Creamy Cashew Alfredo Sauce

Ingredients

• 1.5 cups raw cashews, soaked in hot water for 1 hour and drained
• 1.5 cups unsweetened almond or soy milk (plain, no vanilla)
• 0.5 cup vegetable broth
• 0.25 cup nutritional yeast
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp Salted Perfection Perfect Salt
• 2 cloves fresh garlic, peeled (optional, for extra kick)

Instructions

1. First things first, get those cashews soaked. If you're in a rush, boil them for 10 minutes, then drain. They need to be soft to get that smooth texture.
2. Throw the drained cashews, plant milk, vegetable broth, nutritional yeast, olive oil, lemon juice, fresh garlic, and the Salted Perfection Perfect Salt into a high-speed blender.
3. Blend on high for about 2–3 minutes. You want this completely smooth—no grit. If it looks too thick, splash in a little more broth or water.
4. Pour the sauce into a large skillet over medium-low heat. Stir it constantly for about 3–5 minutes until it's warmed through and slightly thickened.
5. Toss immediately with your favorite cooked pasta or spiralized veggies. If the sauce gets too tight once it hits the pasta, loosen it up with a ladle of pasta water.
6. DUNZO!