During the holidays, I made this recipe and it was fabulous. Rich, quick, creamy and dreamy and a definite comfort food. This is definitely in my book of favs (seems like I’m saying that a lot lately LOL). You could serve this with any pasta of your choice, but I served it with linguine and it was divine. In fact, while my daughter and I were eating this, we both commented, “Can you believe this is vegan?” Loved it!
Creamy White Wine Lemon Alfredo Sauce with Roasted Tomatoes and Linguine
Source: pastabased.com
Course: Main Course
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min
Yield: 4 servings
Serves: 4 Scale
Ingredients
- 1 lb grape tomatoes
- 1⁄2 cup raw cashews
- 1 cup vegetable broth
- 2 tbsp lemon juice
- 1⁄4 cup nutritional yeast
- 1⁄4 cup dry white wine
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1⁄2 tsp salt
- 1⁄2 tsp pepper
Directions
- Preheat oven to 425F
- Wash grape tomatoes and cut in half. Place on baking pan and drizzle with vegetable broth, salt and pepper. Roast in pre-heated oven for about 20 minutes.
- If you don’t have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
- Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
- Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
- Serve over pasta.
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I love that you are posting Vegan meals! I’m excited to try this one😊
Thanks so much Jill! I’m so glad you Love it! I hope you and your family are doing well :). Hugs!