The Best Vegan White Pasta Sauce #food #lunchrecipe #vegan #vegetarianrecipe #easyrecipe

This veggie lover white pasta sauce has everything: it is smooth, velvety, garlicky, exquisite, scrumptious, and flexible. What's more, it's made with bravo beans. Serve it warm over a lace pasta like fettuccine, pappardelle or linguine.

With regards to veggie lover white pasta sauces, I've attempted them all. I love this smooth alfredo cashew sauce, and I've attempted an adaptation with cauliflower. The cashew sauce, albeit scrumptious, isn't a regular guilty pleasure since it is higher in fat than most sauces I would cook (in spite of the fact that it has not even close to the measure of calories in a true cream-and-spread and-cheddar alfredo).

The cauliflower form, well, isn't terrible, yet truly, I can never move beyond the cauliflower smell which doesn't exactly leave. Also, I now and again make a solid, protein-rich chickpea sauce, yet delectable however it will be, it appears to evaporate on me rather rapidly which implies it is best devoured the day it's made.

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Ingredients :

• 1 cup dry great northern beans, soaked overnight and cooked until tender. If using canned, substitute with 2 15 oz cans, drained
• 6-8 cloves garlic, crushed and sliced
• 1 tsp red pepper flakes
• 1 tsp dry oregano
• 1/4 cup raw cashews , soaked for at least 30 minutes
• Salt to taste
• 1 tsp extra virgin olive oil
• 1 lemon, juiced and zested

Instructions :

1. Heat the oil in a large saucepan. Add the garlic and stir-fry until it begins to turn blonde.
2. Add the red pepper flakes and oregano and stir-fry for a minute.
3. Add the beans and salt to taste. Let the mixture come to a boil. Add a cup of water if too dry. Lower heat to a simmer and let the beans cook with the garlic and oregano for about 10 minutes.
4. Remove the beans to a blender, add the cashews, and blend into a very smooth, creamy sauce. You can add water as needed, but add a little at a time to get just the consistency you want.
5. Add the sauce back to the saucepan and bring to a boil. Keep stirring the sauce to ensure it doesn't stick to the bottom -- don't use more than medium heat. When the sauce begins to boil, turn off the heat and add the lemon juice and zest and stir in. Check salt and serve hot with pasta.

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Source : bit.ly/2yj5JMo