Garlic alfredo pasta sauce

• ½ cup of cashews
• 2 onions
• 4 cloves of garlic
• 1 cup of vegetable stock (for onions)
• ½ tablespoon of lemon juice
• 2 tablespoons of nutritional yeast
• 1 cup of vegetable stock (for sauce)
• some salt and pepper (to taste)

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Soak the cashews in water overnight.

Dice the onions and mince the garlic, and simmer gently in vegetable stock until the liquid evaporates.

Blend in a food processor with the cashews, lemon juice, nutritional yeast, vegetable stock, and salt and pepper until creamy.