From the kitchen
Garlic Herb Alfredo Sauce
Cashew butter and oat milk blended together create a restaurant-style white sauce with real body, without a single dairy ingredient.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Oat Milk
- 1/2 cup Cashew Butter
- 4 cloves Garlic, minced
- 2 tbsp Nutritional Yeast
- 1 tbsp Olive Oil
- 2 tbsp Fresh Parsley, chopped
- Salt and Pepper to taste
Method
- Heat olive oil in a saucepan and sauté the garlic over low heat until soft and fragrant, about 2 minutes.
- Whisk in the cashew butter until it loosens and combines with the oil.
- Slowly whisk in the oat milk until fully smooth.
- Simmer gently for 4 to 5 minutes, whisking often, until slightly thickened.
- Stir in the nutritional yeast, parsley, salt, and pepper, then toss with hot pasta.
Kitchen note
Cashew butter is doing the heavy lifting on richness here; the oat milk's job is purely to thin it into a pourable, clingy sauce without diluting the flavor.
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