Dairy FREE “Creamy” Alfredo

Cashew Cheese Method:

In a small pot, add vegetable broth, onion & garlic. Heat until onion and garlic are soft. Add all ingredients for cashew cheese (soaked cashews, nutritional yeast, lemon juice, veggie stock, half small onion, garlic cloves, salt/pepper) to a high powered blender and blend until smooth.

Alfredo Method:

In a large saucepan on medium heat, add olive oil, chopped white onion, and sliced mushrooms. Sauté until onions are translucent. Spoon in garlic cashew cheese and slowly add some of your pasta water until you reach your desired consistency. Add chopped broccoli and cover on low simmering until broccoli is cooked through and sauce thickens. Pour in your cooked pasta or noodles of choice (I used a gluten free egg noodle) and combine well. Top with vegan parm and enjoy.