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Vegan Cashew Alfredo Sauce
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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

Ingredients

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

Cashew Alfredo Sauce

Instructions

  • 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)

Video

Notes

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.