Ingredients

• Ingredients Units USM Scale 1x2x3x 1 1/2 cups raw cashews 3 – 4 garlic cloves 2 teaspoons white miso (or 1 – 2 Tbsp nutritional yeast or 1 Tsp dijon) 1 teaspoon EACH garlic + onion powder 1/2 teaspoon mineral salt, + more to taste juice of 1 small lemon (about 1 tablespoon) or 1 teaspoon apple cider vinegar 3/4 – 1 cup warm water 12 ounces long pasta (fettuccini or linguine)

Preparation

• Instructions Soak cashews: Place cashews in a small bowl and cover with very warm, not boiling, water. Let soak for 10 minutes. Alternatively, soak the cashews in cool water for 2 hours. Drain water before using. Alfredo Sauce: In a blender, add the cashews, garlic, miso, onion and garlic powder, salt, lemon juice, and water, and blend until thick can creamy, stopping as needed to scrape down the sides. Taste for flavor and add more liquids to thin to desired consistency. Tastes will vary – if you find it’s too bland, add more salt to taste.  Pasta: Cook the pasta according to package directions. Combine: With the pasta freshly cooked and drained, you can toss the pasta and alfredo sauce in the pot the pasta was cooked in. Alternatively, serve the warm pasta in individual bowls, top with alfredo sauce, and toss. Serve: Top with chopped parsley and fresh cracked pepper. It’s great with a slice of homemade Artisan Bread or garlic bread. Serves 6 Store: Leftover sauce and/or pasta can be kept in an airtight container in the refrigerator for up to 6 days. Reheat on the stove over low heat, adding a splash or two of water.