If there’s one thing I love, it’s PASTA! With some veggies and added protein (if you wanna) you’ve got yourself a whole meal!
Back in the day, Fettuccini Alfredo was one of my go-to orders from Italian restaurants.
Often times I’d even order it with chicken! Well clearly I’ve moved past those days and I’m on to my new favorite.
This Vegan Cashew Alfredo! It’s creamy, cheesy and delicious!
Ingredients for Cashew Alfredo Sauce
For this recipe you’ll be using the following ingredients:
- Frozen peas (optional)
- Pasta of choice (I used Linguini)
- Raw cashews
- Vegan Butter
- Minced Garlic
- Unsweetened Almond Milk
- Lemon Juice
- Onion Powder
- Nutritional Yeast
- Sea salt
- Italian Seasoning Blend
- black pepper
How to Make Cashew Alfredo
You wouldn’t believe how easy it is to make this Vegan Cashew Alfredo sauce! The key to a creamy cashew pasta sauce finish is soaking your cashews.
I prefer to soak mine overnight for a fuss-free meal the next day.
To begin, just measure out one cup of raw cashews the night before you plan to make this, place them in a bowl filled with water and cover them with a lid.
The following day, drain the water and you’re ready to get started!
The next day, you’re ready to get started. Cook the pasta according to the package directions. I used Linguini pasta, but you can use whatever pasta you have on hand.
While the pasta is cooking, begin preparing the sauce. Take a few moments to gather all of the necessary ingredients, then measure out everything so it’s ready to go.
In your high-speed blender begin adding all of the sauce ingredients and blend on high for a few minutes until your sauce is completely smooth.
Optionally, you can transfer the mixture into a sauce pan if you’d like to heat it up a bit more, but I’ve found that this step isn’t completely necessary.
After blending, the mixture will naturally warm up, then when served over hot pasta, I’ve found it to be the perfect temperature.
If you’re really looking to take this dish to the next level you can also prepare some peas, broccoli, asparagus or vegan chicken to top your vegan cashew Alfredo with!
Once the pasta is done, you’re ready to plate it! Cover your pasta with a generous helping of the cashew Alfredo sauce and top it with vegetables of your choice. Enjoy!
Tips for Making Great Cashew Alfredo:
- Soak your cashews! This will ensure the perfect, creamy consistency. If by chance you forgot to soak your cashews the night before, you can also boil them on the stove until they’re soft.
- Use a high-speed blender. If your blender leaves chunks of fruits and veggies in your smoothie, it will probably to the same with the cashews in this recipe. Be sure to use a blender that your trust to deliver the results you want. I made this Cashew Alfredo in my Vitamix blender, but any high-speed blender should work fine.
- Adjust to your liking. I’ve always preferred a thick, creamy Alfredo sauce but I realize that everyone has their preference. If you notice that the sauce seems too thick mix in small amounts of water or vegetable broth to loosen the sauce.
- Customize it! Life is too short for boring food. Consider adding your favorite Alfredo toppings such as peas, broccoli florets, asparagus, mushrooms or even vegan chicken! You can also top it with your favorite vegan parmesan cheese or add roasted garlic to give it some extra flare.
Vegan Alfredo Sauce Q&A:
How do you thicken Alfredo sauce?
This Vegan Cashew Alfredo Sauce is pretty thick as is thanks to the cashews. It will also continue to thicken as it cools.
However, if you would like to thicken it even more, you can mix 2 tsp of cornstarch with 2 tsp of water and slowly stir it into the mixture until it’s thick enough for you.
Does it really taste like Alfredo?
I’ve been enjoying this recipe for years and it’s a home run to me (and my very picky 2 year old)!
I’ve even received tons of feed back from readers here and on social media that they are obsessed with this recipe because of how realistic it tastes.
So in short, I definitely think it tastes like real Alfredo, but you’ll have to be the judge of that!
How does it compare to traditional Alfredo?
Traditional Alfredo sauce is made with tons of dairy. Heavy cream, butter, milk and cheese.
What’s cool about this recipe is that all of these ingredients are being replaced primarily with cashews. It still gives a rich and creamy texture that will feel (and taste) familiar to you!
Can this be made gluten free?
Absolutely! You can swap the traditional pasta for your favorite gluten free variation.
Can this Alfredo sauce recipe be made oil free?
Yes! You can skip the vegan butter and add in some vegetable broth instead.
Can I use an alternative milk?
If you’re out of almond milk, unsweetened soy milk would make a great alternative!
I know you’ll love this Vegan Cashew Alfredo. It’s creamy, easy to make and delish!
Give this cashew pasta recipe a try and let me know what you think in the comments below!
Be prepared to say “goodbye” to those pricey vegan Alfredo sauce brands in the store!
Other Pasta Recipes You’ll Enjoy:
- Easy Vegan Sun Dried Tomato Pasta
- Roasted Vegetable Baked Penne Pasta
- Vegan Rasta Pasta
- 4 Cheese Baked Mac and Cheese
- Air Fried Mac and Cheese Bites
- Thai Red Curry Pasta
- Spinach Lasagna Rolls with Almond Ricotta
- Vegan Tuna Pasta Salad
- Spinach Pesto
Tools You Might Need:
This post was updated with new photos and recipe modifications on 6/29/23.
Vegan Cashew Alfredo
- 16 oz. pasta of choice (I used Linguini)
- 1 cup frozen peas (optional)
Cashew Alfredo Sauce
- 1 cup soaked cashews ( soaked overnight or boiled until softened)
- 2 tbsp vegan butter (I used Earth Balance)
- 3 tsp minced garlic
- 1¼ cups unsweetened almond milk
- 1 tsp lemon juice
- 2 tbsp onion powder
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1 tbsp Italian seasoning blend plus more to taste
- black pepper to taste
- Prepare pasta of choice according to package directions, then set aside.16 oz. pasta of choice
- Add all sauce ingredients to a high-speed blender and blend on high until completely smooth and creamy.1 cup soaked cashews, 2 tbsp vegan butter, 3 tsp minced garlic, 1¼ cups unsweetened almond milk, 1 tsp lemon juice, 2 tbsp onion powder, 4 tbsp nutritional yeast, 1 tsp sea salt, 1 tbsp Italian seasoning blend, black pepper to taste
- Once smooth, transfer the cashew mixture to the sauté pan to warm through over low-medium heat (optional). Stir frequently to avoid sticking.Note– if the sauce is too thick for your preference, simply add a few splashes of vegetable broth or water to thin until you've reached desired consistency.
- Once the sauce is ready spoon desired amount over each serving of cooked pasta. Top with a pinch of extra salt, Italian seasoning and any other toppings you desire. Enjoy!1 cup frozen peas (optional)