This vegan alfredo sauce is a cashew-based, dairy-free alfredo sauce with a great cheese flavour. Add it to spiralized vegetable noodles, potatoes and many other dishes. Try it on my Eggplant Parmigiano.
INGREDIENTS
- 1.5 cup raw cashews, soaked overnight, drained and rinsed
- 3/4 cup water
- 2 garlic cloves, peeled
- 1 tbsp lemon juice
- 1/2 cup diced onion
- 3 tbsp nutritional yeast
- 1 tsp salt
- 1/4 tsp dried rosemary
- 1/4 tsp black pepper