Silky Cashew-Tofu Alfredo with Sun-Dried Tomatoes and Spinach
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Elevate your weeknight dinner with this lusciously creamy, dairy-free Alfredo sauce. Crafted from a blend of wholesome cashews and silken tofu, it coats your favorite pasta in rich, savory goodness. Packed with vibrant spinach and zesty sun-dried tomatoes, this dish is both satisfying and surprisingly simple to make.
Yumzy
Public Recipe
Ingredients
- ✓16 ounces Dried pasta (e.g., fettuccine, penne)
- ✓1 cup Raw cashews, soaked
- ✓7 ounces Silken tofu, drained
- ✓1 cup Vegetable broth
- ✓3 cloves Garlic cloves
- ✓3 tablespoons Nutritional yeast
- ✓2 tablespoons Lemon juice
- ✓1 teaspoon Dijon mustard
- ✓1 teaspoon Salt
- ✓0.5 teaspoon Black pepper
- ✓2 tablespoons Olive oil
- ✓1 medium Shallot, finely minced
- ✓0.5 cup Sun-dried tomatoes (oil-packed), chopped
- ✓4 cups Fresh spinach
- ✓0.25 cup Fresh basil, chopped (for garnish)
Instructions
Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
While pasta cooks, combine soaked cashews, drained silken tofu, vegetable broth, garlic, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper in a high-speed blender. Blend until completely smooth and creamy. Add a splash more broth if needed to reach desired consistency.
Heat olive oil in a large skillet over medium heat. Add the minced shallot and sauté until softened, about 3-4 minutes.
Add the chopped sun-dried tomatoes to the skillet and cook for another minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes.
Pour the blended cashew-tofu sauce into the skillet with the vegetables. Stir to combine and heat gently, being careful not to boil.
Add the drained pasta to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add a little of the reserved pasta water until it reaches your desired creamy texture.
Serve immediately, garnished with fresh chopped basil.
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