Alfredo sauce is one of those magical comfort foods — velvety, garlicky, and clinging to pasta like it was born to be there. Traditionally, it’s made with loads of butter, cream, and cheese… but this vegan Alfredo? It’s just as luscious, with a lightness that won’t leave you feeling weighed down.
The secret is a blend of cashews (for creaminess), garlic, nutritional yeast, and lemon juice to mimic that cheesy tang. Toss it with fettuccine, drizzle over roasted veggies, or use as a base for creamy casseroles — it’s the sauce that makes weeknights taste fancy.
🎯 QUICK FACTS
- Prep Time: 10 minutes (plus 15 min soak if not using high-speed blender)
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 cups (enough for ~1 lb pasta)
- Difficulty: Easy Luxe
📝 INGREDIENTS
For the Sauce
- 1 ½ cups raw cashews (soaked in hot water for 15–20 minutes if needed)
- 1 ½ cups unsweetened plant milk (almond, oat, or soy)
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil or vegan butter
- 3 garlic cloves, sautéed until golden
- 2 tablespoons lemon juice
- ½ teaspoon onion powder
- ½ teaspoon salt (more to taste)
- ¼ teaspoon black pepper
- Pinch of nutmeg (optional, for that classic Alfredo warmth)
For Serving
- 12–16 ounces fettuccine or pasta of choice
- Fresh parsley, chopped
- Extra black pepper
👩🍳 LET’S COOK!
Step 1. Cook the pasta.
Bring a big pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
Step 2. Blend the sauce.
In a blender, combine soaked cashews, plant milk, nutritional yeast, olive oil, sautéed garlic, lemon juice, onion powder, salt, pepper, and nutmeg. Blend until silky smooth.
Step 3. Heat & thicken.
Pour sauce into a skillet over medium heat. Warm for 3–4 minutes, whisking, until it thickens slightly. If too thick, stir in a splash of pasta water.
Step 4. Toss & serve.
Add cooked pasta directly into the sauce, tossing until every strand is coated. Garnish with parsley and extra black pepper. Serve immediately!
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Use a high-speed blender for the silkiest sauce.
- Add roasted garlic instead of sautéed for a deeper, sweeter flavor.
- For ultra-richness, swap half the milk for canned coconut milk.
- The sauce thickens as it sits — loosen with pasta water or more milk when reheating.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this nut-free?
A: Yes! Sub sunflower seeds or silken tofu for cashews. The texture will still be creamy.
Q: Is this freezer-friendly?
A: Absolutely. Freeze sauce in jars or cubes for up to 2 months. Thaw and reheat gently with a splash of milk.
Q: Does it taste “cheesy”?
A: Thanks to nutritional yeast and lemon, yes! Add a touch more nutritional yeast if you want it extra cheesy.
🌟 VARIATIONS TO TRY
- Mushroom Alfredo: Sauté mushrooms in the skillet before adding sauce.
- Spinach Alfredo: Stir in fresh spinach at the end until just wilted.
- Cajun Alfredo: Add Cajun seasoning or chili flakes for a spicy kick.
- Broccoli Alfredo: Toss in steamed broccoli for a veggie-loaded version.
🍽 STORAGE & MEAL PREP
- Fridge: 3–4 days in a sealed container.
- Freezer: Up to 2 months (best if stored before mixing with pasta).
- Reheat: Warm gently on stovetop, whisking in a splash of milk to revive creaminess.
✨ Creamy, comforting, and full of garlicky goodness, this vegan Alfredo sauce is proof you don’t need dairy for indulgence. Once you try it, you may never go back to the original.
