Faux-Fredo

Last month I made a tofu based Alfredo sauce which turned out just okay. A friend recommended I try a cashew based recipe instead. And I'm so glad I did because this vegan Alfredo sauce is fantastic! Not to mention it's really easy; you just throw everything into a blender. It comes out a little grainy unless you have a really awesome blender, but you can run it through a fine meshed strainer if it bothers you.

Ingredients:

• 2 cups raw cashews, soaked in water overnight
• 2 cups hot water (use the pasta water)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon pepper
• 5 tablespoons nutritional yeast
• juice of 1/2 a lemon
• 1/4 cup Earth Balance
• 2 tablespoons olive oil
• 1 pound pasta
• 2 cups sauteed mushrooms

1. Put everything into a blender (except for the pasta and mushrooms) and puree. If the sauce is to thin, add a little bit more olive oil. Season to taste, but keep in mind that the flavor will be slightly diluted when you add it to the pasta.
2. Cook pasta according to package directions. Drain and put pasta back into the pot. Add sauce and mushrooms, and heat if necessary before serving.