Vegan Alfredo Sauce With Cashews is a creamy, cheesy, and flavorful recipe that's the perfect dairy-free, lactose-free, and gluten-free alternative to the classic Italian sauce.
This homemade version has no cheese, no heavy cream, and no butter, yet delivers a rich texture ideal for pouring over your favorite pasta.
Vegan Alfredo sauce is one of those quick and easy meals I turn to when I need a comforting lunch or dinner that the whole family loves.
The secret ingredient in this smooth, velvety white sauce is cashews—they're incredibly versatile, and I always keep a bag on hand for making things like vegan cream cheese, non-dairy sour cream, or even burrata cheese.
This plant-based Alfredo is wholesome, garlicky, and satisfying, with a savory flavor that’s just right for more than just pasta. We also enjoy it with roasted veggies, as a dip for lentil tofu bites, or even spooned over meat-free burgers.
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Ingredients
- Raw cashews: Soaked cashews create a creamy, dairy-free base.
- Onion: Adds natural sweetness and depth.
- Garlic: Brings bold, savory flavor.
- Nutritional yeast: Adds a cheesy, umami taste. If you don't like it, feel free to omit it.
- Lemon juice: Brightens and balances the sauce.
- Salt & Dried herbs: Enhances flavor with savory, herby notes.
- Olive oil: It's used to sauté the onion and garlic to bring out their flavors.
- Water: Reserve pasta water if using for noodles; otherwise, use regular tap water.
- Pasta: Use your favorite shape, such as fettuccine, penne, or spaghetti; cook it al dente so it holds up well with the creamy sauce.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Alfredo Sauce
Step 1: Soak the cashews in hot water for 10-15 minutes. If you're not using a high-powered blender, soak them longer for a creamier texture.
Step 2: Heat a pan over medium heat and add a drizzle of olive oil. Add the chopped onion and sauté for about 5 minutes, until softened and translucent. Stir in the minced garlic and Italian seasoning and cook for another minute until fragrant.
Step 3: Meanwhile, cook your favorite pasta according to the package instructions until it reaches al dente. Remember to reserve some of the pasta water before draining.
Step 4: In a high-speed blender, combine the sautéed onion and garlic mixture, the soaked and drained cashews, nutritional yeast, lemon juice, salt, and the reserved pasta water. Blend on high until the sauce is completely smooth and creamy, scraping down the sides as needed. Add more reserved pasta water, a tablespoon at a time, if you prefer a thinner consistency.
Step 5: Pour the blended vegan alfredo sauce directly over the cooked pasta in the pot. Toss well to ensure every strand is beautifully coated in the creamy sauce. Serve immediately and enjoy!
Test
I’ve tested this recipe using 1 teaspoon dried onion and ½ teaspoon garlic powder instead of fresh, and it works great as a quick, oil-free shortcut.
Storage
Store any leftover sauce in an airtight container in the refrigerator for up to 4-5 days. The sauce will thicken upon chilling, so add a splash of water to achieve the desired consistency.
Freeze the sauce separately from the pasta in freezer-friendly containers, leaving some room for expansion. Thaw overnight in the fridge and reheat in the microwave or on the stovetop if desired.
Variations
- Spicy Alfredo: If you like a bit of heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick
- Nut-free option: You can substitute raw sunflower seeds for cashews to make the sauce nut-free. It will still be creamy, but the flavor will be slightly different and less naturally sweet than with cashews.
- Adjust seasonings: If you don’t have Italian seasoning, mix your own using dried herbs like basil, oregano, thyme, marjoram, or mint—or simply use your favorite herb blend to customize the flavor.
Marinela's Tips
- Use raw cashews: Be sure to use raw, unsalted cashews, as roasted or salted cashews can alter the flavor and texture of the sauce.
- Adjust consistency: If the sauce is too thick after blending, thin it out with a little more pasta water or vegetable broth.
- No high-speed blender: If you don't have a powerful blender, soak the cashews for at least 2 hours or overnight to ensure a smooth and creamy texture.
Frequently Asked Questions (FAQ's)
Yes, you can prepare the dairy-free alfredo sauce ahead and store it in the refrigerator for up to 4-5 days; add a splash of water or plant milk if it thickens.
Yes, the sauce is naturally gluten-free—just pair it with gluten-free pasta to keep the whole dish gluten-free.
Yes, you can omit nutritional yeast if you prefer. For a similar umami flavor, try adding a small spoonful of white or yellow miso paste instead.
More Vegan Pasta Recipes
- Vegan pasta with peas
- Pasta primavera with tomato sauce
- Cold pasta salad
- Green plant-based spaghetti
- Meatless baked spaghetti
- Cheeseless macaroni and cheese
- Plant-based bolognese with lentils and mushrooms
This recipe is inspired by The Vegan 8's delicious cashew-based Alfredo sauce.
📖 Recipe
Vegan Pasta Alfredo Sauce With Cashews (No Cheese)
Equipment
- Frying pan
- high speed blender
Ingredients
- 1 cup raw cashews
- 1 yellow onion diced (~¾ cup)
- 3 garlic cloves minced
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon salt or to taste
- 1 teaspoon italian seasoning or dried herbs of choice
- 1 tablespoon olive oil
- 1 cup water if cooking pasta, use starchy pasta water for creamier results
- 8 oz (230 g) pasta (optional)
Instructions
- Soak cashews in hot water for 10-15 minutes (or longer if not using a high-powered blender).
- Heat olive oil in a pan over medium heat. Sauté onion for 5 minutes, then add garlic and Italian seasoning, cooking for 1 more minute.1 yellow onion, 1 tablespoon olive oil, 3 garlic cloves
- Cook pasta al dente according to package instructions. Reserve some pasta water before draining.8 oz (230 g) pasta
- In a high-speed blender, combine sautéed onion and garlic, soaked cashews, nutritional yeast, lemon juice, salt, and reserved pasta water. Blend until smooth, adding more water if needed.1 cup raw cashews, 1 yellow onion, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon italian seasoning, 1 cup water, 3 garlic cloves
- Pour sauce over pasta, toss to coat, and serve immediately.
Notes
- Store leftover sauce in an airtight container in the fridge for up to 4–5 days. It may thicken, so stir in a splash of water when reheating.
- For freezing, keep the sauce separate from the pasta. Freeze in containers with space to expand.
- Avoid roasted or salted cashews for the best flavor and texture.
- Thin the sauce with more pasta water or a splash of plant-based milk if needed.
- No high-speed blender? Soak cashews at least 2 hours or overnight for extra creaminess.
- For a nut-free version, use raw sunflower seeds instead of cashews. It’ll still be creamy, but the taste will be a bit different.
Nutrition
If you try this homemade cashew Alfredo sauce, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Jacqui says
Love how healthy this recipe is!
Marinela says
I'm happy you like it, Jacqui, thanks a lot for your review!
nancy says
thanks for this DF option. i've been looking for one that tastes good and not chalky
Marinela says
I'm glad you like it, Nancy. Thank you for sharing your thoughts with us!