Uploaded March 2026 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A CREAMY WHITE SAUCE PASTA RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to whip up a velvety, dairy free white cream sauce perfect for pasta!
INGREDIENTS:
1 onion
3 pieces garlic
1 tsp avocado oil
1/2 tsp salt
fresh cracked pepper to taste
1/2 cup cashews
2 cups water
1/4lb linguine
1/4 cup hemp hearts (optional)
1/2 cup grated plantbased parmesan
few sprigs parsley
DIRECTIONS:
1. Bring a pot of water to boil for the pasta. Finely chop the onion and garlic.
2. Heat up a sauté pan to medium heat. Add in the avocado oil followed by the onions and garlic. Sauté for 3-4mins. Add in the salt and some fresh cracked pepper to taste. Add in the cashews and cook for a couple of minutes. Add in 2 cups of water, stir, and bring to a boil
3. Boil the pasta to package instructions. Carefully transfer the contents in the sauté pan to a blender, add in the hemp hearts, and blend on high until completely liquified
4. When the pasta is just about done, add half of the white sauce to the sauté pan on medium heat. Transfer the pasta to the white sauce and stir. Grate in the plantbased parmesan. Stir to melt the cheese into the sauce. Add about 1/4 cup of the pasta cooking water. Turn off the heat and give the pasta a good stir
5. Plate and garnish with some more grated plantbased parmesan, freshly chopped parsley, and some fresh cracked pepper to taste
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/yWLp2cFtJhw
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE A CREAMY WHITE SAUCE PASTA RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to whip up a velvety, dairy free white cream sauce perfect for pasta!
INGREDIENTS:
1 onion
3 pieces garlic
1 tsp avocado oil
1/2 tsp salt
fresh cracked pepper to taste
1/2 cup cashews
2 cups water
1/4lb linguine
1/4 cup hemp hearts (optional)
1/2 cup grated plantbased parmesan
few sprigs parsley
DIRECTIONS:
1. Bring a pot of water to boil for the pasta. Finely chop the onion and garlic.
2. Heat up a sauté pan to medium heat. Add in the avocado oil followed by the onions and garlic. Sauté for 3-4mins. Add in the salt and some fresh cracked pepper to taste. Add in the cashews and cook for a couple of minutes. Add in 2 cups of water, stir, and bring to a boil
3. Boil the pasta to package instructions. Carefully transfer the contents in the sauté pan to a blender, add in the hemp hearts, and blend on high until completely liquified
4. When the pasta is just about done, add half of the white sauce to the sauté pan on medium heat. Transfer the pasta to the white sauce and stir. Grate in the plantbased parmesan. Stir to melt the cheese into the sauce. Add about 1/4 cup of the pasta cooking water. Turn off the heat and give the pasta a good stir
5. Plate and garnish with some more grated plantbased parmesan, freshly chopped parsley, and some fresh cracked pepper to taste
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/yWLp2cFtJhw
