Vegan Garlic Alfredo Sauce
Ingredients
| 200 g | medium white onion, diced (measure out 1 1/2 cups) | |
| 1-2 cups | 240–480 ml | low sodium vegetable broth, divided |
| 1/2 tsp | 2.5 ml | salt |
| 1/4-1/2 tsp | 1.3–2.5 ml | ground black pepper |
| 4 | x-large minced garlic cloves | |
| 1/2 heaping cup | raw unsalted cashews | |
| 1/2-1 Tbsp | 7.5–15 ml | lemon juice (start with just 1/2 and taste after blended) |
| 2-4 Tbsp | 30–60 ml | nutritional yeast |
Instructions
No method provided in source.
Note: It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
Note: If you are using raw cashews and you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful.