Creamy Vegan Cashew Alfredo
Equipment
- 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.
Ingredients
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
Instructions
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.