Creamy, Dairy Free Alfredo Sauce (whole 30, paleo)




  1. Boil your cashews with the juice from half of your lemon for 15 minutes
  2. Add the boiled and drained cashews to a high powered blender with your almond milk, garlic powder, nutritional yeast, a squeeze of lemon juice from your remaining half, and salt to taste
  3. Blend until creamy and totally smooth, stopping to scrape down the sides a few times
  4. Season to taste and you’re done! I serve this over chickpea pasta, or if you’re looking for a whole 30/paleo option, spaghetti squash or zoodles would be great!