Dairy-Free Alfredo Pasta Dinner

For everyone who knows their way around Simple Daily Recipes, y'all know that I have ALWAYS offered up recipes with commonly found ingredients.  This is not one of them.  In fact, I could go so far as to say this is SDR's first uncommon ingredients recipe posted since 2007.  Times are a changin', my friends.  It's time to reach out beyond the ordinary and mundane.  Start exploring new ingredients and flavors.  Dare to eat beyond the average.  Live and eat for exceptional health with no take backs.

Makes 4-6 servings

  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons white wine vinegar
  • 1/3 cup unsalted raw cashews
  • 1/2 cup silken tofu, drained
  • 2 tablespoons nutritional yeast
  • 1 1/2 cups unsweetened plain soy milk
  • 1/2 teaspoon Bragg Liquid Aminos
  • 1 pound pasta
  • black pepper to taste

In a medium saucepan, heat a thin layer of water (enough to cover the bottom of the pan) over medium heat.  Add onion and garlic, cover, cook until soft, 5 minutes.  Stir in the white wine vinegar, remove from heat and set aside.

In a high-speed blender, grind the cashews to a powder.  Add the onion-garlic mixture, tofu, and nutritional yeast.  Blend to a smooth consistency.  Add the soy milk and salt.  Pulse to blend.  Transfer to the saucepan used to cook onions and keep warm.

Cook pasta according to directions. Drain and return to pot. Toss in the sauce.  Taste and adjust seasonings.  Serve with a leafy green salad.