Name: Vegan Alfredo Sauce with Cashews Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 12 ounces fettuccine pasta; 1 1/2 cups raw cashews; 2 tablespoons olive oil; 1/2 medium sweet onion, chopped; 6 cloves garlic, minced; 2 cups unsweetened almond milk; 1/4 cup nutritional yeast; 1 tablespoon lemon juice; 1 teaspoon salt, or to taste

Jump to Recipe· 4.9 from 22 reviews

This creamy, dreamy Vegan Alfredo Sauce with Cashews Recipe has become my go-to whenever I want indulgence without the dairy drama. Seriously, it’s so rich and flavorful, you’ll forget it’s vegan! From the first time I made it, I knew that this sauce was one of those rare recipes worth sharing — simple ingredients, easy steps, and that perfect velvety texture we all crave. Stick around because I’m giving you all the tricks to nail this on your very first try.

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Why This Recipe Works

Creamy Cashews: Soaked cashews blend into a luxuriously smooth base that mimics dairy perfectly.
Savory Nutritional Yeast: Brings that beloved cheesy, umami punch that makes Alfredo sauce addictive.
Simple Pantry Staples: Onion, garlic, and lemon juice enhance flavor without overwhelming the sauce.
Quick & Adaptable: Ready in under 15 minutes, easily customized for your taste or dietary needs.

Vegan Alfredo Sauce with Cashews, vegan Alfredo sauce, dairy-free Alfredo sauce, cashew Alfredo sauce, plant-based Alfredo sauce - A close-up view of creamy fettuccine pasta served in a black pan with a red handle edge, the pasta is covered in a thick, smooth white sauce that looks rich and velvety; the long pasta strands are mixed well with the sauce and lightly sprinkled with black pepper; a woman's hand is holding metal tongs, lifting some pasta from the pan; in the background, there is a small white bowl with black pepper, and the whole setting is on a white marbled surface with a beige cloth nearby photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

When I first started making this Vegan Alfredo Sauce with Cashews Recipe, I was amazed at how just a handful of ingredients come together to emulate the rich, cheesy flavors beloved in traditional Alfredo. Each component brings texture or flavor purpose — here’s why I trust them so much and a few tips for shopping smart.

Vegan Alfredo Sauce with Cashews, vegan Alfredo sauce, dairy-free Alfredo sauce, cashew Alfredo sauce, plant-based Alfredo sauce - Flat lay of raw cashews in a small pile, a small white ceramic bowl of olive oil, half a medium sweet onion with some chopped pieces beside it, several peeled garlic cloves scattered naturally, a small white ceramic bowl filled with unsweetened almond milk, a small white ceramic bowl holding golden nutritional yeast flakes, a fresh lemon wedge next to a small white ceramic bowl containing lemon juice, a small white ceramic bowl of coarse salt, and a neatly arranged bundle of uncooked fettuccine pasta strands, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raw cashews: They soak up water to soften, then blend into a decadent creamy sauce—avoid roasted or salted for best results.
Olive oil: Adds healthy fat and richness; I prefer extra virgin for a fruity note.
Sweet onion: Sautéed to mellow out sharpness and build the sauce’s sweet-savory foundation.
Garlic: The aromatic backbone—freshly minced garlic fills the sauce with flavor.
Unsweetened almond milk: Keeps the sauce dairy-free and thin enough to blend smoothly—make sure it’s unsweetened and unflavored.
Nutritional yeast: Packed with cheesy, nutty flavor and B vitamins; a must-have in vegan cheese sauces.
Lemon juice: Brightens the sauce and cuts through richness, balancing flavors beautifully.
Salt: Enhances all the other tastes, adjust to your liking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love this recipe because it’s a blank canvas for your preferences. I sometimes add a pinch of smoked paprika or a little white pepper for a different spice angle, and I’m sure you’ll find your own favorite tweaks. Don’t hesitate to experiment — after all, cooking is all about making it your own.

Variation: When I’m feeling extra indulgent, I throw in some sautéed mushrooms or spinach on top—adds earthiness and texture.
Dietary modifications: Swap almond milk for soy, cashew, or coconut milk depending on your taste or allergies, but keep it unsweetened.
Make it heartier: Adding vegan “chicken” pieces (like Gardein) makes it a full meal that even meat-eaters rave about.
Nut-free option: Try slivered almonds or sunflower seeds soaked before blending, though cashews give the most buttery results.

Step-by-Step: How I Make Vegan Alfredo Sauce with Cashews Recipe

Step 1: Soak the Cashews for That Perfect Creaminess

I like to bring water to a boil in my tea kettle (handy kitchen hack!) and pour it over the raw cashews, letting them soak for about 5 minutes. This softens them enough for the blender to create that silky texture we want. No soaking overnight needed — the hot water cuts down waiting time while keeping things smooth.

