This creamy Vegan Cashew Alfredo delivers indulgent flavor without the dairy, making it a wholesome, plant-based alternative to classic Alfredo.
Packed with protein from cashews and fiber from your favorite pasta, it’s rich in healthy fats and low in saturated fat.
Quick to make and perfect for meal prep, it’s a satisfying, everyday dinner solution.
Creamy Vegan Cashew Alfredo
Equipment
- 1 Caraway Cook Set
- Dry Measuring Cups
- Measuring Spoons
- 1 Liquid Measuring Cup
- 1 High-Speed Blender
- 1 sauté pan
Ingredients
For the Pasta:
- 16 oz pasta of choice e.g., linguini
- 1 cup frozen peas optional
For the Cashew Alfredo Sauce:
- 1 cup raw cashews soaked overnight or boiled until soft
- 2 tbsp vegan butter e.g., Earth Balance
- 3 tsp minced garlic
- 1¼ cups unsweetened almond milk
- 1 tsp fresh lemon juice
- 2 tbsp onion powder
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1 tbsp Italian seasoning blend plus extra to taste
- Black pepper to taste
Instructions
- Prepare the Cashews: Begin by prepping your cashews, the foundation of this creamy Alfredo. If using raw cashews, soak 1 cup in water overnight for at least 8 hours. This softens them, ensuring a smooth, velvety sauce without graininess. If you’re short on time, boil the cashews in water for 10–15 minutes until tender. Once softened, drain and set aside—they’re now ready to blend.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add 16 ounces of your preferred pasta, such as linguini, spaghetti, or fettuccine. Cook according to the package instructions until al dente—firm to the bite yet tender. If using frozen peas, add them during the last 2–3 minutes of cooking. Once done, drain the pasta and set it aside in a warm bowl to prevent sticking.
- Assemble Sauce Ingredients: While the pasta is cooking, gather all the ingredients for your cashew Alfredo sauce soaked cashews, 2 tablespoons of vegan butter, 3 teaspoons of minced garlic, 1¼ cups unsweetened almond milk, 1 teaspoon of lemon juice, 2 tablespoons of onion powder, 4 tablespoons of nutritional yeast, 1 teaspoon of sea salt, 1 tablespoon of Italian seasoning, and black pepper to taste. Having everything ready ensures a smooth, stress-free blending process.
- Blend the Alfredo Sauce: Place all the sauce ingredients into a high-speed blender. Blend on high for 1–2 minutes until the mixture becomes completely smooth and creamy. Stop occasionally to scrape down the sides if needed. Taste and adjust seasoning with extra salt, pepper, or Italian seasoning according to your preference. The result should be a thick, velvety sauce with a luscious, rich texture.
- Heat the Sauce (Optional but Recommended): Transfer the blended sauce to a sauté pan over low to medium heat. Warm gently, stirring frequently to prevent sticking or burning. If the sauce is thicker than you like, add a splash of vegetable broth or water, 1 tablespoon at a time, until it reaches your desired consistency. The goal is a silky, pourable sauce that coats the pasta beautifully.
- Combine Pasta and Sauce: When ready to serve, spoon the warm cashew Alfredo sauce over your cooked pasta. Toss gently to ensure each strand is evenly coated, creating a luscious, creamy dish. For a pop of color and added nutrition, fold in the cooked peas.
- Garnish and Serve: Plate the pasta in individual bowls or a large serving dish. Sprinkle a pinch of extra Italian seasoning, black pepper, or nutritional yeast on top for added flavor and presentation. Serve immediately for best texture and taste.
- Storage and Meal Prep Tips: If preparing in advance, keep the sauce and pasta separate to preserve texture. Store the sauce in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of almond milk or water to loosen it. Cooked pasta can be stored separately and reheated in boiling water or a microwave before combining with the sauce.
Notes
- Makes about 2 cups of cashew Alfredo sauce, enough to generously coat 16 ounces of pasta.
- Soaking cashews overnight ensures a smoother, creamier sauce; boiled cashews are a quick alternative.
- Adjust thickness with vegetable broth, water, or extra almond milk for your preferred consistency.
- For added texture and nutrition, include frozen peas, sautéed mushrooms, or roasted vegetables.
- Avoid mixing pasta and sauce if meal prepping—combine just before serving to preserve freshness and texture.
Chef’s Secrets: Tips For Perfect Sauce
Achieving the velvety texture of cashew Alfredo lies in the preparation of the cashews and blending technique.
Always soak or boil cashews until tender, as under-soaked nuts will result in a grainy sauce.
Use a high-speed blender for an ultra-smooth consistency.
Warming the sauce gently in a sauté pan enhances flavor and allows you to adjust thickness with liquid.
For extra depth, lightly sauté garlic in vegan butter before blending—it intensifies aroma without overpowering the delicate sauce.
Serving Suggestions: Creative Ways To Enjoy
This Alfredo pairs beautifully with long pasta like linguini or fettuccine, but it’s equally delightful over spiralized vegetables for a low-carb option.
Top with sautéed spinach, roasted cherry tomatoes, or crispy breadcrumbs for added texture.
A sprinkle of nutritional yeast adds a cheesy depth without dairy.
Serve alongside a fresh green salad or garlic bread for a balanced, comforting meal perfect for weeknight dinners or casual entertaining.
Storage Tips: Keep It Fresh Longer
Cashew Alfredo sauce can be stored in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge and reheat gently.
Always store pasta separately if prepping in advance—reheat in boiling water or microwave before combining with the sauce.
Thin with a splash of almond milk or water if the sauce thickens during storage.
Frequently Asked Questions
1. Can I make this Alfredo ahead of time?
Yes! Store the sauce separately in the fridge for up to 4 days. Keep pasta separate to prevent it from absorbing too much sauce, then combine when ready to serve.
2. Can I use other nuts instead of cashews?
Cashews provide the smoothest, creamiest texture. Almonds or macadamia nuts can work but may result in a slightly grainier sauce and stronger nutty flavor.
3. How can I make this gluten-free?
Simply use gluten-free pasta instead of regular wheat pasta. The sauce itself is naturally gluten-free.
4. Can I add extra vegetables?
Absolutely! Frozen peas, spinach, mushrooms, roasted bell peppers, or zucchini all pair wonderfully. Add vegetables during pasta cooking or sauté separately for best texture.
5. How do I adjust the sauce consistency?
If it’s too thick, gradually add almond milk, vegetable broth, or water while heating until you reach your desired creaminess. If too thin, simmer gently to reduce and thicken.
