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

If you’ve ever missed the creamy, dreamy richness of Alfredo sauce but want to keep things plant-based, I’ve got you covered with this Vegan Cashew Alfredo Sauce Recipe. It’s silky, flavorful, and oh-so-satisfying—made from simple ingredients that blend into a sauce so luscious you might forget it’s vegan. Stick with me, and I’ll walk you through exactly how to nail it, plus share my favorite ways to customize and serve it. Trust me, this one’s a keeper!

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Why This Recipe Works

Rich Creaminess: Raw cashews soak up liquid beautifully, creating a silky texture without any dairy.
Balanced Flavor: The combo of nutritional yeast, garlic, and lemon juice gives this sauce that cheesy, tangy punch you crave.
Simple & Quick: With just a handful of ingredients and under 15 minutes, you’ll have a restaurant-worthy sauce at home.
Versatile: Beyond pasta, it’s perfect as a dip, drizzle, or creamy addition to countless dishes.

Vegan Cashew Alfredo Sauce, vegan Alfredo sauce, plant-based Alfredo, dairy-free Alfredo sauce, gluten-free Alfredo 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

Every ingredient in this Vegan Cashew Alfredo Sauce Recipe plays a role in creating that lush, comforting feeling I want from an Alfredo. Let me break down why each one matters and how picking the right versions can elevate your sauce even more.

Vegan Cashew Alfredo Sauce, vegan Alfredo sauce, plant-based Alfredo, dairy-free Alfredo sauce, gluten-free Alfredo 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: The star of the show—when soaked and blended, they provide that ultra creamy, velvety texture we all love.
Olive oil: Adds richness and depth; I find extra virgin olive oil works great for that subtle fruitiness.
Sweet onion: Gives natural sweetness and mellow flavor; sautéing it softens it perfectly without overpowering the sauce.
Garlic: Essential for that classic Alfredo bite – don’t skimp here unless you really hate garlic!
Unsweetened almond milk: The neutral liquid base that keeps it light and creamy; you can swap in other unsweetened plant milks if you prefer.
Nutritional yeast: This is your secret weapon for cheesy, umami goodness in vegan sauces.
Lemon juice: Brightens the whole thing, cutting through richness and balancing flavors.
Salt: Brings everything together—season to taste, because this is what makes or breaks the final flavor.

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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.

Make It Your Way

I love making this Vegan Cashew Alfredo Sauce Recipe my own by tweaking it a little based on mood or what’s in my pantry. Trust me, you can get creative and still nail that rich, comforting vibe!

Variation: Once, I swapped cashews with slivered almonds when I was out of cashews—and while it’s not quite as creamy, it still passed the taste test with flying colors.
Flavor Boost: Adding a pinch of smoked paprika or a handful of fresh basil changes things up nicely.
Dairy-Free “Chicken” Alfredo: My go-to vegan twist is tossing in crispy Gardein vegan “chicken” nuggets sliced on top for some protein and texture.
Consistency: If you like it thinner for drizzling, just add more almond milk; for thicker dips, use less liquid.

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

Step 1: Soak the Cashews for Creaminess

This is the foundation of a silky sauce. I usually boil some water in my kettle—it’s fast and convenient—and pour it over the cashews, letting them soak for about 5 minutes. This softens them enough to blend smoothly without requiring hours of soaking. Drain well before the next step to keep the sauce from getting watery.

Step 2: Sauté Onion and Garlic to Bring Out Their Sweetness

While your cashews soak, heat the olive oil in a small pan over medium heat. Toss in your chopped onion and minced garlic and sauté gently for 5 minutes until the onion is translucent and you sniff that incredible aroma. This little step really deepens the flavor, taking the sauce to the next level.

Step 3: Blend It All Together—Smooth & Creamy

Drain the soaked cashews and add them to a high-powered blender along with the sautéed onions and garlic, unsweetened almond milk, nutritional yeast, lemon juice, and salt. Blend until the sauce is incredibly smooth and creamy. This can take a couple of minutes—don’t rush it! You want zero graininess.

