White Bean Cashew Alfredo

By Chef Linda

Aside from the taste, Alfredo sauce doesn't have too many other redeeming qualities. Made with heavy cream, parmesan, and lots of butter, it's not a sauce that's friendly to your health or to the animals. This recipe for White Bean Cashew Alfredo Sauce is a rich, delicious, and more compassionate alternative.

White Bean Cashew Alfredo Sauce

Deliciously simple to make, White Bean Cashew Alfredo sauce is a healthy and compassionate alternative to the traditional version

Beans are the least expensive source of protein. Aside from protein, complex carbohydrates and fiber, beans contain a powerhouse of nutrients including antioxidants, vitamins, and minerals, such as copper, folate, iron, magnesium, potassium, and zinc. And although cashews are one of the lowest-fiber nuts, they are packed with vitamins, minerals, antioxidants, and provide a healthy dose of protein. Cashews support bone strength and joint flexibility, discourage migraines, improve memory, lower blood pressure, and protect against UV damage, heart disease, and cancer. Together with white beans, they create a luscious, creamy combination that works deliciously on pasta, with steamed or roasted vegetables, or even as a spread or dip for bread.


White Bean Cashew Alfredo Sauce    

 

DIFFICULTY
Super Easy

COOK TIME

YIELD
Makes about 2 cups

White Bean Cashew Alfredo

 

 

 

INGREDIENTS

1 can white beans, drained and rinsed (or 1 1/2 cups cooked beans)
1/3 cup nutritional yeast
1/2 cup raw cashews
3 cloves garlic, peeled
2 tablespoons extra virgin olive oil
1/2  to 1 teaspoon salt
2 teaspoons fresh lemon juice
1/2 cup water

 

INSTRUCTIONS

Place all the ingredients in a blender and purée until smooth. Warm sauce in a small pot for several minutes before serving. Store in a covered container for several days or freeze.

 

FILED UNDER: glutenfree, peanutfree, soyfree, sauces, , ,

3 Comments

  1. Meagan

    Delish! Added some white pepper, more salt, and a bit of light miso paste

    Reply
    • Linda Soper-Kolton

      Hi Meagan, thanks for trying our recipe! I love the idea of miso in this sauce, it gives such an amazing but subtle “umami” kick. I’m going to try it myself!

      Reply
  2. ANISSA

    This is delicious! I omitted the oil and just added a little extra water. So good! Will be making often!!!

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *