Cooking is my biggest tool in grounding. When my heads in the clouds, and my thoughts are running wild- I can always find that peace and balance while creating recipes. I believe that food has the magical ability to take you anywhere or at least me. We can create anything when move with passion, even if it is something as simple as creating a vegan Alfredo recipe- do it with love.
Soaking Cashews Overnight vs. 15 Minute Quick Boil
Soaking cashews overnight is the secret to getting a silky-smooth Alfredo sauce. It breaks down their texture and makes blending a breeze. If you’re the plan-ahead type, an overnight soak works best. But if you’re more of a last-minute type, then a quick 15-minute hard boil works just as well.
How I Love To Serve It
For me, the real magic of this Alfredo sauce happens when it’s paired fettuccine noods and classic veggies like roasted asparagus and portobello mushrooms. The earthy mushrooms balance the creaminess of the sauce, while the asparagus adds a fresh, bright crunch.
To round out the meal, I OBVIOUSLY to include a side of crispy, golden garlic bread- because what’s a pasta night without that perfect buttery crunch to soak up every last drop of sauce? And carbs. I need all the carbs.
Pulling It All Together
• Asparagus: Toss trimmed spears with olive oil, salt, and pepper, then roast at 425°F for 12–15 minutes until slightly crispy at the tips.
• Portobello Mushrooms: Brush with a mixture of olive oil, balsamic vinegar, garlic, and a pinch of salt. Roast alongside the asparagus until juicy and tender, about 15 minutes.
• Garlic Bread: Slather thick slices of crusty bread with vegan garlic butter, sprinkle with fresh herbs, and bake until perfectly crispy.
Cozy enough for a solo dinner but impressive enough for guests. Trust me, your taste buds will thank you! Save the extra for later and freshen it up with pasta water.
