2 1/2 cups raw cashews
1 Tbsp. coconut oil
1/2 cup white onion, chopped
2 cloves garlic, minced
1 Tbsp. fresh lemon juice
1 to 1 1/2 cups unsweetened coconut milk – From the carton not the can (I use SoDelicious brand)
1 tsp. Sea salt
1/2 tsp. fresh ground black pepper
1/4 cup fresh parsley, chopped
Place raw cashews in a bowl and cover with water. Allow them to soak for at least 30 minutes.
In a small sauce pan over medium heat add the coconut oil. Saute the onion until it is wilted and golden, stir in garlic and saute for a couple minutes.
Drain and rinse the cashews. Place the cashews in a high powered blender with 1 cup of the coconut milk. Blend until smooth and creamy.
Add the sauteed onions and garlic, lemon juice, sea salt and pepper. Blend until smooth and creamy adding remaining coconut milk a little at a time if needed.
Add parsley and pulse a couple times until mixed in.
Place sauce in a small sauce pan over low heat and stir constantly until heated through.
Serve over prepared spaghetti squash or zucchini noodles or use as a sauce for pizza.
Zucchini Flat Bread Pizza with chicken and Herbed Summer Veggies.
Find it online: https://duggarwellness.com/vegan-alfredo-sauce/