The delicious sauce for my fettuccine alfredo. Obviously the intention is for it to be used for the pasta dish, but get creative & use it however you want! I suggest trying as a pizza sauce for your next pizza night.

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Recipe

Serves: ~30oz

Cook time: 30 minutes

Ingredients:

• 1 cups raw, unsalted cashews
• 1 cup riced cauliflower (I use the frozen kind)
• 3-4 cloves garlic
• 3 tbsp hemp seeds
• 1/2 cup vegan chicken broth (try the brand Imagine)
• 3/4 cup non dairy milk (a neutral milk like almond or macadamia works best)
• 1/4 cup water
• Salt & pepper to taste

Instructions

• Preheat oven to 375
• Drizzle garlic with olive oil & wrap in aluminum foil. Once heated, place in oven for 10-15 minutes
• Fill a pot with water & bring to a boil
• Add in cashews & boil for 5-10 minutes
• Combine all ingredients in a blender. Blend until smooth.

*TIP: When making fettuccine alfredo, save some pasta water & add it back in with the alfredo for a creamier, lighter texture