Belbinger Posted October 31, 2013 Share Posted October 31, 2013 I make a cashew "alfredo" sauce, using ghee, cashews, garlic, and coconut milk. I can't seem to find anything on it, but it seems like it might be a "SWYPO" kind of deal. Is it? Link to comment Share on other sites More sharing options...
MrsStick Posted October 31, 2013 Share Posted October 31, 2013 It depends on you. Is pasta a food without brakes? Do/did you lust after it, scheming how to make it technically compliant? If you're using it so you can have ALFREDO, then it's toeing the line. If you're using it as a sauce that's something different than what you've had recently, it sounds okay. Mods? Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 31, 2013 Share Posted October 31, 2013 In my opinion, as long as you're eating it as part of a template-balanced meal (protein, fat and veggies) you're fine. Link to comment Share on other sites More sharing options...
Belbinger Posted October 31, 2013 Author Share Posted October 31, 2013 I am mostly making it because I am having a friend over for lunch Saturday, I want to make a compliant meal that I know she will still like, without going off of the program. I made this recipe years ago when my sister went vegan (I originally used coconut butter, but when it is non-vegan, I use ghee), but everyone I know, veggie/ vegan/ paleo/ regular-junk-eater loves it. I don't have a craving for it or anything, just want to feed my friend well I was planning on serving it with shrimp, broccoli, and spaghetti squash. Link to comment Share on other sites More sharing options...
amberino21 Posted November 1, 2013 Share Posted November 1, 2013 I think it sounds yummy, but you wouldn't need much to meet the fat requirements in your meal, and I can't imagine not wanting more than that! Link to comment Share on other sites More sharing options...
bellewannabe17 Posted November 1, 2013 Share Posted November 1, 2013 I would really like to see your recipe. I think it would be full of good fat for my one year old nursling and my three year old (and myself). Link to comment Share on other sites More sharing options...
Vian Posted November 2, 2013 Share Posted November 2, 2013 yes, where is this recipe!? Link to comment Share on other sites More sharing options...
Belbinger Posted November 4, 2013 Author Share Posted November 4, 2013 Hi guys, I melt two tabslespoons of ghee, then I add 1 can of cocnut milk and half a can of water, bring to a boil on medium heat. I then grind up one cup of cashews and add it to the coconut milk and ghee. I add salt, pepper, and three cloves of garlic. I usually toss it with spaghetti squash and broccoli, but sometimes just over prawns or chicken and veggies. Its enough for large plates, and I usually have 1/4 - 1/2 cup of the sauce leftover in the fridge. I thought about overdoing the fat, but I think the serving size per person is still equivilant to a small handful. Link to comment Share on other sites More sharing options...
Vian Posted November 8, 2013 Share Posted November 8, 2013 do you use raw cashews or roasted ones? I've found raw cashews have a sweet, buttery taste. Link to comment Share on other sites More sharing options...
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