Updated: Oct 22, 2020
This stuff is shockingly delicious. While I personally don't rule out dairy completely, I do try to limit it so it's nice to have a lighter alternative to satisfy the craving for a creamy sauce. It's super simple to make, the only prep work is soaking the cashews overnight (not doing it for long enough results in a grainy texture) and roasting the garlic. Also important to use hot liquid (I like So Delicious coconut milk in a carton, not a can, because it adds a thicker texture without the coconut flavor). The truffle oil is optional and you can use truffle salt which might be easier to find/cheaper, but that flavor really kicks it up a notch.
This should make enough for 2 generous servings!
1 cup RAW cashews (must be raw, must be soaked overnight)
3/4 cup So Delicious unsweetened coconut milk (in carton, not canned), heated
2 tablespoons nutritional yeast
3 cloves garlic, roasted and peeled
1/4 teaspoon truffle oil
salt and pepper to taste (blend and then adjust to taste)
Place all the ingredients in a blender, blending until smooth. Adjust the salt and pepper, even the truffle oil (or truffle salt) to taste. Thats it! It's so good with roasted broccoli and mushrooms with chicken over zoodles or edamame pasta, or Banza for a higher protein, gluten-free pasta if you're not watching carbs.