I tested several versions of this cashew Alfredo sauce recipe to get the perfect rich and creamy texture. It’s definitely not an authentic Italian dish, but it’s a totally satisfying dairy-free version. Give this recipe a try if you’re looking for plant-based dinner or lunch ideas, like these vegan stuffed portobello mushrooms, which are another delicious option.
Ingredients and Substitutions
Cashews give this pasta sauce its luscious, creamy consistency. You can use either raw or roasted cashews, just make sure they’re unsalted. Or if you prefer to use salted, reduce the salt in the recipe to taste.
Nutritional yeast adds a cheesy, umami flavor to this sauce. It’s often available at health food stores, or you can order it online.
I like to include a small amount of ground nutmeg in this sauce. It adds a lovely warm flavor. You can omit the nutmeg if you prefer.
How to Make Cashew Alfredo Sauce
Place the unsalted cashews in a bowl and add water to cover. Let the cashews soak for at least 6 hours in the fridge (overnight is fine too).
Drain and discard the soaking liquid, then add the cashews to a high-powered blender. Add the cold water, nutritional yeast, garlic, salt, pepper, and nutmeg to the blender. Blend until smooth and creamy.
Heat to your desired temperature on the stovetop or in the microwave, then toss with cooked pasta (this recipe makes enough sauce for 4 servings of pasta).
Cashew Alfredo Sauce Recipe (Vegan)
Equipment
- High-powered blender
Ingredients
- 1 cup unsalted cashews (either roasted or raw)
- 1 cup cold water (plus more for soaking the cashews)
- 1/3 cup nutritional yeast
- 1/2 of 1 small garlic clove
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- Place 1 cup unsalted cashews in a bowl and add enough water to cover.
- Let the cashews soak for at least 6 hours in the fridge (overnight is fine too).
- Drain and discard the soaking liquid, then add the cashews to a high-powered blender.
- Add 1 cup cold water, 1/3 cup nutritional yeast, 1/2 of 1 small garlic clove, 3/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon ground nutmeg to the blender.
- Blend until smooth and creamy.
- Heat to your desired temperature on the stovetop or in the microwave, then toss with cooked pasta (this recipe makes enough sauce for 4 servings of pasta).
Notes
- Store in an airtight container in the fridge for up to three days.
Nutrition Estimates
More Easy Vegan Recipes to Try
- This lemon herb sauce is easy to make and loaded with flavor.
- This vegan puttanesca sauce without anchovies is full of bold, briny flavors.
