This alfredo is cashew-based. I find it makes the creamiest sauce. I hiiiiighly recommend a serious blender when using cashews in sauces (Vitamix, Blendtec, etc). If you don't have one, soaking your cashews is even more important.
So, let's go.
2 cups raw, plain cashews
1 cup water
3 tbsp nutritional yeast (I use Bragg's)
1 tbsp light miso
1 cup vegetable broth
1 tbsp white wine vinegar
1 tbsp garlic powder (or more, or use roasted garlic if you have it)
1 tsp salt
1-2 tsp crushed red pepper flakes
fresh ground black pepper, to taste
16 oz pasta (linguine, fettucini, etc)
Your preferred vegetables -- I typically use broccoli and spinach, but just tried it with roasted zucchini and it was soooo good
Start by boiling a few cups of water in a small saucepan. When it reaches boil, turn off heat and put cashews in to soak. Put on a lid and let sit for at least 30 minutes. The longer, the better, especially if you don't have a high speed blender.
After soaking, drain and put cashews in your blender. Also add cup of water, white wine vinegar, miso, 1 tbsp of your nutritional yeast, and salt. Blend it to as smooth and creamy as you can get it.
Remove about 1 cup of this cashew cream and set aside. This extra can be used in other recipes. I use it as mayo in chickpea salad, thin it out and season it to make ranch dressing, etc.
Now, cook your preferred veggies to desired doneness. I often use 3 cups of broccoli and 2 cups of spinach, sauteed with garlic until soft. I also recently cut 3 large zucchini into semi-circles and roasted them with garlic powder before stirring them into the sauce. I do both without oil. Whatever you're choosing, cook it however YOU like it. It will be stirred into your delicious, creamy sauce soon.
Start cooking your pasta at this point. Cook it to one minute UNDER package directions. So, if it says 11 minutes, cook it for 10.
While pasta is cooking, transfer all the remaining cashew cream from the blender to a large skillet. Pour in one cup of vegetable broth, and start to whisk over low heat. Add in garlic, 2 more tablespoons of nutritional yeast, red pepper flakes, and black pepper.
Gently toss cooked vegetables into sauce.
As soon as pasta is done, use tongs to transfer noodles to skillet. They will be dripping excess water. That's okay. We want the extra water to thin the sauce and keep it creamy.
Toss it all together. Plate and top with extra black pepper if desired.
(As it starts to cool, cashew creams can thicken up. If still available, just add in a spoonful of pasta water. If it's the next day, put extra tap water on the plate before reheating in microwave.)