If you can’t tolerate dairy, finding substitutions for the endless list of favorite foods that contain milk or cheese can be frustrating. And let’s face it: most of the “cheese” substitutes either taste terrible, or contain highly processed ingredients. This cashew-based alfredo sauce is super easy and nails the thick, creamy texture of the traditional version!
1 cup raw cashews
2 cups water
2 Tablespoons lemon juice
3-4 garlic cloves (depending on how garlicky you like things!)
1 Tablespoon olive oil
2 Tablespoons nutritional yeast
Sea salt and black pepper (to taste)
Soak cashews in purified water with 1-2 teaspoons salt for at least an hour (7-8 hours is preferable). Soaking makes the nuts easier to digest.
Place cashews and water in food processor or high powered blender and blend until smooth.
Add the lemon juice, garlic, olive oil and nutritional yeast; process again until smooth.
Pour into a saucepan and bring to a low boil; simmer over low heat until sauce thickens. As sauce is cooking, add salt and pepper to taste.
Serve over gluten free pasta or zucchini noodles. Try mixing in steamed broccoli, asparagus, and red bell peppers for extra color and a serving of veggies!