Wednesday, October 16, 2013

Raw Vegan Alfredo Sauce with White Truffle Oil

This is one of our favorite recipes to serve with vegetable noodles made with our World Cuisine Kitchen Slicer or Sea Tangle Kelp Noodles! The white truffle oil makes this sauce a dreamy, creamy, melt in your mouth sensation!

•2 cups raw, organic cashews
•1.5 cups water
•1 tablespoon nutritional yeast
•2 garlic cloves
•juice of one lemon
•1 teaspoon Celtic sea salt
•1⁄2 teaspoon pepper
•pinch of raw, organic cayenne pepper powder
•1/2 teaspoon onion powder
•1/2 teaspoon italian seasoning

Soak cashews in water for an hour. Place all ingredients in blender or food processor, & blend well, until the sauce is a creamy consistency. Let the sauce sit overnight for 24 hours in the refrigerator (the flavor becomes more intensified this way). Serve this delightful raw, vegan recipe over vegetable noodles like zucchini noodles or kelp noodles that have been softened by soaking.

No comments: