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Vegan Cashew Alfredo

Prep Time:

Cook Time:

Serves:

Level:

10 Minutes

10 Minutes

4 Servings

Beginner

About the Recipe

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Ingredients

  • Fettuccine or Pasta of choice: 8 oz (225g)

  • Raw Cashews: 1 cup (soaked in boiling water for 15–20 minutes, then drained)

  • Vegetable Broth or Warm Water: 1 to 1¼ cups

  • Nutritional Yeast: 3 tbsp (for a rich, cheesy depth)

  • Fresh Lemon Juice: 1 tbsp

  • Garlic: 3–4 cloves (minced or whole)

  • Olive Oil: 1 tbsp

  • Salt: ¾ tsp (or to taste)

  • Black Pepper: ½ tsp freshly cracked

  • Garnish: Freshly chopped parsley and extra cracked black pepper

Preparation

Step 1


Cook the Pasta: Bring a large pot of salted water to a boil. Cook your choice of pasta according to the package directions until al dente. Reserve ½ cup of the starchy pasta water before draining, then set the pasta aside.


Step 2


Sauté the Garlic: In a small skillet, heat 1 tbsp olive oil over medium-low heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden (be careful not to burn it).


Step 3


Blend the Sauce Base: In a high-speed blender, combine the soaked cashews, sautéed garlic, vegetable broth (or warm water), nutritional yeast, fresh lemon juice, salt, and black pepper.


Step 4


Blend Until Silky: Blend on high speed for 1 to 2 minutes until the mixture turns completely smooth, velvety, and grit-free. (If the sauce feels too thick, add a splash of reserved pasta water or extra broth).


Step 5


Combine & Warm: Pour the smooth cashew sauce back into the warm pasta pot over low heat. Add the cooked pasta and gently toss until every strand is thoroughly coated. Let it warm through for 1–2 minutes; the sauce will thicken slightly as it heats.


Step 6


Serve: Plate immediately while hot, garnished with fresh chopped parsley and freshly cracked black pepper.

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