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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
Alfredo Pasta
Time: 15 minutes
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
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
Step 1
Melt vegan butter and minced garlic on medium-high heat for about 5 minutes.
Step 2
Add coconut milk to the mixture, and continue to cook until the sauce starts to thicken (about 5 minutes more).
Step 3
Add mixture to a blender with cashew pulp and vegan parmesan. Blend until smooth and creamy!
Step 4
Cook pasta according to package instructions, and serve with Alfredo sauce!