Dairy Free Mushroom Alfredo Sauce

I'd been looking and looking for a good substitute for the dairy ridden alfredo sauces that don't work well for me. Finally, I found one that works! Of course, I had to change things up just a bit, but the basics remain the same. My heartfelt thanks to thevegan8.com for the inspiration!

Ingredients:

1 cup sweet onion, diced

1 clove garlic, minced

3/4 cup low sodium chicken broth

1/2 tsp salt

1/3 cup raw unsalted cashews

up to 1 additional cup low sodium chicken broth

1 tsp lemon juice

1 Tbs nutritional yeast

1 tsp butter

1 tsp olive oil

1 clove garlic, minced

8 oz cremini mushrooms, sliced

(remainder of the low sodium chicken broth)

fettucine of your choice

Directions: 

Add the onion, garlic, and 3/4 cup chicken broth to a nonstick pan set over medium heat. Cook until the onion is translucent, and the chicken broth has evaporated, about 10 minutes. Transfer the onion mixture to a blender and wipe out the skillet. Add the salt, cashews, about 1/2 cup more of the chicken broth, plus the lemon juice and nutritional yeast to the blender. Blend until smooth, adding additional chicken broth if the mixture is too thick. Heat the butter and olive oil in the skillet over medium heat. Add the garlic and mushrooms. Cook until the mushrooms turn a dark brown, adding any remaining chicken broth. Cook the fettucine according to package directions. To serve, mix the fettucine with the alfredo sauce, then spoon some of the mushrooms on top. Garnish with fresh parsley or basil. 

Serves 3-4

Stealthy Cooking Tip: Use vegetable stock to make this a vegan recipe. Add some bacon or prosciutto to the mushrooms to make a meat lover happy. Use gluten free noodles to make this gluten free. Whichever option you prefer, enjoy!