Cashew Fettuccine Alfredo

Ingredients

• Almond milk

  ⅔ cup or 160g

• Cashews

  raw

  2 oz or 57g

• Tamari soy sauce

  2 tbsp or 36g

• Butter

  unsalted

  1 ⅓ tbsp or 19g

• Lemon juice

  ⅔ tbsp or 10g

• Dijon mustard

  Grey Poupon

  1 ⅓ tsp or 7g

• Paprika

  ⅓ tsp or 0.7g

• Nutmeg

  ground

  ¹⁄₁₆ tsp or 0.1g

• Garlic

  raw

  1 ⅓ cloves, minced or 4g

• Black pepper

  ground

  ⅔ dash or 0.07g

• Whole wheat pasta

  dry

  5 ⅓ oz or 151g

Directions

1. Bring a pot of water to a boil and prepare pasta according to package directions.
2. While the pasta is cooking, combine almond milk, cashews, soy sauce, melted butter, lemon juice, Dijon mustard, paprika, nutmeg, minced garlic, and black pepper in a blender.
3. Blend until the sauce is completely smooth.
4. Pour the sauce into a saucepan and heat it over medium heat.
5. Once the pasta is cooked, drain it and add it to the saucepan with the sauce.
6. Mix well to combine.
7. Serve immediately.