I have tried countless variations of this and think this particular combination is the creamiest and best tasting blend I have landed on. An avocado or Cashew based alfredo is a great alternative to a traditional cream sauce. It can be a bit tricky and is best when ate immediately.

Ingredients

• 50 Grams / 1/3 of a cup Cashews
• 1/2 of a very large avocado or 1 whole medium size
• juice of 1 lemon
• 1 tbsp nutritional yeast
• 3 tbsp olive oil
• 3 or more tbsps of water
• 1 Clove of garlic
• 6 -8 mushrooms
• 1/2 of a red or white onion, diced
• 1 C. steamed green peas

Directions

1. Chop and prepare your mushrooms and onions
2. Into a nutribullet or small blender attachment add your cashews.
3. Blend until very fine but not to a paste! Careful to not over blend.
4. Next add avocado, lemon juice, garlic clove, olive oil and water. Once added, use a spoon to mix before turning on your blender. This will ensure you do not over mix.
5. Blend until very smooth and thick.
6. You may need to add a small bit more water. Do not add much more, a tbsp should do. Too much will result in a watery tasting sauce that will seperate.
7. Your pasta and veggies will both provide some added water and will reduce the thickness. Thicker is better!
8. Meanwhile, cook your noodles. I found this amazing Valente Pasta at my local Grocery for $2.99 which is much cheaper than their web prices. It was delicious and has no additives. So tasty. So far I have tried the Garlic parsley but also bought the Spinach.
9. While your pasta is cooking cook up your mushrooms and onions in a nice size skillet.
10. Once pasta is done, strain.
11. Add to skillet with mushrooms and onions.
12. Before adding sauce give it one last mix.
13. Add sauce to combine. If using add peas.
14. Enjoy! If you like you can top with some crushed cashews, cherry tomatoes, or green onions. However It is fine plain just as it is.

NOTE: Best when eaten immediately. The heat of your pasta and pasta water will heat your sauce. Be certain your pasta and veggies are hot when mixing. Microwaving or reheating will cause sauce to curdle and separate. Not a big deal, just as tasty, just not as creamy.

Sarah, The Light In U