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Alfredo Pasta

Who says vegans have to miss out on eating creamy sauces? If you have leftover cashew pulp on hand, this recipe is a must make!

Servings: 2
Time: 15 minutes

Alfredo Pasta


  • 1/4 cup vegan butter
  • 3 cloves finely minced garlic
  • 1 cup full fat coconut milk
  • 1/4 cup cashew pulp
  • 1 cup vegan parmesan


Melt vegan butter and minced garlic on medium-high heat for about 5 minutes. Add coconut milk to the mixture, and continue to cook until the sauce starts to thicken (about 5 minutes more). Add mixture to a blender with cashew pulp and vegan parmesan. Blend until smooth and creamy! Cook pasta according to package instructions, and serve with Alfredo sauce!