Vegan Pasta Alfredo Sauce With Cashews (No Cheese) -

Vegan alfredo sauce with cashews on pasta.

Vegan Pasta Alfredo Sauce With Cashews (No Cheese)

Vegan Alfredo Sauce with Cashews is a creamy, cheesy, and flavorful homemade sauce that's a perfect dairy-free, lactose-free, and gluten-free alternative to traditional Italian Alfredo. Made without cheese, heavy cream, or butter, this rich and smooth sauce is ideal for drizzling over pasta or using as a versatile plant-based topping for your favorite dishes.

5 from 15 votes

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Prep Time 10

Cook Time 6

Total Time 16

Course dinner, Dip, Dressing, Lunch, Sauce, Side Dish

Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 241 kcal

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.

Note: Nutritional information is for the 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

Keyword cashew, dairy-free Alfredo pasta sauce, vegan Alfredo sauce, vegan pasta

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