Add all your ingredients to a powerful blender and process on high until smooth and creamy. Continue processing to ensure there are no loose cashew bits. Add 2-3 tablespoons of vegan parmesan cheese if desired.
Serve with your favourite noodles or veggies.
If you don't have a powerful blender, soak your cashews in boiling hot water for 30 minutes first. Then drain and add to your blender along with all remaining ingredients.Leftover sauce keeps refrigerated for 4-5 days, or freeze in freezer safe containers for up to 2 months.If you can't have cashews or nuts you may sub for sunflower seeds. Although, the cashews are richer, the sunflower seeds also work exceptionally well.For extra richness and creaminess, sub the water for unsweetened canned coconut milk. Keep in mind the coconut milk will add more fat.Make it a mushroom Alfredo: Sauté a large handful of sliced mushrooms in a skillet and transfer your creamy sauce into the pan to combine.Spice it up: Add a pinch of nutmeg, sage, cayenne pepper or smoked paprika to add another depth of flavour. (Choose 1, don't add them all)