Vegan White Sauce (Mock Alfredo)  

Adapted by Abigail Terrill from a recipe by Vaishali Honawar/Holy Cow Vegan

Makes 8 servings 

Ingredients:

• 2 15-oz cans No Added Salt Cannellini beans, rinsed
• ½ C raw cashews, unsalted
• 2 Tbl nutritional yeast
• 1 tsp dried oregano
• 1 C hot water
• 2 Tbl olive oil
• 6-8 cloves garlic, minced
• 1 medium yellow onion, diced
• 1 tsp dried red pepper flakes
• 3 Tbl fresh lemon juice (~ 1 lg lemon)
• 1 Tbl lemon zest (same lemon)
• 2 Tbl fresh parsley, chopped
• ¼ C fresh basil, chopped
• 2 cups additional water

Directions:

1. Soak the cashews in 1 C hot water for 30 minutes. Add to blender with white beans, nutritional yeast, oregano and puree until smooth. Set aside.
2. Heat olive oil in large sauté pan and add onion. Sauté over medium heat, stirring frequently, for 2-3 minutes or until onion is fragrant. Add garlic and cook 1 more minute then add red pepper flakes and cook for just a few seconds.
3. Add pureed bean, nut mixture to the sauté pan along with 2 cups of water and mix well. Cook over medium heat, stirring frequently, until the sauce is warmed though. Add lemon zest and juice. Turn off heat and add parsley and basil.
4. Mix with your favorite pasta and enjoy!

Nutrition Information per serving:

Calories 159.2Protein 7.6g
Carbohydrates 18.2g
Fiber 4.6g
Fat 7.1g
Saturated fat 1g
Cholsterol 0mg
Sodium 21.6mg
Potassium 280.9mg

If you add ½ tsp salt to the recipe, it will have 144mg sodium per serving