Cashew & Beetroot Alfredo Sauce

 

1 1/4 cups (150g) natural cashews

3-4 tablespoons (9-12g) nutritional yeast

2-3 garlic cloves

1/2 teaspoon salt

1/4 cup (23g) parmesan cheese

1 cup (240ml) whole milk

1/2 beetroot, cooked

pepper to taste

1. boil water in a saucepan. turn off heat, add cashews and soak for 20 minutes. Sieve 

2. add all ingredients to a blender, and mix on medium high until very smooth