Cashew Alfredo Sauce with Chicken and Zucchini Noodles
1cupRaw, unsalted cashews, completely covered in hot water for 20-30 minutes.
1/2cupWater to blend.
1/4cupNutritional yeast - gives the cheese flavour.
1-2tbspjuice of a lemon (half a lemon)
Once the cashews have soaked in hot water, drain and rinse under cold water until the water runs clear.
Add the drained cashews, and the remaining ingredients into a high-speed blender. Blend until smooth and creamy.
Either use immediately or transfer to a mason jar and refrigerate.
Either use immediately or transfer to a mason jar and refrigerate. Add-on’s: 3 spiralized zucchini’s, 1/3 cup of sun-dried tomatoes, 1 cup of shredded roasted chicken. If you’re vegan, replace the chicken for mushrooms and peas or any other vegetable. This sauce thickens the longer it sits. If you need to thin it out, simply add a bit more water. You can enjoy this sauce over roasted vegetables, anything spiralized or as we did - with chicken, zucchini noodles and sun-dried tomatoes.