You will not be subscribed to our newsletter list. Recipe adapted from Cook Lively cookbook. It was quick and simple. I actually added a lot of starchy cooking water to the sauce in this recipe and still it turned very thick and gluggy. I persist with different brands but so far have ongoing fails. I don’t think that would work, personally. Might try again without. If you want the sauce to be more of a garlic Alfredo, add even more garlic cloves (I know, obvious). I also added portobello mushrooms, zucchini and vegan chikken. It’s super helpful for us and other readers. This recipe is easily doubled if you need more or want extra for another use on another day. I get so excited when I see you do a comfort food makeover to make it as healthy as possible. . I prefer it to almond and this recipe turned out great!! I used corn starch, but not sure it was needed. I’m also wondering about the strong yeast smell. I love this recipe! xo. 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). and like it would take foooorever. I made this tonight and it was soooo quick and easy! Vegan Sour Cream… Still ready pretty quickly even if you need to soften the cashews. This will soften them, making the cashews easier to cream into a smooth sauce. Hi Jen! We are so glad you enjoyed it! Store in the refrigerator and reheat on the stovetop, adding more dairy-free milk or water as needed to thin. Hi Veena, I think you would really like this alternative. Both my husband and I, we’re not happy with the sauce. Soooo good! It’s super helpful for us and other readers. This is incredible. Could I use that instead? Just made this and will probably put in compost. Hello, 10/10 will absolutely be making this again!! The cashew cream! Really yummy base recipe. Alfredo sauce for pasta is CLASSIC! I did use more almond milk to thin – both in the food processor and on the stove. Thanks so much for sharing! ? Blend until smooth. As you can see it’s not PERFECTLY smooth in my photo but this just gives the Alfredo a nice texture reminiscent of sauce with Parmesan grated into it. I used oat milk! I was honestly amazed!! Could I use brown rice flour instead of arrowroot? I was just wondering , i often want to do the baked chickpeas , they get soft and strange often 5 mins after i remove them from the oven . Blended together all ingredients except the nutritional yeast. We’re so glad you enjoyed it, Amanda! Boiled the cashews so I didn’t have to soak them overnight, never plan that far ahead. Leftovers keep for several days in the refrigerator and make an excellent vegetable dip option, too. Yum! This is my first effort at a ‘cheesy’ cashew sauce. Thanks for another wonderful vegan recipe! I’ve had success with all of your recipes with the exception of the coconut yoghurt. Based on some other comments I added a 4th garlic clove, a little onion powder, and the juice of approx 1 lemon. Three words: A-ma-zing! Thanks so much! But you’re right! Hi Sonali, thanks for sharing! I did not use the cornstarch or any thickener and it came out creamy and perfectly coated my linguini. That is why you need to make this cauliflower cashew alfredo recipe! Very easy to do. Next time, would you mind leaving a rating with your review? Thanks so much for sharing! What type of nutritional yeast do you prefer or does it matter? Yummy! Hi Jazmin, I’m glad you and your baby loved the sauce. Followed instructions here to heat it up and added some extra veggie broth for the desired consistency. Sorry no sharing this one! Better than a lot of dairy sauces I’ve had in the past. It’s basically non-dairy sour cream, mayo, heavy cream, and yogurt all in one! It not only dispenses with the heavy cream but you can make it in no time at all. i made this today and it turned out very gluey – even with adding more almond milk…. It felt like I was splurging but wasn’t. I found this recipe makes A LOT of sauce, so next time I will prop cut it in half, or save the other half for another dinner later in the week. We’re so glad you enjoyed it, Elizabeth! Is there a sub or can I just omit it? this recipe looks easy and I will love it . I have tossed all the others as this is my Go To for Pizza, Pasta and anything else it will work with! Thank you so much! It’s plenty thick without it. The combination of nuts and sauce together is a perfect flavoring for this pasta, Thanks Claudia, this sauce even surprised my mom who’s an Alfredo “expert”. You have successfully joined our subscriber list. Let us know if you give it a try! 2 tablespoons nutritional yeast. I followed the recipe to the T. This sauce is great as a base for any pasta or vegetable dish. We do love it at my house. Blend until smooth. 