Name: Vegan Cashew Alfredo Sauce Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Vegan
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· 4.8 from 18 reviews

If you’re craving that rich, creamy sauce without any dairy drama, you absolutely need to try my Vegan Cashew Alfredo Sauce Recipe. It’s silky, flavorful, and comes together in no time—trust me, once you taste this, you’ll forget about traditional Alfredo! Whether you are vegan, dairy-free, or just want to play with some plant-based magic in your kitchen, this sauce has your name written all over it.

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Why This Recipe Works

Simple Ingredients: Uses easy-to-find pantry staples you probably already have.
Creamy & Rich Texture: Cashews give it a natural buttery feel without any dairy.
Versatile Flavor: Balanced with garlic, onion, and lemon, making it perfect for pasta and beyond.
Quick & Easy: Ready in about 15 minutes, which means dinner is on the table fast.

Vegan Cashew Alfredo Sauce, dairy-free Alfredo sauce, plant-based Alfredo recipe, vegan pasta sauce, dairy-free creamy 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

Each ingredient here plays a starring role in creating that classic Alfredo vibe—without dairy. When you pick good-quality cashews and fresh aromatics, you really set the stage for a knockout sauce. A quick tip: snack on a few cashews while you prep; they’re delicious and boost your cooking mood!

Vegan Cashew Alfredo Sauce, dairy-free Alfredo sauce, plant-based Alfredo recipe, vegan pasta sauce, dairy-free creamy 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: These soak up water to become creamy when blended—don’t skip soaking even if it’s just a few minutes.
Olive oil: Adds a lovely richness and helps sauté the aromatics gently.
Sweet onion: Brings subtle sweetness and depth to balance the garlicky punch.
Garlic: Essential for that unmistakable Alfredo flavor; fresh is always best.
Unsweetened almond milk: Creates silky smoothness without overpowering the flavor.
Nutritional yeast: The secret to that cheesy, umami kick—can be skipped, but why would you?
Lemon juice: Adds brightness and cuts through the richness to keep the sauce lively.
Salt: Enhances all the other flavors, so don’t be shy here.

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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 that this Vegan Cashew Alfredo Sauce Recipe is such a great canvas—feel free to make it your own! Maybe you want it extra garlicky, or prefer to swap cashews for something nut-free. I always encourage you to tinker until it feels just right for your taste buds.

Spicier Version: I add a pinch of red pepper flakes when sautéing the onion and garlic for a subtle kick that perks everything up.
Nut-Free: If you’re avoiding cashews, try raw slivered almonds or sunflower seeds—they won’t be quite as creamy but still tasty.
Dairy-Free Cheese Swap: For an extra “cheesy” note, a touch more nutritional yeast or a spoonful of vegan Parmesan can be stirred in.
Herbal Flair: Fresh basil or thyme folded in at the end adds a fresh twist I adore.

Step-by-Step: How I Make Vegan Cashew Alfredo Sauce Recipe

Step 1: Get That Pasta Going (If You’re Serving with Pasta)

First, boil up your fettuccine or pasta of choice according to the package directions. If you’re like me, you often multitask, so once the pasta is cooked, drain it and pop it back into the pot with a lid on while you whip up the sauce. This keeps it warm and ready without drying out.

Step 2: Soak the Cashews

Bring about 4 cups of water to a boil (I usually use my electric kettle because it’s fast), then pour the hot water over the cashews in a bowl. Let them soak for 5 minutes—we’re not making cashew milk here, just softening them enough for the blender to do its magic.

Step 3: Sauté Aromatics for Depth

While the cashews soften, heat olive oil over medium heat in a small pan. Toss in the chopped onion and minced garlic, cooking for about 5 minutes until everything smells heavenly and the onions turn translucent. This step builds the flavorful base for your sauce, so don’t rush it or burn the garlic!

Step 4: Blend It All Together

Drain your cashews (and discard the soaking water), then toss them into a high-speed blender with the sautéed onion and garlic, almond milk, nutritional yeast, lemon juice, and salt. Blend until ultra smooth—this usually takes about a minute depending on your blender. If it’s still a bit gritty, blend a little longer and scrape the sides down if needed.

