Speedy Vegan Cashew Alfredo

Serves: 4 Prep: 20_mins Prep: 20_minutes Cook: 10_mins


This vegan cashew alfredo is a weekday winner of a recipe and uses plenty Plenish Cashew M*lk to form a creamy sauce ready to meet it's dream match - Biona Spelt Tagliatelle.

In honour of September’s Organic Month, we got together with the plant-fuelled drinks dream team at Plenish Drinks! We want to show people just how easy it is to create healthy meals with our Organic recipes.





For the Alfredo:

250g raw cashews, soaked

1 Tbsp arrowroot starch (optional)

3-4 Tbsp nutritional yeast

2-3 cloves garlic, crushed

1/2 tsp sea salt

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

240ml - 500ml Plenish Cashew Milk (plus more as needed)

For serving:

300g Biona Organic spaghetti

Vegan Parmesan Cheese

Roasted Tomatoes


1. Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.

2. Also add to the blender, arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan parmesan cheese, and lesser amount of cashew milk (240 ml).

3. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavour as needed, adding more garlic for kick/zing, nutritional yeast or vegan parmesan cheese for cheesy flavour, more salt, or more cashew milk if too thick.

4. Transfer to a large pan and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more cashew milk to thin, if it is too thick.

5. Enjoy stirred through spaghetti. Top with additional Vegan Parmesan Cheese and Roasted Tomatoes.

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