Rich, creamy cashew Alfredo is one of the best dairy-free pasta sauces because blended cashews naturally mimic the heavy creaminess of traditional Alfredo without needing added flour or thickeners.

Ingredients

1 cup raw cashews (soaked in boiling water for 15 minutes, then drained)
1 cup unsweetened vegetable broth or water
½ cup unsweetened plant milk (almond, oat, or soy)
½ cup nutritional yeast (for that signature cheesy flavor)
2–3 cloves garlic, minced or minced fine
1 tbsp olive oil or vegan butter
1 tbsp fresh lemon juice
½ tsp onion powder
¾ tsp salt (adjust to taste)
¼ tsp freshly cracked black pepper
Pinch of nutmeg (optional, traditional Alfredo touch)
8–12 oz fettuccine or pasta of choice

Instructions

Soak the Cashews:
Place raw cashews in a bowl, cover with boiling water, and let sit for 15 minutes to soften. Drain before blending.

Sauté Garlic:
Heat olive oil or butter in a skillet over medium-low heat. Add the minced garlic and cook for about 1–2 minutes until fragrant (do not let it brown).

Blend the Sauce Base:
In a high-speed blender, combine the drained cashews, broth, plant milk, nutritional yeast, sautéed garlic (with oil), lemon juice, onion powder, salt, pepper, and nutmeg. Blend on high for 1–2 minutes until silky smooth and completely free of grit.

Cook the Pasta:
Bring a large pot of salted water to a boil and cook your pasta according to package directions. Reserve ½ cup of pasta water before draining.

Simmer & Combine:
Pour the blended cashew sauce into the skillet over medium-low heat. Warm for 2–3 minutes, stirring constantly as it thickens. Toss in cooked pasta, adding reserved pasta water 1–2 tablespoons at a time if needed to reach your desired glossy consistency.

Serve: Garnish with fresh chopped parsley and extra black pepper.