Step 5: Combine and Serve

Pour the sauce over your cooked pasta and give it a gentle stir. If your pasta is hot, the sauce usually warms through without extra cooking; if you like your Alfredo extra warm, gently heat the combined dish on low. If the sauce thickens too much, a splash of water or almond milk will thin it perfectly. Serve immediately—and get ready for all the compliments!

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Pro Tips for Making Vegan Cashew Alfredo Sauce Recipe

Don’t Skip Soaking: Even just 5 minutes with hot water softens cashews enough for a creamy texture, saving time without sacrificing smoothness.
Use a High-Powered Blender: It makes a huge difference for creaminess and avoids gritty sauce—I’ve learned this the hard way with less powerful blenders.
Adjust Thickness with Liquid: If your sauce is too thick, slowly add almond milk or water to get it just right—you can always add more but can’t take it out!
Balance the Acidity: Lemon juice brightens the sauce, so don’t skip it, but adjust to your taste to avoid overpowering the delicate flavors.

How to Serve Vegan Cashew Alfredo Sauce Recipe

Vegan Cashew Alfredo Sauce, dairy-free Alfredo sauce, plant-based Alfredo recipe, vegan pasta sauce, dairy-free creamy 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 almost always top this Vegan Cashew Alfredo Sauce with freshly chopped parsley or basil for a pop of color and freshness. Sometimes a sprinkle of vegan Parmesan or cracked black pepper really takes it up a notch without much fuss—simple garnishes that make every bite feel special.

Side Dishes

This sauce pairs beautifully with a crisp green salad, roasted Brussels sprouts, or garlic bread (try vegan if you’re sticking plant-based!). I also love drizzling it over steamed vegetables like broccoli or mashed potatoes for a comforting twist.

Creative Ways to Present

Once, I turned this Vegan Cashew Alfredo Sauce into a creamy drizzle over roasted spaghetti squash and topped it with vegan “chicken” bites for a fun, low-carb dinner party dish that wowed my guests. You can also try layering it on pizza or as a sauce baked into casseroles for an unexpectedly flavorful surprise.

Make Ahead and Storage

Storing Leftovers

I store leftover Vegan Cashew Alfredo Sauce in an airtight container in the fridge, and it keeps beautifully for up to 5 days. Just give it a good stir before reheating because it can thicken as it chills.

Freezing

This sauce freezes like a dream! I portion it out into small freezer-safe containers, leaving a bit of room for expansion. When you’re ready, thaw it overnight in the fridge and then warm it gently—super convenient for busy nights.

Reheating

Reheat on the stovetop over low heat, stirring often to prevent sticking. If it’s a bit thick after reheating, just whisk in a splash of almond milk or water to bring it back to that perfect creamy consistency.

FAQs

Can I make this Vegan Cashew Alfredo Sauce Recipe nut-free?

Yes! While cashews create the creamiest sauce, you can substitute raw slivered almonds or sunflower seeds if you have nut allergies. The texture may be slightly different but still tasty.
Is soaking cashews necessary?

Soaking softens them so your blender can make a smooth sauce. Quick soaking in hot water for 5 minutes works well if you’re short on time, but longer soaking improves creaminess.
Can I use other plant milks besides almond milk?

Absolutely! Unsweetened soy, cashew, or coconut milk works fine—just make sure it’s unflavored and unsweetened to keep flavors balanced.
How do I make this sauce thicker or thinner?

For thicker sauce, reduce the amount of plant milk or cook the sauce a little longer. For thinner sauce, add plant milk or water a tablespoon at a time until you reach your preferred consistency.
Can I add protein to make it a complete meal?

Yes! Adding vegan chicken nuggets or grilled tofu pairs beautifully with this sauce, boosting the meal’s protein and making it heartier.

Final Thoughts

This Vegan Cashew Alfredo Sauce Recipe has quickly become one of my go-to hacks for comforting dinners that feel indulgent but are totally dairy-free. It’s creamy, flavorful, and surprisingly easy to make—perfect for those nights when you want a cozy meal without fuss. I’m confident you’ll love the way this sauce elevates your pasta and beyond—give it a try, and let me know how you customize yours!