If you've ever craved a rich, velvety alfredo sauce but wanted to keep things plant-based, this creamy vegan cashew alfredo is about to become your new go-to. Inspired by the cozy indulgence of a traditional homemade chicken alfredo recipe, this version is 100% dairy-free yet unbelievably creamy and flavorful. Using soaked cashews in place of heavy cream and butter gives this sauce a luscious texture that can hold its own next to the best homemade alfredo sauce. Whether you're vegan or just looking to lighten things up, this dish is the perfect answer to your weeknight comfort food cravings.
Creamy Vegan Cashew Alfredo
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Italian
High-speed blender Essential for getting the cashew sauce ultra-smooth. A regular blender can work, but may take longer and require additional blending time.
Large pot For boiling pasta.
Skillet To sauté any add-ins like mushrooms or spinach.
Measuring cups and spoons To get those flavors just right.
For the Alfredo Sauce
- 1 cup raw cashews soaked for 4 hours or boiled for 10 minutes
- 1 1/4 cups unsweetened almond milk or any plant-based milk
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 3 garlic cloves
- 1 tablespoon olive oil
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Optional: 1/4 teaspoon white miso paste for extra umami
For the Pasta
- 12 oz fettuccine or linguine use gluten-free pasta if needed
- Salt for pasta water
Optional Add-ins
- Sautéed mushrooms spinach, or roasted broccoli
- Vegan chicken strips or tofu for a protein boost
Soak the Cashews
If you haven’t soaked your cashews ahead of time, boil them for 10 minutes to soften.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
Make the Sauce
In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic, olive oil, onion powder, salt, and pepper. Blend until completely smooth. If the sauce is too thick, add a splash of reserved pasta water to thin it.
Heat the Sauce
Pour the sauce into a skillet over medium heat. Stir and warm for 2–3 minutes until heated through. Adjust seasoning if needed.
Combine
Toss the drained pasta with the warm sauce. If desired, stir in sautéed mushrooms, spinach, or other veggies.
Serve
Plate the pasta, top with cracked black pepper, chopped parsley, or a sprinkle of vegan Parmesan if you like.
Perfect Pairings
This vegan alfredo pairs beautifully with garlic bread made with plant-based butter, a side of roasted vegetables like asparagus or Brussels sprouts, or a crisp green salad with lemon vinaigrette. If you're craving a more indulgent experience, pour yourself a glass of chilled Pinot Grigio or a sparkling water with lime.
FAQs
1. Can I use any other nut besides cashews?
Cashews are preferred for their creamy texture, but blanched almonds or macadamia nuts can be used as substitutes. Just note the flavor and consistency may change slightly.
2. What kind of pasta works best?
Fettuccine is a classic choice, giving you that satisfying twirl. But penne or linguine work great too, especially if you’re mixing in veggies or vegan proteins.
3. How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of almond milk or water to loosen the sauce.
4. Can I make this ahead of time?
Yes! The sauce can be made up to 3 days in advance and stored in the fridge. Just cook the pasta fresh when you’re ready to eat.
5. What makes this different from an authentic alfredo sauce?
Traditional or authentic alfredo sauce typically uses butter, heavy cream, and Parmesan. This vegan version captures the same indulgent feel without dairy, while also being lighter and cholesterol-free. If you're wondering how to make alfredo sauce easy, this recipe is a game-changer—blitz everything together and you're done.