2 tablespoons minced fresh garlic. We love your additions and are so glad you enjoyed it! I put it in a glass jar in the fridge for now. shoot! It does seem the right brand of coconut milk is essential. I didn’t have nutritional yeast and arrowroot starch so I used Vegemite (concentrated yeast extract) and tapioca starch instead and it turned out delicious still! I love this healthier alfredo alternative because to be honest, creamy pasta dishes are my weakness. It was creamy and so good! My friend and I tried to make this recipe last night, and we woefully underestimated the power and necessity of a high-speed blender (the sauce tasted great, but the texture was AWFUL). Yum. I think next time I will leave out the arrowroot because it thickened too quickly. This cashew alfredo sauce is honestly a huge power move if you pair it with one of these healthier pasta options. I made this tonight and used tapioca flour in place of arrowroot and it came out great! I use it almost everywhere that calls for cream. Made this for dinner and it was a huge hit!!! We use cashew to make curries gives thickness and taste yum. I didn’t have arrowroot powder, so I used corn starch. Did I misread the instructions, it’s only 1/2 cup milk? But I think that’s because I’m still trying to get down the whole “fresh-tasting zoodles without turning soggy” process. That unfortunately will not work the same, as the whole cashews create the thick and creamy texture in this Alfredo that you wouldn’t get from store-bought cashew milk. One great thing about this sauce is that it’s ‘Alfredo in five minutes’ if you have a high powered blender. This is very similar to the It Doesn’t Taste Like Chicken mozzarella sauce recipe, that I’ve adapted for creamy cheesy sauce! I made this for dinner tonight, it’s delicious! This is seriously too good. 3. My husband loved it too. I made this to go with chickpea shell pasta (the banza brand) and it came out great! So delicious! What is the purpose of nutritional yeast in your recipes and can I use a substitute? Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Next time, would you mind leaving a rating with your review? So filling and so easy! Enjoy with zucchini noodles or your favorite pasta. Add cashew cream and cook just to a slightly thick cream consistency (cashew cream can seize up easily, simply add water if it’s a little too thick). The sauce should become warm in the blender. The real hero … After it had initially blended together, it was yummy, but a little bland. Instructions. It made for a quick and delicious meal last night!! I loved this and so did my baby but my husband and older child (6) didn’t as they said it was too thick. Thank you so much for your beautiful, wonderful, delicious recipes!!! Thanks so much for sharing, Jacki! My favourite vegan alfredo recipe! A good alfredo is so satisfying, it’s one of my favorite sauces ever. Sorry to hear it was too much garlic for you! Made this for dinner tonight for my non vegan family. This was so easy and delicious! That’s just a good starting point. This recipe looks very good, I’ve been looking for a vegan alfredo sauce recipe and can’t wait to try this one! Drain and rinse thoroughly. Hubby loves cashews, I bet he’d like this sauce. Absolutely delicious! Hope that helps! If so would I need to change the recipe in any way? I added some chopped up sundried tomatoes I had in my fridge for a little extra something. You could maybe try adding lemon to cut the sweetness or try buying a different brand? Add it to spiralized vegetable noodles, potatoes and many other dishes. I added a bit of extra salt because I love it. Thanks! Blend together soaked cashews, water, and salt, and it's rich and creamy, perfect for adding body to soups, pasta sauces, and dolloping chili. , Tried this tonight! At any rate, it was delicious and will make again! I’m SO sorry! So delicious, I’m glad I did . This recipe looks delicious! Made mine with the carrot spirals from Trader Joe’s instead of actual pasta! Not sure if it’s from the arrow root or the cashews. Will make again! I also subbed cornstarch for arrowroot because it’s what I had on hand. This Alfredo will cling perfectly to vegetables or pasta. Thanks for sharing this recipe. It’s the perfect dairy-free alternative to classic alfredo sauce! Will make again. I am going to use this Alfredo sauce in my creamed leeks recipe that I make every year but needed it to be vegan for my Friendsgiving this weekend. What a nicel alternative to a tomato sauce. I will make it again but will leave out the arrowroot