Garlic Cashew Alfredo

Servings: 2  ·  Prep: 4 min  ·  Cook: 8 min

Ingredients

• 1 medium white onion, diced (~1 1/2 cups)
• 1-2 cup low sodium vegetable broth, divided; 240-480g
• 1/2-3/4 teaspoon salt
• 1/4-1/2 teaspoon ground black pepper
• 4 x-large minced garlic cloves
• ½ cup raw unsalted cashews, heaping; see soaking note below
• 1/2-1 tablespoon lemon juice, start with just 1/2 and taste after blended!
• 2 tablespoons nutritional yeast

Method

1. Add the diced onion and 1 cup of the water to a wide pan over medium-high heat. Cook for about 8 minutes, stirring occasionally, until the onion is fully soft and the pan is dry. Stir in the garlic and cook 1–2 more minutes. By the time the garlic is fragrant, all of the water should have evaporated; reduce heat if the onions are browning instead of softening. You want sweet, jammy onions. Not seared ones.
2. Transfer the onion-garlic mixture to a blender. Add the cashews, ½ cup of the remaining water, ½ tablespoon lemon juice, 2 tablespoons nutritional yeast, salt, and pepper. Blend on high for 1–2 minutes until completely smooth and creamy. Taste it: add more water for a thinner sauce, more lemon for brightness, more yeast for a cheesier finish.
3. Serve over your favorite whole-grain pasta. Top with fresh parsley, a little lemon zest, or any roasted vegetable you have on hand. The sauce thickens as it cools; loosen leftovers with a splash of water when reheating.