Creamy Vegan Cashew Alfredo Pasta
A quick and easy vegan Alfredo pasta recipe made creamy and rich with soaked cashews, garlic, and pantry staples. Perfect for a comforting dairy-free dinner that even non-vegans will love.
- Prep Time: 10 minutes (plus soaking time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus soaking time)
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Vegan
Ingredients
Scale
- 1 cup raw cashews, soaked for at least 2 hours or overnight
- 3–4 garlic cloves, minced
- 1 cup unsweetened plant-based milk (almond or oat milk recommended)
- 1/4 cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Salt to taste
- 1/2 teaspoon ground black pepper
- A pinch of nutmeg
- Fresh parsley, chopped (optional, for garnish)
- 12 ounces pasta of choice (fettuccine or linguine recommended)
Instructions
- Soak the cashews in warm water for at least 2 hours or overnight. For a quick soak, use hot water for 30 minutes.
- Bring a large pot of salted water to a boil. Cook 12 ounces of pasta according to package instructions until al dente (about 8-10 minutes). Drain and reserve 1/2 cup pasta water.
- Drain the soaked cashews and add them to a high-speed blender along with 1 cup plant-based milk, minced garlic, nutritional yeast, olive oil, lemon juice, nutmeg, black pepper, and salt (start with 1/2 teaspoon).
- Blend on high for 2-3 minutes until the sauce is smooth and creamy, scraping down the sides as needed. Add reserved pasta water or more plant milk if the sauce is too thick.
- Pour the sauce into a medium skillet over low heat. Warm gently for 3-5 minutes, stirring frequently. Adjust seasoning with salt, lemon juice, or pepper as desired.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Add reserved pasta water a tablespoon at a time if needed to reach desired consistency.
- Serve immediately, garnished with chopped fresh parsley or extra black pepper.
Notes
Soak cashews overnight for the creamiest sauce or use hot water for 30 minutes if short on time. Blend thoroughly and scrape sides to avoid lumps. Keep sauce warm on low heat to prevent curdling. Use reserved pasta water to adjust sauce consistency. Leftovers reheat well with added plant milk or pasta water. Optional garnishes include fresh herbs or extra nutritional yeast.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 475
- Sugar: 3
- Sodium: 350
- Fat: 22.5
- Saturated Fat: 3
- Carbohydrates: 52.5
- Fiber: 6
- Protein: 13.5
Keywords: vegan Alfredo, cashew Alfredo, dairy-free pasta, creamy vegan sauce, plant-based dinner, easy vegan recipe, gluten-free option