Vegan Cashew Alfredo Pasta
Creamy, indulgent pasta that happens to be completely plant-based sounds like a tall order, but soaking raw cashews and blending them with vegetable broth, nutritional yeast, and a squeeze of lemon juice produces a sauce so silky and rich you'll genuinely forget there's no dairy involved. The nutritional yeast brings that savory, slightly cheesy depth that makes classic Alfredo so satisfying, while the garlic and lemon keep the flavor bright rather than heavy. One of the smartest moves here is reserving some starchy pasta water before draining — adding it a splash at a time helps the cashew cream cling to every strand of fettuccine instead of sliding off. The whole thing comes together in a single skillet after the blending step, which means less cleanup and dinner on the table faster than you'd expect. It serves four, making it a solid weeknight option or an easy dinner party showstopper that nobody will believe is entirely free of butter, cream, or cheese. Finish each bowl with fresh parsley and a sprinkle of vegan parmesan if you have it — both are optional, but they add a little extra something that makes the dish feel properly dressed.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- ¾ cup vegetable broth
- 3 tbsp nutritional yeast
- 3 cloves garlic, peeled
- 2 tbsp lemon juice
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the pasta
- 12 oz dry fettuccine
- 1 tbsp salt, for pasta water
- 1 tbsp olive oil
- ½ cup reserved pasta water
For serving
- 2 tbsp fresh parsley, chopped (optional)
- vegan parmesan, for serving (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
Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and cook the fettuccine according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set aside. Drain the pasta through a colander.
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