Fresh beets are a wonderful treat this time of year and they make for a delicious and creamy alfredo sauce when roasted and blended with cashews. Their sweet, earthy taste adds freshness to the sauce while keeping it from becoming too heavy. When blended, the red beets create a vibrant fuschia colored sauce. Even picky eaters will be intrigued by the eye catching colored sauce and want to give it a try! I love serving this pasta with a sprinkle of Go Veggie Parmesan cheese (found in Friendly City’s refrigerated section!) and some roasted beets for garnish. Make mealtime exciting by whipping up this festive and flavorful dish.
2 small red beets, washed and roasted at 450 degrees F for 1 hour
1 cup raw cashews, soaked in boiling water for 45 minutes
1 tbsp. nutritional yeast
1 tsp. garlic powder
1 tbsp. lemon juice
1 cup unsweetened soymilk, warmed
1 ½ tsp. Salt
¼ tsp. Pepper
1 pound linguine
Go Veggie Vegan Parmesan Cheese (Optional)
- Fill a large pot with water and heat over high heat. Once boiled, add in linguine and cook until al dente.
- While linguine is cooking, drain soaked cashews. Add drained cashews to a blender with roasted beets (skins peeled), nutritional yeast, garlic powder, lemon juice, soymilk, salt, and pepper. Puree until sauce is thick and smooth.
- When pasta is done cooking, drain it and return it to the pot. Add in sauce and mix well. Serve with Parmesan and diced beets (optional). Enjoy!
By Tiffany Wu / Guest Blogger
Tiffany is a student at JMU, majoring in dietetics. Her family owned a Chinese restaurant when she was growing up, so her passion for food and cooking began at an early age. She especially likes creating delicious and healthy plant-based recipes.