Ingredients

The following ingredients have 6 Servings
  • 1 1/4 cups raw cashews ((soaked))
  • 1 Tbsp arrowroot starch ((optional))
  • 3-4 Tbsp nutritional yeast
  • 2-3 cloves garlic* ((crushed))
  • 1/2 tsp sea salt
  • 1-2 Tbsp vegan parmesan cheese ((plus more for serving))
  • 1-2 cups unsweetened plain almond or rice milk ((plus more as needed))
  • 10 ounces pasta (GF or regular - I like Trader Joe's GF fusilli)
  • Vegan Parmesan Cheese
  • Roasted Tomatoes

Instruction

  • Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.
  • To blender, also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan parmesan cheese, and lesser amount of  unsweetened dairy-free milk (1 cup (240 ml) as original recipe is written).
  • Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, nutritional yeast or vegan parmesan cheese for cheesy flavor, salt for saltiness, or dairy-free milk if too thick.
  • Transfer to a rimmed skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin (I typically add up to 1/2 - 1 cup (120-240ml) more // amount as original recipe is written // adjust if altering batch size). Then it's ready to serve!
  • Enjoy with zucchini noodles or your favorite pasta. It could even be enjoyed layered in lasagna! Top with additional Vegan Parmesan Cheese and Roasted Tomatoes for more flavor.