Vegan Alfredo Sauce

So today was the day I finally got to make this excellent vegan alfredo sauce. I made it once a few months ago and I haven't forgotten about it!
I made this for a family potluck dinner. I decided not to combine the pasta and sauce at home because I was afraid it would turn to mush by the time we made it to my dad's house. So I made the sauce in the blender at home and put it in a mason jar so I could easily take it to go. Once I got to our destination, I made the pasta and heated up the sauce on the stove so it could thicken. Then I tossed everything together. I think everyone liked it, too!
Alfredo sauce is usually used for pasta, of course, but this sauce is pretty versatile. You could use it for dipping, for a white pizza, or even for garlic bread. Just replace it where you like to use alfredo. I hope you enjoy it as much as me!

Adapted from: Vegan Yumminess

Ingredients

(makes enough sauce for 1lb of pasta)

1 can coconut milk (I used full fat, but I think light coconut milk would work also)

1/2 cup cashews (if you use salted cashews you may not want to add salt to the sauce)

1/2 cup water

2 tablespoons nutritional yeast

1 tablespoon lemon juice

1 tablespoon olive oil

1 tsp salt or salt to taste

1 tsp of onion powder

1-2 garlic cloves (use 1 if you prefer a more subtle garlic flavor)

pepper to taste

Method

Combine all ingredients in a blender and blend until smooth. Transfer sauce to a pan and simmer until thickened slightly. Keep a close eye on sauce and stir frequently. Once sauce is thickened, pour sauce over cooked pasta (if using). Serve immediately with more salt and pepper to taste.

Note:

I have been asked about nutritional yeast, namely, "what the heck is it???"

I think this blogger gives a good explanation and bonus! you can check out her recipes while you are there : what is nutritional yeast