Creamy Cashew Truffle Alfredo
A rich and creamy cashew alfredo sauce with black truffle.
- ½ cup raw cashews (soaked)
- 1 tbsp black truffle
- 1 clove garlic (minced)
- 1 cup plain oat milk
- 1½ tbsp nutritional yeast
- 1 tsp onion powder
- juice of ¼ lemon
- salt (to taste)
- pasta of choice
- optional: black pepper, vegan parmesan (to serve(
Cook pasta 1-2 minutes under what's directed on packaging. Strain and rinse with cold water and set aside.
For the sauce: combine all ingredients except black truffle in a blender. Blend until smooth.
Add the sauce to a pan over low to medium heat and gently stir in pasta and black truffle.
Serve immediately with black pepper and vegan parmesan if desired. Enjoy!