White pasta fans, you’re in luck.
I’ve spent much of the past 2 days on the phone with my sister, who just returned from a 3 week vacation in Italy. She spent her days working on small farms and her evenings sipping red wine. I’m so proud, and my kitchen has been thinking of her as I recall the brief Sicilian wanderings of my early 20s.
This isn’t the first nut-based alfredo that’s come my way, and barring any further, emerging allergies, won’t the be the last. And I just can’t put into words how stellar and succulent the Earth Balance sautéed morels were with this. Wait.
Cashew Miso Alfredo
- 1 cup soaked raw cashews
- 3/4 cup water
- 2-3 cloves worth of sliced garlic
- 1 tablespoon extra virgin, cold pressed olive oil
- 2 tablespoons nutritional yeast
- pinch freshly grated nutmeg
- pinch fresh thyme
- 1/2 – 1 teaspoon white miso (less can be more – same goes for the garlic)
- salt & pepper (preferably white), to taste
- fresh parsley
- Saute the sliced garlic in the olive oil for 3-4 minutes over medium heat.
- Remove from heat, and carefully add to blender, along with the rest of the ingredients, with the exception of the parsley.
- Gently reheat in a small saucepan, and whisk in more water if needed.
- Serve over pasta or other entrée, and sprinkle with fresh parsley and additional pepper, if desired.
Tomatoes are having a slow start this summer. Sadness. I finally spotted some at the Montavilla Farmers Market a couple of weeks ago, and I’ve grabbed a pint at every market since then. Fast forward a couple of more weeks, and I’m impatiently expecting true sweetness!