Vegan Cashew Alfredo



1 cup raw cashews

1/2 of one lemon

1 teaspoon of pink salt

Pinch of black pepper to taste

1 package of baby Bella mushrooms

1/2 cup Tamari

1/2 onion yellow

2 cloves of garlic

1 package of red lentil spaghetti 8 oz. (or pasta of your choice)

Soak 1 cup of raw cashews in 1 cup of water for at least a 1/2 hour

Then cook the pasta according to instructions

Drain it and set it aside.

Place cashews with the water in a high speed blender along with the salt, pepper and squeezed lemon. Blend until smooth.

Bring 1 cup of water to boil in a sauce pan

Add diced garlic, onion then mushrooms

Add 1/2 cup of Tamari, lower heat to medium

Then add the cashew mixture (from the blender) to the ingredients in the saucepan. Stir constantly to keep it from sticking to the pan. The sauce should thicken in the pan within 5 minutes. Reduce to low, it’s ready to serve over spaghetti.

Serving size 4

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