This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
Comfort food shouldn't make you feel guilty. Going dairy free can ease the heaviness of traditionally dairy-laden meals, like alfredo sauce. This genius recipe uses cashews + almondmilk for that "cheesy" consistency, with garlic and onion for unbeatable flavor.
- 1-2 cloves garlic
- 2 cups raw cashews (soaked in water overnight or soaked in boiling water for at least 30 min)
- 1/4 cup diced white onion
- 1/2 cup +1 Tablespoon vegetable broth
- 2 Teaspoons lemon juice
- 1/4 Teaspoon ground black pepper
- 1 Teaspoon salt
- 3/4 cup Unsweetened Almondmilk
Blend. Blend. Blend. Use a high-powered blender to really break down the cashews.Combine ingredients the continue blending on high for several minutes, stopping periodically to scrape down the sides. Keep blending until you have reached the consistency you want and add additional splashes of either almond milk or vegetable broth, as desired. If you want the consistency thinner, add additional vegetable broth one tablespoon at a time.
Note: When you heat up your sauce to pour over either some pasta or some yummy spaghetti squash, have some vegetable broth on hand. As you heat up the sauce, some of the broth/water will boil off and the sauce will thicken up even more, so you will want to add splashes of broth to thin it out again. Then it will perfectly coat every noodle.