Creamy Vegan Pasta with Cashew Alfredo Sauce
Soaked cashews blended with garlic, nutritional yeast, and lemon juice produce a rich, smooth sauce that coats pasta in place of a dairy-based Alfredo. The sauce comes together in a blender while the pasta cooks, keeping total prep and cook time to around 30 minutes. It pairs well with al dente fettuccine or linguine and a handful of fresh herbs on top.
Equipment
- High-speed blender
- Large pot
- Skillet or sauté pan
- Chef knife
- Cutting board
- Measuring cups and spoons
Ingredients
For the Cashew Alfredo Sauce:
- 1 cup raw cashews soaked in hot water for at least 20 minutes or boiled for 10 minutes for faster softening
- 1 ¼ cups unsweetened plant-based milk such as oat or almond for neutral flavor
- ¼ cup nutritional yeast adds savory, cheesy flavor
- 2 tablespoons fresh lemon juice from about 1 lemon
- 2 cloves garlic peeled
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon freshly ground black pepper plus more for garnish
For the Pasta:
- 12 oz pasta such as fettuccine or linguine—gluten-free if preferred
- 1 tablespoon olive oil
- 1 cup baby spinach optional for color and freshness
Instructions
- Soak cashews in hot water for 20 minutes (or boil for 10 minutes if short on time). Drain before using.
- In a high-speed blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend on high until completely smooth and velvety—about 2 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large skillet over medium heat (about 350°F / 175°C), warm olive oil. If including spinach, add and sauté until wilted, about 1–2 minutes.
- Add cooked pasta to the skillet. Pour in the cashew Alfredo sauce and toss to coat. If needed, add reserved pasta water, one tablespoon at a time, to thin the sauce to desired consistency.
- Heat through for 1–2 minutes more, stirring constantly, until the sauce is warm and clinging to the pasta like a true Alfredo should. Season to taste.
- Serve immediately, garnished with cracked black pepper, vegan parmesan (if desired), and a drizzle of olive oil.
Notes
- For an extra umami kick, stir in 1 tsp of white miso paste or a splash of soy sauce during blending.
- Alternative to cashews: sunflower seeds or silken tofu, though flavor and texture will vary.
- To make this nut-free, use oat milk + silken tofu instead of cashews and plant milk.
Nutrition
Calories: 581kcalCarbohydrates: 83gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 341mgPotassium: 552mgFiber: 5gSugar: 10gVitamin A: 858IUVitamin C: 6mgCalcium: 149mgIron: 4mg
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