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|Calories630Calories from Fat220|
|% DAILY VALUE|
|Calories from Fat220|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Erika Morales 9 months ago
I soaked my cashews for 2 nights by mistake and the sauce came out extra creamy - no additional liquid was needed. Great recipe, easy to make on a weeknight. There are quite a lot of servings so I'll probably be eating this for lunch tomorrow as well.
Aletha O. 10 months ago
I used one third less cashews and half the garlic to make a milder flavor for kids and think it turned out great. I did not have the yogurt, which didn't show up in the app version of the recipe, but didn't seem to make a difference to me.
Lauren M. 10 months ago
This was awesome! Like others said the sauce is very thick, so I thinned it out with vegetable broth (what I had open). I also added extra garlic, because I love garlic. I haven't had dairy in 7 months, and won't until my daughter is no longer breastfeeding, but I would absolutely make this sauce, even when I can have dairy again. Delicious, and much healthier than a traditional Alfredo sauce!
João a year ago
I skipped the basil because I didn't have it, only cooked the cashews for two hours, and used white mushrooms. I regret not cooking the cashews as much, the sauce was a bit too thick. (but reading other reviews, I realized it wasn’t just the cashews - it also needed more liquid) I also recommend to make salad as a side, as the pasta is a bit cloying.
Britt 2 years ago
Wow so good! I added more nutritional yeast and a bit more garlic: definitely a delicious alternative to dairy and could barley tell the difference. Either way it was great.
Heather S. 2 years ago
Surpringly good, my whole family enjoyed it.
Andy G. 2 years ago
Amazing! Tastes like the real alfredo flavor I've missed all these years being lactose intolerant I agree with the other reviewers that it ends up really thick if you don't add any liquid. I went with about 3/4 cup of almond milk plus another squeeze of lemon juice and 1/2 tablespoon of olive oil. The recipe makes a ton of sauce, great for a family or party, probably a little too much if it's just for you or just for two. In those cases, plan on making extra pasta or having some serious leftovers
Yolanda Graham 2 years ago
I'm giving the recipe 4 stars because the sauce is just too thick; however, the flavor is delicious. I would definitely make the recipe again but work on thinning it without losing any flavor. I made this for a weeknight dinner and boiled the raw cashews for about 15 minutes and let them soak until the pasta was ready. It worked well.
Jeanine F. 2 years ago
I loved this! It did need a little water in order to make the sauce creamier. I will also add a little more salt next time. Overall a great recipe though, tastes just like alfredo!
Parker 2 years ago
Really liked the flavor of this dish. Only thing is I followed others advise to add an extra 1/2 cup of liquid, but the noodles still absorbed the sauce quickly and seemed a little dry! However, I will make this again! Super easy and delicious...
Jahneen 2 years ago
Great!!! So yummy and delicious. Highly recommend!
Stephanie 3 years ago
Awesome sauce. Like others said, it needed some almond milk to thin it out but the flavor was great.
C H. 3 years ago
Yummy. Definitely needed more liquid. I added 1/2 cup non dairy milk. Also, added some red pepper flakes the second time I made it and omitted the olive oil. I will definitely make this again. It tastes best warmed and with pasta. Tossing oven roasted broccoli to the pasta and sauce is sooo yummy. . I always double this recipe (sauce) so I can save half of it for another night. . .
Jamie B. 3 years ago
It was delicious! The sauce needed more liquid for consistency (almond milk and / or water from the pasta).