Last month, I shared my simple white bean Alfredo recipe and I added something a little extra to make it creamier making it to die for. You can use it in anything from fried pierogi to some good pasta. In Europe, I fell in love with their soya cream products and used them for creamy sauces, garnishes, and soups. I was disappointed that they weren’t available here in the U.S. and I’ve decided to make my own cooking cream. Please note, I don’t have a high-speed blender, however if you have one, yours will turn out brilliantly smooth which is what I would like to have.
These vegan mushroom cabbage pierogi are from Polska Foods and they taste awwwwe-mazing! The Polish-style dumpling filling contains fresh sauerkraut, locally-grown crimini mushrooms, carmelized onions and earthy caraway seeds. We discovered them in the freezer section at Safeway just minutes away from home and grabbed loads of them. In addition, they are soy-free, GMO-free, certified organic by Oregon Tilth, and contain no added sugar, MSG, trans fat, preservatives or additives.
Let’s talk about this dreamy cooking cream I’ve been raving about earlier. My cooking cream was inspired by Erin, a fantastic food blogger behind Olives for Dinner. I admire her use of Asian flavors in some of her recipes, she’s one of only a few vegan bloggers that I know who has worked with two of my favorite ingredients: gochujang and douchi! Erin made her basic cashew cream using coconut vinegar. I used only distilled white vinegar and modified each measurement in her recipe to create my cooking cream version and it turned out fabulous for my creamy white bean Alfredo. This is what I’ve always wanted. I can’t wait to use this cooking cream for my pot pie filling or creamy wine & mushroom sauce.
Yield: Yields about 1½ cups
Ingredients
1 cup whole raw cashews, soaked overnight and rained ¾ cup cold water 3 tablespoons full-fat canned coconut milk, chilled overnight (scoop the top thick layer) 2½ teaspoons distilled white vinegar ⅛ teaspoon sea salt (optional)Preparation
Notes
For the full-fat coconut milk, I used BPA-free and gluten-free Natural Value Coconut Milk
The fabulous cashew cooking cream provides the ultra creaminess to my Creamy White Bean Alfredo sauce. Please note, the recipe calls for 1 pound cooked pasta or pierogi and yields 4 to 5 big meals. Halve the recipe if needed, but this Alfredo sauce make great leftovers! I’ve also included two different methods – preferred and quick easy. I use the preferred method all the time. Please let me know which method works for you.
Yield: 4 to 5 servings
Ingredients
2 small heads of garlic 4 small garlic cloves, finely minced 1 (15-ounce) canned, cooked beans, drained and rinsed 3 cups vegetable broth 2 tablespoons margarine or extra virgin olive oil ¼ cup shallot, finely minced 1½ cups cooking cream (see recipe above) ¼ cup chopped fresh Italian parsley leaves to garnish Salt and freshly ground pepper to tastePreparation
Notes
This recipe calls for 1 pound cooked pasta or pierogi.
Variation: Add sautéed mushrooms and peas in the sauce.
Advance preparation: If the sauce is too thick, add more water. If the sauce is too thin, let it cook longer since it will reduce. Add additional spices accordingly.
Keeping: Store the creamy sauce in a covered container and for the best flavor and texture, eat the sauce within 2 days. After refrigeration, the sauce will thicken, so reheat the sauce gently in a small saucepan over low heat on the stove and add a few tablespoons of unsweetened dairy-free milk or water to thin the sauce out.