It happens! You see a recipe, it looks colourful, edible, and easy. The comments seem agreeable and people had good results… and then you (or me in this case) make it and… what happened? Mine is a totally different colour! I tastes like chemicals! What is this?!
This recipe didn’t turn out that badly, but still, it wasn’t great. I’m going to blame it on one thing, primarily, and that’s the cashews that I used. I was being impatient, and made this with roasted, unsalted cashews instead of the raw variety, which the recipe calls for. I had a lot of reservations about it but I am a woman of action – right? Hrm…
I made this (unflattering photo) dish thinking of a certain atmosphere: rustic, rich, autumn, candles, red wine, relax after work… and that included potato gnocchi, the (un)famous sauce, a soy “steak” (quite impressed with this variety tbh), and a red wine reduction with mushrooms. In theory, it should have been fab… had it not been for those greasy nuts (so she says).
Hurry Up Alfredo by veganyumyum
Makes 2-3 Servings
1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews (oops)
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce (don’t use too much, you really taste it later)
2 Tbs Earth Balance Margarine (I used real butter, as I don’t have this sort of substitution on hand)
1 Tbs Tahini (might be worth questioning whether to use white tahini or regular)
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional (I forgot this, didn’t miss it)
Black pepper, to taste
Add all the ingredients to a blender and blend until smooth. I have a regular cheap-o blender, and it worked out fine. You might have some chunks from the cashews, but it’s not a biggie.
You really just blend it all, and use it on cooked pasta or in this case, gnocchi. It’s a cold sauce, so you have the advantage of working the flavour a bit before committing it to the pan for heating. Consider adding less at first, taste it, add more if needed, and blend again. When (if) you achieve success, pour it over the cooked and strained pasta and warm it through. You’re ready to eat.