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.
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
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
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.