Whip up The Best Vegan Cashew Alfredo Sauce ever! Creamy, rich, and cheesy goodness ready in just 20 minutes. It's so easy to make and dairy-free. Perfect for a quick, delicious meal!
Looking for a hassle-free dinner option that doesn't compromise on taste? Look no further! This vegan cashew Alfredo sauce is not only incredibly flavorful but also incredibly simple to make.
With just a handful of ingredients and minimal prep time, you'll have a mouthwatering pasta dish that's sure to impress. Whether you're cooking for your family or hosting friends, it's always a hit!
Want more vegan dinner ideas? These recipes have got you covered: Vegan Mushroom Pasta, Vegan Mac and Cheese, and Vegan Bolognese. They're sure to hit the spot!
Jump to:
🌟 Why you'll love this recipe
- Creamy Indulgence: This vegan cashew alfredo sauce offers a rich and creamy texture that satisfies your comfort food cravings without the dairy.
- Quick and Easy: With just a handful of ingredients and minimal prep time, you can whip up a delicious meal in no time.
- Versatile: This sauce pairs perfectly with a variety of dishes, from classic fettuccine pasta to other favorites like lasagna or vegetable gratin.
- Kid-Friendly: Even the pickiest eaters will enjoy the cheesy goodness of this sauce, making it a hit with children and adults alike.
- Healthier Alternative: Made with wholesome ingredients like cashews or non-dairy milk, this recipe offers a healthier twist on a classic favorite without sacrificing flavor.
🧾 Ingredient notes
Raw Cashews: For the best taste and texture, go for unsalted raw cashews. But if all you have is salted ones, no worries! Just use less additional salt in the recipe.
If cashews aren't an option or you have a nut allergy, you can try using blanched almonds or sunflower seeds instead. Adjust seasoning and blending time to your liking!
Fettucine Pasta: This creamy cashew alfredo sauce is traditionally served with fettuccine pasta, but feel free to get creative with your pasta choices!
Try it with spaghetti, penne, or even spiralized zucchini noodles for a lighter option.
If you're following a gluten-free diet, you can easily swap out the regular pasta for gluten-free alternatives like rice noodles or quinoa pasta.
Oil or Vegan Butter: Personally, I prefer using extra virgin olive oil because it's healthier and it's what I usually have on hand.
However, feel free to use any type of oil you prefer. Vegan butter is also a great option and adds a rich, buttery flavor to the sauce.
Unsweetened Non-Dairy Milk: I typically use Soy Milk for its creamy texture and neutral flavor. However, any unsweetened non-dairy milk will work just fine.
Try Almond Milk, Oat Milk, or Coconut Milk as alternatives. Just make sure they're unsweetened to maintain the savory balance of the sauce.
Nutritional Yeast: It adds a cheesy flavor and a touch of umami to the sauce, giving it that distinctive cheesy character.
If you can't find nutritional yeast, you can omit it, although you'll lose some of that cheesy flavor. Alternatively, you could try brewer's yeast or my Vegan Parmesan Cheese.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spinach and Mushroom Alfredo: Sauté chopped mushrooms and spinach and add them to the sauce for a more nutritious version with added veggies.
- Sun-dried Tomato Alfredo: Stir in chopped sun-dried tomatoes for a tangy, sweet touch that will perfectly complement the creaminess of the sauce.
- Roasted Red Pepper Alfredo: Blend Roasted Red Peppers into the sauce for a vibrant color and sweet, smoky flavor.
- Broccoli and Pea Alfredo: Steam broccoli florets and add them along with peas to the sauce for a colorful and nutritious twist.
- Cajun Alfredo: Season the sauce with store-bought or homemade Cajun Seasoning for that authentic Louisiana flavor. Adjust the seasoning to your taste preferences.
🔪 Instructions
Step 1. Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
Step 2. The day after, drain and rinse.
Step 3. Cook the pasta according to the package directions. Drain and set aside.
Step 4. Heat the oil or vegan butter over medium-high heat in a skillet, add the onion, and cook until golden brown, for about 5 minutes.
Step 5. Add the garlic and cook until golden brown for about 1 to 2 minutes.
Step 6. Transfer the cooked onion and garlic to the blender. Add all the remaining sauce ingredients, then blend until smooth and creamy.
Step 7. Pour the sauce and the cooked pasta into the skillet. Stir everything together until well mixed, and let it cook for 1 or 2 more minutes.
Step 8. Serve immediately.
💭 Expert tips
- Don't Overcook: Be careful not to overcook the pasta, as it can become mushy. Cook it until it's al dente for the best texture.
- Serve Fresh: Eat the pasta right after cooking because the sauce gets thicker if it sits. But if you're reheating leftovers, pour a bit of milk on it before reheating to keep it creamy.
- Fix the Consistency: If the sauce is too thick, add some more non-dairy milk. If it's too watery, simmer it gently to thicken it up.
- Taste and Adjust: Try the sauce before serving and add more salt, pepper, or nutritional yeast if needed.
- Sprinkle Some Herbs: Add some chopped parsley or basil on top of your pasta before serving. It makes it look pretty and adds flavor!
❓Recipe FAQs
It will typically last in the fridge for about 4 to 5 days when stored in an airtight container. Make sure to cool the sauce completely before refrigerating it to maintain its freshness.
