Creamy, rich, and full of flavor, this Vegan & Dairy-Free Cashew Alfredo Sauce is a homemade alternative to traditional Alfredo.
Made with simple pantry ingredients, this easy sauce delivers a smooth, cheesy flavor without any cheese, heavy cream, or butter.
It's perfect for tossing with pasta, drizzling over vegetables, or using in your favorite plant-based meals.
As a pasta lover, I can never have too many creamy recipes, and this vegan dairy-free cashew alfredo sauce is one I make on repeat.
If you've been following me for a while, you probably know how much I love cooking with cashews. They are my secret ingredient for making everything from vegan cream cheese, cashew sour cream, or even burrata cheese.
You'll love this recipe because it gives you a thick, cheesy, and garlicky flavor without feeling heavy. It's quick and easy to whip up on a busy weeknight and instantly transforms a simple bowl of pasta, noodles, or roasted veggies into a comforting plant-based meal.
Jump to:
🧅Ingredients
- Raw cashews: Use raw, unsalted cashews (not roasted) and soak them before blending for a smooth and creamy base.
- Onion: Adds natural sweetness and depth of flavor.
- Garlic: Brings a rich, savory garlic taste.
- Nutritional yeast: Adds a cheesy, umami taste. Feel free to omit it if you don't like it.
- Lemon juice: Brightens the sauce and balances the flavors.
- Salt & dried herbs: Enhance the savory, herby flavor.
- Olive oil: Used to sauté the onion and garlic for extra flavor.
- Water: Use reserved pasta water for the creamiest sauce, or regular water if needed.
- Pasta: Use your favorite shape, such as fettuccine, penne, or spaghetti, and cook it al dente.
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 to soften them. If you don't have a high-speed blender, soak them longer for an extra-smooth, creamy sauce.
Step 2: Heat a pan over medium heat and add a drizzle of olive oil. Sauté the chopped onion for about 5 minutes, until soft and translucent. Add the minced garlic and Italian seasoning, and cook for another minute until fragrant.
Step 3: Cook your favorite pasta according to the package directions until al dente. Before draining, reserve some of the pasta water to help create a silky sauce.
Step 4: Add the sautéed onion and garlic mixture, soaked cashews, nutritional yeast, lemon juice, salt, and reserved pasta water to a high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. Add more pasta water, one tablespoon at a time, until you reach your desired consistency.
Step 5: Pour the creamy vegan Alfredo sauce over the cooked pasta and toss well until every piece is evenly coated.
🧪Test
I've tested this recipe with 1 teaspoon of dried onion and ½ teaspoon of garlic powder instead of fresh onion and garlic, and it works as a quick, oil-free shortcut when you're short on time.
📋Variations
- Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne pepper for a little heat.
- Nut-free option: Replace the raw cashews with raw sunflower seeds. It will still blend up thick and creamy, but sunflower seeds have a slightly different, earthier flavor than cashews.
💡Marinela's Tips
- Use raw cashews: Choose raw, unsalted cashews for the best flavor and texture. Roasted and salted cashews can change the taste and consistency of the sauce.
- Adjust the consistency: If the sauce turns out too thick, simply blend in a little more pasta water until it reaches your desired creaminess.
- No high-speed blender? Soak the cashews for at least 2 hours or overnight before blending to help achieve a smooth, creamy sauce.
❓Frequently Asked Questions (FAQ's)
Yes! You can prepare this cashew Alfredo sauce up to 3-4 days in advance. Store it in an airtight container in the refrigerator and warm it gently before serving. Add a splash of water or pasta water if it becomes too thick.
Nutritional yeast adds a cheesy, savory flavor, but you can leave it out if you prefer. The sauce will still be creamy and delicious, just with a slightly different flavor.
Yes, the sauce itself is naturally gluten-free. To keep the whole meal gluten-free, serve it with your favorite gluten-free pasta.
This recipe is inspired by The Vegan 8's delicious cashew-based Alfredo sauce.
📖 Recipe
Vegan & Dairy-Free Cashew Alfredo Sauce
Equipment
- Frying pan
- high speed blender
Ingredients
- 1 cup raw cashews
- 1 onion diced (~¾ cup)
- 3 cloves garlic 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
- Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10-15 minutes to soften. If you don't have a high-speed blender, soak them for at least 2 hours or overnight for a smoother sauce.
- Heat olive oil in a pan over medium heat. Add the chopped onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and Italian seasoning, and cook for another minute until fragrant.1 onion, 1 tablespoon olive oil, 3 cloves garlic
- Cook your favorite pasta according to the package instructions until al dente. Before draining, reserve some of the pasta water for the sauce.8 oz (230 g) pasta
- Drain and rinse the soaked cashews. Add them to a blender with the sautéed onion and garlic mixture, nutritional yeast, lemon juice, salt, and reserved pasta water. Blend until completely smooth and creamy. Add more pasta water, one tablespoon at a time, until you reach your desired consistency.1 cup raw cashews, 1 onion, 2 tablespoons nutritional yeast, 2 tablespoons lemon juice, 1 teaspoon salt, 1 teaspoon italian seasoning, 1 cup water, 3 cloves garlic
- Pour the creamy vegan Alfredo sauce over the cooked pasta and toss well until evenly coated. Serve immediately with extra herbs, black pepper, or your favorite toppings.
Notes
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days. The sauce may thicken while chilling, so stir in a splash of water or plant-based milk when reheating to bring back its creamy texture.
- Use raw cashews: Avoid roasted or salted cashews, as they can affect the flavor and texture of the Alfredo sauce.
- No high-speed blender? Soak the cashews for at least 2 hours or overnight to help achieve a smoother sauce.
- Nut-free option: Use raw sunflower seeds instead of cashews. The sauce will still be creamy, but the flavor will be slightly different.
- Nutrition note: The nutritional information is calculated for the Alfredo sauce only and does not include pasta.
Nutrition
If you try this dairy-free cashew Alfredo sauce, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
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!