Cabbage Alfredo

Cashew Alfredo

• 1 cup raw cashews (soaked 15–20 minutes in boiling water, drained)
• 1 1/4 cups unsweetened oat milk
• 2 tbsp nutritional yeast
• 2–3 garlic cloves
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 3/4 tsp sea salt
• Black pepper
• Optional: 1 tbsp olive oil for extra richness

Vegetables

• 1/2 head green cabbage, thinly sliced
• 1/2 large white onion, diced
• 2 tbsp olive oil
• Pinch of chilli flakes (optional)
• Fresh parsley to finish

Instructions

1. Blend all alfredo ingredients until completely smooth and creamy. Set aside.

2. Heat olive oil over medium heat. Add diced white onion with a pinch of salt and cook 5–7 minutes until soft and lightly golden.

3. Add cabbage and chilli flakes. Cook another 8–10 minutes until tender and slightly caramelized.

4. Pour the cashew alfredo into the pan with the vegetables. Stir gently and let everything simmer together for 1 to 2 minutes until warm and glossy.

 

*Tips and Tricks: If you want more depth of flavour, add ½ tsp white miso to the blender and deglaze the onion pan with a Pny splash of white wine before adding cabbage