Cashew Alfredo Sauce Recipe (Dairy Free, Vegan)

This cashew alfredo sauce recipe is a rice and creamy vegan fettuccine alfredo. Dairy free & plant based. This creamy alfredo sauce is made from raw unsalted cashews to give it richness and a thick creamy texture.

The spices & garlic bring some major flavor to the sauce as well. Serve with vegan garlic knots, a tangy cucumber salad, and Mangia!

This cashew alfredo sauce recipe is a total vegan comfort food, that is so much better for you than traditional alfredo sauce from a restaurant loaded with butter, parmesan cheese, and heavy cream. I absolutely love cashews, and then they are soaked and blended they made a delicious creamy sauce. This decadent-tasting pasta is ready in about 20 minutes, and the sauce is made in the blender.

We gave this creamy pasta a full 10/10 for flavor, it tastes like the real thing!  It was so good with a big side salad and garlic bread. Make your next pasta night plant-based with this delicious vegan recipe.

This Cashew Alfredo Pasta Sauce Recipe Is:

• Decadent
• Rich
• Creamy
• Garlicky
• Saucy
• Flavorful
• Vegan, Plant Based, Dairy Free

Make Cashew Pasta Sauce Vegan for a Plant-Based Version

This vegan cashew fettuccine alfredo sauce is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking doesn’t have to be boring… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better meals for the whole family. 

Browse all our vegan recipes here. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

What’s In Vegan Cashew Alfredo Sauce?

See the recipe card below for full ingredient amounts and recipe instructions!

• Garlic
• Olive Oil
• Parsley
• Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect cashew cream for this recipe.
• Lemon Juice: for acidity and a nice flavor.
• Fettuccine Pasta – I love a good classic fettuccine noodle to go with this creamy alfredo sauce. I used a gluten free pasta for this, but you can use different type or or a bean pasta instead too!
• Almond Milk – to add creaminess to this dairy-free alfredo sauce. You can also add other dairy-free milk options like: oat milk, or soy milk if you prefer.
• Italian Seasoning: which has thyme, oregano, basil, and parsley.
• Nutritional Yeast: our secret ingredient, this nutritional yeast has a cheesy flavor which is great in all kinds of dishes. Also great in soups and sauces of all kinds.
• Vegan Parmesan, optional for topping!

What’s The Best Pasta for Alfredo Sauce?

I like to use a traditional wide fettuccine noodle for my alfredo sauce, it’s my favorite pasta. I love twirling thick noodles through this delicious sauce. Instead of fettuccine, you could use linguine, paradelle pasta, or even spaghetti.

For medium-shaped pasta, I would recommend cavatappi which are thick ridged corkscrews. They are also one of my favorites.

For a vegetable version, you can use spiralized zucchini noodles or even spaghetti squash to toss with this sauce!

How Do I Make Alfredo Sauce with Cashews?

1. In a large pot, boil water and place pasta in the pot. Cook according to package instructions – but save 1 cup of the hot pasta cooking water, and drain the rest.
2. Place the cashews in a bowl or mason jar. Add the hot water to the cashews, and soak cashews for 10 minutes. Drain and set aside.
3. In a blender, add the extra virgin olive oil, garlic, drained cashews, Italian seasoning, lemon juice, almond milk and nutritional yeast. Blend on high for 1 to 2 minutes until ingredients are well combined. If sauce is too thick, add an additional 1/4 cup of hot water until it reaches the desired consistency. 
4. Drain the pasta and toss with the sauce. Stir in parsley and add salt and pepper to taste. Enjoy!

Dietary Modifications

• This recipe is vegan, vegetarian, and dairy free.
• To make this recipe gluten free, ensure all ingredients you are using are certified gluten free, and always check the labels of ingredients before using.

A Plant-Based Alfredo That Takes Like Comfort Food

This the best vegan alfredo sauce when you want a creamy, cozy bowl of pasta. The combination of creamy cashews, bright fresh lemon juice, and savory garlic make it the perfect vegan version of fettuccine alfredo, but a little lighter. 

This vegan cream sauce is made with basic ingredients you may already have on hand like: cashews, olive oil, garlic, and a plant-based milk, and nutritional yeast for a nutty flavor. This cashew sauce is the best thing for a night in, and even better if you can share this homemade alfredo sauce with someone you love!

Browse all our pasta recipes to find your next favorite.

More Creamy Vegan Pasta Recipes You’ll Love

Creamy Garlic Pasta Shells Recipe 

Roasted Carrot Mac and Cheese Recipe 

Creamy Cajun Pasta Recipe

Peanut Udon Noodles Recipe (Vegetarian & Vegan)

Pumpkin Lentil Pasta Recipe

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Cashew Alfredo Sauce

Kelly Jensen

This cashew alfredo sauce recipe is a creamy vegan fettuccine alfredo, made lighter, dairy free & vegan. This creamy alfredo sauce is made from raw unsalted cashews to give it richness and a thick creamy texture. The spices & garlic bring some major flavor to the sauce as well. Serve with vegan garlic knots, a tangy cucumber salad, and Mangia!

5 from 5 votes

Print Recipe Pin Share Tweet

Cook Time 20 minutes mins

Total Time 20 minutes mins

Course Dinner, Pasta

Cuisine American, Italian

Servings 6 servings

Calories 295 kcal

Ingredients

  

1x2x3x

• 1 12-ounce package fettuccini or other long pasta, use gluten free if needed
• 1 cup raw cashews
• 1 cup pasta cooking water
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon Italian seasoning
• 1 tablespoon nutritional yeast
• 1 lemon juiced
• 1 cup fresh parsley
• Sea Salt and Black Pepper

Cook ModePrevent your screen from going dark

Instructions

 

• In a large pot, boil water and place pasta in the pot. Cook according to package instructions – but save 1 cup of the hot pasta cooking water, and drain the rest.
• Place the cashews in a bowl or mason jar. Add the hot water to the cashews, and soak cashews for 10 minutes. Drain and set aside.
• In a blender, add the extra virgin olive oil, garlic, drained cashews, Italian seasoning, lemon juice, almond milk and nutritional yeast. Blend on high for 1 to 2 minutes until ingredients are well combined. If sauce is too thick, add an additional 1/4 cup of hot water until it reaches the desired consistency.
• Drain the pasta and toss with the sauce. Stir in parsley and add salt and pepper to taste. Enjoy!

Video

Nutrition

Calories: 295kcalCarbohydrates: 19gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 6mgPotassium: 108mgFiber: 1gSugar: 1gVitamin A: 849IUVitamin C: 14mgCalcium: 20mgIron: 1mg

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