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Vegan Alfredo Pasta

Creamy Vegan Alfredo Pasta made with blended cashews, roasted garlic, nutritional yeast, and plant milk. Rich, silky, savory, and completely dairy-free.
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Prep Time 15 minutes
Cook Time 15 minutes
Soaking Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Dinners, Main Course
Cuisine: Italian
Calories: 530
Ingredients Method Notes

Ingredients
  

For the Alfredo Sauce
  • 1 cup raw unsalted cashews
  • 4 cloves garlic
  • 1 ½ cups unsweetened oat or soy milk
  • ¼ cup nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons vegan butter
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • ⅛ teaspoon ground nutmeg
For the Pasta
  • 12 oz fettuccine or pasta of choice
  • ½ to 1 cup reserved pasta water as needed
For Serving
  • Fresh chopped parsley
  • Extra black pepper
  • Vegan Parmesan optional

Method
 

  1. Soak the cashews: Place the cashews in a bowl and cover with boiling water. Let soak for 15 minutes, then drain well.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to the package directions. Reserve 1 cup of pasta water, then drain.
  3. Blend the sauce: Add the soaked cashews, garlic, plant milk, nutritional yeast, lemon juice, salt, black pepper, and nutmeg to a blender. Blend on high for 1 to 2 minutes, scraping down the sides once, until completely smooth and creamy.
  4. Warm the sauce: Melt the vegan butter in a large skillet over medium heat. Pour in the blended cashew sauce and bring it to a gentle simmer.
  5. Thicken: Cook the sauce for 3 to 4 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. If it becomes too thick, add a splash of reserved pasta water.
  6. Add the pasta: Add the drained pasta directly to the skillet. Toss well until every strand is coated in the Alfredo sauce.
  7. Adjust the consistency: Add reserved pasta water a little at a time until the sauce reaches a smooth, silky consistency that clings to the pasta.
  8. Serve: Taste and adjust the salt and pepper. Serve immediately with fresh parsley, extra black pepper, and vegan Parmesan if desired.

Notes

  • Use raw, unsalted cashews for the smoothest texture and best flavor.
  • For the creamiest sauce, blend the cashews until there is absolutely no graininess remaining.
  • A high-speed blender gives the smoothest results, but a regular blender will work if the cashews are soaked properly.
  • Cook the pasta slightly under al dente because it will continue cooking when tossed with the hot sauce.
  • The sauce thickens as it cools, so keep a little reserved pasta water nearby when serving.
  • For a nut-free version, use the oat milk Alfredo recipe instead.
  • The sauce can be refrigerated for up to 4 days in an airtight container.
  • To freeze, cool completely and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of plant milk or pasta water.
  • Use gluten-free pasta if you need the entire recipe to be gluten-free.