A great gluten-free topping for things like pasta.
1 1/2 cups raw cashews
1-2 tbsp olive oil
1 tbsp chives, chopped
2 cups unsweetened dairy-free milk
1/4 cup nutritional yeast
1 tbsp lemon juice
1 tsp salt, or to taste
If not using a high-speed blender (like a Vitamix), soak cashews for 5 minutes in hot water.
Drain the cashews (if necessary), and add to a blender along with the chives, milk, nutritional yeast, lemon juice and salt. Blend until smooth.
Pour the sauce over prepared pasta and mix.
If the noodles are no longer hot, heat the pasta with the alfredo sauce on low heat until warm.
Serve immediately.