Vegan Alfredo Sauce Recipe

Introduction

This creamy vegan Alfredo sauce is a delicious dairy-free alternative that combines cashews and nutritional yeast for a rich, flavorful pasta topping. It’s simple to make and perfect for a comforting weeknight dinner.

Ingredients

• 1 cup cashews
• 1 lb. fettuccine
• 2 cloves garlic
• 1/2 cup water, plus more as needed
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegan parmesan, grated
• 2 teaspoons nutritional yeast
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1: In a medium bowl, add cashews and enough water to cover them. Soak for 4 to 12 hours until softened. Longer soaking helps achieve a smoother sauce, especially if your blender isn’t high-powered.
2. Step 2: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions. Drain and set aside.
3. Step 3: Drain the soaked cashews and place them in a blender with garlic, 1/2 cup water, and olive oil. Blend on high for 1 to 2 minutes until completely smooth.
4. Step 4: Transfer the cashew mixture to a small saucepan and heat over medium-low for about 1 minute until warm.
5. Step 5: Stir in the vegan parmesan and nutritional yeast. If the sauce is too thick, add water gradually until you reach your desired consistency.
6. Step 6: Season the sauce with kosher salt and a generous amount of freshly ground black pepper. Toss the cooked pasta with the sauce until well coated.

Tips & Variations

• For a nuttier flavor, lightly toast the cashews before soaking.
• Add a squeeze of lemon juice to brighten the sauce.
• Use gluten-free pasta to make this dish gluten-free.
• If you want a garlicky punch, sauté the garlic briefly before blending.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw almonds instead of cashews?

Raw almonds can be used but may result in a grainier texture. Soaking them longer can help smooth the sauce, but cashews are preferred for their creaminess.

Do I have to soak the cashews overnight?

Soaking for at least 4 hours softens the cashews for blending, but if short on time, you can soak them in very hot water for 1 hour as a quicker alternative.

Vegan Alfredo Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

This creamy Vegan Alfredo Sauce uses soaked cashews blended with garlic, olive oil, and nutritional yeast to create a rich, dairy-free alternative to traditional Alfredo sauce. Paired perfectly with fettuccine, it offers a smooth and luscious pasta dish that’s entirely plant-based and packed with flavor.

• Author: Maya
• Prep Time: 10 minutes (plus 4-12 hours soaking time)
• Cook Time: 15 minutes
• Total Time: 4 hours 25 minutes (including minimum soaking time)
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Sauce Ingredients

• 1 cup cashews
• 2 cloves garlic
• 1/2 cup water, plus more as needed
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegan parmesan, grated
• 2 teaspoons nutritional yeast
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Pasta

• 1 lb fettuccine

Instructions

1. Soak Cashews: In a medium bowl, cover the cashews with enough water and soak them for 4 to 12 hours until softened. This softening step is essential to blend them into a smooth paste, especially if your blender isn’t high-powered.
2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain the pasta and set aside.
3. Blend Sauce: In a high-speed blender, combine the soaked cashews, garlic, 1/2 cup water, and olive oil. Blend on high for 1 to 2 minutes until the mixture is completely smooth and creamy.
4. Heat Sauce: Transfer the blended mixture to a small saucepan and warm it over medium-low heat for about 1 minute, just until heated through.
5. Add Cheese & Yeast: Stir in the vegan parmesan and nutritional yeast to add cheesy flavor and depth. If the sauce is too thick, add additional water a tablespoon at a time until you reach your desired consistency.
6. Season and Toss: Season the sauce with kosher salt and plenty of freshly ground black pepper to taste. Add the cooked fettuccine directly into the sauce and toss well to coat the pasta evenly.

Notes

• For a creamier texture, soak the cashews closer to 12 hours if your blender is not very powerful.
• You can substitute fettuccine with any pasta shape of your choice, like linguine or penne.
• If vegan parmesan is unavailable, increase the nutritional yeast slightly for cheesier flavor.
• This sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Use freshly ground black pepper for the best flavor impact.

Keywords: Vegan Alfredo Sauce, Dairy-Free Alfredo, Cashew Sauce, Vegan Pasta Sauce, Plant-Based Alfredo, Fettuccine Alfredo Vegan