• 11/4 cups raw cashews (soaked)
• 1Tbsparrowroot starch (optional)
• 3-4 Tbsp nutritional yeast
• 4cloves garlic (crushed)
• 1/2 tsp sea salt
• 1-2 Tbsp vegan parmesan cheese (plus more for serving)
• 1cupunsweetened plain almond (plus more as needed)

Instructions

1. 1

   Soak cashews in boiling water for 20 minutes

2. 2

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

3. 3

   Blend on high until creamy and smooth

4. 4

   Taste and adjust flavour as needed

5. 5

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

6. 6

   The sauce should thicken and bubble

7. 7

   Add more dairy-free milk as needed to thin

8. 8

   Enjoy with courgette noodles or pasta

9. 9

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