vinegar as needed.
3

Check if water is boiling yet.
4

Transfer the blended sauce to a large pan over high heat. Once bubbling, reduce heat to medium-low and whisk continually for [3-4 minutes] until thickened. Avoid overcooking, as it will thicken further as it cools. Stir in [any vegetables] if desired and cook for minute (1).
5

Once the pasta is done, drain and rinse with [water] (especially if using brown rice pasta) to stop cooking. Serve immediately with the alfredo sauce and garnish with extra [dried italian herbs] or [red pepper flakes].