Plant-based Alfredo

I use recipe as a go-to pasta sauce or pizza sauce. The kids love it and it keeps well. If you have pesto on hand you can add a dollop to the sauce for a creamy pesto.

Ingredients

• 1.5 cup cashews (soaked overnight or in hot water for 1 hour)

• 3 cups almond milk

• 2 garlic cloves

• 1/4 cup nutritional yeast

• 1 cup vegan parmesan

• 1/4 cup parsley (reserve for last)

• 2 tablespoons Italian seasoning

• 1 teaspoon onion powder

• 1 tablespoon dried or 1 small bunch of fresh basil

• Pink Himalayan salt to taste

• Black pepper to taste

Toss all ingredients (except parsley) in a blender and blend until very smooth. I blend mine for a good 2-4 minutes on high. Taste and adjust seasoning. I usually have to add more salt at this point, totally cool—that’s what cooking is all about... adjust as you go. Pour into a saucepan (on medium heat), continually stirring for a few minutes until sauce is heated through. Add parsley—I love to see specks of parsley in my Alfredo like a traditional Alfredo.

If Alfredo is too thick, adjust by adding more almond milk. Serve with cooked pasta of choice or use as a pizza sauce. This sauce keeps well, so if you have extra, place in an airtight container and refrigerate.