Vegan Alfredo Cashew Cream Sauce

We made this sauce few days ago and it came out really good!


1/2 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze) 
3/4 cup boiling water 
1 cup unsweetened plant milk (So Delicious Coconut Milk is the PERFECT texture and taste here)
1 clove garlic (or more to taste) 
1 Tbsp. extra-virgin olive oil 
2 Tb. nutritional yeast (optional)
salt to taste

 Pulverize raw cashews in the food processor until very fine -  but do NOT process long enough to turn them into cashew butter. 
Add boiling water. (*The BEST way to do this, is to make the sauce while the pasta cooks - scoop out 3/4 cup of your lightly salted, boiling, pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!) 

Add water to cashews and process until fairly smooth. 
Add So Delicious Coconut Milk and continue processing until as smooth as possible (I don't have a fancy Vita-Mix type thing, so this takes me a while)
Add nutritional yeast (optional - my kids prefer it without), garlic clove(s), olive oil and squeeze of lemon juice. Process again until smooth, another couple minutes, it'll start to thicken a bit too! Taste and adjust with more salt, lemon or garlic to your preference.
Makes a SUPER easy, decadently creamy sauce. Serve over cooked pasta, potatoes or vegetables

Reference:
http://tofu-n-sproutz.blogspot.com/2013/04/vegan-alfredo-cashew-cream-sauce.html