If you notice any changes in odor, appearance, or texture, it's best to discard it.
Yes, you can freeze it for later use. It's best to store it in an airtight container or freezer-safe bag to prevent freezer burn.
Make sure to leave some room at the top of the container or bag for expansion as the sauce freezes.
When you're ready to use it, thaw the sauce overnight in the refrigerator before reheating it gently on the stovetop or in the microwave.
Give it a good stir to recombine any separated ingredients, and it should be ready to enjoy!
If the sauce is too thick, you can easily adjust it by adding a little more non-dairy milk, a tablespoon at a time, until you reach your desired consistency.
Alternatively, if the sauce is too thin, you can thicken it by simmering it gently over low heat, stirring constantly, until it reaches the desired thickness.
Be sure to keep an eye on it and stir frequently to prevent it from sticking to the bottom of the pan or burning.
It pairs well with a variety of pasta shapes. Classic choices like fettuccine, linguine, or spaghetti work great, as they provide ample surface area for the sauce to cling to.
Additionally, shapes like penne, rigatoni, or farfalle can also work well, offering nooks and crannies to hold onto the creamy sauce.
Ultimately, the best pasta shape is whichever you prefer and enjoy the most!
Toss it with cooked pasta for a classic fettuccine alfredo or use it as a creamy sauce for vegetable lasagna.
It also makes a delicious drizzle over baked potatoes or roasted vegetables.
Serve it as a dip for breadsticks or crudité, or use it as a creamy base for Vegan Pizza instead of traditional tomato sauce.
Mix it with cooked quinoa or rice for a creamy grain bowl or use it as a sauce for stuffed mushrooms or bell peppers.
It's also perfect as a sauce for vegan macaroni and cheese or as a topping for Baked Tofu or tempeh.
Get creative and experiment with different ways to enjoy this versatile sauce!
🍝 More vegan pasta recipes
Did you like this recipe? Please leave a rating and comment below!
The Best Vegan Cashew Alfredo Sauce
Ingredients
- 1 cup raw cashews
- 12 ounces fettucine pasta, or any pasta you have on hand
- 1 tablespoon oil or vegan butter, I used extra virgin olive oil
- 3 cloves garlic, minced
- ½ onion, chopped
- 1 cup unsweetened non-dairy milk, I used soy milk
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.
- The day after, drain and rinse.
- Cook the pasta according to the package directions. Drain and set aside.
- Heat the oil or vegan butter over medium-high heat in a skillet, add the onion, and cook until golden brown, for about 5 minutes.
- Add the garlic and cook until golden brown for about 1 to 2 minutes.
- Transfer the cooked onion and garlic to the blender. Add all the remaining sauce ingredients, then blend until smooth and creamy.
- Pour the sauce and the cooked pasta into the skillet. Stir everything together until well mixed, and let it cook for 1 or 2 more minutes. Serve immediately.
Video
Notes
- Don't Overcook: Be careful not to overcook the pasta, as it can become mushy. Cook it until it's al dente for the best texture.
- Serve Fresh: Eat the pasta right after cooking because the sauce gets thicker if it sits. But if you're reheating leftovers, pour a bit of milk on it before reheating to keep it creamy.
- Fix the Consistency: If the sauce is too thick, add some more non-dairy milk. If it's too watery, simmer it gently to thicken it up.
- Taste and Adjust: Try the sauce before serving and add more salt, pepper, or nutritional yeast if needed.
- Sprinkle Some Herbs: Add some chopped parsley or basil on top of your pasta before serving. It makes it look pretty and adds flavor!
Kathy Acosta says
Why was the recipe changed? I make this regularly with cauliflower, plant milk, garlic, nutritional yeast, lemon, salt and pepper. I need the original recipe back!
Iosune says
Hi Kathy! We needed to change the recipe, sorry, but you can find the old one here: https://web.archive.org/web/20221205220236/https://simpleveganblog.com/vegan-pasta-alfredo/ Sorry for the inconvenience!
Kathy Acosta says
Omg, thank you for the link to the original recipe!
Iosune says
Hi Kathy! You're so welcome 🙂
Lisa Virgona says
Thanks for the delicious recipe. How crazy that I've been vegan since 1998 and made vegan alfredo sauce for the first time ever tonight. My friend who isn't vegan has been urging me to make it for him. We both loved it. He likes food spicy so i sauteed a hot chopped pepper and some crushed red pepper in w the onions and garlic. Thanks again!
Iosune Robles says
Hi Lisa! So glad you and your friend liked it 🙂
Yvonne says
This sauce is absolutely delicious! So simple yet so flavorful. I used zitti and it worked great. I love garlic so allowing me to use 3 cloves of it was awesome! I appreciate your beautiful blog and thank you for making vegan dishes simple!
Iosune says
Hi Yvonne! Thanks a lot 🙂 Have a nice day!
Justine McCoy says
This is a question, not a comment. I was excited about making the Vegan Alfredo sauce, until read the nutrition information. The info is based on a serving of 1/8 of the recipe. About how much would that be-- 1/4 cup? Thank you. I LOVE the blog!
Iosune says
Hi Justine! The nutritional info is for about 1/4 cup 🙂