Creamy Vegan Cashew Alfredo Sauce Recipe

Discover the secrets to creating a creamy, dairy-free, vegan cashew Alfredo sauce using raw cashews, nutritional yeast, garlic, and more. Learn about each ingredient’s role and benefits for a flavorful and nutritious twist on a classic favorite.

The #1 Best Vegan Garlic Alfredo Sauce

If you’re a fan of rich, creamy pasta sauces but want to avoid dairy, this vegan Alfredo sauce recipe will become your new best friend. This luxurious, velvety sauce with nutty flavor is a perfect alternative to traditional Alfredo, providing all the indulgence without any dairy. Whether vegan, lactose intolerant, or simply exploring new flavors, cashew Alfredo is a must-try. Let’s dive into what makes this sauce so unique and how you can easily make it at home. 

First things first—I’m not really a big pasta fanatic. Let me be clear. When a pasta dish is done well, I am all for it. If you’re a vegetarian or vegan, though, you know that many pasta dishes are not done correctly. It’s kind of an unplanned, ‘oh yeah, whoops’ scenario that can drive you to never want to have pasta again. But when you have a great sauce, it makes all the difference, and this sauce is just that!

The base of this Alfredo is cashews soaked in hot water for 4 hours so they soften quickly. Then it’s a matter of flavor: nutritional yeast for cheesiness, garlic for kick and depth of flavor, salt for saltiness, and a bit of coconut milk for texture. Arrowroot powder adds thickness and helps the sauce get a bit “stringy” like real cheese! 

Roasted garlic is A MUST. It deepens the entire sauce’s flavor and brings it to another level. You’ll have to wait for your cashews to soak anyway, so you might as well make it. I guarantee it’ll change all of your dishes.

The nutritional yeast in this best vegan Alfredo sauce gives it that unique cheesy flavor that will have you taste-testing the heck out of this sauce as you go!

Basically, what I’m saying is, friends, every ingredient is key here, including the cooked-down onions (adding a nice flavor and umami). You get a beautiful vegan Alfredo sauce made in your blender that you can drench all over your pasta before digging in. It’s the kind of creamy sauce that you’ll probably want to put on everything but you’ll slather all over your pasta! It is a perfect comfort food that will satisfy your taste buds!

Why Cashews?

Cashews are incredibly versatile nuts that, when soaked and blended, transform into a creamy base perfect for sauces, desserts, and more. Their natural sweetness and rich texture mimic dairy products, making them ideal for creating a plant-based Alfredo sauce. Plus, cashews are packed with nutrients like healthy fats, protein, vitamins, and minerals, adding a nutritious boost to your meals. Cashew cream recipe here.

Why to Make of Cashew Alfredo Sauce

  1. Dairy-Free and Vegan-Friendly: Cashew Alfredo is perfect for those avoiding dairy or adhering to a vegan diet.
  2. Rich and Creamy: The texture and taste rival traditional Alfredo, satisfying even the most ardent dairy lovers.
  3. Nutrient-Dense: Cashews provide healthy fats, magnesium, and iron, contributing to a balanced diet.
  4. Customizable: Easily adapt the recipe with your favorite herbs, spices, or added vegetables.

Ingredients For Cashew Alfredo Sauce

  • Raw Cashews: Creamy base for a dairy-free sauce, packed with healthy fats and nutrients.
  • Water: Used for soaking cashews and adjusting sauce consistency.
  • Vegetable Broth (or Water): Adds depth of flavor and nutrients to the sauce. You can also use homemade cashew milk or any non-dairy milk if the sauce gets too thick.
  • Nutritional Yeast: The secret ingredient: it provides a cheesy flavor while offering B vitamins and protein.
  • Garlic: Adds savory richness and health-boosting antioxidants.
  • Fresh Lemon Juice: Brightens the sauce with acidity and adds a fresh tang.
  • Onion: For additional flavor.
  • Salt and Pepper: Essential for seasoning and enhancing flavors.
  • Optional Ingredients (Onion Powder, Garlic Powder, Fresh Herbs) or Vegan Parmesan Cheese: These add extra layers of flavor and aroma.

