Alfredo Sauce

Ingredients:

1 (7 oz) pk of organic creamed coconut unsweetened
1/4 cup cooked and cubed yuca
3 cups hot boiling water
1 small onion ( half diced, other half cut in quarters)
juice of one lime
1 tsp molasses or 2 tsp coconut aminos (optional)
1 tsp epice
sea salt to taste
1 tbs + 1 tsp organic unrefined coconut oil

Directions:

Cut up creamed coconut in pieces (its a solid). Place in a bowl and pour 3 cups hot boiling water over it. Let sit ( you can aid along the melting process by mixing with a spoon). Meanwhile, saute diced onions and epice in 1 tsp coconut oil on low heat for about 5-10 minutes. Once the creamed coconut has dissolved completely and cooled down pour in powerful blender along with raw onion, 1 tbs of coconut oil, molasses or coconut aminos (if you so choose), lime juice, sauteed onions and epice and blend until its creamy white. Pour in sauce pan and let reduce to the consistency of your choice and voila. Enjoy with your favorite pasta or as a dip!

*Note: Alternatively you can just blend everything with hot water ( I don't like to pour hot liquids in my blender).
**Note: Once sauce is placed in fridge, it gets thicker. Just reheat.