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Vegan Creamy Cashew Alfredo Sauce

Close-up of fettuccine pasta generously coated in rich Vegan Creamy Cashew Alfredo Sauce on a white plate.
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Make a rich, dairy-free Alfredo sauce using soaked cashews for a creamy texture perfect for pasta.

Ingredients

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  • 1 cup raw cashews, soaked in hot water for at least 30 minutes
  • 1 cup vegetable broth
  • 1/2 cup water (or more for thinning)
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (optional, for sautéing garlic)

Instructions

  1. Drain the soaked cashews completely.
  2. If using, gently sauté the garlic in olive oil in a small pan for about one minute until fragrant. Do not brown.
  3. Combine the drained cashews, vegetable broth, water, nutritional yeast, sautéed garlic (or raw garlic if skipping oil), lemon juice, Dijon mustard, salt, and pepper in a high-speed blender.
  4. Blend on high speed until the sauce is completely smooth and silky. This may take 1 to 3 minutes, depending on your blender power. Stop and scrape down the sides as needed.
  5. If the sauce is too thick, add more water, one tablespoon at a time, blending after each addition until you reach your desired consistency.
  6. Taste the sauce and adjust salt, pepper, or lemon juice as needed.
  7. Heat the sauce gently in a saucepan over low heat if necessary before tossing with cooked pasta.

Notes

  • Soak cashews in boiling water for 15 minutes if you are short on time.
  • For an extra savory flavor, add 1 teaspoon of white miso paste to the blender.
  • This sauce thickens as it cools; thin with extra broth or water when reheating.

Nutrition

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