Basil Cream Alfredo (5 ingredients)
This quick and delicious basil cream Alfredo will soften any dish. My favorite is to have it over pasta or dolloped on pizza like a soft cheese, but it can also be enjoyed over any grain or vegetable dish. It’s garlicky, creamy, smooth, spicy, and everything you’d expect in a cream sauce/spread, minus the high fat. A few scoops of this over some macaroni, and you’ll have energy for hours. Nothing beats that basil edge either. Add the optional oregano leaves and tomato for a meal huge on plant based power and flavor.
Basil Cream Alfredo
Yields: 2-3 servings, 2 cups Alfredo
- 1 cup soaked cashews (soak them in water for 2-24 hours, helps them blend)
- 2 tbsp olive oil
- 1/2 clove garlic
- 1 cup unsweetened almond milk
- 1 handful basil
- salt, pepper, cayenne
- optional; 1/2 cup chopped tomatoes, fresh leaf oregano, for tossing in at end
Blend all the ingredients (not the optional ingredients) in high powered blender until it becomes a thick cream. Pour it over pasta, sprinkling extra pepper and cayenne atop, and tossing in the tomatoes and oregano if desired. Drizzle some extra virgin olive oil on top to finish the plate.
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