02/23/2026
Beautiful People 💕💕💕
Plant-based jerk “chicken” Rasta pasta 🌶️🔥
Spicy, creamy, and unapologetically delicious—this dairy-free Cilantro Lime Alfredo sauce wraps every bite in bold Caribbean flavor without the guilt. 🌱✨
Healthy indulgence never tasted so good.
CILANTRO LIME ALFREDO SAUCE (DF)
Ingredients:
* 1 cup raw cashews (soaked in hot water 15–20 minutes, then drained)
* 1 cup vegetable broth
* 1 cup unsweetened almond milk (or oat milk)
* 3 cloves garlic
* 2 tablespoons olive oil or vegan butter
* 3 tablespoons nutritional yeast
* 1/4 cup fresh cilantro
* 1 tablespoon lime juice
* ½ teaspoon salt (adjust to taste)
* ¼ teaspoon black pepper
Instructions
1. **Sauté garlic**
In a small pan, warm olive oil over medium heat. Add garlic and sauté for about 1–2 minutes until fragrant (don’t brown it).
2. **Blend**
Add sautéed garlic, soaked cashews, almond milk, nutritional yeast, lime juice, salt, pepper, and cilantro to a high-speed blender. Blend until completely smooth (about 1–2 minutes).
3. **Heat & thicken**
Pour sauce into a saucepan over medium heat. Simmer 3–5 minutes, stirring, until it thickens to Alfredo consistency.
4. **Serve**
Toss with hot pasta immediately. The sauce thickens more as it cools.
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# # # 💡 Tips
* Too thick? Add a splash of plant milk or pasta water.
* Want it cheesier? Add more nutritional yeast.
* Nut-free option: Substitute cashews with 1 cup steamed cauliflower + 1 tablespoon flour for thickening.
If you’d like, I can also give you a soy-free, oil-free, or protein-boosted version.
