Step 1

Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.

Step 2

To blender, also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan parmesan cheese, and lesser amount of  unsweetened dairy-free milk (1 cup (240 ml) as original recipe is written).

Step 3

Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, nutritional yeast or vegan parmesan cheese for cheesy flavor, salt for saltiness, or dairy-free milk if too thick.

Step 4

Transfer to a rimmed skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin (I typically add up to 1/2 - 1 cup (120-240ml) more // amount as original recipe is written // adjust if altering batch size). Then it's ready to serve!

Step 5

Enjoy with zucchini noodles or your favorite pasta. It could even be enjoyed layered in lasagna! Top with additional Vegan Parmesan Cheese and Roasted Tomatoes for more flavor.