best-ever alfredo sauce
1 cup raw cashews (soaked), or white beans (canned)
1-3 garlic gloves (minced)
1 tsp vegetable bouillon paste
4 tbsp nutritional yeast powder
1 cup pasta water, or filtered water
Place raw cashews in a bowl and cover with water, and allow to soak overnight. If you are tight on time, boil in water 15-20 minutes.
For our friends with nut allergies, substitute the cashews for canned white beans.
Drain cashews (or white beans) and add to a high-speed blender with minced garlic, vegetable bouillon paste, nutritional yeast, and pasta water.
Blend on high for 1-2 minutes until smooth and creamy.
Spoon this amazing vegan and gluten-free alfredo sauce over your pasta of choice, and enjoy the magic!