As Jake's gluten-free, dairy-free experiment continues, I am having to do some experimenting of my own. Earlier this week I decided that I wanted a creamy alfredo penne with my roasted salmon. As it was, I told the minis it was gluten-free and dairy-free; it was received with a roll of the eyes. Had I not told them, I'm not sure they would have made a peep. It was good...and easy! Actually, making this dairy-free alfredo was easier than making a regular alfredo.
- 1 C raw cashews
- 1 C water
- 2 T dairy-free butter
- 2 cloves garlic, minced
- 3/4 C grated parmesan cheese dairy-free topping + more for sprinkling
- cooked pasta (I used gluten-free)
- freshly ground salt
- freshly ground pepper
- olive oil
Soak the cashews in water over night. Drain. Place soaked cashews and 1 C water in a blender. Blend till completely combined and smooth.
In a large, flat-bottom pan, melt the butter and cook the garlic until softened. Pour in the cashew cream and stir to combine. Add in the cheese and stir again. Season to taste with salt and pepper, then fold in the cooked pasta. Add a splash of olive oil to make it glossy. Serve immediately with another sprinkling of cheese.