Plant-Based Citrus Alfredo
Warm weather makes me crave all the fresh flavors I can get my tastebuds on. As a plant-based lady, I tend to miss things that are cream containing. This mostly falls into the cheese and coffee creamers categories all of which I’ve gotten around. While I’m not much for pasta alfredo (this is just a story I tell myself so I can avoid the fat-laced food) I thought I’d see if I could figure out to combine the cream of an alfredo with the citrus of a sunny day. With a little help from Pinterest and my own Franken-kitchen tactics, this is what I came up with.
What You’ll Need
- 2-4 cups pasta linguini
- 1/2-1 lb. asparagus
- 1 cup boiled cashews (10 minutes)
- 2 tbsps. extra-virgin olive oil
- 1 small diced shallot
- 2 cloves chopped garlic
- 3/4 cup almond milk
- 1 lemon, juiced +zest
- 1 tsp. kosher salt
- 2 tbsps nutritional yeast
- 1/2 tsp. ground black pepper
- 1/4 cup fresh parsley
Put it Together
- Over Medium heat, in a large skillet, Heat 1 tbs of oil until it crisps up and season with salt. (remove and set aside)
- Use the same skillet and cook shallots and add garlic after 2 minutes of cook time.
- In a blender, combine boiled cashews, almond milk, yeast, lemon juice, and salt/pepper. Blend.
- Combine pasta and sauce in a pan and toss. Add asparagus on the side, garnish with parsley, zest, and salt and pepper.