If you didn’t grow up vegan, you grew up eating dairy and meat…including the quick and delicious Alfredo pasta! Nothing compares to that creamy, garlicky, cheesy goodness we all know and love! The best part is that you don’t have to give it up as a vegan!
1.5 Cups of Raw Cashews
6 garlic cloves, crushed
1/2 yellow onion, diced
1/4 teaspoon of soy sauce
1 tablespoon of olive oil
2.5 cups of water ( or unsweetened cashew milk or almond milk)
1/4 cup of nutritional yeast
1 tablespoon of lemon juice
1 teaspoon of salt
1 teaspoon of pepper
1/4 cup of Vegan Parmesan Cheese
Boil your cashews in water for 30 minutes, or cover cashews with boiling water and cover for an hour, or let soak overnight in room temperature water.
In a medium pan, sauté onion and garlic for 5-7 minutes in oil or until soft. Add a couple drops of soy sauce.
Add the cashews, onion and garlic to a blender. Then add your liquid and seasonings. Blend well until smooth.
Taste and add more seasoning as you wish. Add parmesan at the very end. Don’t cook the cashew cheese on high heat, just warm it on low because it tends to stick to pots and pans.
Add to your favorite noodles, use it as a pizza sauce or drizzle over veggies etc. Enjoy!