DAIRY FREE GARLIC ALFREDO PASTA BAKE

Add the onion and 1 cup of the broth to a large pan over medium-high heat. Cook for about 6–8 minutes until the onion is very tender. (Add a little more broth if it is cooking too fast or turn the heat down, so the onions don't burn). Then add the garlic and cook a couple of minutes more, stirring often. Move forward once all the broth is absorbed.

Add this mixture to a blender. Start out by adding 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with 1/2 tablespoon lemon juice, & 2 tbsp of nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more sea salt, pepper, lemon juice, or nutritional yeast, if desired.

Add cooked pasta to an 8x8 dish sprayed with non stick spray. Mix in steamed green beans and prepped garlic Alfredo sauce. Sprinkle the dairy free cheese of choice over the top and bake at 350° for 10-15 minutes, or until the cheese on top is melted and the pasta bake is a little crispy on top.

Scoop into a bowl and enjoy!