One cannot think well, love well, sleep well, if one has not dined well.
Life is not always a bowl of cherries. Sometimes life is difficult and the only way to get through it is to march right through it…but there are no rules that say you cannot do it with a large bowl of pasta and a glass of wine!
I had plans to bring you another lighter & summery-er (?) dish as we finish out August but instead I thought Screw it!, this is what I ate this week and it was freakin amazing. I am learning that I cannot always direct this blog, sometimes I gotta just let it direct me 🙂
Alfredo sauce (as we know it today in North America) is a comfort food that usually includes cream, butter and cheese. Just mentioning those three ingredients in the same sentence probably makes some of you perk up! However if you are here for my opinion (which I will assume most of you are) then I say why not be a little more kind to ourselves, particularly in our comfort foods. Dairy is hard on our digestive system, our immune system and our adrenals.
The simplest solution to anyone out there that is doing their best to avoid dairy is cashew cream. And when I say simple, I MEAN SIMPLE! Ounce for ounce this “magical” nut cream can replace most any dairy ingredient in a recipe and making it yourself takes less than 30 seconds. Okay, well there is a soaking time to be added on to that 30 seconds but I am trying to make my point dramatic 😉
Once you have the cashew cream made then you are only minutes away from the creamiest, most satisfying bowl of All Of My Worries Are Soon To Be Gone Alfredo Sauce!
So put on your stretchy pants, pour a glass of your favourite white wine and escape from the world for a few glorious moments.
I won’t tell anyone 😉
Mushroom Alfredo Sauce
Serves 4 people
Prep Time: 25 minutes plus soaking time for nuts
Approx. 1 1/4 cup Cashew cream (start with 1 cup raw cashews, soak for 1 hour or longer. Rinse and add to blender with 1/4 cup fresh water. Blend thoroughly until super creamy)
2 tbsp Nutritional yeast
1 garlic, minced
1 tbsp non-dairy butter (I use soy-free Earth Balance)
1 tsp truffle salt, or regular sea salt if you haven’t bought yourself a jar of the truffle salt yet 🙂
1 small white onion, thinly sliced
2 portobello mushrooms, gills removed and sliced length-wise
2 tbsp Coconut oil
- With the cashew cream still in the blender add the nutritional yeast, garlic, butter and salt. Blend until fully incorporated and set aside
- In a large frying pan heat the coconut oil and add the onions. Cook on medium heat until golden brown. Approx. 10 mins.
- Then add the sliced mushrooms and cook for another 5-7 minutes
- Turn off the heat and pour the Alfredo sauce into the hot pan to gently heat the sauce. Stir well and then add your favorite gluten-free pasta. Serve immediately.