Step 2: Sauté the Onion and Garlic to Build Flavor

While the cashews are soaking, heat olive oil over medium heat. Toss in your chopped onion and minced garlic, cooking them gently until the onion is translucent and everything smells amazing — about 5 minutes. This step is key for that savory, well-rounded flavor foundation.

Step 3: Blend Everything Until Ultra Smooth

Drain your cashews, discarding the soaking water. Add them to your high-powered blender along with the sautéed onion and garlic, almond milk, nutritional yeast, lemon juice, and salt. Blend at high speed until the sauce is perfectly smooth — no lumps, just creamy goodness.

Step 4: Combine and Serve Warm

Pour this glorious sauce right over your cooked pasta — I love fettuccine for that classic Alfredo vibe, but any noodle will do. If your noodles are hot, the sauce will warm through without extra cooking. Otherwise, gently heat everything on low until just warmed, stirring to avoid thickening. Add a little water if it gets too thick.

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Pro Tips for Making Vegan Alfredo Sauce with Cashews Recipe

Use Hot Water to Soften Cashews: It speeds up soaking and guarantees creamy blending without a gritty texture.
Don’t Skip Sautéing: Cooking the onion and garlic unlocks deeper flavors that really elevate the sauce.
Blend Until Velvety: Use a high-speed blender and give it plenty of time for a perfectly smooth sauce.
Adjust Consistency Warm: If the sauce thickens upon cooling, gently reheat with a splash of water or almond milk.

How to Serve Vegan Alfredo Sauce with Cashews Recipe

Vegan Alfredo Sauce with Cashews, vegan Alfredo sauce, dairy-free Alfredo sauce, cashew Alfredo sauce, plant-based Alfredo sauce - This image shows a close-up view of wide fettuccine noodles covered in a thick, creamy white sauce. The sauce looks smooth and rich, evenly coating the noodles. Light brown small specks of black pepper are scattered across the pasta, adding texture and contrast. The dish fills the frame, with noodles tangled and folded over each other in layers. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle some freshly chopped parsley or basil on top — it adds a fresh pop of color and flavor that cuts through the richness beautifully. A little cracked black pepper or red pepper flakes also wakes it up if you want a tiny kick.

Side Dishes

This sauce pairs brilliantly with simple garlic bread or roasted veggies like broccoli and asparagus. For a heartier meal, I often serve it alongside a crisp green salad with tangy vinaigrette to balance the creaminess.

Creative Ways to Present

For special dinner nights, I’ve drizzled this sauce over baked spaghetti squash or even used it as a rich dip for crispy roasted cauliflower bites. It’s also fabulous dolloped onto vegan pizzas for an unexpected cheesy twist. Trust me, people will ask for the recipe!

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to 4 days. When I’m ready to use it again, I just reheat gently on the stove with a splash of almond milk or water to restore that lovely creamy texture.

Freezing

This Vegan Alfredo Sauce with Cashews Recipe freezes beautifully! I portion it out into small freezer-safe containers, leaving some room for expansion. When you want it, defrost overnight in the fridge and warm on the stove or microwave — it’s just as tasty as fresh.

Reheating

I gently warm this sauce over low heat on the stove, stirring frequently and adding a little almond milk or water to loosen it up if needed. This keeps the texture smooth without breaking or drying out.

FAQs

Can I make Vegan Alfredo Sauce with Cashews Recipe without a high-speed blender?

You can use a regular blender, but it might take longer and you may need to blend in batches. The texture might be slightly less silky, so blending thoroughly and soaking the cashews well can help.
Is it possible to make this sauce nut-free?

Yes! Try substituting raw slivered almonds or sunflower seeds soaked until soft. While the taste and creaminess won’t be quite the same as cashews, it’s still delicious and creamy in its own way.
Can I use other plant-based milks besides almond milk?

Absolutely. I’ve tried soy, cashew, and even coconut milk (unsweetened) with good results. Just make sure it’s unflavored to keep your Alfredo sauce tasting clean and savory.
How long does the sauce keep in the fridge?

Stored in an airtight container, it lasts up to 4 days in the fridge. Always give it a quick sniff and taste before using leftovers just to be safe.
Can I double or halve the recipe?

Definitely! This recipe scales very well, so adjust the ingredient amounts easily depending on your needs. Just ensure your blender is large enough for bigger batches.

Final Thoughts

This Vegan Alfredo Sauce with Cashews Recipe has truly changed the way I think about dairy-free cooking. It’s simple, comforting, and feels so indulgent that no one will guess it’s vegan. Whether you’re cooking a quick weeknight dinner or hosting friends, this sauce brings everyone together around the table. I can’t wait for you to try it and make it your own staple — once you do, it’ll be hard to go back to anything else!