Vegan Almond Cajun Alfredo

 

Yesterday I made this almond Cajun Alfredo sauce which was kind of an experiment, but it turned out really tasty and I wrote down measurements, so I figured I'd share! I saw a recipe for Cajun soy curls awhile ago, realized I've never had Cajun seasoning that I know of, got stuck down a Cajun wormhole and learned that Cajun Alfredo is a thing!

I used slivered almonds in  this recipe instead of cashews because blanched, slivered almonds are much cheaper than cashews or even whole almonds. Almonds do have a stronger flavor than cashews, but the garlic and Cajun spice cover that nicely. 

 Almond Cajun Alfredo

• 1/3 C. Blanched, Slivered Almonds
• 2/3 plus 1/2 to 3/4 C. Water
• 1 Medium tomato and 3 cloves garlic roasted ( cut the tomato in chunks, peel garlic cloves and pour a little olive oil, salt and pepper and roast at 425 for thirty to forty minutes)
• 1 1/2 tsp. Cajun Seasoning
• Salt and Pepper to Taste

• 2 T. Nutritional Yeast

Put all ingredients in a blender and blend until smooth and creamy. I ended up using the full 2/3 plus 3/4 cups of water, but I would start with the 2/3 and add a little more as needed. 

When you're making your paste, save a little of the paste water and stir that plus the sauce with your paste. This made enough sauce for a little over a half of a pound of spaghetti.