Creamy Sauce for Pasta

By Jen Booker

October 29, 2019

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4


1 1/4 cups raw cashews (soaked)

1 Tbsp arrowroot starch (optional)

3-4 Tbsp nutritional yeast

4 cloves garlic (crushed)

1/2 tsp sea salt

1-2 Tbsp vegan parmesan cheese (plus more for serving)

1 cup unsweetened plain almond (plus more as needed)


1Soak cashews in boiling water for 20 minutes

2Drain and add to a high-speed blender with the rest of the ingredients

3Blend on high until creamy and smooth

4Taste and adjust flavour as needed

5Transfer to a skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently

6The sauce should thicken and bubble

7Add more dairy-free milk as needed to thin

8Enjoy with courgette noodles or pasta

9I stir in spinach, peas and fried mushrooms, but you can add any veg you fancy!


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