Vegan Alfredo Pasta (Edit recipe)

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Vegan alfredo sauce with cashews is a creamy, cheesy, and flavorful recipe that's the perfect dairy-free, lactose-free, and gluten-free alternative to the classic Italian sauce. This homemade version has no cheese, no heavy cream, and no butter, yet delivers a rich texture ideal for pouring over your favorite pasta.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

6 minutes

INGREDIENTS

10

Serves: 4

Ingredients

1 cup Cashews, Raw
1 Onion, diced
3 cloves Garlic, minced
2 Tbsp Nutritional Yeast
2 Tbsp Lemon Juice, freshly squeezed
1 tsp Salt
1 tsp Italian Seasoning
1 Tbsp Extra Virgin Olive Oil
1 cup Pasta Water
8 oz Fettuccine

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Soak cashews in hot water for 10-15 minutes (or longer if not using a high-powered blender).
Heat olive oil in a pan over medium heat. Sauté onion for 5 minutes, then add garlic and Italian seasoning, cooking for 1 more minute.
Cook pasta al dente according to package instructions. Reserve some pasta water before draining.
In a high-speed blender, combine sautéed onion and garlic, soaked cashews, nutritional yeast, lemon juice, salt, and reserved pasta water. Blend until smooth, adding more water if needed.
Pour sauce over pasta, toss to coat, and serve immediately.

Notes

Store leftover sauce in an airtight container in the fridge for up to 4–5 days. It may thicken, so stir in a splash of water when reheating.
For freezing, keep the sauce separate from the pasta. Freeze in containers with space to expand.
Avoid roasted or salted cashews for the best flavor and texture.
Thin the sauce with more pasta water or a splash of plant-based milk if needed.
No high-speed blender? Soak cashews at least 2 hours or overnight for extra creaminess.
For a nut-free version, use raw sunflower seeds instead of cashews. It’ll still be creamy, but the taste will be a bit different.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	412
Fat:	18 g
Carbohydrates:	53 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	537 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.