Vegan Alfredo Sauce

This is the sauce that Karen and Ellie prepared when we did the Nutritional Makeover at Karen's house. Watch the video on the home page to hear what Karen and Ellie have to say about it! This sauce is delicious! It's creaminess and richness comes from raw cashews and it rivals it's dairy-based cousin in richness and in taste, while missing out on all the saturated fat and cholesterol, making it a much healthier choice! I found this recipe on YouTube posted by Mahalodotcom and I added a couple of my own variations.

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Ingredients:

• 2 C raw cashews
  
• 1 tsp salt
  
• 1 tsp thyme
  
• 1 tsp lemon juice
  
• 3 cloves garlic
  
• 1 ½ C spring water
  

Preparation:

1. Combine all ingredients except water into the blender.
   
2. Add half the water
   
3. Select the lowest speed variable 
   
4. Press start and slowly increase speed to High
   
5. Blend until creamy, adding more water if needed to get desired consistency
   
6. Serve at room temperature over pasta, vegetables, rice (for a gluten-free diet, avoid using wheat pasta and try rice pasta instead)
   

Serves 4-6

Make this sauce into a nutritional powerhouse:

Variation 1 - Make it a green sauce:

1. Add 2-4 C fresh spinach
2. Blend until creamy, adding more water as needed to reach the desired consistency
   

Variation 2 - Make it a primavera:

1. Add 2-4 C of your favorite fresh sauteed vegetables to the pasta
   
2. Pour the sauce over the pasta and vegetables
   
3. Toss to coat
   
4. Serve
   

Variation 3 - Combine variations 1 & 2 for an amazing, delicious, satisfying, nutrient-rich plant-based meal!