Vegan Cashew Alfredo
Creamy, indulgent pasta that happens to contain zero dairy sounds like a tall order, but soaked and blended raw cashews genuinely deliver a sauce so silky it's hard to believe there's no butter or cream involved. The secret is blending the cashews with vegetable broth, nutritional yeast, and a squeeze of fresh lemon juice until completely smooth — no graininess, just a rich, velvety base that tastes like it took way more effort than it did. Sautéed garlic bloomed in olive oil gives the sauce a savory depth, and a splash of starchy pasta water helps everything cling to every strand of fettuccine in the most satisfying way. This is the kind of dish that converts skeptics at the dinner table — the ones who insist plant-based food can't be comforting or filling. It comes together in well under an hour and serves four, making it a solid weeknight option that doesn't feel like a compromise. Finish with fresh parsley and a little vegan parmesan if you have it, and you've got a bowl that looks and tastes genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- 1 cup vegetable broth
- ¼ cup nutritional yeast
- 2 tbsp fresh lemon juice
- 1 tsp onion powder
- ½ tsp salt
- ¼ tsp white pepper
For the pasta
- 12 oz dry fettuccine
- 1 tbsp salt, for pasta water
For the sauce
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 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
Transfer the drained cashews to a high-speed blender. Add the vegetable broth, nutritional yeast, lemon juice, onion powder, salt, and white pepper. Blend on high for 60–90 seconds until completely smooth and no graininess remains when rubbed between two fingers.
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