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Creamy sauces

Creamy roasted garlic cashew Alfredo

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Roasted garlic, soaked cashews, and lemon blend into a glossy pasta sauce with the richness of Alfredo and none of the graininess weak blenders leave behind.

Sauces 1 pound of pastaAbout 40 minutesSmooth-texture test
Creamy roasted garlic cashew Alfredo over pasta

What you need

  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1 whole head roasted garlic
  • 1 cup hot vegetable stock
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon white miso
  • Salt and black pepper
  • 1 pound hot pasta and reserved pasta water

Method

  1. Drain the cashews, then add them to the jar with roasted garlic, stock, nutritional yeast, lemon, miso, salt, and pepper.
  2. Start low and blend on high until the sauce looks glossy and no grit remains, stopping to scrape if needed.
  3. Toss with hot pasta. Add reserved pasta water a little at a time until the sauce coats every strand.
  4. Finish with black pepper and serve immediately.

Smooth sauce is about particle size

Cashews soften in water, but they still need enough blade speed and repeated circulation to disappear into the sauce. A weak blend can taste fine while feeling sandy. This recipe makes the difference between chopped nuts and a true puree obvious on the first bite.

High-speed blending for a fine puree
A jar that handles a two-cup sauce batch
Enough control to start hot liquid gently
A lid and jar approved for the ingredient temperature

Products that fit this creamy sauces

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Technique notes

Soaking is still worthwhile with a powerful blender because it reduces blending time and heat.
Pasta water loosens the sauce without washing out its flavor.
Blend longer than feels necessary if the sauce still has a faint sandy texture.

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