Dairy-Free Alfredo Sauce

Soak the raw cashews for at least half an hour in boiling water. This softens the cashews, making them easier to blend into a smooth, creamy consistency.

Drain and rinse the soaked cashews, setting them aside for blending.

Heat olive oil in a medium saucepan over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

In a high-speed blender, combine the soaked cashews, sautéed garlic, almond milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and a pinch of nutmeg.

Blend on high speed until fully creamy and smooth, about 1-2 minutes. If the mixture is too thick, add more almond milk one tablespoon at a time until the desired consistency is reached.

Pour the blended sauce back into the saucepan and warm over low heat, stirring continuously to prevent sticking.

Adjust the seasoning with more salt, pepper, or lemon juice as needed.

Toss the warm dairy-free Alfredo sauce with your favorite pasta such as fettuccine or penne. Garnish with freshly chopped parsley, a sprinkle of nutritional yeast, or red pepper flakes.