I used this lemon Alfredo sauce 2 different ways. Last night I did the Alfredo mixed with chicken and broccoli with sphegetti squash, today I just cooked up some tomatoes in avocado oil and oregano and added it to the lemon Alfredo and topped it on the spaghetti squash as seen above. Both were delicious! For basic Alfredo: soak 1 1/2 cup cashews in water overnight or a couple hours drain and throw in blender with 1/2 c chicken broth and blend, you can add more chicken broth to get the right consistency. Steam 1/2 head of cauliflower till really tender. When done drain and throw in blender with cashew cream sauce and blend, add zest of 1 lemon and salt and pepper to taste and whatever seasonings might seem good! This will be hot so you can make it right before you’re ready to eat. Spaghetti squash: cut in half scoop out seed put in pan cut side down with 1/2 in of water. Cook at 400* for 50 mins. Scoop out and either top Alfredo and topping of choice (chicken and broccoli, or cooked tomatoes).