Rich and creamy, yet super light, this Cashew Cream Pasta is the only vegan alfredo you’ll ever need! This dairy-free version blends cashews with nutritional yeast, lemon juice, and veggie bouillon for that copy-cat rich, cheesy flavor.
To make the cashew cream sauce, blend all of the sauce ingredients until they’re creamy and smooth. Set this aside while we make the pasta.
Cook your pasta according to the package instructions. Drain and reserve at least 2 1/2 cup pasta water.