My friend Mirien (who I've never actually met, but consider a friend nonetheless) is the queen of tweaking recipes to make them healthier. She has an arsenal of ideas for making just about everything better for you--less fat, more whole grain--and somehow they still taste great too. I love a good alfredo sauce, but feel guilty every time I eat it with all its cream and butter, so when I found Mirien's recipe for a healthier alfredo sauce made with the healthy fats of cashews instead of cream, I knew we needed to give it a try.
Little did I know just a couple days after printing this off from her site and filing it that my husband would declare that he was craving pasta with alfredo sauce. It was Sunday that day, which meant I'm off duty in the kitchen, so I handed him the recipe and told him to have fun. Glen was a little skeptical about its unique combination of ingredients, but dutifully got to work anyway while my mouth watered in anticipation.
The results were a thick, creamy sauce that exceeded our expectations in every way. Besides meeting with Glen's and mine approval, every single one of the kids also eagerly devoured their servings and asked for more. It was definitely a painless way to eat a little healthier, plus it's perfect for someone who needs to eat dairy free. Just omit the Parmesan and you've still got a thick, creamy sauce no one will believe doesn't have any milk products.
Click here for printable recipe.
The ingredients:
SAUCE:
1 cup raw cashew pieces
2-1/2 cups warm water
2 Tbs. olive oil
1/2 Tbs. minced garlic
1 tsp. lemon juice, if desired
1/2 cup grated Parmesan (omit if making dairy-free)
salt and pepper to taste
SERVE WITH:
8-oz. pasta
chopped, sauteed (or grilled) chicken or seafood
Sauteed vegetables
In a blender or food processor pulse the cashews until they form a paste. Then add about a cup of the warm water and continue to process until smooth (or as close as you can get). Add remaining water and continue to blend.
In a saucepan, heat 2 tablespoons olive oil medium heat and saute the minced garlic until it just begins to brown slightly. Add the cashew/water mixture, stirring and scraping as it heats, until it begins to boil and thicken. Once thickened, remove from heat and stir in salt, pepper, and Parmesan, stirring until melted. If sauce is too thick, add a little more water.
Boil the pasta, then drain and add to the cashew mixture and stir to coat the noodles. Serve with chopped fresh parsley, if desired. Makes 4-6 servings.
**This sauce is perfect as a topping for chicken or seafood or even as a pizza sauce. **
Enjoy!
