Tonight I made a Cilantro Alfredo Sauce from soaked cashews to go with gluten free rice spaghetti. This is a lot easier to make than most people would think, so I'll tell you how to make it!
First you soak 1 pound of unsalted raw cashews in water in a heat proof ceramic or glass bowl overnight (or at least 2.5 hours in boiled water).
When the cashews are completely soaked through so that they are soft and tender, drain them and place in a food processor or blender. Before blending, add 1-2 tablespoons of chopped cilantro, 4 tablespoons of liquid coconut oil, 2 large or 4 small cloves of garlic (minced), 1-2 teaspoons of salt, pepper to taste, juice of 1 medium lemon or 1 tablespoon of apple cider vinegar, 1 teaspoon of oregano flakes. Blend all together until smooth (water may be added to get the right consistency for your own preference).
In a medium sized pot, boil 16oz of brown rice spaghetti in salted water until al dente.
While spaghetti is boiling, heat the sauce on low in a medium sized pot until heated through.
Next, in a small pan heat enough coconut oil to coat the bottom of the pan, add minced garlic. Then add halved baby tomatoes & chopped red bell pepper (1/2 a cup of each per person) and saute.
Drain the spaghetti, place in individual pasta bowls, top with sauce and mix together. Then garnish with the tomato/pepper mix and a sprinkle of finely chopped parsley.
Bonus flavor: drizzle with a little olive oil and fresh lemon juice.
And there you have it! Your gluten intolerant and dairy free friends will absolutely love you, I promise!
Buono appetito!
