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Vegan Creamy Cashew Alfredo Sauce

A close-up of fettuccine pasta generously coated in rich Vegan Creamy Cashew Alfredo Sauce, seasoned with pepper.
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A rich, dairy-free Alfredo sauce made primarily from soaked cashews, perfect for pasta.

Ingredients

Scale
  • 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
  • 1 cup water or vegetable broth
  • 2 cloves garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 tablespoon olive oil (optional, for richness)

Instructions

  1. Drain and rinse the soaked cashews thoroughly.
  2. Place the drained cashews, water or broth, garlic, nutritional yeast, lemon juice, Dijon mustard, salt, and pepper into a high-speed blender.
  3. Add the olive oil if you are using it.
  4. Blend on high speed until the sauce is completely smooth and creamy. This may take 1 to 3 minutes, depending on your blender power. Stop and scrape down the sides as needed.
  5. Taste the sauce and adjust salt or lemon juice as necessary.
  6. Heat the sauce gently in a saucepan over low heat if desired, stirring constantly, until warmed through. Do not boil.
  7. Toss immediately with your favorite cooked pasta.

Notes

  • For the creamiest result, use a high-speed blender. If you use a standard blender, soak the cashews longer (6 hours or overnight) and blend for a longer period.
  • If the sauce is too thick, add reserved pasta water or more broth, one tablespoon at a time, until you reach your desired consistency.
  • You can add a pinch of nutmeg for a more traditional Alfredo flavor profile.

Nutrition

Find it online: https://spoonsprout.com/vegan-creamy-cashew-alfredo-sauce/