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The Boat Shed Kitchen

Vegan Cashew Alfredo Pasta

Made with soaked cashews, garlic, onion, and almond milk, this vegan alfredo sauce is ultra-creamy and full of savory depth. Tossed with fettuccine and brightened with a splash of lemon juice, it’s a comforting, feel-good meal that satisfies without the dairy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 12 ounces fettuccine pasta optional
  • 1 1/2 cups raw cashews
  • 2 tablespoons olive oil
  • 1/2 medium sweet onion chopped
  • 6 cloves garlic minced
  • 2 cups unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or to taste

Method
 

  1. Bring a pot of water to a boil and cook the pasta according to package directions.
  2. Drain and keep warm.
  3. Boil 4 cups of water and pour over cashews in a bowl. Let soak 5 minutes.
  4. In a skillet, heat olive oil over medium heat.
  5. Sauté onion and garlic for 5 minutes until translucent.
  6. See full steps with tips & photos → https://theboatshedcafe.com/vegan-cashew-alfredo-pasta/

Notes

  • Soaking cashews even briefly makes them easier to blend and extra creamy.
  • Nutritional yeast adds cheesy flavor—don’t skip it!
  • Almond milk should be unsweetened for best results.