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Cashew Alfredo Sauce

Ingredients

    1/2 cup raw cashews
    1 1/2 cups boiling water (best to use starchy pasta-cooking water)
    1 teaspoon fresh lemon juice
    1 garlic clove
    1 tablespoon olive oil
    2 tablespoons nutritional yeast
    salt & pepper

Directions:

Place raw cashews (not roasted!) in a food processor and pulse until nuts are very fine. Carefully add in the boiling water (it's best to use some water from the pot that you've cooked your pasta in but it's not necessary); process until smooth.

Add the lemon juice, garlic, olive oil and nutritional yeast; process again until smooth. Adjust seasonings with salt and pepper. I also usually add 2-3 cloves of garlic but that's just cuz I'm a garlic fiend!

It's in the blending process that the sauce thickens, which is why using starchy water is your best bet, so it takes a while. If it isn't thickening enough for you, heat it in a saucepan over a low temperature for a few mins. and that should do the trick.

Serve over cooked pasta. I like some steamed broccoli or other vegetables added to mine.

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