Craving something creamy and carby but feel a slight tinge of guilt every time you tuck into macaroni and cheese or carbonara because you know that your meal is seriously lacking in the protein department?

Then you’ll love this chickpea alfredo sauce which offers the rich creaminess of a traditional alfredo sauce and is packed with protein, courtesy of cashew nuts and chickpea flour.


  • 450g pasta of choice
  • 1/4 cup + 1 tablespoon cashews, soaked overnight and drained
  • 1 tbsp extra virgin olive oil
  • 1 tbsp + 1 1/2 teaspoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons lemon juice
  • 2 garlic cloves, roughly chopped
  • 1/2 tsp sea salt, plus more to taste
  • freshly ground pepper
  • 1 cup water
  • 1/4 cup chickpea flour
  • 2 tbsp chopped chives, plus chive flowers for garnish
  • 1 cup packed watercress
  • freshly ground nutmeg, to taste


  1. Begin cooking the pasta according to the instructions on the bag. While the pasta is cooking, make the sauce.
  2. Place the soaked cashews in an upright high-speed blender – add the oil, yeast, vinegar, lemon juice, garlic, salt, and pepper to taste; set aside.
  3. In a small saucepan, whisk together the water and flour, turn the heat to medium and continue to whisk for 6 to 7 minutes, until the mixture thickens to the consistency of a roux. Gently and carefully pour the mixture into the blender. Blend on high for 1 minute, until creamy and smooth. Taste and adjust any seasonings, if needed. Add 1 tablespoon of chives and blend on medium for about 30 seconds.
  4. In the last 30 seconds of cooking the pasta to al dente, add the watercress and cook until wilted. Drain the pasta and watercress and quickly rinse with cold water to stop them from cooking.
  5. Transfer the pasta and watercress to a serving bowl; pour the sauce over the pasta and mix. Taste and adjust salt, if needed. Serve hot with remaining 1 tablespoon of chives, chive flowers, and nutmeg.




Recipe and images as seen on


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