Whilst yesterday’s Alfredo recipe is my favourite, this recipe is also very scrumptious! It is a bit of a lighter version, reminiscent of a cream sauce rather than a cheese sauce.
I like to mix it up, so sometimes will use this version, and sometimes #1 version. You will no doubt find your own favourite.
One thing I will mention is that I am still adapting to the use of raw garlic. When using it raw, the flavour and ‘kick’ are condensed, as they aren’t sweated out during a sautéing process.
The first time I made this recipe, I think I could have breathed fire. There were certainly no vampires in the near vicinity! Now, I tend to use only half the recommended amount of garlic in a recipe. But if you really like garlic, go for it!
Original Recipe from The Rawtarian
- 2 ½ cups cashews
- 1 tablespoon lemon juice
- 3 cloves garlic
- 1 ½ cups water
- 1 teaspoon thyme spice
- 1 teaspoon sea salt
- Throw it all in the blender and blend til it gets alfredoey! It’ll get really nice and creamy, so keep blending…and you’re done!
- Serve over raw noodles
As always, I find grinding the cashews into meal first provides a smoother end result
3 cloves of garlic! One is sufficient for me, but each to his own.
I used some mixed dried herbs, as I didn’t have thyme spice (the mix included thyme, oregano & rosemary)