starch. Toss using two forks or tongs until the sauce is distributed over the pasta or vegetables. Thank you! Yum- that sounds amazing! AMAZING!! Much appreciated!! Cashews are definitely a favorite in our house so this is perfect for us. Thanks for stopping by, Valerie! Also, I sauted onions, mushrooms and diced zucchini in avacado oil. Planning on making it again for Easter brunch, but I was wondering if I can make the sauce the night before. I had made zoodles to start and I don’t think I’ve mastered cooking them. Thanks for stopping by! You can use it as an alfredo or you can thin it out and use it for a cream-based soup such as Chicken Korma or Creamy Broccoli or Cauliflower soup. I skipped the arrowroot powder (the cashew sauce thickened up as I heated it with the pasta, so I didn’t bother with it) and vegan parm (couldn’t find any at the store). Cooked the garlic in EVOO and added to the Vitamix. I made it with unsweetened almond milk but the sauce turned out too sweet for my liking :( Added some apple cider vinegar to balance the sweetness but that drowned the cheesy taste from the nutritional yeast. For more Italian-inspired dishes, check out our Simple Chickpea Bolognese, Eggplant Lasagna Roll-Ups, Easy Vegan Pizza, Spicy Red Lentil Pasta, and Vegan Pesto Parmesan Breadsticks! We were surprised too! Do you think if I put real parmesan in it it would still turn out okay? Yay! So I’ve learned that if you stop whisking when you put it in the pan, and just let it sit, mine started to get gooey globs in it. Thank you so much for a wonderful recipe! I made a few modifications. Thanks so much for sharing! Good idea to thin it a little next time for the rest of the family. Very tasty, would recommend. I’ve made it for my family four or five times and each time it has been a hit. This vegan Alfredo is absolutely delicious and very similar to the Vegan Mac ‘n Cheese sauce, but a bit more Alfredo-like in taste. Required fields are marked *. 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. Left-over never goes to waste! This healthy option was a pleasant surprise for us the first time I made it. I made some tonight and my residents (I’m an RA) loved it- even the non vegan ones ;) I don’t have a high speed blender, just a regular one, so I was worried about the cashews not blending up enough. This take on Alfredo sauce sounds absolutely divine! I really don’t want to waste it! I am allergic to both brewer’s yeast and bakers. She had to ask me several times during dinner if this was actually dairy free!! I hate to say it but we dumped it. This was outstanding!! It is definitely too long since I have used cashews, I totally forgot how much I love them. I used cornstarch because I did not have arrowroot & used unsweetened oat milk. I used corn starch and it worked out fine! We’re so glad you enjoyed it, Robbie! Could you sub soaked almonds for cashews? I found out the hard way that I am allergic to yeast in general but super allergic to nutritional yeast. We wonder if maybe the rice milk contributed to it being sweeter? BTW, have you ever been to the Plum in Seattle? If your blender is not super efficient or if you want to make the sauce in a food processor rather than a blender, soak the cashews in warm water for about 20 minutes and up to an hour. I was feeling lazy and used canned coconut milk instead of homemade almond. very good! Thanks for sharing! Love it and thank you!!! This is just perfect for a simple, quick and easy alfredo sauce! Once soaking is finished, drain and rinse the cashews… Very easy to make and a satisfying sauce. Aww thanks so much, Nicole! All Rights Reserved. It is hard to find here. I added Parmesan and used dried thyme since we didn’t have fresh. And garlic salt instead of cloves? Notify me of followup comments via e-mail. Thanks so much for sharing! How are you supposed to prepare zucchini noodles? Great recipe Dana :), I have tried multiple cheesy Alfredo recipes and this is the best! Cauliflower is all the rage right now and for good reason. It looks delicious. Our plant-based version is not traditional and more closely resembles the richness of the cream-based Americanized adaptation. I made this and it was delicious. Will definitely make again! Aw, we’re so glad you enjoyed it, Halley! Would it be possible to make this with purchased, pre-made cashew milk, instead of the almond milk + cashews? Hmm, we’ve never had that experience! Place 1/2 teaspoon of garlic into a medium-sized skillet and let it roast for a few minutes over medium-low heat. My daughter has fairly recently diagnosed food allergies, and this was a