Name: Cashew Avocado Alfredo Sauce
Ingredients: 1 ½ cups raw cashews, soaked for several hours and drained; 1 cup water; 1 just-ripe avocado, pitted; ¼ cup nutritional yeast; 1 tablespoon mellow white or yellow miso; 3 large cloves garlic, peeled; 1 tablespoons fresh lemon juice; 1 teaspoon salt; 5 medium-size zucchini, cut into spirals or peeled into strips (or use your favorite pasta and cook according to package directions)

Thick, creamy, and rich, Alfredo Sauce takes any dish to new heights. Unfortunately, traditional versions can also take your blood pressure and scale to new heights.

1 ½ cups raw cashews, soaked for several hours and drained

1 cup water

1 just-ripe avocado, pitted

¼ cup nutritional yeast

1 tablespoon mellow white or yellow miso

3 large cloves garlic, peeled

1 tablespoons fresh lemon juice

1 teaspoon salt

Freshly ground black pepper, to taste

5 medium-size zucchini, cut into spirals or peeled into strips (or use your favorite pasta and cook according to package directions)

Place all the ingredients, except the zucchini in a blender and puree until smooth – start with 1/2 cup water, then add more to achieve desired consistency. The sauce should be creamy and thick, but pourable. Add freshly ground pepper, then adjust seasonings if necessary. Toss with raw zucchini noodles or, if you prefer, quickly sauté the zucchini noodles in a pan with a little bit of olive oil to soften. Unused sauce can be stored in a tightly covered container for a day or two, but the bright green will begin to turn brown with exposure to air.