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Cashew Alfredo Pasta

Course: Main Course
Keyword: vegan,
Servings: 2 people

Ingredients

  • 2 portions of your favorite pasta
  • 150 g cashews
  • 7 tbsp almond milk
  • 1 heaped tsp nuritional yeast
  • 1 tsp mustard
  • 1 tsp apple cider vinegar
  • Pinch of sea salt

Instructions

  • Soak cashews is boiling water for about 10 minutes.
  • Drain and place into a blender along with the almond milk, nutritional yeast, mustard, vinegar and a pinch of salt. Pulse until creamy. Add more milk if you need to reach the desired consistency.
  • Cook the pasta according to instructions on the pack. Once cooked drain, reserving a little of the water, and place back into the pan over medium heat.
  • Stir the sauce throuhg the pasta and heat through before serving. You may want to add a little of the reserved pasta water to thicken the sauce.
  • Sprinkle some Black Maldon Salt on top and enjoy!

Notes

I love to serve this sauce with lentil penne, but feel free to use your favorite pasta!
You can totally skip the Black Maldon part, but I love the contrast between the white sauce and the black salt flakes.