There are several recipes for vegan alfredo
sauces out there, but this one by Colleen Patrick-Goudreau is the best one I’ve tasted
yet. I’ve tweaked it a little bit and paired it with Cook’s Illustrated’s master recipe
for roasted mushrooms. I really think you’re gonna like this one!
Preheat your oven to 450 for the mushrooms. I’m using 1 pound of baby bella mushrooms
which are the same as crimini mushrooms. Cut them in half if they’re small or in quarters
if they’re large. Place them on a covered baking sheet. Add
2 tablespoons of canola oil, ½ teaspoon of salt
and ¼ teaspoon of pepper. Make sure they are evenly coated with the oil, salt and pepper.
Spread them out so they are in a single layer and put the pan on the lowest rack and roast
them for 15 minutes. After 15 minutes, take them out and turn them.
Um, you could use tongs but that was hard for me, so just flip them with a spatula.
They’ll be just fine. Put them back in the oven and roast them for
10 more minutes. When they’re done, they will be brown and a lot smaller than they were
to begin with since all the water has evaporated. Go ahead and cook your pasta.
While its cooking, make the sauce. You’ll need ¾ cup of raw cashews that you’ve
either soaked overnight or boiled for 8 minutes in just enough water to cover them. You’re
gonna drain and rinse them and add them to a blender with 1 and ¾ cups of non-dairy
milk. Blend it until it’s completely smooth. Depending on your blender, this could take
up to 5 minutes. You want to make sure it’s not gritty at all.
Then add the remaining ingredients that I’ve listed here. There are quite a few.
Blend it again until it’s mixed well. Then, pour it into a saucepan and turn the
heat up to medium or medium-high. You want to whisk it constantly and it’s gonna get
thick and it’s not gonna take too long. As soon as it gets thick, go ahead and turn it
off. This is simply delicious! You must try it
and let me know what you think in the comments. Thanks for watching Vegan Cooking with Love!
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