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Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

FREE US Shipping with any order $60 or more.

Orders placed during the sale are expected to ship by mid-December and arrive by Christmas.

Our sale is not over yet! Get $50 OFF your Almond Cow through Monday. Sale ends 11/28 at 11:59 pm PST! Shop Now!

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

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!