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Alfredo Sauce

Creamy Dreamy Cashew Alfredo Sauce Rich, creamy texture without heavy cream and butter NOURISHING NOTES (Printable PDF + Resources) Download the recipe card, nutrition highlights, and helpful hints: https://drive.google.com/file/d/1TpjW... What you’ll need 12 oz fettuccine pasta (any kind) 1 ½ cups raw cashews (soaked overnight or pour hot water over them & soak for 5 minutes) 4 Tbsp olive oil 1 medium sweet onion, chopped garlic, minced 6-8 oyster mushrooms about a pound (any kind works) 2 cups unsweetened plant milk, or more ¼ cup nutritional yeast, or more lemon juice from one lemon salt to your liking parsley, bunch Gear you’ll need Large pot for cooking the pasta Sauté pan for mushrooms Medium size pot for the sauce How it’s made Cook the pasta Heat 2 Tbsp olive oil in sauté pan, add mushrooms, cook for about 10 minutes until nicely toasted Drain the cashews and discard the water Heat 2 Tbsp olive oil in a medium pot. Once hot, add garlic & onion, cook for about 8 minutes Remove from heat. Add cashews, to garlic and onion mixture, add milk, nutritional yeast, lemon and salt. Use immersion blender to it blend up until creamy and smooth. The mixture can be added to a high-speed blender as well. Your choice. Pour mushroom mixture over drained pasta, preferably in a bowl, then add the alfredo sauce. Toss it all around. Top with freshly chopped parsley.