Creamy turmeric alfredo sauce
Remember the good ol’ days when you used to eat boxed mac n’ cheese with hot dogs and it was like the best thing ever?! This dish brought me back to my child hood because the turmeric Alfredo sauce is so thick and creamy and even “cheesy” I felt like I was a kid again eating my favorite Velveeta mac n’ cheese (I have really come a long way, I know). But If you don’t get the same little kid vibes while eating this then your childhood must have been lacking! I used this sauce with whole grain rainbow noodles (made with carrots, spinach and beets) broccoli and smoked tofu for a nice smokey flava!
1 cup raw cashews
3 cloves garlic
7 tbsp nutritional yeast
1/4-1/2 tbsp turmeric
pinch of nutmeg
1/2 tsp sea salt (more to taste)
2 tsp arrowroot starch
1 1/2-2 cups unsweetened almond milk
juice from 2 lemons
Soak cashews in cold water in the refrigerator over night.
Rinse and strain cashews and add them to a high speed blender. Blend until smooth.
Add all other remaining ingredients and blend until smooth.
Pour into a pot and heat over medium heat, whisking continuously. The sauce will thicken, if it gets too thick add more almond milk. Whisk until its thick and creamy.
Serve right away with your favorite noodles! (I use whole grain noodles).