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Stop buying storebought alfredo sauces filled with preservatives, and a bunch of ingredients you can’t pronounce – this dairy free alfredo sauce is the best you’ll ever have and you can make it right at home with a handful of ingredients you already have! It’s creamy and garlicky and will shock even the dairy lovers! This vegan cashew alfredo sauce is a game-changer. Whether you’re vegan, dairy free, gluten free, or simply looking to incorporate healthier options into your diet, this recipe checks all the boxes. Made with simple, wholesome ingredients like raw cashews, cauliflower, and nutritional yeast, this sauce is both packed with nutrients and is so good. Ready in just 30 minutes with minimal prep this recipe is perfect for a quick weeknight dinner or meal prep. Skip the guilt, skip the grocery store and whip up this delicious vegan alfredo!
I have long been working towards the perfect creamy, garlicky, cheesy vegan pasta sauce and this recipe is all that and more. When you think of creamy alfredo pasta, you may instantly think of a heavy, rich, fat filled cream sauce; but this sauce is the exact opposite without sacrificing the flavour that makes an alfredo sauce delicious. This cashew alfredo pasta is made with 100% plants and is a way healthier version of your classic dairy-filled alfredo. All you need is one pot and one blender. No chopping, no prep, and dinner is ready in under 30 minutes! Your family will be begging for more and I promise no one will know this dish is made from cauliflower and cashews!
Want to meal prep it? Double the ingredients for this alfredo sauce recipe and keep it in the fridge or freezer. Make your noodles fresh and then reheat your sauce right before serving. Add this to your menu and impress all your guests!
Start by filling a medium saucepan with water and placing it over high heat. Add cauliflower, cashews, garlic, and onion, and boil for about 10 minutes until the cauliflower is very soft and crumbles easily when pierced with a fork. Drain the water and transfer the cauliflower, cashews, garlic, and onion to a high-speed blender.
While the cauliflower mixture is boiling, use the same saucepan to cook the pasta according to the package instructions. Once the pasta is cooked, drain it, reserving 2/3 cup of pasta water, and set aside. Return the cooked pasta to the pan to keep it warm.
Next, add the remaining ingredients, along with 1/2 cup of the reserved pasta water to a high speed blender and blend on high until the sauce is super smooth and creamy. If needed, add more water to reach your desired consistency and season to taste. Pour the blended alfredo sauce over the noodles and stir to coat, adding pasta water little by little if necessary. Sprinkle with parsley and serve hot, topped with fresh cracked black pepper and a little extra parsley for garnish.
Alfredo sauce originated in Rome, Italy, where it was created by Alfredo di Lelio in the early 20th century. The original recipe, known as “Fettuccine Alfredo,” was a simple yet decadent combination of butter, heavy cream, and parmesan cheese, tossed with fettuccine pasta. This rich and creamy sauce quickly became popular and became a household pasta dish across the world. Over the years, Alfredo sauce has evolved, and many versions have emerged, including this vegan version! By capturing the creamy, rich essence of the traditional sauce while offering a healthier, plant-based alternative, this vegan Alfredo brings a modern twist to a timeless favorite, making it accessible to those following a dairy free diet.
The key to achieving a smooth and creamy vegan Alfredo lies in the thoughtful combination of raw cashews and cauliflower. Soaking raw cashews softens them, allowing them to blend seamlessly into a rich, creamy base. Meanwhile, boiling cauliflower until it’s very tender ensures it integrates smoothly into the sauce, adding both creaminess and a boost of nutrients. Nutritional yeast and miso paste are essential ingredients that contribute to the cheesy, umami flavor, making the sauce irresistibly delicious. I cannot stress enough that soaking your cashews will create a really creamy texture for this sauce. I’ve tried making this alfredo without soaking and it doesn’t turn out the same. If you are pinched on time but really want to make this alfredo – I would suggest boiling your cashews along with your cauliflower. They will soften however still best if they are soaked overnight or at least a few hours. Combining all these ingredients creates a luscious, dairy free Alfredo sauce that tastes traditional but is secretly far healthier.
Yes, it does! The combination of raw cashews, cauliflower, nutritional yeast, and miso paste creates a sauce that is remarkably similar in taste and texture to traditional alfredo. The raw cashews provide a rich, creamy base, while the cauliflower adds a subtle, smooth texture. Nutritional yeast and miso paste bring the cheesy, umami flavors that make this sauce irresistibly delicious. The addition of garlic and onion enhances the savory profile, making it creamy, garlicky, and cheesy without any dairy. I dare you to try it and see just how good it is!
