Dairy Free Cashew Alfredo Sauce
Creamy, rich, and deeply satisfying, this plant-based alfredo proves you don't need a single drop of cream or butter to nail that classic silky pasta sauce. Soaking raw cashews in boiling water and then blending them on high with warm garlic-infused broth creates a base that is genuinely smooth and luscious — no grittiness, no compromise. Nutritional yeast brings that savory, almost cheesy depth, while a squeeze of fresh lemon juice and a pinch of nutmeg round everything out in a way that feels surprisingly close to the real thing. The trick of straining the blended sauce and then warming it until it coats the back of a spoon is what takes it from good to restaurant-worthy. Store-bought dairy-free alfredo sauces can be hit or miss, loaded with additives or just flat in flavor, so making your own from scratch is absolutely worth the extra 30 minutes of soak time. This recipe serves four, making it a solid weeknight dinner option that comes together in one blender and one saucepan. Finish it with a handful of fresh parsley and a splash of pasta water to get that glossy, clinging consistency everyone wants on their noodles.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water, for soaking
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 30 minutes, then drain and discard the soaking water.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as garlic can brown quickly.
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