vegancooking

Tomato Basil Cashew Alfredo

Finished product.

Finished product.

My palette was in the mood for some sort of alfredo sauce this week, but all the vegan cashew pasta sauces that I've tried are too heavy for me. So, I decided to cut that richness with fresh tomatoes. Yes, I’m aware that there are many recipes like this floating around on the interwebs, but this one is the best! I used fresh tomatoes from our hook-up in Eastern Washington, so the flavor can't be beat. Also, if you’re looking for a way to use up an overstock of tomatoes, this is one way to do it.

You can use the sauce on any type of pasta. It would also make a great sauce for lasagna (you wouldn't even need a vegan ricotta substitute). 

Ingredients:

1 cup cashews (soaked, rinsed, and drained)

1 cup cold water

2 1/2 lbs fresh tomatoes

3 cloves garlic

2 small bunches basil

salt and pepper to taste

Cover the cashews with about an inch of cold water and soak for at least an hour, then rinse and drain them. Combine the cashews with one cup cold water in the blender and blend until smooth. Roughly chop the tomatoes and add to the blender along with the garlic and basil. (Note: you can use more tomatoes if you want a thinner or more tomatoey sauce.) Salt and pepper to taste; I used 3 teaspoons salt and 20 grinds of pepper. After everything is blended thoroughly, pour the sauce into a pan and simmer for about 20 minutes or until it has reduced and thickened up a bit.

 

Tomatoes, garlic, and basil. Yum.

Tomatoes, garlic, and basil. Yum.

The sauce before simmering.

The sauce before simmering.

Banana Cashew Cream Pie

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 A couple months ago, near the holidays, I wanted to make another vegan dessert to take to a family gathering but had already made a vegan cheesecake for Christmas. So, I went though my saved recipes, searched online, and otherwise racked my brain trying to figure out something. Then it came to me, like an epiphany: banana cream pie! I hadn't had banana cream pie in so long and it sounded so good. So, I took what I knew about vegan cheesecakes and just pieced together my own recipe and it turned out tasting exactly how I wanted it to. Last week, I finally got around to making it again in order to test the reliability of the recipe and, yep, it's officially a winner! 

Ingredients:

  • For Crust: 

1/2 cup oats

6 dates (pitted)

1/2 cup almond meal 

1/2 cup unsweetened coconut flakes

  • For Filling:

2 cups soaked and drained cashews

1 cup cold water

3 T coconut cream

1 t vanilla

1/4 cup agave (or maple syrup)

5-7 bananas, sliced

  • For Whipped Topping:

1 cup soaked and drained cashews

1/2 cup water (approximately)

1 T agave

1/2 t vanilla

ground nutmeg

Combine the total amount of cashews (3 cups) and cover with cold water to soak for at least 3 hours (but they're fine soaking for a day or two if they're stored in the refrigerator). 

For the crust combine oats, dates, almond flour, and coconut in a blender or food processor. (Using a blender is a little tricky, as you have to use the lower settings and scrape the sides a few times.) Blend until incorporated enough that there are no large pieces of oats or dates. Press into the bottom of a 9-inch springform pan (you can line the pan with parchment paper, but it's not necessary). 

Crust ingredients in the blender.

Crust ingredients in the blender.

For the filling, blend 2 cups of the soaked and drained cashews with 1 cup cold water (it's important that it's cold water) until smooth. Then add the coconut cream, vanilla, agave, and two bananas. Blend until smooth and a little fluffy; about 2 minutes. Slice about 5 bananas and layer several slices evenly onto the crust. Pour about half the filling over the bananas, layer more sliced bananas, then pour the rest of the filling on top. Spread with a spoon so everything is level.  

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IMG_8108.jpg

Combine the remaining 1 cup of soaked and drained cashews and blend with approximately 1/2 cup cold water. Add the water gradually and blend until smooth and fluffy (about 2 minutes). The entire 1/2 cup water is not necessary if the mixture has the consistency of whipped cream; just don't water it down by adding too much water. Then add the agave and vanilla, blending until combined. Pour on top of the filling and spread evenly, then sprinkle with ground nutmeg. You can do some texturizing with a chopstick at this point if you wish. Cover and freeze until set up. You can serve this as more of a parfait by partially freezing it, or as a cream pie by cutting it in slices while it is still frozen then allowing it to thaw a bit (making it easier to consume).  

Whipped topping layer.

Whipped topping layer.

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After being frozen overnight.

After being frozen overnight.

This is how I served it parfait-style.

This is how I served it parfait-style.