Vegan & Dairy-Free Cashew Alfredo Sauce
Creamy, rich, and flavorful, this vegan dairy free cashew Alfredo sauce is the perfect homemade alternative to traditional Alfredo. Made with simple plant-based ingredients, this smooth and cheesy sauce is perfect for pasta, vegetables, and comforting dairy-free meals.
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
Calories: 241kcalCarbohydrates: 15gProtein: 8gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 590mgPotassium: 351mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 6mgCalcium: 33mgIron: 3mg
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