Cashew Alfredo Sauce

My friends love Alfredo sauce, so when I discovered how delicious and versatile cashew cream could be I knew what I had to do. This sauce has all of the flavor of a dairy based Alfredo, but with 75% less saturated fat. The texture of this sauce is smooth, thick, and it clings to the noodles well. Did I mention it is also really tasty?
Ingredients

• 3/4 cup cashew cream (see my previous recipe)
• 2 cloves garlic
• 1 tablespoon olive oil
• 2 tablespoons nutritional yeast
• 1/2 teaspoon sea salt
• some red pepper flakes (optional)
• some Italian parsley (optional)

Method

1. mince the garlic and cook it in a small pan with the oil until golden brown
2. add all ingredients to blender (I used a vita-mix) and blend until smooth
3. pour mixture back into small pan and heat.
4. reduce if desired. I reduced mine on low heat for another 10-15 minutes.
5. serve over cooked pasta. (we used whole wheat spaghetti). garnish with some red pepper flakes and fresh Italian parsley.

Makes about 1 1/2 cups sauce
Cashew Alfredo Sauce by

Chris Luhman @EverydayTasty