Dairy-Free Roasted Garlic Alfredo Sauce
1 - 2 cloves garlic
2 c. raw cashews (soaked in water overnight or soaked in boiling water for at least 30 min)
1/4 c. diced white onion
1/2 c. and 1 tbsp. vegetable broth
2 tsp. lemon juice
1/4 tsp. ground black pepper
1 tsp. salt
3/4 c. Unsweetened Almond milk
Soak your cashews overnight - make sure your cashews are fully submerged in water overnight.
This will soften the cashews so they break down easier in the blender. Alternatively, you can flash soak them in boiling water for at least 30 minutes.
Blend. Blend. Blend. Use a high-powered blender to really break down the cashews.Combine ingredients the continue blending on high for several minutes, stopping periodically to scrape down the sides.
Keep blending until you have reached the consistency you want and add additional splashes of either almond milk or vegetable broth, as desired.
If you want the consistency thinner, add additional vegetable broth one tablespoon at a time.
Taste and add additional garlic or salt, to taste.
Continue blending on high until the sauce reaches a smooth consistency.