lifesaver. However, you could also try blending fresh coconut meat, adding probiotics, and doing the same process! I did add roasted tomatoes to the mix which added a nice touch. Totally going to make again just adjust the temp and length soaking the cashews. Btw, I notice that you didn’t put any cheese in Ingredients part . Thanks so much for sharing! Thanks so much! Pasta is a staple in my home and I love this healthier version of alfredo sauce. We’re so glad you enjoyed it, Danielle! I LOVED THIS!! You can also subscribe without commenting. I also used corn starch instead of arrowroot, but it worked out just fine. Would tapioca starch in place of arrowroot mess it up? I find I use more milk-about 3 cups and then I adjust seasonings. Otherwise, it’s really a matter of preference! Vegan Cashew Cream Alfredo Sauce This vegan cashew cream is the perfect creamy Alfredo sauce & can top whole grain pasta, bean pasta, or zucchini noodles for a fast & healthy whole food plant based meal. I topped mine with slices of pan-roasted mushrooms. Thanks Check out this tutorial! This is easy and so satisfying. Hello! Also mine was grainy so you need to pulse thoroughly. Does it hold up in the refrigerator/freezer if you make it in advance? I am impressed by the rapidity of you creating and writing new recipes! I ended up needing to add quite a bit more almond milk than suggested to get the desired consistency. Cashew Alfredo Sauce Tips Sauteing the onions and garlic brings out their natural sweetness and when combined with the lemon juice gives the sauce an almost cheese-y flavor, so … 3/4 cup water. Best results are with cartoned coconut milk (Trader Joe’s coconut beverage, no sugar added), worst results with unsweetened vanilla almond milk (the vanilla gives it a very odd, unpleasant flavor). And for more flavor, I generally add salt, nutritional yeast, and red pepper flake and/or garlic :D. Yummy! Really, you could serve it to guests with no explanation and they will love it. I loved it, and it wasn’t too yeasty :) Only change I made was no arrowroot starch. So good. Cashew cream is one of my absolute favorite flavors. This Quick Cashew Cream Sauce is made with 5 Whole30, Paleo and Vegan ingredients. It’s: CreamyCheesyRichVersatileFast & Easy& Incredibly delicious. Hi! Hi Bethany! Love your work. This was a great recipe! Lovely! Made this multiple times, so delicious. What’s the best way to reheat it if frozen? Aw, thanks so much, Shelby! Yummy. Thank you so much for continuously knocking it out of the park with your recipes! Loved this recipe. This sounds super delicious despite of its simple structure and minimal cooking time. Need help? Nutritional yeast has a great savory, cheesy taste used as a substitute for cheese in many recipes! Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, … It can seem intimidating if these aren’t regular ingredients in the pantry but they are now in this house!! It really does taste creamy, and cheesy! Then it’s ready to serve! Mine turned out a little thick, but I used soy milk, which definitely contributed. Ummmmm this is incredible! This one is just a little more nutritious in my opinion, as it includes less oil and more protein / healthy fats. Can I use vegan mozzarella if I don’t have Parmesan? It means a lot. You can also, Rosemary Roasted Root Vegetable Panzanella, Vegan Caesar Salad with BBQ Sweet Potato Croutons, Creamy Vegan White Pasta with Summer Vegetables. :). Thank you. Miso paste adds a nice tangy-ness and it is used in other vegan cheese sauce recipes. Place cashews in a bowl. We are so glad you enjoyed it! To blender, also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan … This is now my go-to sauce. I mixed it all together in the blender, and stored it in mason jars. You made alfredo sauce more creamy. If you try this recipe, let us know by leaving a comment and/or rating, and don’t forget to tag a photo #minimalistbaker on Instagram. Thanks for stopping by! Maybe what happens to me has happened to others, every time i make cashew alfredo it comes out sweet. My first Attempt at vegan “cheese” sauce And I absolutely loved it! What can I say, I’m Italian and I love pasta!! Minimalist baker is a genius! Dana you’ve outdone yourself. Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. 2. That should work! I’m also allergic to yeast. THANKS SO MUCH!! Some other things that would be tasty and super cool to add into this alfredo sauce are: Pesto, basil, or any fresh herbs; red pepper flakes; extra garlic cloves, like 5-6; Sriracha for some kick; and if you're not needing a dairy-free alfredo, shredded Parmesan cheese. