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+ servings
Creamy pasta on a white plate.
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5 from 2 votes

Vegan Cashew Alfredo

This vegan cashew alfredo sauce is perfect when you're craving a rich bowl of pasta. It's creamy, filling, and flavorful.
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 95kcal


  • Blender or food processor


  • 1 cup soaked cashews
  • 1 1/2 cups cooked cauliflower steam, boil, or bake until tender
  • 3/4 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • 1 garlic clove
  • Optional garnish: fresh chopped parsley


  • Soak the cashews in 1 cup of boiling water for at least one hour.
  • Drain and rinse the cashews and add them to a high powered blender or food processor.
  • Add the cooked cauliflower, water, salt, pepper, garlic, and nutmeg.
  • Blend until a smooth.


  • This recipe calls for cooked cauliflower. You can either steam, boil, or roast the cauliflower until tender before adding it to the blender.
  • Store this vegan cashew alfredo sauce in the fridge for up to three days.


Calories: 95kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 154mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin C: 9mg | Calcium: 10mg | Iron: 1mg