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| Garlicky Cashew Alfredo Sauce on Baked Spaghetti Squash - Plant-Based Power with YUM |
COOK in Mushroom or Vegetable BROTH (2 cubes in 1 C. water) for 8 minutes, or until broth has gone way down, watching so it doesn't burn:
1 1/2 C. chopped ONION (about 3 small to medium size onions)
ADD IN:
4 minced GARLIC for a couple of minutes
BLEND ABOVE with the following:
1/2 T. CELTIC SEA SALT
1/4 tsp. fresh-ground BLACK PEPPER
1/2 C. RAW CASHEWS
1+ T. LEMON or LIME JUICE
1/4+ C. NUTRITIONAL YEAST
If it is a little too thick to blend properly, add in a small amount more broth or hot water. If you don't have a high-speed blender, like a VitaMix, be sure to soak the cashews for about 5 hours before-hand to make them easier to blend.
Serve immediately over regular pasta or spaghetti squash.
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