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I had everyone at work wanting to eat my left overs! You can keep it simple or get kind of crazy, depending on what you want to do with the sauce. Thanks for this Amazing recipe Dana. I thought it had a very nice taste. A similar recipe? As with others I subbed corn starch and added smoked paprika and vegan mozzarella as a topping. I just find it gives that gooey texture cheese does. You really have given it that creamy vibe! I used the leftover sauce to make a spinach lasagna the next night and it was the creamiest lasagna everrrr! This looks delish!! I made this amount last night and it kept expanding (thickening) and I have more than I can imagine eating in a week. Xo. Next time I’ll use only 3 T of nutritional yeast instead of 4 T as a little “yeasty” tasting for me. Follow this recipe on how to make zucchini noodles! We haven’t tried using brown rice flour in place of arrowroot, but if you experiment with it, report back! If you really want to pump up this dish, add some GREEN POWER! I have recently learned of a dairy allergy, and in the attempt to make one of my favorites, I tried this one. Do they stay raw, or are you supposed to cook them prior to adding the sauce? I always know I can count on healthy recipes from you all! Would’ve been fine just letting it blend in the Vitamix for a bit longer than it takes to make it smooth! Thank you so much for this recipe, I did use the suggested toppings of vegan parm and roasted cherry tomatoes. I’d say my top tips for this have been peeling the skins off the chickpeas, roasting on a high temp without parchment paper (directly on the pan), and roasting until very golden brown. This will be a regular recipe for my weekly meal prep! Not being a cook by any means…how long will the sauce keep in the fridge after cooking? Add garlic and cook another minute. There doesn’t have to be any sacrifice in eating plant-based. Is there an alternative that can be used for nutritional yeast? and what i can do to stop that? could you sub white beans for cashews? Next time I’ll do a little more garlic and some crushed red pepper for heat. I have a great high powered blender and very hungry kids so I took the easy way and it was still divine! Thanks for sharing! I usually double the recipe and it is just as wonderful the next day. I would love any suggestions on what to make for my super picky/fussy 3 year old!!! I’m having trouble getting the sauce to come out creamy… I let the cashews soak in very hot water for 45 mins, drained and added almond milk then blended in a Ninja for several minutes but the sauce is a gritty texture. Xo, Very tasty and an easy bit satisfying week night meal. Blend on high until creamy and smooth, scraping down sides as needed. Do you have Celiac disease? It may thicken as you reheat it on the stovetop, so just thin with more almond milk or water. I didn’t really measure out the almond milk, just went by eye as I cooked and it was the perfect consistentency! Who needs dairy anyway? Process together the cashew cream or thick cashew milk in a food processor or blender along with the fresh lemon juice, miso, garlic, chopped onion , olive oil, … I think it’s a must. I bought cashews just for this recipe – it does NOT need garlic in it. 1/2 tbsp lemon juice. I’ve wanted to attempt this kind of dish but was afraid to do so. Simply delicious! Arrowroot powder adds thickness and helps the sauce get a bit “stringy” like real cheese! Consider this the only vegan alfredo sauce you need. This vegan alfredo sauce is a cashew-based, dairy-free alfredo sauce with a deliciously savory, cheesy-like flavor. It’s a pretty shade of green and tastes so good! I wouldn't bother if you don't have some on hand. You could make our vegan parmesan recipe! They just didn’t keep the flavor of the sauce well and the zoodles watered it down even after I drained water out of the pan, so I made some gf pasta and mixed the rest of the zoodles in with it and that was ?? The pasta lover in me loves the sound of this recipe. The vegan parmesan recipe is pretty much all the same ingredients, could I just add some more nooch and garlic instead of adding this whole other step? This is what the sauce looks like without soaking. Aw, thanks so much for the lovely review, Stephanie! It’ll be lovely with chicken too. Oh but I have a nutribullet! Using what I had, I left out the parmesan cheese and added 1.5 instead of 1.25 cups of raw cashews by mistake. This looks amazing! It’s super helpful for us and other readers. Hi, I found your site through Samantha Ravandahl on YouTube, I’ve been wanting