Ohhh chile... I've been working on this one for awhile. But as always, this is very customizable to you. Nobody should tell you how much garlic to use, ever. This alfredo is cashew-based. I find it makes the creamiest sauce. I hiiiiighly recommend a serious blender when using cashews in sauces (Vitamix, Blendtec, etc). If you don't have one, soaking your cashews is even more important. So, let's go. PRINT RECIPE Ingredients: 2 cups raw, plain cashews 1 cup water 3 tbsp nutritional yeast (I use Bragg's) 1 tbsp light miso 1 cup vegetable broth 1 tbsp white wine vinegar 1 tbsp garlic powder (or more, or use roasted garlic if you have it) 1 tsp salt 1-2 tsp crushed red pepper flakes fresh ground black pepper, to taste 16 oz pasta (linguine, fettucini, etc) Your preferred vegetables -- I typically use broccoli and spinach, but just tried it with roasted zucchini and it was soooo good Start by boiling a few cups of water in a small saucepan. When it reaches boi
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