Vegan Alfredo Sauce

Ingredients:

• 1 cup raw cashews
• 2 tbsp. l. olive oil
• 1 large onion, diced (about 2 cups)
• 4 cloves garlic, crushed
• 3/4 cup vegetable broth
• 0.5 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp. freshly squeezed lemon juice
• A pinch of freshly grated nutmeg

Preparation:

1. Place the cashews in a medium bowl and cover with water. Cover with plastic wrap and refrigerate overnight.
2. Drain the cashews and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until light golden brown, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. Transfer the mixture to a high-power blender. Add the cashews, vegetable broth, almond milk, nutritional yeast, lemon juice, nutmeg, 1.5 teaspoons of salt, and 1/4 teaspoon of black pepper. Blend until smooth.
5. To serve, heat the Alfredo sauce in a large skillet and toss with the cooked pasta, drizzling with the cooking water.