This creamy sauce is reminiscent of an alfredo sauce, but is made from a base of cauliflower & cashews. It’s super satisfying and filling, and can be served over any vegetables, whole grains or noodles.


    • cooked pasta of choice

    • 2 cups cauliflower (cooked until soft via steaming)
    • 1/2 cup raw cashews (soaked overnight in the fridge or submerge in water and boil for 15 minutes)
    • 1/2 cup nutritional yeast
    • 1/2 cup grated vegan parmesan, plus more for topping (you can use nutritional yeast)
    • 3 cloves garlic, minced
    • 1/2 tsp dried thyme
    • 1/2 tsp onion powder
    • 1 tsp dried basil
    • 3/4 tsp black pepper
    • 1 tsp salt
    • 2 tsp olive oil
    • 1 cup unsweetened plant milk (add more or less as needed)

    • fresh parsley
    • fresh basil
    • halved cherry tomatoes


  1. Place all of the ingredients except milk into your food processor. Pulse a few times, scrape down sides, and pulse a few more times. Keep doing this until your mixture is in small bits.
  2. While the food processor is going, slowly add in your milk. Add milk little by little, scraping down sides as needed to be sure everything is getting incorporated.
  3. Once all milk is added, keep the food processor going for 5 minutes or until a smooth and creamy texture is achieved.
    Pour over your cooked pasta. Add in more plant milk if you would like the sauce to be thinner in consistency. Stir to combine.
  4. Rough chop your fresh herbs & sprinkle over the top.
  5. Serve in your favourite Halonut coconut bowl and top with cherry tomatoes and more vegan parmesan. If you like it spicy, a couple of shakes of red pepper flakes is delicious!

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