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!
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!