Vegan Allium Alfredo
Amy Laun has made this 1 time!
Ingredients
4-5 leeks, cleaned, halved and sliced
1/2 yellow onion, diced
3-4 garlic cloves, minced
4 T. Olive oil
1-2 T. Mirin (okay to sub white wine too)
1/2 c. Raw cashews, pre-soaked in hot water for 30 minutes
1/4 cup nutritional yeast
8 oz. Fettuccine or preferred pasta
Instructions
Start a pot of salted water to boil. Cook pasta according to package. Hint - you can use some of that boiling water to soak your cashews if you haven't yet!
Heat oil in a large skillet. Add the leeks, onion, garlic. Season with salt and pepper to taste. Cook over medium heat until soft and starting to become transculent - about 10 minutes, stirring occasionally. In the last minute, deglaze with mirin or white wine, scraping up any brown bits. Mmmm flavor!
To a high speed blender, add the cooked leeks, cashews, nutritional yeast, and 1/4 cup water. Blend on high for 3-4 minutes, adding water (I like to stream in reserved pasta water) as needed to thin. Taste and adjust as needed!
Once smooth, toss sauce with pasta. Top with fresh parsley and a sprinkle of fresh black pepper.
4-5 leeks, cleaned, halved and sliced
1/2 yellow onion, diced
3-4 garlic cloves, minced
4 T. Olive oil
1-2 T. Mirin (okay to sub white wine too)
1/2 c. Raw cashews, pre-soaked in hot water for 30 minutes
1/4 cup nutritional yeast
8 oz. Fettuccine or preferred pasta
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