How to Make Cashew Creamy Alfredo Sauce

  1. Soak the Cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight. This softens the cashews, making blending them into a smooth sauce easier.
  2. Roast Galic
  3. Blend Until Smooth: Drain and rinse the soaked cashews. Combine the cashews, vegetable broth, nutritional yeast, garlic, lemon juice, salt, and pepper in a high-speed blender. Blend until completely smooth. If the mixture is too thick, add a little more broth or water until you reach your desired consistency.
  4. Cook the Sauce: Pour the blended sauce into a saucepan. Cook over medium heat, stirring frequently, until the sauce is heated and thickened slightly, about 5-7 minutes. Taste and adjust the seasoning as needed.
  5. Serve and Enjoy: Toss the sauce with your favorite pasta, or use it as a creamy base for casseroles, pizzas, or vegetable dishes. Garnish with fresh herbs if desired.

Tips for Perfect Cashew Alfredo

  • High-Speed Blender: A powerful blender ensures a silky smooth sauce.
  • Soaking Time: If you’re short on time, soak cashews in hot water for at least 30 minutes.
  • Flavor Variations: For different flavor profiles, add roasted red peppers, sun-dried tomatoes, or a pinch of nutmeg.

Delicious Pairings

Cashew Alfredo sauce pairs beautifully with a variety of dishes:

  • Classic Fettuccine Alfredo: Toss with fettuccine noodles and top with fresh parsley.
  • Veggie Alfredo: Mix with steamed broccoli, peas, or spinach for a nutrient-packed meal.
  • Alfredo Pizza: Use as a base sauce on pizza dough, topped with your favorite veggies and a sprinkle of vegan cheese.
  • Zucchini noodles: For people who dont want to eat regular pasta,  you can use this white sauce with zucchini noodles.

How to Store Cashew Creamy Alfredo Sauce

Transfer this vegan creamy pasta sauce to an airtight container and store it in the refrigerator. It will typically last 4-5 days.

To reheat the creamy cashew alfredo sauce, gently warm it on the stovetop over low heat, stirring frequently to prevent sticking or burning. If needed, adjust the consistency with a little water or broth.

Cashew creamy Alfredo sauce is a game-changer for anyone looking to enjoy a luscious, dairy-free alternative to traditional Alfredo sauce. It’s simple to make, highly nutritious, and endlessly adaptable to suit your culinary preferences. Give it a try; you might prefer it over the classic version!

Enjoy experimenting with this delightful dairy-free alfredo sauce, and happy cooking!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

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Creamy Vegan Cashew Alfredo Sauce Recipe

Vegan Creamy Alfredo Sauce

Discover the secrets to creating a creamy, dairy-free Alfredo sauce using raw cashews, nutritional yeast, garlic, and more. Learn about each ingredient's role and benefits for a flavorful and nutritious twist on a classic favorite.
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Course: Condiment, Main Course
Cuisine: Gluten-free, Italian, Vegan, Vegetarian
Keyword: Creamy Alfredo Sauce, Vegan Cramy Alfredo Sauce
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8
Calories: 380kcal


  • 2 cup cashews raw, soaked overnight
  • 1/4 cup

    nutritional yeast

  • 6 cloves garlic roasted
  • 1/2 tsp sea salt Himalayan
  • 1 onion
  • 2 cup vegetable broth full fat
  • 2 tbsp lemon juice more if needed
  • black pepper to taste
  • 10 oz pasta gluten-free
  • 1/2 cup parsley for garnish
  • 16 oz mushrooms sliced
  • 1 onion medium
  • 3 cloves garlic minced, for mushrooms
  • 2 tbsp avocado oil


  • Soak cashews  for 4 hours
    Roast garlic and dice the onion. Brown the onion on medium heat skillet until brown. Set it aside for the sauce.
  • Cook pasta according to package directions in a well-salted pot of water. Reserve ¼ cup of the pasta water.

  • While the pasta is boiling or while you're waiting for the water to boil, in a pan over medium high heat, heat the avocado oil. Add the onion, mushrooms and garlic, stir and let cook until translucent, about 10 minutes. Set it aside.
  • Drain and rinse the cashews and add to a high-speed blender. Blend  nutritional yeast, roasted garlic, browned onion, sea salt, and veggie broth until smooth. Adjust the flavor if needed – you can add a little bit more of salt, pepper or nutritional yeast. Also if the sauce is to thick you can add more liquid.  
  • Transfer to a small pot and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more veggie bulion as needed to thin (I typically add up to 1/2 – 1 cup more than the original recipe calls for, adjusting if altering batch size). Then it's ready to serve!


Calories: 380kcal | Carbohydrates: 44g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 393mg | Potassium: 578mg | Fiber: 4g | Sugar: 6g | Vitamin A: 442IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 3mg

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