Description

If you’ve been searching for a dairy-free Alfredo sauce that doesn’t compromise on taste or texture, this recipe is the answer. It’s creamy, velvety, and full of flavor thanks to blended cashews, garlic, and nutritional yeast. Perfect for tossing with pasta, drizzling over roasted vegetables, or even using as a dip, this versatile sauce is a staple you’ll want to make again and again. The best part? It comes together quickly, so you can enjoy a restaurant-quality meal at home without the fuss.

Ingredients

Scale

1 cup raw cashews (soaked)
1 ½ cups unsweetened plant milk
2 tablespoons nutritional yeast
3 garlic cloves, minced
½ small onion, chopped (or 1 teaspoon onion powder)
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and black pepper, to taste

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Instructions

Soak cashews in hot water for 15 minutes, then drain.
In a pan, sauté garlic and onion in olive oil until fragrant.
Blend cashews, plant milk, nutritional yeast, lemon juice, sautéed aromatics, salt, and pepper until smooth.
Return sauce to pan, heat gently, and adjust thickness with extra milk if needed.
Toss with pasta or serve over vegetables.

Notes

For nut-free, use sunflower seeds or steamed cauliflower instead of cashews.
A splash of pasta water helps the sauce cling better.
Fresh parsley or basil makes a perfect garnish.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sauce / Main Dish
Method: Blending + Stovetop
Cuisine: Italian-inspired

Nutrition

Serving Size: 4
Calories: 230
Sugar: 2g
Sodium: 240mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 8g
Cholesterol: 0mg