Hi Caroline, did you weigh the cashews? I ask because pieces tend to be all different sizes depending on where you buy them and if yours were bigger than my pieces then you might have ended up not using enough which could have made your sauce looser. The pieces I buy are super tiny so it will take more to fill a cup than bigger pieces. I always recommend weighing ingredients for accurate results and the proportions given should yield a thickish sauce which coats the pasta nicely. I also do not ever recommend using almond milk for savoury sauce recipes. Of course this is a matter of preference which is why I just state neutral non-dairy milk, but almond milk has a very distinctive taste and rarely works well in most recipes. I wouldn't personally call it neutral tasting. I tend to use soy, oat or cashew milk for cooking as they have the most neutral taste. Hope that helps!