Cashew Alfredo Sauce Over Pasta

Here’s a rich dish without the heavy feeling that can come with dairy for some people but comforting all the same. Ready in the length of time it takes to cook the pasta, it’s possible to make not only with a high-powered blender, but a regular ol’ one, too. Though with a standard blender I would recommend grinding the cashews first instead of adding everything in simultaneously.

 INGREDIENTS

• 1.5 c. raw cashews
• 1.5 c. filtered water
• 1 small onion, finely chopped
• 3 cloves garlic (about 1 heaping tbsp. minced)
• 3 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tsp. apple cider vinegar
• 1/2 tsp. garlic powder
• 1 tbsp. fresh sage, chopped
• 1 tsp. fresh rosemary, chopped
• 1 tsp. fresh thyme, chopped
• 1/2 tsp. sea salt

 INSTRUCTIONS

1. Fill a sea salted pot of water on to boil. Sauté the onions in a pan.
2. Sauté the onions in a pan. When they are browning and almost done, add in the garlic and sauté for another minute.
3. Grind the cashews in a blender then use a spatula to move the cashew away from the side.
4. Add in the filtered water and all the remaining ingredients, including the onion and garlic. By now the pasta should be in the pot of boiling water.
5. Remember to stir the pot intermittently.
6. Pour the sauce from the blender back into the pan and heat on low until the pasta is done cooking, then pour over the served pasta.