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Vegan Cashew Alfredo Pasta twirled with gold fork

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 5 minutes
Cook Time 18 minutes
Cashew Soaking Time 8 hours
Total Time 8 hours 23 minutes
Servings 5


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

Cashew Alfredo Sauce

  • 1 cup soaked cashews (preferably soaked overnight)
  • 2 tbsp vegan butter (I used Earth Balance)
  • 3 tsp minced garlic
  • cups unsweetened almond milk
  • 1 tsp lemon juice
  • 2 tbsp onion powder
  • 4 tbsp nutritional yeast
  • 1 tsp sea salt
  • 2 tsp Italian seasoning blend plus more to taste
  • black pepper to taste


  • Begin preparing pasta according to package directions.
  • In a medium sauté pan over low-medium heat, sauté the minced garlic along with the 2 tbsp of vegan butter until fragrant and golden in color. Remove from heat once done.
  • Transfer the garlic and vegan butter mixture from the pan to a high-speed blender along with the remaining sauce ingredients and blend on high until completely smooth and creamy.
  • Once smooth, transfer the cashew mixture back to the sauté pan used earlier. Over medium-low heat to allow the sauce to warm through (also add in frozen peas if using). Stir frequently.
    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.
  • Be sure to keep an eye on your pasta. Once it's finished cooking, drain and set aside.
  • Once the sauce is warmed and the peas are cooked (if using) spoon desired amount over each serving of cooked pasta and top with a pinch of extra salt and Italian seasoning to taste. Enjoy!


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.