I use recipe as a go to pasta sauce or pizza sauce. The kids love it and it keeps well. If you have pesto on hand you can add a dollop into the sauce for a creamy pesto.

1.5 Cup Cashews (soaked overnight or in hot water for 1 hour)
3 Cups Almond Milk
2 Garlic Cloves
1/4 Cup Nutritional Yeast
1 Cup Vegan Parmesan
1/4 Cup Parsley (reserve for last)
2 Tablespoon Italian seasoning
1 teaspoon Onion powder
1 Tablespoon Dried or 1 small bunch of Basil fresh
tt Pink Himalayan Salt
tt Black Pepper

Toss all ingredients (except parsley) in a blender and blend until very smooth. I blend mine for a good 2-4 minutes of high. Taste and adjust seasoning. I usually have to add more salt at this point, totally cool that’s what cooking is all about... adjust as you go. Pour into a saucepan (on medium heat) continually stirring for a few minutes until sauce is heated through. Add parsley- I love to see specks of parsley in my Alfredo like a traditional Alfredo.

If Alfredo is too thick adjust by adding more almond milk. Serve with cooked pasta of choice or use as a pizza sauce. This sauce keeps well, so if you have extra place in an air tight container and refrigerate.