Whole30 Garlic Alfredo Cashew Cream Sauce with Shrimp

This was an experiment that everyone loved, and I hope you will too! Its always a good sign when there are no leftovers.

 3/4 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze)
3/4 cup boiling water
1 cup unsweetened Coconut Milk (from the can)
1 clove garlic (or more to taste)
1 Tbsp. extra-virgin olive oil
salt to taste

1/2 of a bag of frozen shrimp, thawed and tails removed

1 teaspoon oregano
1 teaspoon parsley
more garlic for shrimp (optional)

 Pulverize raw cashews in the food processor or blender (I use my vitamix) until very fine -  but do NOT process long enough to turn them into cashew butter. You want a nice powder.
Add boiling water to cashews and blend until fairly smooth.
Add Coconut Milk and continue blending until as smooth as possible. Add garlic clove(s), olive oil and squeeze of lemon juice. Blend again until smooth, another couple minutes. Taste and adjust with more salt, lemon or garlic to your preference.


Heat up some coconut oil in a sauce pan and add the shrimp to warm them.  After the shrimp have warmed (only takes a couple minutes) I drain the excess oil/water from the shrimp. Return the shrimp to the drained pan and add a little garlic and saute for a min, if you want more flavor (adding garlic is optional). Reduce the heat and add the cashew sauce, oregano, and parsley. Let the sauce come to a slight boil while thickening.

Serve over spaghetti squash or zucchini noodles, and enjoy!