DAIRY FREE FETTUCCINE ALFREDO

Ingredients

• 1 pound of eggless fettuccine – cook according to instructions on the package
• 1 and 1/2 cups of raw cashews – put in a bowl and cover with water for at least 3 hours. Cover the bowl and leave on the counter top. Drain and rinse.
• Juice from one large lemon
• 2 cloves of peeled garlic
• 3 tablespoons of olive oil
• 1 teaspoon of nutritional yeast flakes
• 1/2 teaspoon of dried oregano flakes
• 1 teaspoon of ground sea salt + 1 tablespoon for the pasta water
• Black pepper to taste

Instructions

1. Bring a large pot of water to a boil.
2. Once the cashews have soaked for at least three hours drain them in a colander and rinse well. Put them in the blender along with the other ingredients and blend for 1 and 1/2 to 2 minutes or until smooth and creamy. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting.
3. When the water is boiling, salt the water and place the pasta in the water. Make sure it’s completely covered in the water and cook according to the instructions on the package.
4. Drain the pasta water when done and put the pasta back in the pot. Add the Alfredo sauce and stir to coat the pasta.