Vegan Alfredo
This Vegan Alfredo Recipe is luxuriously creamy, garlicky, and comforting without using any dairy. A silky cashew-based sauce blended with nutritional yeast, garlic, lemon, and plant-based milk coats every strand of pasta for an easy vegan dinner that feels wonderfully indulgent.
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Servings: 6
Equipment
- High Speed Blender
- Large Skillet
- Colander
- Tongs
Ingredients
- 12 ounces fettuccine or other pasta
- 1 cup raw cashews
- 1 ¼ cups unsweetened almond or oat milk
- ½ cup low-sodium vegetable broth
- 4 garlic cloves roughly chopped
- ¼ cup nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg
- ¾ teaspoon fine sea salt plus more for the pasta water
- ¼ teaspoon freshly ground black pepper
- ½ cup reserved pasta water as needed
- Fresh parsley for serving
- Red pepper flakes optional
Instructions
- Place the cashews in a heatproof bowl and cover them with boiling water. Let them soak for about 10 minutes, then drain well. For an even silkier sauce, you can soak them in cool water for 4 hours or overnight.
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water.
- While the pasta cooks, add the soaked cashews, plant-based milk, vegetable broth, garlic, nutritional yeast, lemon juice, olive oil, Dijon mustard, onion powder, nutmeg, salt, and black pepper to a high-speed blender.
- Blend on high for 1–2 minutes, or until the sauce is completely smooth and creamy. Scrape down the sides if needed and blend again until no pieces of cashew remain.
- Pour the sauce into a large skillet and warm over medium-low heat for 3–4 minutes, stirring occasionally. Avoid bringing it to a rapid boil, as the sauce can become overly thick.
- Add the drained pasta directly to the skillet and toss gently until every strand is coated in the creamy Alfredo sauce.
- Add reserved pasta water a tablespoon at a time until the sauce reaches your preferred consistency. The pasta water helps loosen the sauce while allowing it to cling beautifully to the noodles.
- Taste and adjust the seasoning with additional salt, black pepper, or lemon juice if needed.
- Serve immediately with fresh parsley and a sprinkle of red pepper flakes, if desired.
Notes
- Soak the cashews well: Softened cashews blend into a much smoother sauce. A quick 10-minute soak in boiling water works well, while an overnight soak gives an especially creamy result.
- Use unsweetened milk: Choose plain, unsweetened almond, oat, or soy milk so the Alfredo sauce stays savory rather than sweet.
- Don't skip the nutritional yeast: It adds the savory, cheesy flavor that makes this dairy-free Alfredo taste much more satisfying.
- Adjust the consistency: The sauce thickens as it sits. Add a splash of warm plant milk or reserved pasta water when reheating or if the sauce becomes too thick.
- For a nut-free option: Use a nut-free vegan milk and replace the cashews with a nut-free creamy ingredient such as silken tofu. The texture and flavor will be slightly different.
- Gluten-free: Use your favorite gluten-free fettuccine or pasta and check that the vegetable broth and other ingredients are certified gluten-free if necessary.
- Storage: Store leftover Alfredo pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of plant milk or water.