Description
A creamy, dairy-free twist on a classic Alfredo, this Cashew Alfredo Sauce is rich, comforting, and made entirely from plant-based ingredients. Perfect for pasta nights that feel indulgent yet wholesome.
Ingredients
Scale
- 1 cup raw cashews (soaked for 20 minutes)
- 3 large garlic cloves
- 2 tablespoons lemon juice
- 1/4 cup nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup water
- 1/2 cup unsweetened plant-based milk
- 12 ounces fettuccine pasta
- 2 tablespoons chopped fresh parsley
Instructions
- Boil water in a large pot for the pasta.
- In a high-speed blender, add soaked cashews, garlic, lemon juice, nutritional yeast, olive oil, salt, pepper, water, and plant-based milk. Blend until smooth.
- Cook fettuccine pasta until al dente. Drain and set aside.
- Pour blended sauce into a saucepan over low heat. Stir gently until warmed through and slightly thickened.
- Add cooked pasta to the sauce and toss to coat evenly.
- Let it cook together for 2–3 minutes on low, stirring constantly.
- Finish with a squeeze of lemon, a drizzle of olive oil, and sprinkle with parsley.
- Serve hot with extra cracked black pepper if desired.
Notes
- Soak cashews longer for an extra creamy texture.
- Add sautéed mushrooms or spinach for variation.
- Store extra sauce in the fridge for up to 5 days or freeze for 1 month.
- Use pasta water to thin the sauce if needed during reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Blending, Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg