Easy Vegan Cashew Alfredo Pasta Recipe!

Cashew Alfredo is the kind of weeknight comfort food that makes you forget it’s dairy-free.

It’s creamy, silky, and full of garlic richness, with a gentle nuttiness that pairs beautifully with pasta.

You don’t need special ingredients or a blender that costs a fortune—just soaked cashews and a few pantry staples.

This version is quick, reliable, and satisfying enough to serve to non-vegan friends. If you’ve been missing classic Alfredo, this recipe brings that cozy, indulgent vibe back to your table.

Why This Vegan Cashew Alfredo Pasta Recipe Works

• Cashews create a luscious base that mimics cream without feeling heavy. Once blended, they turn ultra-smooth and silky.
• Simple, clean flavors—garlic, lemon, and nutritional yeast—deliver classic Alfredo notes without dairy.
• Fast and flexible: The sauce blends in minutes and clings beautifully to pasta, whether gluten-free or regular.
• Foolproof texture: Starch from the pasta water brings everything together, making the sauce glossy and restaurant-level.
• Meal-prep friendly: The sauce holds up well and reheats without splitting when you follow a few easy tips.

What You’ll Need

• Raw cashews (1 1/2 cups): Soaked for creaminess and easy blending.
• Unsweetened plant milk or water (1–1 1/4 cups): Oat, almond, or soy work well; water also works in a pinch.
• Nutritional yeast (3–4 tablespoons): Adds savory, cheesy depth.
• Fresh garlic (3–5 cloves): The heart of that Alfredo flavor.
• Lemon juice (1–2 tablespoons): Brightens and balances richness.
• Olive oil or vegan butter (1–2 tablespoons): For sautéing and roundness.
• Onion or shallot (optional, 1 small): Adds sweetness and body.
• Salt and black pepper: Season to taste.
• Ground nutmeg (a pinch): Classic Alfredo touch.
• Pasta (12–16 ounces): Fettuccine, linguine, or short shapes like rigatoni or penne.
• Pasta water (about 1 cup reserved): For emulsifying and loosening the sauce.
• Optional add-ins: Spinach, peas, sautéed mushrooms, roasted broccoli, or vegan parmesan.

Step-by-Step Instructions

1. Soak the cashews. Cover cashews with hot water and soak for 20–30 minutes.For ultra-smooth sauce, soak for 2–4 hours or overnight in cool water. Drain before blending.
2. Cook the pasta. Boil in well-salted water until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
3. Sauté aromatics. In a skillet, warm olive oil over medium heat. Add finely chopped onion or shallot (if using) and cook until translucent.Stir in minced garlic and cook for 30–60 seconds until fragrant. Don’t brown the garlic.
4. Blend the sauce. Add soaked cashews, nutritional yeast, lemon juice, a pinch of nutmeg, salt, pepper, and 1 cup plant milk (or water) to a blender. Scrape in the sautéed aromatics and blend until completely smooth.Add more liquid, a splash at a time, until it’s slightly thicker than you want for the final sauce.
5. Adjust seasoning. Taste the sauce. Add more salt, pepper, or lemon if needed. For cheesier depth, add another spoonful of nutritional yeast.
6. Combine with pasta. Return the drained pasta to the pot over low heat.Pour in the sauce and toss. Splash in reserved pasta water a little at a time until the sauce turns glossy and coats the noodles.
7. Finish and serve. Add a handful of spinach to wilt, peas for sweetness, or mushrooms for umami if you like. Top with black pepper, vegan parmesan, and a squeeze of lemon.Serve right away.

Keeping It Fresh

• Fridge: Store leftover sauce or sauced pasta in an airtight container for up to 4 days. Add a splash of water or plant milk before reheating.
• Freezer: Freeze the sauce (without pasta) for up to 2 months. Thaw overnight in the fridge and re-blend quickly if needed to restore smoothness.
• Reheating: Warm gently on the stove over low heat, stirring and loosening with water as needed.Avoid high heat to prevent thickening or sticking.
• Make-ahead tip: Blend the sauce up to 3 days in advance. Cook pasta fresh, then toss with reheated sauce for best texture.

