Vegan Cashew Alfredo Pasta – Rich, Creamy, and Dairy-Free

There’s something magical about digging into a warm bowl of creamy pasta—especially when it’s 100% plant-based and just as luscious as the original.

This Vegan Cashew Alfredo Pasta is my go-to for a cozy, feel-good dinner that satisfies without the heaviness of cream. It’s smooth, flavorful, and honestly… you’d never guess it’s dairy-free.

Why You’ll Love This Recipe

Ultra-creamy texture – Cashews blend into velvet.

Dairy-free but indulgent – Comforting without compromise.

Flavor-packed – Garlic, onions, lemon, and nutritional yeast do the heavy lifting.

Customizable – Great with or without pasta, and easy to build on.

Quick and easy – Dinner in under 30 minutes.

What You’ll Need (Ingredient Highlights)

Fettuccine pasta – Optional, but perfect for soaking up the sauce.

Raw cashews – The creamy base of the Alfredo.

Olive oil – For sautéing aromatics and adding richness.

Sweet onion & garlic – Flavor builders for depth and aroma.

Unsweetened almond milk – Keeps the sauce light and dairy-free.

Nutritional yeast – Adds a cheesy, savory flavor without actual cheese.

Lemon juice – Brightens the sauce and balances the richness.

Salt – Brings everything together.

Pro Tips Before You Start

Use a high-speed blender – For the smoothest, silkiest sauce.

Soak the cashews in hot water – Softens them quickly for easy blending.

Don’t skip the sauté – Onions and garlic add rich, cooked flavor.

Season to taste – Add more salt or lemon juice at the end if needed.

Add water if thick – The sauce thickens as it sits, so thin as needed when reheating.

How to Make Vegan Cashew Alfredo Pasta

Step 1: Cook the Pasta (If Using)

Bring a large pot of water to a boil.

Cook the fettuccine according to package instructions.

Drain and set aside, covered, to keep warm.

Step 2: Soak the Cashews

Boil about 4 cups of water and pour it over the raw cashews in a bowl.

Let them soak for 5 minutes to soften.

Step 3: Sauté Aromatics

In a small pan over medium heat, heat the olive oil.

Add the chopped onion and garlic.

Sauté for about 5 minutes until the onion is soft and translucent.

Remove from heat.

Step 4: Blend the Sauce

Drain the soaked cashews and discard the water.

Add them to a high-powered blender with the sautéed onion and garlic, almond milk, nutritional yeast, lemon juice, and salt.

Blend until completely smooth and creamy.

Step 5: Combine and Serve

Pour the sauce over the cooked pasta and stir to coat.

If the noodles aren’t hot enough, warm the pasta and sauce over low heat.

If the sauce gets too thick, stir in a splash of water.

Serve immediately and enjoy!

What to Serve It With

Steamed broccoli or sautéed spinach

Roasted mushrooms or cherry tomatoes

Crusty garlic bread or focaccia

Fresh green salad with lemon vinaigrette

Chickpea “meatballs” or grilled tofu on top

Variations / Substitutions

Use gluten-free pasta for a fully GF meal.

Swap almond milk with oat, soy, or cashew milk.

Add sautéed mushrooms or spinach to the sauce.

Stir in vegan parmesan for extra richness.

Top with red pepper flakes for heat.

Storage & Leftovers

Fridge – Store pasta and sauce in an airtight container for up to 4 days.

Reheat – Gently warm in a skillet over low heat, adding water if needed.

Freeze – Freeze the sauce separately for up to 2 months.

Repurpose – Use leftover sauce as a dip, pizza base, or in casseroles.

FAQs

Do I have to use pasta?
No! The sauce works great over steamed veggies, rice, or zucchini noodles.

Can I make this nut-free?
You can try using sunflower seeds or silken tofu, but texture and flavor will vary.

What’s a good substitute for nutritional yeast?
You can leave it out, or add a bit of miso paste for umami.

Will any plant milk work?
Yes, as long as it’s unsweetened and unflavored.

Can I make the sauce ahead?
Absolutely—just reheat gently and thin with water if needed.

Why is my sauce gritty?
It may need more blending—use a high-speed blender for best results.

Can I add veggies?
Totally! Spinach, peas, mushrooms, or roasted peppers work great.

Final Thoughts

This Vegan Cashew Alfredo Pasta is proof that comfort food doesn’t need cream, butter, or cheese to be delicious.

It’s cozy, flavorful, and makes any night feel a little more special.

Once you taste how creamy and rich cashews can get, you may never look at Alfredo the same way again!