Vegan Alfredo pasta

What do you think, what’s the base in the vegan version of this worldwide famous sauce named ALFREDO? Of course, irreplaceable cashews. The recipe is below… Enjoy!

Ingredients for vegan Alfredo:
1 ¼ cup raw cashews (soaked for a few hours or cooked for about 15 minutes)
1 tbsp kudzu powder
3-4 tbsp nutritional yeast
1 garlic clove, mashed
½ tsp salt
1-2 tbsp vegan parmesan (find the recipe on my website)
1-2 cup unsweetened almond milk (or more, if needed)
200 g gluten-free pasta

Decoration:
1 tsp mix of fresh parsley leaves and coriander
a few fried cherry tomatoes

Instructions:
1. Soak the cashews in hot water for about 20 minutes, then drain them and put them in a blender.
2. Add the kudzu powder, nutritional yeast, garlic, salt, vegan parmesan, and 1-2 cup of unsweetened almond milk in a blender.
3. Blend all the ingredients until you get a smooth and creamy mixture. Taste it, then add more spices and almond milk if needed.
4. Pour the sauce into a pot and cook at moderate to high temperature, for about 5 minutes, stirring frequently. The sauce should thicken. Add more almond milk, if needed.
5. Cook the gluten-free pasta following instructions on the packaging.
6. Pour the sauce over pasta.
7. Serve it with a mix of parsley leaves and coriander and fried cherry tomatoes. Enjoy!