We go through A LOT of lemons over here. Like, we drizzle that shit on everything. Not one day goes by that our lemon juicer isn’t sitting out on the counter ready to go. We use it so much that we don’t even bother putting it away.
We just rinse the juicer and leave it upside down on the drying rack with all the other kitchen gadgets that don’t have a proper home. Like the knife, measuring spoons, all those Aeropress pieces, the tea strainer, the list goes on… yikes! We’re not really that messy, I promise!
Matt came home with a pound of asparagus the other day and of course my first thought was, LEMON SAUCE. So I put together this creamy, delectable, lemony, white wine, cheezy, alfredo sauce that went perfect mixed with roasted asparagus, roasted grape tomatoes, and rotini.
To make the sauce extra creamy, you need to soften your cashews. We are extremely impatient and lazy so we use THIS quick soaked cashew method to get those babies nice and soft.
To get the ultimate flavorful sauce, you are going to need to sauté the onion and garlic with a little dry white wine (see recipe instructions obvi). This infuses the veggies with the white wine flavor and softens them up so you can blend them into CREAMY bliss.
Pro tip: to reconstitute the creaminess of the sauce after it’s been sitting a little while, add a splash of almond milk and re-heat.
Roasted Asparagus and Grape Tomatoes in a Creamy White Wine Lemon Alfredo Sauce. Serve over pasta with vegan parmesan cheese for a delicious meal.
- 1 lb asparagus
- 1 lb grape tomatoes
- 2 tbsp olive oil
- 1/2 cup raw cashews
- 1 cup vegetable broth
- 2 tbsp lemon juice
- 1/4 cup nutritional yeast
- 1/4 cup dry white wine
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 425F
Wash asparagus and cut off ends. Wash grape tomatoes and cut in half. Place on baking pan and drizzle with olive oil, salt and pepper. Roast in pre-heated oven for about 20 minutes.
If you don't have pre-soaked cashews, use the quick method by placing the cashews in a small pot, covering with water and bringing that to a boil. Once boiling, remove from heat and cover for 15 minutes, until cashews are soft. Drain when done.
Meanwhile, heat a skillet on medium heat. Add your diced onions and sauté until slightly soft, about 3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add 1/4 cup white wine and sauté until all the wine has evaporated, about 5 minutes.
Then, in your food processor or blender, add vegetable broth, cashews, lemon juice, nutritional yeast, salt, pepper, and your garlic and onion sauté. Blend on high for 2 minutes or until creamy.
Serve over pasta.