Roast the Garlic

• Cut the garlic cloves in half, drizzle a drop of olive oil, wrap in foil, and roast in a pan for 6–7 minutes until soft and golden.
  (This roasted garlic creates a deeper caramel-like base — totally unique.)

Cook the Onion

• In a pan, heat olive oil and sauté the chopped onion on low flame until translucent and sweet (about 4 minutes).

Blend Your Golden Cream

• Add the following into a high-speed blender:
  soaked cashews
  roasted garlic
  cooked onions
  light coconut milk
  oat milk
  nutritional yeast
  white pepper
  smoked paprika
  lemon zest
  lemon juice
  salt
  Blend until ultra-smooth.
  If it’s too thick, add 2–3 tbsp warm water.

Heat & Thicken

• Pour blended cream into a pan on medium-low heat.
  Add ½ cup pasta water gradually.
  Stir until it becomes shiny, silky, and lightly thick.
  If you want EXTRA creaminess:
  Mix tapioca flour with 2 tbsp water, pour it in, and keep stirring for 1 minute.

Taste & Adjust

• More lemon = brighter
  More yeast = cheesier
  More pepper = stronger aroma

Serve Hot

• Pour this dreamy sauce over:
  Fettuccine
  Penne
  Linguine
  Vegetable noodles
  Garlic-roasted potatoes
  Grilled veggies
  Garnish with parsley or red pepper flakes.