That being said, something positive did come out of this mishap. The too-runny mashed potatoes gave me the idea to create the following pasta sauce. Unlike most raw sauce recipes which are primarily nut-based, it calls for only 1/4 cup of cashews or macadamias. Light and cheezy!
Almost Nutless Alfredo Sauce
1 cup jicama, peeled and cubed
1/4 cup macadamia nuts or cashews
2 tbs Irish moss gel (see recipe below)
1 tbs lemon juice
1 tbs olive oil
1 tbs light miso
1 tbs nutritional yeast
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
Blend all ingredients into high speed blender. If necessary, add water until desired consistency is reached.
Serve on a bed of zucchini pasta.
To make Irish Moss GEL
As described by Elaina Love
¼ cup soaked, packed Irish Moss (moss should be soaked about 3 hours at room
temperature or in the refrigerator then rinsed well).
1 cup filtered water
1. Blend on high until smooth and creamy. No lumps!
2. Store the paste in the refrigerator in a glass jar for up to 10 days and use in ice creams,
gravy, veggie loaf, potatoes and more.
I made the dish into a casserole, topping the pasta and sauce with marinated mushrooms and popping it in the D for an hour or so.