Dec 4 2014

Cashew Alfredo

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This ain’t the first time you’ve seen this recipe. I’m using it over on the Bow Tie Baller¬†as well but I think it’s so good that it deserves it’s own section. I came up with this after reading about traditional alfredo sauce. From what I’ve read, the cheese is usually mixed with water used from boiling pasta. Armed with that information I decided to make a very simple cashew cream, mix it with some pasta broth, and voila! The result is amazing. I hope you dig it. This sauce will cover about 2-3 cups of dry pasta once the pasta’s been cooked.

Total Time to Prepare: 20 minutesCooking Time: 15 minutesServes: 2-3


  • 1/2 cup raw cashes
  • 1/2 cup unsweetened soy milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup pasta broth (liquid leftover from boiling pasta)


  1. Soak the cashews overnight with plenty of water covering them (or if you're in a hurry, boil them in a good amount of water for about 15-20 minutes).
  2. Once your cashews are soaked put them in a high powered blender or food processor with the soy milk, salt and pepper. Blend until incredibly smooth.
  3. After you've boiled your pasta keep about 1/4 cup of the broth.
  4. Mix that pasta broth in with your cashew cream and stir into the pasta.
  5. This will cover about 2-3 cups of dry pasta after it's cooked.
  6. Add as much of the sauce as you'd like, continually stirring. You can even do this over very low heat. The sauce will start to thicken up leaving you with a beautifully creamy, incredibly easy, alfredo!