Cashew Alfredo sauce is a dairy-free yet equally creamy sauce for pasta lovers! Combining the rich, savory flavors of cashews and nutritional yeast, this recipe is the vegan answer to traditional Alfredo. Serve it over your favorite pasta for an indulgent meal that's good for you!
Why you’ll love this recipe
- Quick & easy: All you have to do is blend and heat! It couldn’t be easier to make your own vegan cashew Alfredo sauce.
- Creamy: Thanks to the cashews, this recipe is smooth and creamy, just like the original.
- Versatile: Not only is cashew Alredo sauce great for serving with pasta, but it’s also perfect to drizzle over veggies or use as a dip.
What is cashew Alfredo sauce?
Alfredo is one of my favorite sauces and the best when it’s mixed with pasta, but it’s also one of the least vegan-friendly options out there. That’s why I decided to share my quick, easy, and completely plant-based cashew Alfredo sauce with you!
Just like the name suggests, this sauce is made from a base of cashews. When they’re blended up with ingredients like nutritional yeast, garlic, butter, and miso paste, it transforms into a rich, creamy, and flavorful sauce suitable for vegans and vegetarians alike!
This recipe tastes so similar to the original, I don’t think you’ll ever need to look back. It doesn’t just go well with fettuccine either, try it with roasted vegetables or as a dip for an unconventional way to treat yourself.
Why isn’t Alfredo sauce vegan?
If you’re someone that loves fettuccine Alfredo but aren’t 100% sure how it’s made, I’ll quickly break it down for you. Unfortunately, for those that eat a dairy-free or vegan diet, Alfredo sauce is off the menu.
It’s made from a base of butter and Parmesan cheese, which is processed with rennet. Rennet is an enzyme traditionally sourced from the lining of a calf’s stomach, so this sauce is oftentimes not even vegetarian-friendly.
However, vegan butter, cashews, and nutritional yeast take the place of those ingredients in this recipe, lending a similar flavor and texture.
Ingredients & Substitutions
- Cashews: Make sure to use raw, unsalted cashews for the best results. If cashews aren’t your thing, blanched almonds or sunflower seeds will both work as well.
- Nutritional yeast: Gives an umami-rich and cheesy flavor. If you don’t have any, use extra white miso paste.
- Garlic: Brings a savory depth that rounds out this cashew Alfredo sauce. Garlic powder makes a quick substitute in a pinch.
- White miso paste: Adds more depth and umami. If you can’t find white miso paste, use additional nutritional yeast, soy sauce, or tamari.
- Salt: Balances the flavors and emulates the saltiness of Parmesan in classic Alfredo.
- Vegan butter: While optional, vegan butter provides the richness that dairy butter normally adds. Try refined coconut oil as a substitute, or omit it altogether.
How to make cashew Alfredo sauce
- Step 1: Begin by soaking the cashews in boiling water. Let them soak for a few hours, which will make blending them into a smooth sauce much easier.
- Step 2: Drain the cashews, then blend them with the rest of the ingredients until it turns into a rich and creamy sauce.
- Step 3: Strain the cashew Alfredo sauce to catch any chunks and give it a good whisk on the stove until it thickens slightly. Serve it right away with your favorite pasta!
How to use cashew Alfredo sauce
You can use vegan cashew Alfredo sauce just as you would traditional Alfredo sauce! Here are some of my favorite ways to incorporate it into meals:
- Pasta: Toss freshly cooked fettuccine with the sauce. Or for a low-carb option, mix the sauce with zucchini noodles.
- Grilled veggies: Drizzle the sauce over grilled mushrooms, eggplant, or bell peppers.
- Rice or quinoa: Mix the sauce into a warm bowl of rice or quinoa, then top it with your favorite veggies and protein.
- Vegan white pizza: Use this cashew Alfredo sauce as a base layer on your pizza crust before adding toppings.
- Breadsticks: Warm the sauce and serve it as a dip for freshly baked breadsticks or garlic knots.
- Soups: Add it to vegan mushroom soup or potato soup for extra creaminess.