I don’t want to bash the traditional recipe by any means but heavy cream, loads of cheese and a lot of salt and oil are a recipe for a high fat, high carb meal. This vegan alfredo is a healthier alternative to traditional alfredo because it’s lower in fat and calories, free from cholesterol, and packed with nutrients from whole food ingredients. Unlike traditional alfredo, which is often laden with heavy cream and butter, this vegan version uses plant-based ingredients that are easier to digest and kinder to your heart. Aside from the nutritional stats of this dish, it’s also extremely inclusive because there is no dairy!
This vegan alfredo recipe is a game-changer for anyone looking to enjoy a healthier, plant-based version of a classic dish. It’s incredibly easy to make, requiring only a handful of ingredients and minimal prep time. The sauce is versatile and can be used in a variety of dishes, from pasta to casseroles to vegetable dips. The rich, creamy texture and savory flavor will satisfy your cravings for comfort food without the heaviness of traditional alfredo. Plus, it’s perfect for meal prep, as it stores well in the fridge or freezer. Once you try this recipe, it’s sure to become a staple in your kitchen.
If you liked this recipe make sure to leave a comment below and rate it! Share your experience making it with me on social media and before you go – try these delicious pasta recipes!
Spaghetti with Vegan Meatballs
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
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24 Responses
After seeing this recipe featured on instagram, I knew immediately I wanted to make it. It did not disappointed! This sauce gives a big burst of flavor AND packs in a hefty dose of veggies. My husband and I loved it. We shared it with a few others who gave it a big thumbs up as well. I also appreciated how easy and quick it was to make! It is going on our regular meal rotation.
Hey Laurie! So happy that this vegan alfredo recipe was a complete hit with all the peeps! Its super fun to make over and over again because you can always do something a little different or keep it the exact same each time for a meal you can count on. I appreciate the review and rating 🙂
It is spectacular! I doubled the proportion of cauliflower to lower the caloric density. Still was so creamy and decadent that you couldn’t believe is WFPB! Thanks!
Hey Sol, Thanks for sharing your modifications and reviewing this recipe 🙂 I am so happy to hear that you enjoyed it!
Hello,
This recipe looks awesome! Do you know if you can use a food processor and still get the same creaminess?
TIA 😁
Hi Diane! If you use a high speed high powered food processor it should work just fine! I usually use my vitamix because it gets things so smooth, silky and creamy.
What kind of miso paste do I use? The link isn’t working for me. Thank you!
Hey Lacey, sorry about that! Looks like that one isn’t available anymore but I typically use “miso master brand” for my white miso paste! I hope this help 🙂
When you say in your recipes how many serving of pasta in the ingredients list, it doesn’t tell me how many lbs. or grams. So what would 4 servings be please?
Hi Sherri, it depends on the brand and variety of pasta, but usually 1 lb of pasta will provide 4-6 servings. I hope this is helpful! Enjoy!
Absolutely love this recipe – full of flavour but not heavy. A new pasta favourite in our family.
Thanks for the review Tanja, glad you liked this pasta recipe!
One of best pasta recipes i have come across. Not only will the vegans love it but the meat eaters too. Each recipe has its own uniqueness and flavour. A must try!!!!!
Hi Varuni, Thank you for this wonderful review! I am so happy that you loved this recipe; it truly is one of my favorites as well!
have made this several times and its a crowd pleasure. How can I make it nut free? hemp seeds, sun seeds or white bean? thanks
Hey Sherry, I haven’t made it nut free before but that hemp seeds should work great!!
This was amazingly delicious! I made a double batch and in the 2nd half added about 1/2 cup of pesto sauce and some red pepper flakes. My husband couldn’t stop eating it. So good!
Hey Carol, I’m so glad you and your husband loved this dish. Double batches for the win!
Wow – This was absolutely amazing! Delicious cheesy flavor and so easy to make. Will definitely make again (and again…)!
So glad you enjoyed it, Mike! It is a repeat recipe in our house 🙂
So quick and easy to throw together for a weeknight dinner. Adding this to my rotation!
So glad you enjoyed it, Reed! I love to double the sauce recipe and freeze the extra in single-sized servings for quick and easy dinners down the road. Thanks for sharing!!
Delicious! I forgot to save some of the pasta water before I drained it, but it still came out great. Very creamy and had a great flavor.
So glad you enjoyed the vegan alfredo!!