Creamy, juicy cashew alfredo in 30 minutes! The perfect vegetable sauce for all your pasta night needs.



  • 1 1/4 cups < span class="wprm-recipe-ingredients-name">raw cashews (dipped)< /li>
  • 1 tablespoon arrowroot starch (optional)
  • < span class="wprm-recipe-ingredient-amount">3-4 Soup Nutritional yeast
  • < span class="wprm-recipe -ingredient quantity">2-3 cloves garlic* ( overridden)
  • < li class="wprm-recipe ingredient" style="List type: slice;">1/2 tsp sea salt

  • 1-2 soup vegan parmesan cheese (and more to serve)
  • 1-2 Cups plain unsweetened almond or rice milk (and more if needed)

FOR SERVING optional


  • Soak the cashew nuts in very hot water for 20 minutes. Then drain and add to a High Speed Blender.
  • In blender also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan Parmesan and less of  unsweetened non-dairy milk (1 cup (240 ml) per original recipe).
  • Stir on top until creamy and smooth , Scrape sides as needed. Taste and adjust the flavor as needed, adding more garlic for spiciness, nutritional yeast or vegan parmesan for a cheesy taste, salt for a salty taste, or non-dairy milk if it’s too thick. div>
  • Place in a rimmed skillet and cook over medium-medium heat, frequent, 5 minutes stir. The sauce should thicken and bubble. Add more non-dairy milk as needed to thin it out (I usually add up to 1/2 – 1 cup (120-240ml) more // Amount as directed in original recipe // Adjust if batch size changes changes). Then it’s ready to serve!
  • Enjoy with zucchini noodles or your favorite pasta. It could even be enjoyed layered in lasagna! Top with additional vegan parmesan cheese and roasted tomatoes for extra flavor.
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