This is the richest, creamiest, and absolute best vegan cashew Alfredo sauce recipe you will ever taste!
Creamy vegan cashew Alfredo sauce
One spoonful of this delicious cream sauce will instantly transport you to a candlelit fancy Italian restaurant.
Made in under a minute, with just four ingredients, it can easily hold its own against any jarred pasta sauce or traditional Alfredo.
And unlike many other cashew Alfredo recipes, this one requires no coconut milk and no heavy cream, tofu, cornstarch, avocado, or cauliflower.
For dessert, make Vegan Chocolate Chip Cookies
Ingredients for the cashew cream sauce
All you need are water, onion powder, salt, and raw cashews or macadamia nuts.
We recommend raw unsalted cashews for this pasta Alfredo recipe. If you can only find roasted and salted nuts at the grocery store, decrease the salt to taste.
To save money, look for raw cashews in the bulk bin of Whole Foods or some regular grocery stores. Trader Joe’s brand is also a good deal.
For a low carb and keto Alfredo sauce, swap out the cashew nuts for an equal amount of raw macadamia nuts.
The onion powder adds delicious cheesy flavor to the white sauce. You may substitute it with half a sautéed or roasted onion or one tablespoon of onion flakes.
Feel free to substitute the two thirds cup of water for a plant based milk of choice if you want to add more vitamins and protein.
The egg free and dairy free recipe can also be gluten free, paleo, Whole30, added sugar free, low in saturated fat, and cholesterol free.
Readers also love this Vegan Mac and Cheese
Variations and serving suggestions
The best part about this creamy cashew sauce is its versatility.
Once you get the base down, you can customize the sauce by adding a tablespoon or two of nutritional yeast or vegan Parmesan cheese, a pinch of nutmeg, or a teaspoon of minced garlic for a garlic Alfredo sauce.
The recipe is also lovely with a sprinkle of dried rosemary or thyme.
It makes enough to cover eight ounces of most pastas, including fettuccine linguine, spaghetti, bucatini, penne, or farfalle.
However, the Alfredo sauce is also wonderful over roasted spaghetti squash, keto friendly shirataki noodles or low calorie zucchini noodles, or steamed vegetables.
Try it on top of a baked sweet potato. Here’s How To Cook Sweet Potatoes.
Or turn it into a vegan cacio e pepe by topping your plated vegan pasta dish with cracked black pepper and grated vegan cheese.
Drizzle with olive oil or melted plant based butter and serve alongside a tossed salad or Sweet Potato Salad and toasted garlic bread.
Slice up your favorite vegetarian chicken alternative for a vegan version of the popular Olive Garden chicken Alfredo.
Or stir in roasted chickpeas, cooked lentils, crumbled Vegan Meatballs, or baked tofu for a balanced vegan dinner packed with fiber and protein.
Dairy free Alfredo recipe video
Above, watch the step-by-step cashew Alfredo sauce video
How to make cashew Alfredo pasta sauce
If time permits, start by soaking the cashews or macadamia nuts in a bowl of water for at least an hour. Drain and pat dry. This step is not required, but it increases the creamy texture of the finished sauce.
Combine all ingredients in a high speed blender until completely smooth.
Note: If you do not own a high speed blender like a Vitamix or Blendtec, swap out the cashews for half a cup of raw cashew butter and use any blender or food processor.
Taste, then add more salt or other seasonings if desired.
The cashew Alfredo should look a bit thin straight out of the blender. It will thicken considerably as it sits or when heated.
Serve the sauce with cooked noodles, rice, or roasted vegetables. Or make a DIY Alfredo pizza by spreading it over pizza dough or a Cauliflower Pizza Crust.
Stored in an airtight covered container, leftovers should keep for up to a week in the refrigerator. Heat in a pot on the stove top or in the microwave before serving.
While you can freeze this cashew Alfredo sauce for up to three months, the texture will not be quite as creamy after thawing and reheating.
Cashew Alfredo Sauce
Ingredients
- 3/4 cup raw cashews or macadamia nuts (unsalted)
- 2/3 cup water
- 1 tsp onion powder
- 3/4 tsp salt
- 8 oz pasta or vegetables of choice (optional)
Instructions
- If you have time, start by soaking the cashews in a bowl of water for at least an hour. Drain and pat fully dry. This step is not required but increases the creamy texture of the sauce. Blend all ingredients in a high speed blender until completely smooth. (If you do not have a high speed blender like a Vitamix, swap the cashews for half a cup of raw cashew butter and use any blender or food processor.) Taste, then add more salt or seasonings as desired. The cashew Alfredo sauce should look thin. It will thicken considerably in the fridge or when heated. Refrigerate leftovers in a covered container for up to a week.View Nutrition Facts
Notes
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More Vegetarian Dinner Ideas
Valentine says
I made this for my wife as she is allergic to many foods. I did substitute garlic powder for the onion (one of her no no’s) and it turned out great. It is just another thing that makes her day since it is a change of pace from her standard fare.
Pam says
This was SO creamy! My non vegan guests could not get over it either!