How to Make Vegan Alfredo Sauce

Before developing lactose intolerance, pasta dishes like homemade fettuccine Alfredo were in my weekly dinner rotation. But it’s possible to make a dairy-free Alfredo sauce—and it’s easier than you’d think.

The secret to this vegan Alfredo sauce is soaked cashews. When you blend raw cashews with water, it creates a silky smooth cashew cream, with little to no taste. It’s the perfect plant-based sauce base!

Don’t miss our full list of surprising ways to cook with cashews.

What Is the Best Pasta Shape for Vegan Alfredo Sauce?

There’s a reason why fettuccine Alfredo is a classic. Fettuccine has a wide, thick shape that allows for the maximum amount of creamy sauce in each bite. Other long noodles like pappardelle and linguine work well with vegan Alfredo sauce, too. If you’re curious about pasta, check out our ultimate guide to pasta shapes so you never have to guess which noodle to use for your homemade pasta sauce. You can also use gluten-free pasta.

Our Easy Vegan Alfredo Sauce Recipe

This recipe makes 4 to 6 servings.

Ingredients

Vegan Alfredo Sauce Ingredients

1 cup raw cashews
1 cup water
1/2 cup diced onion
3 garlic cloves, peeled
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried rosemary
16 ounces pasta

Directions

Step 1: Soak the cashews

Don’t skip this step! If you don’t soften your cashews, the end result will be a grainy and gritty sauce.

I recommend soaking the raw cashews overnight in room temperature water. If you’re in a rush, place the cashews in a small saucepan and cover with water. Bring to a boil and then remove from heat. Let sit for 15 minutes.

Once the cashews have soaked, drain the water and rinse them.

Step 2: Cook the pasta

To make vegan fettuccine Alfredo, start by cooking pasta al dente according to package instructions. Reserve about 2 cups of pasta water in a measuring cup, then drain and return pasta to pot.

Step 3: Prepare the sauce

Vegan Alfredo Sauce In Food Processor

While the pasta is cooking, add the cashews and remaining ingredients to a food processor or blender. Blend until completely smooth, scraping down the sides of the food processor or blender, as needed.

For a looser sauce, thin with reserved pasta water until the desired consistency is reached. (This is why you should save your pasta water!)

Step 4: Taste and adjust seasonings

Vegan Alfredo Sauce Blended

Give your vegan Alfredo sauce a taste and add more seasonings, if desired.

Step 5: Toss pasta with sauce

Vegan Alfredo Sauce In Skillet

Transfer the Alfredo sauce to the pot with pasta. Gently stir to coat each piece of pasta. Serve with a fresh vegan salad or one of these easy vegan recipes.

Tips for Making Vegan Alfredo Sauce

You can make vegan pasta recipes that will have people asking for seconds! Here are a few tips to help you make the best vegan Alfredo sauce at home.

To thicken the sauce a bit, bring it to a simmer. If you’ve reserved pasta water, adding it to the sauce will help glue the pasta and sauce together, giving it a thicker consistency as well.
The sauce will thicken up as it’s stored, too. When reheating, add a splash of dairy-free milk or water.
Store leftovers covered in the refrigerator for up to five days.
No cashews? No problem! You can replace the cashews with peeled almonds or macadamia nuts.
For a lighter version of vegan Alfredo sauce, make a roux with 1 tablespoon each of plant-based butter and flour. Once the mixture is bubbling, after about 2 to 3 minutes, whisk in 1/2 cup of cold plain unsweetened non-dairy milk alternative. Bring to a boil and cook until the mixture is nice and thick.
This versatile cashew cheese sauce is also delicious served atop vegetables, paired with any pasta, smothered on pizza and more. Look through recipes that start with Alfredo sauce for even more ideas.

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