2 tbsp olive oil

2 heads of garlic

¾ cup raw cashews

1 bay leaf

1 onion

½ cup almond meal

½ cup nutritional yeast

1.5 cup of unsweetened coconut milk

½ cup unsweetened macadamia milk (or other plant milk substitute)

Juice of ½ lemon

2 tbsp rice wine vinegar

1 tbsp black pepper

2 tsp salt

1tsp crushed red pepper flakes

Fettucine noodles or whatever noodle rocks your world

Fresh parsley to garnish

Cut top off garlic head so cloves are exposed, glaze with olive oil, place on baking sheet exposed side down, and roast in the oven for 30-40 minutes at 425 degree F . If you forgot to leave time to roast garlic, you can dice garlic and add to last few minutes of onion sauté.

Boil cashews with bay leaf in one cup of water for 10-15 minutes (adding more water, broth, if needed to keep cashews in liquid while cooking.

Dice onion and sauté in medium skillet with tbs of olive oil. Set aside.

While making the sauce, prepare noodles as directed.

To make the sauce:

Scoop a majority of the onions into blender. Add raosted garlic, cashews (you can include a small amount of the water it was cooked in, but remove the bay leaf and discard), almond meal, nutritional yeast, coconut milk, plant milk, vinegar, peppers, lemon, and blend until creamy.

Pour sauce over prepared and drained noodles, add remaining onions to noodles, stir. Season to taste, adding chopped parsley as garnish