Vegan Cashew Alfredo Pasta / by Katie Brown

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Vegan Cashew Alfredo Sauce


  • 3/4 cup soaked cashews

  • 1/3 cup kite hill

  • 1/3-2/3 cup ripple half and half

  • 2 tbsp nutritional yeast

  • 1/4 tsp salt and pepper

  • Squeeze of lemon

  • Dash of oil (optional)

  • 1 Box Pasta (I used Banza)


  1. Soak cashews for at least 2-4 hours (or overnight)
  2. Drain and rinse cashews- put in food processor or high speed blender
  3. Add in the kite hill, mylk, yeast, lemon and salt and pepper
  4. Blend on high until very smooth. Taste test to see if you want to add anything. 
  5. Optional if too thick to add either more milk or some olive oil to make it a little more flowy
  6. Cook pasta as directed
  7. As pasta is cooking, sautee up some cut up zucchini and then add in some frozen peas and once that is almost done, add in a few cups of spinach and let wilt to down. Add pasta the veggie mix in the pan
  8. Add in Alfredo sauce and stir until well combined. Don't add all at once. Add a little at a time to see how much sauce you really need. Option to add some of the pasta water to un-clump it a little. Its up to however consistency you like it