Storage & Reheating
Cashew Alredo sauce is as easy to store as it is to make! Just follow these quick tips:
- Fridge: Once cooled, store the sauce in an airtight container for up to 5 days.
- Freezer: For longer storage, transfer it to a freezer-safe container and store it for up to 2 months.
- Reheating: Slowly reheat the sauce on the stove, adding a splash of water or plant milk if needed to restore its creamy consistency.
Variations
- Spicy: Add a touch of cayenne or red pepper flakes to incorporate some heat.
- Herbs: Stir in some fresh basil or rosemary for added flavor.
- Lemon: Add a zest of lemon for a tangy twist.
- Pesto: Mix in Spinach Pesto Sauce or red pepper pesto for an herbaceous element.
- Sun-dried tomato: Stir in chopped sun-dried tomatoes.
- Mushrooms: Add sautéed mushrooms for an earthy touch and added texture.
Top tips
- Soak well: Ensure the cashews are thoroughly soaked for maximum creaminess.
- High-speed blender: A high-speed blender guarantees an ultra-smooth texture.
- Adjust the consistency: Add more or less water to create your desired thickness.
- Strain it: For the smoothest sauce possible, I recommend straining it after blending.
- Continually whisk: By continuously whisking the vegan cashew Alfredo sauce as it simmers, you’ll prevent any clumps from forming.
- Toss it with pasta immediately: If you’re mixing it with pasta, make sure to stir it in while it’s warm. Warm pasta helps the sauce spread evenly.
FAQ
If your vegan cashew Alfredo sauce is a little runny, continue cooking it on low heat, or add more soaked cashews and blend it again.
If you’re looking for a nut-free version of vegan alfredo sauce, you can try using sunflower seeds or silken tofu, but the taste and texture will vary.
If your sauce is gritty, it’s likely because the cashews have not been soaked long enough or your blender might not be powerful enough.
More sauce recipes
If you enjoyed this cashew Alfredo sauce, check out some more vegan sauce recipes like these:
- Red Pepper Pesto: Showcasing vibrant bell peppers, sun-dried tomatoes, and basil.
- Roasted Sesame Dressing: Packed with toasty sesame seeds and creamy vegan mayo.
- Butter Bean Hummus: A slight twist on classic hummus with protein-rich butter beans.
- Dairy-Free Pesto: A dairy-free alternative to traditional pesto with the same great taste!
Cashew Alfredo Sauce
DESCRIPTION
INGREDIENTS
- ¾ cup cashews raw
- 2 cups water
- ¼ cup nutritional yeast
- 1 tablespoon garlic minced or paste
- 2 teaspoon white miso paste
- ½ teaspoon salt
- 1 tablespoon vegan butter optional
METHOD
- Submerge cashews in a bowl with boiling water and soak them for at least 2-3 hours.Note: You can also soak cashews overnight in room temperature water.
- Drain cashews and placed them in a high-speed blender along of the rest of the ingredients. Blend till smooth like sauce.
- Strain the sauce through a mesh sieve into a sauce pan to avoid any tiny pieces of cashew.
- Continuously whisk sauce on low-medium heat to prevent any clumps. Cook for 4 to 5 minutes till sauce starts to thicken.
- Once it reaches the desired consistency, then remove sauce from heat. Mix in vegan butter till it melts away.
- Toss it in cooked pasta along with a little pasta water and serve immediately. Or let it cool for 10 minutes and transfer to an air-tight mason jar.
NOTES
- Soak well: Ensure the cashews are thoroughly soaked for maximum creaminess.
- High-speed blender: A high-speed blender guarantees an ultra-smooth texture.
- Adjust the consistency: Add more or less water to create your desired thickness.
- Strain it: For the smoothest sauce possible, I recommend straining it after blending.
- Continually whisk: By continuously whisking the vegan cashew Alfredo sauce as it simmers, you’ll prevent any clumps from forming.
- Toss it with pasta immediately: If you’re mixing it with pasta, make sure to stir it in while it’s warm. Warm pasta helps the sauce spread evenly.
Leave a Reply