This luxuriously creamy, garlicky "alfredo" sauce whips up in minutes and transforms pasta or gnocchi into a rich, satisfying meal. Dinner on the table in 10 minutes?! Yep!
1medium clove garlicpeeled**
1/2teaspoonkosher salt + more to taste
1/8teaspoonfreshly ground black pepper + more to taste
14.5-ounce package gnocchi or 8 ounces cooked pasta
Fresh minced parsley or chiffonaded basil
High-speed blender (like a Vitamix)
Place cashews, 1/2 cup water, garlic, nutritional yeast, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the pitcher of a high-speed blender. Puree until completely blended, 1-2 minutes. The sauce should be the consistency of eggnog, buttermilk, or a thick heavy whipping cream. If it's thicker than that, add 2 tablespoons of water at a time until you get it there. Taste and add additional salt and pepper if desired.
Cook and drain pasta or gnocchi and add back to the pot. Pour sauce over the top and toss until gnocchi or pasta is coated. Add herbs if you like and serve!
* I find that with my Vitamix high-speed blender, it's not necessary to soak my cashews first. If you want to ensure a creamy sauce or have a different type of blender, try soaking the cashews for 20 minutes in boiling water first. Drain, rinse, and proceed.** Depending on your blender, you may want to chop your garlic first to help prevent large chunks in your sauce. I add a whole clove to my Vitamix and it purees completely.
The sauce itself is gluten-free, but of course, you'll want to select a gluten-free pasta or gnocchi.Adapted from this creamy vegan garlic pasta from Chocolate Covered Katie.