This sauce does not include dairy cream–only creamy cashew goodness! So, this is good for those who do not tolerate milk products, or if you are trying to eat more plant based, or just enjoy cashews! This is a healthier alternative to alfredo sauce.
The first trick is finding raw cashews. Luckily, I spotted them in the bulk foods section of my grocery store. You will need to soak the cashews overnight in water, or if you don’t have the time or patience for this (like me), you can microwave them in water for 2 minutes. The fast track method doesn’t give you the smoothest cashew cream, but it works.
- 2 cups raw cashews, soaked overnight in water or using the fast track method above
- reduced sodium vegetable broth (optional)
- juice of half a lemon, and zest of one lemon (add at the end of cooking)
- 4 garlic cloves
- 1 Tbsp. dried parsley
- 1 Tbsp. dried basil
- pinch of crushed red pepper
- salt and pepper to taste
- 1/2 Tbsp. olive oil
- 4 cups raw chopped kale
- 1 cup green peas (I used frozen peas)
- 8 oz. box of quinoa noodles (or your choice of noodles)
- Prepare your cashews using description above. Then, drain the water.
- Next, using a large food processor, add your cashews and cover the cashews with reduced sodium vegetable broth and/or water. Add the remaining cashew cream sauce ingredients, and blend until smooth.
Tip: you can use less liquid if you want a creamier, thicker sauce. Or, more liquid if you want it thinner.
- Next, cook your pasta according to box directions, except cook it a little extra al dente. The pasta will continue to cook with the cream sauce afterwards, so it is recommended to boil it a few minutes less than needed.
- In another large sauce pan, wilt your kale and cook the peas with a small amount of olive oil.
- Transfer the pasta to the vegetables, then pour in your cashew cream sauce and continue to cook over the stove another 3-5 minutes. Add your lemon zest near the end of cooking.
I added natural chicken sausage to mine for some protein. You could grill chicken and add it, or even shrimp, or tofu (for a vegetarian/vegan recipe).