Ingredients
- 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
Directions
- 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!
