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Ultimate Creamy Vegan Cashew Alfredo Sauce

Close-up of fettuccine noodles coated thickly in Vegan Creamy Cashew Alfredo Sauce, lifted by a fork.
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A recipe for a rich, smooth, and completely dairy-free Alfredo sauce using raw cashews as the base.

Ingredients

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  • 1 cup raw cashews, soaked
  • 1 cup vegetable broth (low sodium)
  • 1/2 cup water (or reserved pasta water)
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (optional, for richness)

Instructions

  1. Soak the raw cashews in hot water for at least 30 minutes, or in cold water overnight. Drain and rinse them well before use.
  2. Combine the soaked and drained cashews, vegetable broth, water, nutritional yeast, garlic, lemon juice, onion powder, salt, and pepper in a high-speed blender.
  3. Add the olive oil if you are using it for extra richness.
  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, pepper, or lemon juice as desired.
  6. Heat the sauce gently in a saucepan over medium-low heat until warmed through. Do not boil.
  7. Toss immediately with your favorite cooked pasta, such as fettuccine or linguine. Add a splash of reserved pasta water if the sauce thickens too much.

Notes

  • For the smoothest texture, use a high-powered blender. If using a standard blender, soak the cashews longer and blend for several minutes until no graininess remains.
  • If you need a thinner sauce, add more vegetable broth or pasta water, one tablespoon at a time, while heating.
  • For a richer flavor, sauté the garlic in the olive oil for one minute before adding it to the blender.
  • This sauce is naturally gluten-free if served with gluten-free pasta.

Nutrition

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