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!
Time: 15 minutes
- 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!