Go Back Email Link
–+ servings
Cashew Alfredo Sauce

Vegan Cashew Alfredo Sauce

5 from 2 votes
Serves: 4 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Ingredients

  • 8 oz pasta of choice, like fettuccine or pappardelle- use gluten-free if needed
  • 1 cup raw cashews
  • 1 cup pasta water, reserved from the pasta
  • 1.5 cups unsweetened almond milk, or other plant-based milk
  • 4 cloves of garlic, crushed
  • 3 tbsp nutritional yeast
  • 2 tbsp vegan butter
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • Freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a boil, and cook the pasta for about 8 minutes until al dente. It will continue cooking in the cashew sauce. Reserve 1 cup of pasta water and drain the pasta. Set aside.
  2. In a high speed blender, blend together the raw cashews, almond milk, nutritional yeast, lemon juice and salt until smooth.
  3. In the same pot you cooked your pasta in, heat the butter with the garlic on a low/medium flame and cook for about 5-7 minutes until fragrant.
  4. Add in your cashew cream sauce and cook over a low flame for 1-2 minutes until fully mixed through.
  5. Add in your pasta water and pasta, and let it simmer over a low flame for about 5-7 minutes until thick and creamy. Season with black pepper as desired.
  6. Top with fresh or dry parsley and enjoy!
  7. Leftovers can be refrigerated for up to 5 days. To rewarm, I suggest adding a little extra almond milk to your portion when warming over the stove or microwave.