I like to serve the alfredo sauce with courgette pasta ribbons. It’s quite heavy, rich and satisfying!
Apparently it also makes a delicious creamy salad dressing if you add more water. Maybe an option for left overs?
Alfredo Sauce (makes 3 cups)
2 cups raw macadamia nuts
½ cup raw pine nuts
2 tablespoons lemon juice, fresh squeezed
3 cloves garlic
1½ cups water
2 tablespoons fresh thyme, or use 1 t. dried
¼ small red hot chili pepper, opt. or crushed red pepper
1 teaspoon sea salt, more or less to taste
Throw all in blender & blend all until smooth. Serve over veggie pasta or a vegetable medley or add more water to make a creamy salad dressing. I find it easier to mix through if I use my hands.