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??
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:
1.5 cups cashews
3 cups boiling water
2-3 tbsp nutritional yeast (to taste)
2-3 garlic cloves, peeled (to taste)
1/2 tsp salt or more (to taste)
1 -1 1/4 tsp lemon juice
3/4 cup unsweetened dairy free milk
1. Cover 1.5 cups of raw cashews with 3 cups boiling water.
2. Let sit, covered, for 30 minutes. Drain.
3. Add cashews, nutritional yeast, garlic, lemon juice, salt, and dairy free milk to high powered blender (I use a Vitamix).
4. Blend until smooth. Taste and adjust as needed to taste.
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 😉
Did I mention it’s husband, toddler, AND baby approved?? 🙌🏻 It really does taste like the “real thing” (aka CHEESE). Try it on for size and let me know how it turns out!
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