to make this for so long but I have a question, could you use carton of cashew milk / cream ? Next time I’ll add some mushrooms, peas, and or asparagus. What if I where to use cornstarch instead of arrow root would it still come out the same? Up to 3-4 days in advance. Remove the onions from the pan and add it to a blender. That sauce sounds amazing. Nice and thick so it clings well to your pasta. They don’t get as creamy and smooth for me. I served it over air-fried cauliflower gnocchi & edamame. I rinsed all the salt off and then soaked them for most of the day until I was ready to make the sauce and the flavor remained neutral with a touch of toastiness. I checked no other ingredients I used have added sugar. This is exactly the reason when I search for a vegan version of a food – if your site is in the results – boom. I just made this sauce tonight. We prefer the garlic, but feel free to omit if sensitive to garlic. Ordering Arrowroot to try it with that, and subbed corn starch as suggested. With my work schedule and a 3 yr old I never really had time to make anything for dinner. Your email address will not be published. Is there a sub for nutritional yeast? I make this regularly and love it. Thanks Gloria, this really tastes cheesy and creamy so it satisfies that alfredo craving. The veg stock takes away from the creamy white color a bit, but provides a little extra flavor. I had to add a little almond milk to loosen it up. I just recently tried my first cashew based sauce and I totally loved it. Do you have an idea why? Some unique options to think about- fresh herbs of your choice or a little pesto, Sriracha for a totally different sauce with kick, or if dairy-free is not a concern, add in some shredded Parmesan. . Is the Blendtec in your link the blender that you use? Next time I’ll add some of the pasta water to it to thin it out. Thanks for sharing. This was fantastic! It’s believed that the dish was created in Rome, Italy by Alfredo di Lelio for his pregnant wife. Question, is there a difference between this one and the other recipe? Yes! We served with zoodles a little lightly steamed broccoli and roasted tomatoes. Plus, just 7 ingredients and 30 minutes required. Everything my lactose intolerant, cheese loving self needed during quarantine. I added chopped portobello mushrooms to the sauce . I have made this in the past, and it was amazing. They got very soft and blended up nice and smooth, and it took much less time, too. It seems to be a very popular ingredient these days and a staple for vegan cheese sauces. Thanks Nicole, we were definitely surprised and delighted with it. Keep it on low heat and stir back in your noodles – giving the cashew cream a chance to get … My husband loved this recipe too, and he is a meat and cheese lover. ❤️. Thanks Nicolas! I spiralized 4 zucchinis and a box of Jovial pasta and had a good amount of sauce covering them. It turned out reeeaaaallllllyyyyy good! Although my Italian boyfriend prefers tomato sauce for pasta, I usually ask him to make creamy pasta xD I have these on hand. Thanks Carmy! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I stumbled upon their Mac & Yease recipe: http://www.townandcountrymag.com/leisure/dining/a1247/plum-bistro-mac-n-yease/. Decision made, recipe made shortly thereafter. This looks like such a gem! You’ll want to make sure you’re using raw unsalted cashews for this … Nice!! The vegan parm really makes it next level. I dropped the arrow root powder, sub’d in 1 tsp flour. So glad to hear it, Redd! Make cashew cream in a blender with cashews, almond milk, nutritional yeast, and spices. So much to learn but super grateful for sites like yours that are full of great recipes that have been delicious and taken away some of the fear of embarking on this new food journey!!! It is to die for! I agree—heating it in the saucepan after made it too thick. I used the max garlic and nutritional yeast, and 2tbs of vegan park. 1/4 tsp thyme, dried. Thank you for all your recipes ? I made this recipe twice already and it’s delicious! Let us know how it goes! Add soaked cashew, dairy-free milk, garlic, nutritional … Remove from heat. While fettuccini alfredo originated in Italy, it’s not the cream-based sauce you might think! Time to fill your blender. Hope that helps! I used fusilli which I thought ‘gripped’ the sauce really well. It was excellent and very filling :-) i have also roasted the garlic and three shallots before adding them to the blender and it was delicious.. together with bean noodles the sauce makes a perfect combo, love this. I made this tonight! I would think so, yes!