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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! Find out more about our pulp recipes, and get the most out of your plant-based milk maker.

Servings: 2
Time: 15 minutes

a plate of vegan Alfredo Pasta


  • ¼ cup vegan butter
  • 3 garlic cloves, finely minced
  • 1 cup full fat coconut milk
  • ¼ cup cashew pulp (from cashew milk)
  • 1 cup vegan parmesan


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