20-Minute Vegan Alfredo
Melt coconut oil in a skillet. Add the shallots and garlic. Cook to soften.
Add the shallot medley to a blender with the cashews, nutritional yeast, lemon, paprika, pepper, salt and almond milk. Mix until smooth.
Cook the spaghetti noodles until al-dente. Strain and add back to the pot.
Pour the Alfredo sauce over the noodles and stir to combine
Scoop into serving bowls and enjoy!
Cook this recipe with me on my YouTube Cooking Show!
Vegan Afternoon with Two Spoons