Vegan Alfredo

• 3 cups cashews soaked

• 1/2 cup nutritional yeast

• 1 cup almond milk 

• 1 shallot chopped 

• 6 diced garlic cloves

• 2 lemons juiced

• 1 TBS salt or to taste

• Bring a large pot of water to a boil, then add the pasta and cook according to package instructions. Drain, then add it back to the pot and cover until the sauce is donePour the hot water over the cashews and let soak for 5 minutes.
  
  Meanwhile, heat the olive oil in a small pan over medium heat. Once hot, add the chopped shallots and garlic and sauté for 5 minutes until fragrant and the onion is translucent. Remove from heat.
  
  Drain the cashews and discard the soaking water. Add them to a high powered blender along with onions/garlic, unsweetened almond milk, nutritional yeast, lemon juice and salt. Blend until very smooth.
  
  

Serve

• Pour the sauce over the pasta and stir. If the noodles are still hot, you may not need to cook it any more. If you want, heat the pasta with the alfredo sauce on low heat until warm. If it becomes too thick, add a bit of water to thin out the sauce. Serve immediately

• Top with fresh tomatoes and basil

• Pepper to taste

Makes 6-8 servings