I love creamy pastas but I have run into a bit of a problem. Most of the vegan alfredo sauce recipes are a bit on the dry side. I made one a few weeks ago and within a few minutes of serving, all the moisture had been sucked up by the noodles and it was not a great mouth feel after that point. But I found a solution.
Cashews can make a nice creamy sauce but adding a smooth tofu to the mix really helps the sauce retain it's consistency. I tried a medium tofu as well and it still works fine but the smooth tofu is better.
Also, I don't soak cashews over night or for hours before or whatever. I am too busy to remember to start soaking freaking cashews hours in advance. I have 2 kids for crying out loud. One of them is often crying out loud. There is not room in my brain for soaking cashews so I boil them for 10-20 minutes. That's it. Just boil the suckers (P.S. I do this for ALL recipes that tell me to soak cashews overnight). Works fine. Don't make life harder than it is.
What You Need:
1 cup of unsalted cashews (not soaked, you are too busy for that)
2 cloves garlic, peeled with hard bit removed
1 container of smooth tofu
2 tbsp nutritional yeast
1/2 cup soy milk
1/2 tsp salt
4 servings worth of spaghetti, fettuccine or any long pasta
Optional: green onions, vegan bacon bits
What To Do:
In a small pot, add the cashews and garlic. Fill half way with water and bring to a boil. You will want to boil the cashews until soft, about 10-20 minutes.
In a larger pot, boil water for the pasta and cook according to package directions.
Add tofu, soy milk, yeast and salt to a blender.
When the cashews are soft, strain out the water and add the cashews and garlic to the blender. Blend until smooth, scraping the sides periodically as needed.
Once the pasta is cooked, strain it and return the pasta to the pot. Add the sauce to the pasta, mixing well to incorporate.
Garnish with sliced green onions or "bacon" bits if you like. Enjoy!