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Alfredo Sauce – Vegan

I came up with this sauce because I wanted a creamy “cheesy” sauce for a sandwich I was going to make. Back in the day when our boys were young we would take the boys to Downtown Disney. I think it is called Disney Springs now. It was an inexpensive day trip. There was no admission charge, that was huge plus. There was a lego store, another huge plus. And, they had pontoon boats you could rent. Even with all those cool and fun things the favorite place we liked the most was the restaurant called Rainforest Cafe.

The boys loved all the animatronics. They would go and watch all the vignettes of animatronics. It was a lot of fun. The restaurant had a sandwich I ordered every time we went there. It was called a Plant Sandwich. I remember it having a giant portabella mushroom, a slice tomato and some greens. Those are a few of the ingredients that I remember. It has probably been at least 15-20 years since we have been there, but I still remember that sandwich.

Thinking of that time period inspired me to come up with my own plant sandwich (will post soon), and this sauce was just what I needed to complete that feat.

  • 1-2 tbsp olive oil
  • 1/2 large onion, diced
  • 3 cloves garlic, minced
  • 1 c raw cashews
  • 1 1/2 c water, hot
  • 2 tbsp white miso paste
  • 1 tbsp lemon juice
  • 1/4 c nutritional yeast
  • 1 tsp sea salt
  • fresh parsley, chopped, garnish

In a large skillet drizzle olive oil. Heat oil over medium. Add onions and garlic and cook until they are translucent and softened. Remove skillet from heat and set aside.

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In a blender add cashews and water. Let the cashew soak for at least 15 minutes.

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Add onion and garlic mixture, lemon juice and salt to cashews.

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Blend on high speed until smooth and creamy.

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