Vegan Alfredo Sauce (creamy, paleo, quick)
  • 1/2 cup cashews
  • 1-2 cloves garlic
  • 2/3 cup almond milk
  • 1 tbsp olive oil
  • salt and pepper to taste
  1. Soak the cashews overnight or for 1 hour in boiling water.

  2. Add cashews and the remaining ingredients to a blender or food processor and blend until smooth.

  3. Serve over zoodles, hearts or palm pasta or konjac root pasta.

  4. Store leftovers in fridge for up to 5 days.