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.
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!