2 cups raw cashews
1/2 large onion, diced
2 garlic cloves, minced
1 1/4 cup unsweetened almond milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dijon mustard
juice of 1 lemon
2 large butternut squashes, spiralized (makes about 8 cups noodles)
Soak cashews overnight in 3 cups of water. Once soaked, drain completely.
In a large pan over medium heat, sauté the onion and garlic until translucent. Remove from heat and allow to cool slightly.
In a high-powered blender, blend soaked cashews, cooked onions and garlic, almond milk, salt, pepper, mustard, and lemon until very creamy. Set aside.
Meanwhile, sauté spiralized squash in the same pan you used for the onions and garlic for about 10 minutes, or until cooked through. Pour in the alfredo sauce, tossing to combine before serving!