This vegan cashew alfredo sauce has the ultimate cheesy and creamy flavor with a hint of savoriness, that’s perfect for your dairy-free pasta recipe.
Incredibly easy to make, super thick and versatile- you’ve got to try this recipe if you’re a fan of alfredo sauce and have been looking for a vegan version.
I’m not vegan, but I've made this recipe, and the thick and creamy alfredo sauce is the absolute best- you’re going to love this recipe for sure!
While it isn’t a gluten free recipe, there’s actually a bit of a hack I’ve mentioned towards the end, which you can use to turn this creamy sauce gluten and dairy free.
You’re going to love this recipe- not just because it is just as rich and creamy as the non vegan alfredo, but because it is also a quick cooking sauce that comes together in under 20 minutes.
- What's So Great About the Recipe?
- Ingredients For the Vegan Cashew Alfredo Sauce Recipe
- How to Make the Vegan Cashew Alfredo Sauce
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Vegan Alfredo Sauce
- Also Read
- Tips & Tricks to Nail the Recipe
- How to Use the Vegan Cashew Alfredo Sauce
- Related Recipes
- Vegan Cashew Alfredo Sauce
- Food Safety
What's So Great About the Recipe?
My favorite part about this cashew alfredo sauce recipe is the fact that I can actually batch make it and store it for later too!
That way, I always have some dairy-free alfredo at hand when I want to whip up a quick pasta dish on a busy weeknight.
I always have a batch of Italian roasted sweet peppers handy, so I team them up with it.
And if I have a few extra minutes, I always whip up some Italian style pan fried tomatoes that are bursting with juicy, tangy flavors that complement the creamy alfredo sauce on pasta beautifully!
Ingredients For the Vegan Cashew Alfredo Sauce Recipe
To make vegan alfredo sauce, here’s what you’ll need.
Cashews: Cashews are the most important element of this vegan alfredo sauce. They are what lend it that creaminess.
Garlic: I’ve used fresh garlic to lend the alfredo sauce a delicious savory flavor. You can also try roasting garlic in the Air Fryer and then using it for the recipe to make a nice roasted garlic Alfredo sauce.
Vegetable broth: I used vegetable broth to loosen the sauce and lend it a subtle flavor.
Mustard: I used just a teeny bit of mustard to add some color and earthy flavor to the sauce.
Olive oil: Olive oil adds richness to this dairy free alfredo cashew sauce.
Lemon juice: I added just a little dash of lemon juice to tie all the flavors of the cream sauce together.
Onion powder: Onion powder adds a touch of umami flavor to the vegan alfredo recipe.
Flour: All purpose flour is another must for this recipe. It helps thicken the sauce and makes it creamy and smooth.
Jalapeno: This one’s totally optional, but I really love my vegan alfredo pasta to have a kick of heat, so I added it in.
Seasonings: I used a simple seasoning mix of salt and pepper for this vegan alfredo. For some extra flavor, you can also use a homemade garlic bread seasoning mix.
See recipe card for quantities.
How to Make the Vegan Cashew Alfredo Sauce
Start by combining soaked cashews with all the other ingredients in a high speed blender and blend.
Add vegetable stock to the blender and blend again until you get a smooth, creamy mixture.
Transfer mixture to a nonstick pan and cook on low heat for 5-7 minutes.
Keep stirring continuously as the mixture thickens. Adjust seasonings and water as necessary.
Substitutions & Variations
- If you don’t have fresh garlic that the recipe calls for, feel free to use garlic powder instead.
- If you don’t want to use vegetable stock, you can use some almond milk, cashew milk or soy milk to loosen up the sauce, or even just some water instead.
- I used olive oil for this recipe, but you can also use some vegan butter to make the white sauce if you have it at hand.
Remember that the mixture should come to a rolling boil- it should keep boiling even when you're stirring it. This will ensure that the peppers cook well, and the jelly reaches the right consistency.
How to Store the Leftover Vegan Alfredo Sauce
If you have any leftover sauce that you want to store for later, or just want to make the sauce ahead of time, you can do that too.
Just pour the sauce into a clean glass jar or an airtight container and refrigerate it until you’re ready to use it.
The dairy-free alfredo sauce has vegan ingredients, which is why it should stay fresh for at least 5 days, if not more.
You can also freeze this creamy cashew alfredo sauce if you want it to last longer. I like to portion it out into how much I’d need for individual pasta servings to make it easier.
Tips & Tricks to Nail the Recipe
- To make this vegan pasta sauce more flavorful and cheesy, you can also add some nutritional yeast or vegan Parmesan into it. In fact, you can use any other vegan cheese of your choice.
- Remember to soak the cashews for a minimum of 30 minutes, and then add the drained cashews into the blender.
- While onion and garlic already add a nice bit of subtle flavor to this vegan recipe, you can also add some dried or fresh Italian herbs of your choice like thyme, rosemary and oregano if you want to.
- You can also make a cashew free version of this alfredo sauce by simply using cauliflower instead of the soaked cashews. This cauliflower alfredo is actually a super healthy, low carb recipe.
How to Use the Vegan Cashew Alfredo Sauce
Serving the yummy sauce is an absolute no-brainer, thanks to how versatile it is.
Here are a few good ideas to get you inspired.
With Vegan Pasta
You can use this vegan cashew alfredo sauce with any of your favorite pasta. I used it to make fettuccine alfredo, but you can try serving the sauce with pasta of your choice.
And when you do, don’t forget to top it with some vegan bacon too!
As a Dip
This easy vegan sauce is just as cheesy as traditional alfredo, which means you can actually enjoy it as a dip too. I love serving it with my all time favorite crispy Parmesan potatoes.
On days when I’m looking to put together an easy snack, I use a bit of my homemade garlic bread seasoning to make some quick garlic bread, and team it up with this creamy and delicious vegan alfredo dip.
As a Spread
The sauce can also double up as a spread for your sandwiches or wraps when you’re looking for a bit of creaminess. It is simply the best vegan alfredo sauce recipe ever!
To make the creamy vegan garlic alfredo sauce gluten free, you can use arrowroot powder or cornstarch as a thickener instead of the flour.
Looking for other recipes like this? Try these:
Vegan Cashew Alfredo Sauce
- 1 cup cashews
- 3 garlic
- 1 teaspoon lemon juice
- ½ cup vegetable broth
- 2 tablespoon mustard
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 2 tablespoon flour
- 1 jalapeno optional
- ½ teaspoon salt
- pepper to taste
- Start by combining soaked cashews with all the other ingredients in a high speed blender and blend.
- Add vegetable stock to the blender and blend again until you get a smooth, creamy mixture.
- Transfer mixture to a nonstick pan and cook on low heat for 5-7 minutes.
- Keep stirring continuously as the mixture thickens. Adjust seasonings and water as necessary.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove