Creamy Lemon Cashew Alfredo Sauce with Roasted Garlic

Ingredients

• •1 cup raw cashews (soaked in warm water for 1 hour)
• •4 large garlic cloves
• •2 tablespoons olive oil
• •1/2 cup unsweetened almond milk (or other plant-based milk)
• •1/4 cup freshly squeezed lemon juice
• •1 teaspoon lemon zest
• •1/2 teaspoon salt (adjust to taste)
• •1/2 teaspoon black pepper
• •1/4 teaspoon onion powder
• •1/4 teaspoon nutritional yeast (optional, for cheesy flavor)

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Place garlic cloves on a small piece of aluminum foil. Drizzle with 1/2 tablespoon olive oil, wrap tightly, and roast in the oven for 20-25 minutes until soft and caramelized.

3. 3

   Drain the soaked cashews and rinse well under cold water.

4. 4

   In a blender, combine the roasted garlic (squeezed out of its skins), drained cashews, almond milk, lemon juice, lemon zest, salt, pepper, onion powder, and nutritional yeast (if using).

5. 5

   Blend until smooth and creamy, adding more plant-based milk 1 tablespoon at a time if thinning is needed.

6. 6

   Taste and adjust seasoning with additional salt, pepper, or lemon juice as required.

7. 7

   Heat the remaining olive oil in a saucepan over medium heat and gently warm the sauce before serving over pasta, roasted vegetables, or as a dip.