1/2 cup raw cashew nuts
1 cloves garlic (peeled)
1/8 cup canola oil (can be substituted with veggie broth)
1/8 cup fresh lemon juice
1 tsp granulated onion
1 1/2 tsp salt
1 cups unsweetened plain soy milk (may be substitute with rice milk)
In your food processor add in your pine nuts, garlic, canola oil, lemon juice, granulated onion, salt, white pepper and blend until coarse fine texture. Then blend in the soy milk and until the mixture for about 2-3 minutes until very smooth.
Simmer the sauce in a saute pan or a pot on medium low until it slightly thickens and add it to your pasta to make a vegan Alfredo or even add them into your scallop potatoes for awesome creaminess.