Vegan Cashew Alfredo Sauce
This dairy-free, cashew-based recipe demonstrates how you can still enjoy the creamy texture of alfredo sauce on pasta and vegetables.
Cashews should be soaked in 1 1/2 cups of water for at least 20 minutes to soften them.
Remove water, then stir in almond milk.
Blend the mixture for 30 to 1 minutes in an electric blender or food processor to achieve smoothness.
Since sauce thickens when heated, add water until it is just a little bit thinner than you desire for the finished product.
Blend in the salt, pepper, nutritional yeast, garlic, and lemon juice until smooth.
Mixture should be added to a saucepan.
Stirring occasionally, heat on medium-low heat for about 5 minutes, or until thoroughly heated and desired thickness is reached.
Adding more water or almond milk will thin a too-thick sauce.