For me, and I can only assume for many of you, not having the right tools at my fingertips throws off my diet BIG TIME. Like, if you don’t know what to use in place of actual cheese made from cow, goat, sheep, etc, and the recipe you’re craving calls for it, you’re reaching for the cheese you know and love. Amiright??โฃโ
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Well, I have a solution for you when it comes to cheesy goodness on your pasta. Here’s how I make The Best Damn Dairy-Free Alfredo:โฃโ
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Ingredients:โฃโ
1.5 cups cashewsโฃโ
3 cups boiling waterโฃโ
2-3 tbsp nutritional yeast (to taste)โฃโ
2-3 garlic cloves, peeled (to taste)โฃโ
1/2 tsp salt or more (to taste)โฃโ
1 -1 1/4 tsp lemon juiceโฃโ
3/4 cup unsweetened dairy free milkโฃโ
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1. Cover 1.5 cups of raw cashews with 3 cups boiling water.โฃโ
2. Let sit, covered, for 30 minutes. Drain.โฃโ
3. Add cashews, nutritional yeast, garlic, lemon juice, salt, and dairy free milk to high powered blender (I use a Vitamix).โ
4. Blend until smooth. Taste and adjust as needed to taste.โฃโ
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I use this recipe for so much, it’s the perfect base for spaghetti squash pasta or gf pasta (my fave is chickpea based); it’s great for a spinach artichoke dip; add some tahini and you have a great power bowl sauce to drizzle over top ๐โฃโ
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Did I mention it’s husband, toddler, AND baby approved?? ๐๐ปโ It really does taste like the “real thing” (aka CHEESE). Try it on for size and let me know how it turns out!