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 cashewssoaked overnight, drained and rinsed
  • 3/4 cup water
  • 2 garlic clovespeeled
  • 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

INSTRUCTIONS

  • After the cashews have soaked overnight (or at least 6 hours), drain and rinse them.
  • Add the cashews and all other ingredients to a high-powered blend and blend until smooth.
  • Use immediately in a recipe or store in a sealed container in the fridge.