After the disappointing and devastating discovery that my 6 year old vegan son is allergic to cashews, I have made it my business to find him a suitable soy and nut free cream alternative. I always loved the creamy consistency of Cannellini Beans so I knew that would be a great alternative.
This recipe is super simple and easy to make. As always, you can tweak it to your preference.
All you need:
1 Cup of Cooked Cannellini Beans Rinsed and Drained
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
2 Tsp of Nutritional Yeast (My son isn't a big nutritional yeast fan so you may want to add more if your prefer)
2 Tsp of Extra Virgin Olive Oil
2 Tsp of Fresh Lemon Juice
1/3 Cup of Water
Salt to Taste (I felt like this recipe required a liberal amount of salt)
Simply combine all ingredients except salt into a blender and blend until smooth and creamy. Next add in salt to taste and blend again then pour over pasta.
*This sauce will tighten up once it gets warm so you may want to add more water if you prefer a looser consistency.