Step 4: Combine and Serve

If you’re pairing this sauce with pasta, pour it right over the drained noodles and give it a good stir. If the pasta is hot, the sauce will warm right up without extra cooking. Otherwise, gently heat on low, stirring occasionally. If it gets too thick, just add a splash of water or almond milk until you reach your perfect consistency. Serve immediately and enjoy!

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Tips from My Kitchen

Use Hot Water for Quick Soaking: I’ve found that soaking cashews with hot water cuts down the wait without sacrificing creaminess.
Blend Long for Ultra Smoothness: Give your blender a solid 2 minutes and scrape down the sides halfway through for perfectly smooth sauce.
Don’t Skip Nutritional Yeast: It’s what gives this sauce the cheesy quality—if you omit it, the sauce will taste a bit flat.
Adjust Salt Gradually: Start with less salt and add in small increments to avoid oversalting your sauce.

How to Serve Vegan Cashew Alfredo Sauce Recipe

Vegan Cashew Alfredo Sauce, vegan Alfredo sauce, plant-based Alfredo, dairy-free Alfredo sauce, gluten-free Alfredo 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 love topping this sauce with a sprinkle of freshly chopped parsley or basil for a fresh pop of color and flavor. Some cracked black pepper or toasted pine nuts add a lovely contrast, too. For a little extra richness, sometimes I drizzle a tiny bit of truffle oil or vegan Parmesan if I’m feeling fancy.

Side Dishes

This sauce pairs irresistibly with classic fettuccine, but I also enjoy serving it over roasted veggies like broccoli or cauliflower. Garlic bread or a crisp green salad with tangy vinaigrette balances the creamy sauce beautifully. For a cozy meal, roasted asparagus on the side is a perfect match.

Creative Ways to Present

For special occasions, I’ve swirled this Vegan Cashew Alfredo Sauce Recipe atop baked spaghetti squash “boats”—it’s impressive and gluten-free! I also like layering it into vegan lasagna or drizzling it over grilled portobello mushrooms for an elegant appetizer. The creamy sauce makes anything feel a little extra special.

Make Ahead and Storage

Storing Leftovers

If you have any leftover sauce, store it airtight in the refrigerator. I usually use a glass jar or container, and it keeps well for up to 4 days. The flavor actually intensifies after a day, making reheated leftovers super satisfying.

Freezing

This sauce freezes beautifully. I portion it into small containers or ice cube trays for easy thawing. Just remember to leave some room at the top for expansion. When you’re ready, thaw overnight in the fridge, then warm gently on the stove.

Reheating

When reheating, keep the sauce on low heat and stir often to prevent sticking or burning. If it gets too thick in the fridge, add a splash of almond milk or water while warming until it reaches the creamy consistency you love.

FAQs

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

Absolutely! While cashews are ideal for creaminess, you can substitute raw slivered almonds or sunflower seeds for a nut-free version. The texture might be slightly different but still rich and tasty.
Do I have to soak cashews overnight?

Nope! Using hot water to soak cashews for 5 minutes works great and saves time. Just make sure to drain them well before blending for the best texture.
What if I don’t have nutritional yeast?

You can omit it, but your sauce will be less cheesy and umami-rich. Some people add a splash of soy sauce or miso to compensate, but it won’t taste quite the same.
Can I use other plant milks besides almond?

Definitely! Unsweetened soy, cashew, or coconut milk work well, too—just make sure it’s plain and unsweetened to avoid changing the sauce’s flavor profile.
How long does this sauce keep in the fridge?

Stored in an airtight container, it stays fresh for about 4 days. If you want to keep it longer, freezing is your best bet.

Final Thoughts

This Vegan Cashew Alfredo Sauce Recipe holds a special place in my kitchen because it’s proof that you don’t have to give up comfort or flavor to eat plant-based. It’s creamy, satisfying, and honestly pretty addictive once you taste that garlicky, cheesy goodness. I hope you’ll give it a try and find your own ways to make it your own—it’s one of those recipes that gets better every time you make it. Happy cooking, friend!