Creamy Vegan Cashew Alfredo
Indulge in this rich and creamy vegan 'Alfredo' sauce, crafted from blended cashews to create a silky, dairy-free coating for your favorite pasta. It's a plant-based comfort food that's surprisingly quick to prepare.
For 4 servings
Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.
While the pasta cooks, place the raw cashews in a heatproof bowl and cover them with boiling hot water. Let them soak for at least 10-15 minutes. If you have more time, you can soak them in cold water for 2-4 hours or overnight.
Heat the olive oil in a small skillet over medium-low heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it. Remove from heat.
Drain the soaked cashews thoroughly and transfer them to a high-speed blender. Add the sautéed garlic (and its oil), nutritional yeast, fresh lemon juice, ½ cup fresh water, salt, black pepper, and optional nutmeg.
Blend on high speed until the sauce is completely smooth and creamy, scraping down the sides as needed. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency. Taste and adjust seasonings as necessary.
Add the drained pasta to a large serving bowl or back into the empty pasta pot. Pour the cashew 'Alfredo' sauce over the pasta.
Toss the pasta gently with tongs until every strand is evenly coated with the rich, creamy sauce. If the sauce appears too thick upon mixing, add a splash more reserved pasta water to loosen it.
Serve immediately, garnished with fresh chopped parsley and an extra grind of black pepper, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest sauce, always use a high-speed blender. Regular blenders may leave a slightly gritty texture. If you only have a regular blender, soak cashews for longer (4+ hours) to soften them completely.
- 2Don't skip the reserved pasta water! It's starchy and helps the sauce emulsify and cling to the pasta beautifully, while also allowing you to adjust the consistency without diluting the flavor.
- 3Adjust the lemon juice and nutritional yeast to your preference. More lemon will add tang, while more nutritional yeast will boost the 'cheesy' flavor. Always taste and tweak.
- 4If you want to add vegetables, sauté some mushrooms, spinach, or broccoli florets separately and stir them into the pasta at the end.
Adapt it for your goals.
Spicy Alfredo
Add a pinch of red pepper flakes to the garlic while sautéing, or blend a small amount into the sauce for a subtle kick.
Herbed AlfredoHerbed Alfredo
Incorporate fresh herbs like thyme, oregano, or basil into the blender with the sauce ingredients for an aromatic twist.
Roasted Garlic AlfredoRoasted Garlic Alfredo
Instead of sautéing, roast a head of garlic until soft and sweet, then squeeze the cloves into the blender for a deeper, milder garlic flavor.
Why this is on our healthy list.
Heart-Healthy Fats
Cashews are a good source of monounsaturated and polyunsaturated fats, which can help support heart health when consumed in moderation.
Rich in Minerals
Cashews provide essential minerals like magnesium, zinc, and iron, important for bone health, immune function, and energy production.
Dairy-Free & Cholesterol-Free
This recipe is naturally free of dairy and cholesterol, making it suitable for those with lactose intolerance, dairy allergies, or looking to reduce cholesterol intake.
Frequently asked questions
Yes, the cashew 'Alfredo' sauce can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. You may need to thin it with a little water or plant-based milk when reheating, as it tends to thicken.
