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cashew alfredo pasta sauce recipe vegan gluten free vegetarian high protein alfredo sauce without milk no cheese alfredo sauce vegan

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
Cook Time 20 minutes
Total Time 20 minutes
Course Dinner, Pasta
Cuisine American, Italian
Servings 6 servings
Calories 295 kcal

Ingredients
  

  • 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

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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