Vegan Cashew Alfredo Sauce

Easy Vegan Cashew Alfredo [+VIDEO]

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:

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:

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This post was updated with new photos and recipe modifications on 6/29/23.

Vegan Cashew Alfredo Sauce
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5 from 15 votes

Vegan Cashew Alfredo

Easy Vegan Cashew Alfredo recipe that can be made in a blender!
Course Main Course
Cuisine American, Italian
Keyword Alfredo, Pasta, Sauce
Prep Time 10 minutes
Cook Time 15 minutes
Cashew Soaking Time 8 hours
Total Time 8 hours 25 minutes
Servings 5


  • 16 oz. pasta of choice (I used Linguini)
  • 1 cup frozen peas (optional)

Cashew Alfredo Sauce


  • 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)



Makes about 2 cups of cashew Alfredo sauce. 
If meal-prepping, do not mix the pasta and sauce together. Instead, simply place the sauce on top of the pasta and mix when ready to eat. 

Old photo:

Vegan Cashew Alfredo


  1. 5 stars
    This recipe turned out sooo good and it was easy to make! I was definitely intimidated at first thought of making a vegan Alfredo as I had never successfully made a traditional one, but this came out amazing. My non-vegan husband loved it too!

  2. 5 stars
    If you are vegan, plant-based, or just into trying delicious healthy new recipes THIS alfredo is it! Look no further!! It has all the rich, thick, and creamy flavors of any normal alfredo without the bloating belly and regrets from eating heavy cream-based alfredo.
    I have been searching for an alfredo for months and my eyes lit up after pinning this one. My husband and all my roommates (non-vegan) loved the flavors and the true tones of this alfredo. I highly recommend making for guests coming over or if you are hurting for some comfort food! Looking forward to more delicious recipes.

  3. 5 stars
    IT WAS SO GOOD. Also, so simple to make and not too many ingredients. We will definitely be making it again and again.

  4. 5 stars
    Love this recipe! It’s one of the most balanced vegan alfredos I have tried, as in its only flavor source isn’t garlic! The recipe and ingredients are also very simple which is a huge bonus!

  5. 5 stars
    Easy and delicious! I’ve made several recipes of vegan alfredo, this is my favorite hands down! I used rotini pasta and it was very good. This made a nice sized batch of sauce, fed two adults with seconds and there was plenty of leftovers! Highly recommend this recipe!

  6. 5 stars
    Guuurrrrlll!!!! When I say this was a PARTY in my mouth. I discovered you by accident and I am so happy that I did. This was my first time trying one of your recipes and I can’t wait to try the others. Thank you for sharing:)

  7. 5 stars
    This sauce is amazing! It was so quick and easy, and I want to eat it straight with a spoon (in addition to on top of the heaping bowl of pasta I made). I especially love that all the ingredients are ones I always have on hand, so it’s easy to make whenever the craving strikes.

  8. 5 stars
    This recipe was super easy to make and delicious! As long as I’ve been vegan (Since 2014), I’ve never used cashews to make anything. #AllTheWastedYears
    Now I’m kicking myself. If you’re missing Alfredo I definitely recommend you make this!

  9. 5 stars
    I tried this sauce tonight mixed with some chickpea pasta and veggies. My husband and I both give it a 10/10! Rich, creamy and satisfying!

  10. Hey! This looks so great! Can you freeze the sauce?

    • Hey Selena! I haven’t tried it personally, but I would say it’s definitely worth trying. If you try it, please come back and tell us how it goes!

  11. 5 stars
    Have made quite a few vegan alfredo recipes and have always felt they were lacking- not this one! I will definitely be making this again.

  12. Brittany Lynch

    5 stars
    So easy to make and so so so incredibly delicious. An absolute must have staple, vegan or not!

  13. Wondering if this can be made using cashew butter to cut out a step and how much? My boys love Alfredo sauce and I’m looking for a vegan healthier version thanks!

    • Hey Stephanie, I haven’t tried it personally but that sounds like a great hack! If you do, I hope you’ll come back and let us know how it goes!

  14. 5 stars
    Delicious! I subbed roasted asparagus for the peas and used whole wheat noodles – my family devoured this dish!

  15. 5 stars

  16. 5 stars
    This was amazing. Thank you for the recipe.

  17. 5 stars
    So good so creamy!

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