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Ever since I made sweetened cashew cream a while back, I knew it would be possible to make a luxurious cream-free spin on Alfredo sauce. This was very good news for my lactose-intolerant husband!
This was a big hit at the dinner table. It's hard to believe that a "cream" sauce this rich is totally dairy-free!
I actually made a different version of this recipe with spinach and cheese ravioli over a month ago, but didn't take good enough notes in the kitchen to write up the recipe. So here is the new and improved version!
This time around, I served it with some butternut squash triangoli. We preferred this sauce with the spinach filling, since the squash added more sweetness to the already slightly sweet cashews. It would be great over fettuccine as an "Alfredo" as well. Yum!
Print📖 Recipe
Ravioli with Mushroom and Thyme Cashew Cream Sauce
Ingredients
- 1 cup raw cashews
- 2 cups cold water (plus more for soaking cashews)
- 2 tablespoons extra-virgin olive oil
- 10 ounces cremini mushrooms, halved and sliced
- 1 shallot, halved and sliced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves (plus additional sprigs for garnish)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Place cashews in a large bowl and cover with water by 1-2 inches. Let soak for 3-8 hours. Drain, then combine with 2 cups water and blend until very smooth (1 full minute in a Vitamix or other high-speed blender, longer if using a standard blender).
- Heat oil in a large skillet over moderate heat. Add mushrooms, shallot, garlic, thyme, salt and pepper. Sauté until the mushrooms are tender. Pour in cashew cream and continue cooking until heated through and reduced a bit, 5-10 minutes more. Taste for seasoning and adjust if necessary.
- Serve over your favorite pasta.
JoAnna says
Yummy