Why This is Good for You

• Healthy fats and protein: Cashews bring heart-healthy fats and plant-based protein, keeping the dish satisfying.
• No heavy cream: You get creamy comfort without saturated dairy fats.
• B vitamins from nutritional yeast: Adds savory flavor and nutrients (some brands include B12).
• Fiber boost: Pair with whole-grain or legume pasta and veggies for extra fiber and steady energy.
• Customizable veggies: Spinach, broccoli, or peas add micronutrients and color without extra effort.

Common Mistakes to Avoid

• Not soaking the cashews long enough: Undersoaked nuts lead to grainy sauce. If you’re short on time, use very hot water and soak at least 20 minutes.
• Skipping pasta water: Water from the pot adds starch that makes the sauce cling and shine.Regular water won’t emulsify as well.
• Overcooking garlic: Burnt garlic turns bitter. Keep heat moderate and watch closely.
• Adding too much lemon at once: Start small and taste. You want brightness, not a sour sauce.
• Heating the sauce too aggressively: High heat can make it thicken too much or stick.Low and slow is best when combining with pasta.
• Under-seasoning: Cashews are mild. Salt and pepper bring the flavors forward, so don’t be shy.

Recipe Variations

• Mushroom Alfredo: Sauté sliced cremini or shiitake in olive oil until browned, then fold into the sauced pasta for extra umami.
• Green Alfredo: Blend in a handful of fresh spinach or basil for a vibrant color and herbal twist.
• Lemon-Pepper Alfredo: Add extra lemon zest and lots of freshly cracked black pepper for a brighter, sharper finish.
• Broccoli Alfredo: Steam small florets until tender-crisp and toss through for texture and color.
• High-Protein Boost: Use chickpea or lentil pasta, and add peas or sautéed tofu cubes.
• Garlic-Lover’s: Roast a whole head of garlic and blend the soft cloves into the sauce for mellow, sweet depth.
• Gluten-Free: Choose gluten-free pasta and check labels on nutritional yeast and vegan butter to ensure they’re GF.

FAQ

Can I make this Vegan Cashew Alfredo Pasta without a high-speed blender?

Yes. Soak the cashews longer (4–6 hours or overnight), and blend a bit longer.

If it still isn’t perfectly smooth, strain the sauce through a fine-mesh sieve. It will still be creamy and delicious.

What if I don’t have nutritional yeast?

You can skip it and add more garlic, a touch of white miso, or a splash of soy sauce for savoriness. If you have vegan parmesan, sprinkle some in to boost the cheesy flavor.

Is there a nut-free option?

Use sunflower seeds or silken tofu in place of cashews.

Sunflower seeds give a similar body; silken tofu makes a lighter, satin-smooth sauce. Adjust seasoning and lemon to taste.

Which pasta shape works best?

Fettuccine is classic, but any shape that holds sauce well works. Short shapes like rigatoni, shells, or penne are great for add-ins like peas and mushrooms.

How do I keep the sauce from getting too thick?

Add reserved pasta water a little at a time while tossing over low heat.

If reheating leftovers, loosen with water or plant milk and warm gently.

Can I add protein?

Absolutely. Crispy tofu, vegan chicken strips, or white beans pair well. Keep the seasoning simple so the Alfredo flavor shines.

Does this taste like traditional Alfredo?

It captures the creamy, garlicky comfort of Alfredo with a lighter, nutty base.

It’s not identical, but it’s rich and satisfying in its own way.

Final Thoughts

Vegan Cashew Alfredo Pasta is proof that cozy, creamy pasta doesn’t need dairy or complicated techniques.

With a handful of pantry staples and a good soak for your cashews, you’ll have a sauce that feels indulgent but sits light.

Keep pasta water on hand, season with intention, and finish with bright lemon and pepper.

Make it your own with veggies or protein, and you’ve got a weeknight winner that tastes like a treat every time.