Melt coconut oil in a skillet. Add the shallots and garlic. Cook to soften.

Step 2

Add the shallot medley to a blender with the  cashews, nutritional yeast, lemon, paprika, pepper, salt and almond milk.  Mix until smooth.

Step 3

Cook the spaghetti noodles until al-dente. Strain and add back to the pot.

Step 4

Pour the Alfredo sauce over the noodles and stir to combine

Step 5

Scoop into serving bowls and enjoy!