Complete free recipe
Cashew Milk Alfredo
A genuinely creamy Alfredo sauce built from blended cashew milk and Parmesan, with no roux required at all.
Savory Soups, Sauces & Entrées · Pasta Night · Weeknight Dinners
What you need
Ingredients
- 12 oz Fettuccine
- 1 cup Thick Cashew Cream (see Dairy Staples chapter)
- 3 cloves Garlic, minced
- 3/4 cup Grated Parmesan
- 2 tbsp Butter
- Salt and Pepper, to taste
Method
Instructions
- Cook the fettuccine in salted water until al dente; reserve 1/2 cup pasta water and drain.
- Melt the butter in a pan over medium-low heat and sauté the garlic 30 seconds.
- Stir in the cashew cream and warm gently, 3 to 4 minutes, without boiling hard.
- Remove from heat and stir in the Parmesan until melted.
- Toss with the pasta, loosening with reserved pasta water as needed, and season.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen