By Kelton Mattingly

A dish to please everyone at the dinner table.

It’s hard to say no to Alfredo sauce. We love this plant-based version that’s packed with bright flavor.


Time: 30-45 minutes

Servings: 3-4


  • 8 oz Brami Penne pasta
  • 1/2 Cup Soaked Raw Cashews (150 g)
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Nutritional Yeast
  • 1 & 1/2 Cup Milk
  • 2 Tbsp Olive Oil
  • Salt & Pepper to Taste
  • 1 Tbsp Parsley or Vegan Bacon Bits
  • 4-5 Cloves of Garlic
  • 1/2 Cup Vegan Parmesan Cheese



  1. In a blender add cashews, lemon juice, garlic, nutritional yeast, and milk. Blend on high for about a minute until smooth.
    2. Meanwhile, cook pasta as directed on packaging, take out a couple minutes before finished.
    3. In a saucepan add oil, blended cashew mixture, salt and pepper. Simmer over medium heat for about 2-3 minutes or until it has thickened. Lower heat, then, if using any vegan parmesan cheese, vegan bacon, or parsley stir in at this time.
    4. Add al denté pasta and mix it all together.
    5. Pour in small amounts of some pasta water to thin it out slightly and cook just a few minutes over low heat until pasta is done. Stir occasionally so pasta doesn’t stick. Top with more vegan cheese and garnish. Enjoy!

Multi-Serve (5.3oz) / 8 Pouches

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