Savor the velvety goodness of dairy-free Alfredo sauce. This paleo-friendly version gets its velvety texture from cashews, which makes it ideal for coating zoodles or other paleo pasta alternatives.
Ingredients:
- 1 cup raw cashews
- 1 cup unsweetened almond milk
- 2 cloves garlic, minced
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions:
After soaking in either hot or cold water for one hour or longer, the cashews should be drained
Soak cashews, almond milk, nutritional yeast, minced garlic, lemon juice, onion powder, sea salt, and black pepper should all be combined in a blender
Blend until creamy and smooth, stopping occasionally to scrape down the blenders sides
Place the mixture in a saucepan and cook over medium-low heat, stirring continuously, for five to seven minutes, or until it thickens and is thoroughly warmed through
Serve with your preferred Paleo pasta substitute or over zucchini noodles, also known as zoodles
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