Alfredo Sauce

1 cup white onion, chopped (140g)

4 garlic cloves, peeled and roughly chopped

½ cup water (120ml), plus 3 tablespoons (divided)

½ cup unsweetened nondairy milk (120ml)

½ cup raw cashews (65g)

2 cups yellow zucchini, chopped (240g)

1 cup daikon, chopped (140g)

1 tablespoon lemon juice

¼ teaspoon garlic granules

½ teaspoon onion powder

1 cup cooked Lima Beans (165g)

3 tablespoons nutritional yeast

2 teaspoons tahini

2 teaspoons yellow or white miso

1 teaspoon salt

¼ teaspoon ground mustard powder

⅛ teaspoon white pepper

⅛ teaspoon cayenne powder

Two pinches of nutmeg powder

5 turns black pepper

Prep and measure out all of the ingredients first. This will make it a lot easier and faster

to put together.

Press the saute button on your Instant Pot (IP) and heat up the inner pot up for 2

minutes. Add the onion and garlic and 3 tablespoons of water and saute for 3 minutes,

stirring frequently. You want to “sweat” the onion and garlic to soften them without

browning, so if the water evaporates before the 3 minutes are up, add a bit more water.

Turn off the IP and add the ½ cup of water, nondairy milk, cashews, zucchini, daikon,

lemon juice, garlic granules and onion powder. Stir once and lock the lid into place,

making sure the nozzle is in the sealing position. Use the manual setting and set the

timer for 4 minutes. When time is up, use the natural release method.

When all the pressure is out of the IP, take off the lid, add the lima beans, nutritional

yeast, tahini, miso, salt, ground mustard powder, white pepper, cayenne powder,

nutmeg powder and black pepper.

Cool for about 15 minutes (stirring occasionally to speed up the cooling process), then

transfer the mixture to your blender and blend until super creamy and smooth, about

two full minutes.

You will need prepared lima beans recipe

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