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 (optional); 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· 4.4 from 8 reviews

If you love creamy, comforting pasta sauces but want to keep things plant-based, you’re going to flip for this Vegan Cashew Alfredo Sauce Recipe. I promise, it’s rich, luscious, and packed with flavor—everything you crave from traditional Alfredo but completely dairy-free. Plus, it’s super easy to whip up, and once you get this one in your rotation, you’ll never look back. Stick with me, and I’ll walk you through every step so you nail it perfectly!

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Why This Recipe Works

Creamy Texture: Soaked cashews blend into an ultra-smooth, velvety sauce that mimics dairy perfectly.
Balanced Flavor: Nutritional yeast adds that cheesy umami punch without any dairy involved.
Simple Ingredients: You’ll find everything in most kitchens or easily at the store—no complicated steps or weird additives.
Versatility: Use it on pasta, veggies, baked potatoes, or even as a dip—it’s a total kitchen workhorse.

Vegan Cashew Alfredo Sauce, dairy-free Alfredo sauce, plant-based pasta sauce, vegan creamy sauce, vegan Alfredo recipe - 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 in this Vegan Cashew Alfredo Sauce Recipe plays an important role to get that perfect creamy, cheesy vibe without dairy. When shopping, fresh garlic and a good-quality nutritional yeast really elevate the flavor.

Vegan Cashew Alfredo Sauce, dairy-free Alfredo sauce, plant-based pasta sauce, vegan creamy sauce, vegan Alfredo recipe - 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 are the foundation—soaking softens them for a super creamy base that’s naturally buttery.
Olive oil: Adds richness and smooths out the sauce’s mouthfeel.
Sweet onion: Brings a mild sweetness and depth, mellowing out the garlic.
Garlic: Gives that aromatic punch and savory backbone essential for Alfredo flavors.
Unsweetened almond milk: Keeps the sauce light but creamy without overpowering the taste.
Nutritional yeast: The secret “cheese” flavor that makes this sauce sing, so don’t skip or skimp on it.
Lemon juice: Adds brightness and balances out richness perfectly.
Salt: Enhances all the flavors and brings everything together.

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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

This Vegan Cashew Alfredo Sauce Recipe is a great base to make your own. I love mixing up the herbs or adding a little heat sometimes. The fun part is in making it exactly how you like it!

Add fresh herbs: Basil or oregano stirred in at the end can give it an Italian twist I adore.
Turn up the garlic: If you’re like me and love garlic, feel free to add an extra clove or two when sautéing—it amps up the flavor.
Spice it up: A pinch of red pepper flakes never hurt anybody and adds a nice kick.
Different plant milks: I’ve tried cashew or soy milk too; just make sure they’re unsweetened and unflavored to keep the sauce balanced.

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

Step 1: Soak the Cashews for Creaminess

First things first, bring some water to a boil—my trusty tea kettle works great here. Pour the hot water over the raw cashews in a bowl and let them soak for about 5 minutes. This softens them enough for the blender to whip them into a perfectly smooth, creamy consistency. Don’t rush this step; it really makes a difference in your sauce texture.

Step 2: Sauté the Onion and Garlic

While those cashews are soaking, heat up your olive oil in a small pan over medium heat. Toss in your chopped sweet onion and minced garlic, and sauté for about 5 minutes or until the onions become translucent and everything smells absolutely amazing. This step layers the sauce with beautiful flavor, so don’t skip it or rush it!

Step 3: Blend Everything Together

Drain the cashews, toss out the soaking water, and add the cashews to your high-powered blender. Add the sautéed onion and garlic, almond milk, nutritional yeast, lemon juice, and salt. Blend on high until the sauce is silky smooth and creamy—this might take a minute or two, depending on your blender. If it’s too thick, add a splash more almond milk or water to get your desired consistency.

Step 4: Combine and Serve Warm

If you’re serving over freshly cooked pasta, just pour the sauce on and stir right away—if your noodles are hot, the sauce warms up quickly without extra cooking. If you want it hotter or thicker, gently heat everything together on low but watch carefully so it doesn’t stick or clump. Add water a little at a time if it gets too thick, and serve immediately for that dreamy, creamy Alfredo experience.

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Pro Tips for Making Vegan Cashew Alfredo Sauce Recipe

Use a High-Powered Blender: I learned the hard way that regular blenders can leave gritty cashew bits—give it a swirl and pulse until ultra smooth.
Don’t Skip Sautéing the Aromatics: That step brings a depth to the sauce that you just can’t get from raw onions and garlic.
Adjust Consistency by Adding Liquid Gradually: Blend first, then thin with extra milk or water, so you don’t accidentally make it too runny.
Taste and Tweak: After blending, always taste and adjust salt, lemon, or nutritional yeast to your liking—it’s your sauce, after all!

How to Serve Vegan Cashew Alfredo Sauce Recipe

Vegan Cashew Alfredo Sauce, dairy-free Alfredo sauce, plant-based pasta sauce, vegan creamy sauce, vegan Alfredo recipe - 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 love finishing this Alfredo with a sprinkle of freshly chopped parsley or basil to add color and freshness. A little cracked black pepper and a few red pepper flakes are great if you love a tiny kick. Sometimes I toss on toasted pine nuts or cashew pieces for extra texture and nutty flavor.

Side Dishes

This sauce is wonderful over simple fettuccine pasta, but I often pair it with garlic roasted broccoli or a crisp green salad to balance the richness. Baked potatoes drizzled with this sauce make for a cozy dinner, too!

Creative Ways to Present

For special dinners, I like to serve the Vegan Cashew Alfredo Sauce over roasted spaghetti squash or a bed of grilled veggies. Drizzling it artistically on a plate with a sprinkle of herbs turns a simple meal into something fancy enough for guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftover sauce to an airtight container and keep it in the fridge for up to 4 days. Stir it well before reheating, as it might thicken overnight.

Freezing

This sauce freezes beautifully! I portion it out in small freezer-friendly containers with some room at the top to allow for expansion. When I want to use it, I thaw it overnight in the fridge and reheat gently.

Reheating

I usually reheat gently on the stovetop over low heat, stirring frequently to avoid burning or sticking. If it’s a bit too thick, a splash of almond milk or water helps bring it back to that silky smooth consistency.

FAQs

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

Absolutely! If you’re allergic to cashews, try using raw slivered almonds or sunflower seeds instead. Keep in mind that cashews create the silkiest, creamiest texture and buttery flavor, so alternatives might change the sauce’s consistency and taste slightly.
Do I have to soak the cashews overnight?

Nope! For this recipe, a quick soak in boiling water for 5 minutes works perfectly to soften the cashews. It saves time and still yields a smooth, creamy sauce.
What if I don’t have nutritional yeast?

You can omit the nutritional yeast, but be aware it adds a cheesy, nutty flavor that really defines the sauce. Without it, the sauce will still be creamy and satisfying but milder in taste.
How can I make this sauce gluten-free?

Simply pair your Vegan Cashew Alfredo Sauce with gluten-free pasta or use it as a topping for gluten-free grains or veggies. The sauce itself contains no gluten.
Can I add vegan protein to make this a meal?

Definitely! I love topping this sauce over pasta and finishing with sliced vegan chicken nuggets or grilled tofu for a hearty, satisfying meal.

Final Thoughts

This Vegan Cashew Alfredo Sauce Recipe has become my absolute go-to when I want indulgence without dairy. It’s one of those dishes you can make quickly yet impressively, and it always feels like a warm hug on a plate. I really hope you give it a try and find it as comforting and delicious as I do—it’s a total game changer, and I think you’ll love how easy and versatile it is!