Alfredo Spaghetti, Gluten-Free or Regular

• ¼ cup Parmesan Cheese, grated
• ½ cup Cashew Milk (or cow’s milk or milk of choice), warmed in microwave 1 minute
• 1 teaspoon chopped Garlic
• ¼ teaspoon ground Pepper
• Dash of Sea Salt
• 1/2 teaspoon Italian Herbs
• ½ cup non-dairy cream cheese*–or regular cream cheese
• 1 package Gluten-free, or regular, thin Spaghetti

Prepare gluten-free spaghetti. Put aside.

In Vitamix or heavy duty blender, put in all ingredients except spaghetti.  Blend until smooth.

Toss with hot spaghetti.  If desired, sprinkle with fresh basil or parsley.

This pairs up well with sautéed chicken and a green vegetable!

*You can use regular cream cheese, purchase non-dairy, or make your own as follows:

*Gluten-Free Non-Dairy Cream Cheese

• 1 cup raw Cashews, soaked in warm water 2-4 hours, drained and rinsed
• 1-2 tablespoons Apple Cider Vinegar
• 1/4 teaspoon salt
• ¼ teaspoon Swerve, or sweetener of choice

Place the cashews, 1 tablespoon of apple cider vinegar, Swerve, and salt into a Vitamix, or heavy duty blender.

1. Blend until smooth, stopping to scrape down as needed.  If needed, add a tablespoon or two of water to thin the mixture.
2. Taste test and add additional salt and/or vinegar if you like.
3. Serve immediately, or store in a sealed container in the refrigerator, or freeze.