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