Creamy Alfredo Sauce
2/3 cup almond milk
1/3 cup walnut pieces
1/4 cup almond meal
3 tablespoons olive oil
3 - 4 tablespoons fresh lemon juice
1 - 2 tablespoons nutritional yeast
salt & pepper, to taste
Sprig rosemary, chopped fine
Garlic and onion powders, to taste
First, blend milk & walnuts on high, then add the almond meal; blend to combine. The mixture will be quite thick at this point. With blender running on low, add the rest of the ingredients, one by one.
Taste and adjust seasonings, if needed. This takes more pepper, and less salt, than expected.
The nutritional yeast can get too strong, so add carefully.
Lemon juice is an absolute must - lending the required tanginess without overpowering, as vinegar does.
If sauce is too thick, add more almond milk and blend to thin it.
Important:
don't toss this with hot noodles; the heat will cause the sauce to "curdle".
It won't be smooth and silky like alfredo sauce should be; it'll still taste good, however.
Garnish with lemon thyme - delicious!
Lemon zest would be a good addition to the sauce, as would most any herb.
This, on sauteed mushrooms? It'd be amazing!
This would also make an excellent salad dressing.
It's just an added bonus that it's raw, vegan, and actually GOOD for you!
Inspired by a recipe in the April 2014 issue of Taste for Life
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