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Ultra-Creamy Vegan 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, smooth, dairy-free Alfredo sauce using soaked cashews as the base. This recipe yields a thick sauce perfect for pasta.

Ingredients

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  • 1 cup raw cashews, soaked for at least 4 hours or boiled for 15 minutes
  • 1 cup vegetable broth or water
  • 1/2 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

Instructions

  1. Drain and rinse the soaked cashews thoroughly.
  2. Place the drained cashews, vegetable broth, nutritional yeast, garlic, lemon juice, Dijon mustard, salt, and pepper into a high-speed blender.
  3. Blend on high speed until the mixture is completely smooth and creamy. Stop and scrape down the sides as needed. This may take 1 to 3 minutes depending on your blender power.
  4. If the sauce is too thick, add vegetable broth or water, one tablespoon at a time, blending after each addition until you reach your desired consistency.
  5. Taste the sauce and adjust salt or lemon juice as needed.
  6. Heat the sauce gently in a small saucepan over low heat if you prefer it warm before tossing with cooked pasta. Do not boil.
  7. Toss immediately with your favorite cooked pasta or use as a dipping sauce.

Notes

  • Soaking the cashews is crucial for achieving a truly smooth texture. If you forget to soak them, boil them for 15 minutes instead.
  • For an oil-free version, use water or vegetable broth instead of oil in the blending process.
  • Add a pinch of nutmeg for a classic Alfredo flavor profile.

Nutrition

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