What the heck is this?
It’s vegan alfredo, but not the sad, bland version you might be thinking of. Nope. This is creamy, rich, and comforting without the dairy. We’re talking about a silky sauce made from cashews, garlic, and a few other secret ingredients that make this a plant-based masterpiece. It’s perfect over your favorite pasta (spaghetti, fettuccine, or penne — you do you), and even better with a sprinkle of vegan parmesan on top. This is the kind of alfredo that’ll have you saying, “Dairy-free who?” Seriously, you won’t even miss the heavy cream.

Why You’ll Love This Recipe

No dairy, no problem.
Super creamy and rich without any of the heaviness.
Easy to make in 20 minutes (and 10 of those are boiling pasta).
Completely customizable — add veggies, protein, or a touch of spice!
No one will guess it’s vegan.
Reheats well, so leftovers are a win.

The Good Stuff You’ll Need
For the Vegan Alfredo Sauce:

1 cup raw cashews (soaked for 2 hours or boiled for 10 minutes if you forget to soak them)
1 1/2 cups unsweetened almond milk (or any plant-based milk you prefer)
2 tbsp nutritional yeast (hello, cheesy flavor!)
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp lemon juice (for a little zing)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
1/4 tsp onion powder
Pinch of nutmeg (optional, but adds a nice depth)
1 tbsp cornstarch or arrowroot powder (for extra creaminess)

For the Pasta:

8 oz fettuccine or your preferred pasta (gluten-free if needed)

To Finish:

Fresh parsley, chopped
Vegan parmesan (optional, but why not?)

Let’s Do This
Step 1: Prep the Cashews
If you haven’t soaked the cashews, don’t panic — just bring a pot of water to a boil and cook the cashews for 10 minutes. Once soft, drain them and set aside.

Step 2: Boil Your Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions, then drain, reserving 1/2 cup of pasta water. Set the pasta aside.

Step 3: Make the Creamy Alfredo Sauce
In a blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, olive oil, garlic, lemon juice, salt, pepper, onion powder, and nutmeg (if using). Blend until super smooth. If it’s too thick, add a little more almond milk to reach your desired consistency.

Step 4: Heat the Sauce
Pour the sauce into a large skillet and cook over medium heat, stirring frequently. Once it starts to bubble, whisk in the cornstarch or arrowroot powder, and cook for another 2–3 minutes until thickened.

Step 5: Toss It Together
Add the cooked pasta to the sauce, tossing to coat everything in that creamy goodness. If it’s too thick, add a bit of reserved pasta water to loosen it up.

Step 6: Serve and Garnish
Plate up your pasta, top with chopped parsley, a sprinkle of vegan parmesan, and more black pepper if you’re feeling fancy.

Serving Suggestions

Add roasted veggies (like broccoli, mushrooms, or asparagus) for extra flavor and texture.
Serve with a crunchy side salad or some garlic bread for that full Italian vibe.
Want it spicy? A pinch of red pepper flakes goes a long way.

Switch It Up

Protein boost: Add sautéed chickpeas, tempeh, or grilled tofu.
Swap the pasta: Try zucchini noodles (zoodles) for a low-carb version.
Add greens: Spinach, kale, or peas will bring more nutrients (and color) to your dish.
Kick it up a notch: Stir in a tablespoon of pesto for an herby twist.

Make-Ahead Tips

The sauce can be made up to 3 days in advance — just store it in an airtight container and reheat when you’re ready.
You can also freeze the sauce for up to a month. Thaw in the fridge overnight and reheat on the stove.
Leftovers store well in the fridge for 3–4 days. Just add a splash of almond milk when reheating to keep it creamy.

Questions People Actually Ask
Q: Can I use a different nut instead of cashews?
A: Cashews are the go-to for creamy vegan sauces, but you could try soaked almonds or macadamia nuts. It might change the texture a bit, but it’ll still be tasty.

Q: Is this recipe gluten-free?
A: Yep! Just make sure to use gluten-free pasta, and you’re good to go.

Q: What’s the best pasta for this?
A: Classic fettuccine is always a winner, but really, any pasta you love will work. Penne, spaghetti, or rotini will all soak up the creamy sauce.

Q: Can I make this nut-free?
A: You could try using silken tofu instead of cashews for a creamy texture without the nuts. It’s not quite the same, but still delicious!

The Best Vegan Alfredo Recipe: Creamy, Dreamy, and Dairy-Free!

Author: Tyla
Total Time: 20 minutes
Yield: 4 servings 1x

Print Recipe

Description

It’s vegan alfredo, but not the sad, bland version you might be thinking of. Nope. This is creamy, rich, and comforting without the dairy. We’re talking about a silky sauce made from cashews, garlic, and a few other secret ingredients that make this a plant-based masterpiece. It’s perfect over your favorite pasta (spaghetti, fettuccine, or penne — you do you), and even better with a sprinkle of vegan parmesan on top. This is the kind of alfredo that’ll have you saying, “Dairy-free who?” Seriously, you won’t even miss the heavy cream.

Ingredients

Scale

For the Vegan Alfredo Sauce:

1 cup raw cashews (soaked for 2 hours or boiled for 10 minutes if you forget to soak them)
1 1/2 cups unsweetened almond milk (or any plant-based milk you prefer)
2 tbsp nutritional yeast (hello, cheesy flavor!)
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp lemon juice (for a little zing)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper
1/4 tsp onion powder
Pinch of nutmeg (optional, but adds a nice depth)
1 tbsp cornstarch or arrowroot powder (for extra creaminess)

For the Pasta:

8 oz fettuccine or your preferred pasta (gluten-free if needed)

To Finish:

Fresh parsley, chopped
Vegan parmesan (optional, but why not?)

Instructions

Step 1: Prep the Cashews
If you haven’t soaked the cashews, don’t panic — just bring a pot of water to a boil and cook the cashews for 10 minutes. Once soft, drain them and set aside.