Alfredo sauce is one of the things I wanted as soon as I gave up dairy. I had always loved it and 15 years ago there was nothing in a jar or freezer or dehydrated that even came close to what I remembered. I tried every recipe I could get my hands on and some were okay, but not as rich and creamy as what I wanted. Luckily, a few years ago I was let in on the secret that cashews could make some amazing cheesy alternatives. I immediately started to work through recipes and by combining several, I finally landed on one that comes out perfect every time. This is what you will need:
1 cup raw cashews, soaked for at least 4 hours, this will make the sauce extra creamy, but can be skipped if short on time and have a good blender
2 TBS raw pine nuts
1 1/2 cups water
4 tsp fresh lemon juice, from an actual lemon, juice from a jar will make the sauce oddly tart
1 tsp minced garlic (about 3 cloves)
pinch of ground nutmeg
1 1/2 tsp sea salt
1/2 tsp ground pepper
In a blender, grind drained cashews and pine nuts. If the cashews are soaked, pulse grind until not helpful anymore (this will happen quickly). Add everything else to the blender and blend until completely smooth. If using a Vitamix, set blender on the soup setting and come back when done. If using a traditional blender, transfer sauce to a saucepan and whisk over medium heat as mixture comes to a mild boil. Lower the heat to medium low and keep whisking as the sauce thickens, about five to seven minutes. Avoid over cooking.
Use the sauce for anything that Alfredo sauce would normally be used with; pasta, pizza, over veggies, etc. Enjoy!