Vegan Alfredo Pasta with Cashew Cream Sauce That Tastes Like a Cheat Code for Comfort Food

You don’t need butter, cream, or a trust fund to make pasta taste luxurious. You need a blender, a bag of cashews, and 20 minutes. This Vegan Alfredo Pasta with Cashew Cream Sauce is the kind of meal you make once and then brag about for weeks.

It’s silky, garlicky, restaurant-level good, and ridiculously simple. If creamy pasta is your love language, consider this a full-on romance.

What Makes This Special

This sauce delivers that classic Alfredo vibe—rich, velvety, garlic-forward—without dairy. Soaked cashews blend into a thick, creamy base that clings to pasta like a pro. A splash of nutritional yeast adds subtle cheesiness, while lemon and miso bring brightness and depth.

It’s also absurdly flexible.

Want mushrooms? Add them. Craving broccoli or peas?

Toss them in. The sauce is your canvas, the pasta is your paintbrush, and dinner is your masterpiece.

Bonus: It’s weeknight fast. Prep the sauce while the pasta boils and you’re eating in less time than it takes to scroll a delivery app.

Shopping List – Ingredients

• Raw cashews – 1 cup, soaked (see tips below)
• Unsweetened plant milk (oat, almond, or soy) – 1 to 1 1/4 cups, as needed for consistency
• Vegetable broth – 1/2 cup
• Garlic – 3 to 5 cloves, minced
• Olive oil or vegan butter – 1 to 2 tablespoons
• Nutritional yeast – 2 to 3 tablespoons
• White miso paste – 1 teaspoon (optional but clutch for umami)
• Lemon juice – 1 to 2 tablespoons, to taste
• Onion powder – 1 teaspoon
• Sea salt and black pepper – to taste
• Freshly grated nutmeg – a pinch (optional, but classic)
• Pasta – 12 ounces (fettuccine, linguine, or short pasta like rigatoni)
• Fresh parsley – chopped, for garnish
• Optional add-ins: sautéed mushrooms, steamed broccoli, peas, spinach, vegan parmesan

The Method – Instructions

1. Soak the cashews. Cover cashews with hot water and soak for 20–30 minutes (or overnight in cold water if you’re planning ahead).

   Drain before blending.

2. Boil the pasta. Salt your water like the ocean. Cook pasta to al dente according to package instructions. Reserve 1 cup of pasta water and drain.
3. Sauté the garlic. In a large skillet, warm olive oil over medium heat.

   Add minced garlic and cook 60–90 seconds until fragrant. Don’t brown it unless you enjoy bitter sauce. Remove from heat.

4. Blend the sauce base. In a high-speed blender, combine soaked cashews, plant milk (start with 1 cup), vegetable broth, nutritional yeast, miso, lemon juice, onion powder, a pinch of nutmeg, salt, and pepper.

   Add the sautéed garlic plus any oil from the pan. Blend until completely smooth and silky.

5. Adjust thickness. If the sauce is too thick, add more plant milk a splash at a time. You’re aiming for heavy-cream consistency—it should coat a spoon.
6. Warm the sauce. Pour sauce back into the skillet over low heat.

   Stir gently for 2–3 minutes until it just starts to steam. If it thickens too much, loosen with reserved pasta water.

7. Combine with pasta. Add drained pasta to the skillet. Toss to coat, adding more pasta water as needed for gloss and flow.

   Taste and adjust salt, pepper, and lemon.

8. Finish and serve. Plate it up with chopped parsley, cracked black pepper, and vegan parmesan if you like. Cue applause.

Storage Tips

• Fridge: Store leftovers in an airtight container for up to 3–4 days. The sauce will thicken; add a splash of plant milk or water when reheating.
• Freezer: Freeze the sauce (without pasta) for up to 2 months.

  Thaw overnight in the fridge, then reblend or whisk to restore creaminess.

• Reheat: Low and slow on the stovetop with extra liquid. Microwaving works in a pinch—just stir halfway through.

What’s Great About This

• Dairy-free luxury: All the comfort, none of the heaviness. Your stomach says thank you.
• Protein boost: Cashews and nutritional yeast bring sneaky plant protein.
• Weeknight-friendly: From pantry to plate in about 20 minutes if you quick-soak those cashews.
• Customizable: Works with any pasta and plays nice with veggies and add-ins.
• Make-ahead magic: Blend the sauce on Sunday; be a dinner hero on Tuesday.

Avoid These Mistakes

• Skipping the soak: Unsoaked cashews = gritty sauce.

  If you forgot, boil them for 10 minutes as an emergency fix.

• Using sweetened plant milk: Vanilla Alfredo? That’s a no from me, dawg.
• Overcooking the garlic: Burnt garlic turns bitter. Keep heat moderate and timing short.
• Undersalting the pasta water: This is your main seasoning for the noodles.

  Be generous.

• Boiling the sauce hard: High heat can split or thicken it too much. Gentle warming is enough.
• Forgetting acid: A squeeze of lemon wakes everything up. Blandness is optional, not inevitable.

Variations You Can Try

• Mushroom Alfredo: Sauté cremini or shiitake in olive oil until golden, then fold into the sauce for meaty depth.
• Green Machine: Add blanched broccoli, peas, and spinach.

  Extra fiber, extra color, zero complaints.

• Smoky Pepper: Stir in smoked paprika and roasted red peppers for a rosy, smoky spin.
• Truffle Touch: A few drops of truffle oil at the end. Bougie? Yes.

  Worth it? Also yes.

• High-Protein Boost: Add pan-seared tofu cubes or chickpeas. Season boldly.
• Gluten-Free: Use GF pasta and ensure miso and broth are certified GF, FYI.

FAQ

Can I make this without a high-speed blender?

Yes, but soak the cashews longer (4–6 hours or overnight) and blend in batches.

You can also simmer the blended sauce for a few extra minutes to smooth it out. A stick blender works in a pinch, though results may be slightly less silky.

What can I use instead of cashews?

Blanched almonds (soaked) or a mix of silken tofu and almond butter can sub in. Sunflower seeds work for nut-free, though the flavor is earthier.

You may need extra lemon and nutritional yeast to balance.

Is nutritional yeast necessary?

It’s not mandatory, but it adds a gentle cheesy flavor and savory depth. If skipping, bump the miso slightly and add a dash of white pepper. A touch of garlic powder can help too.

How do I keep the sauce from getting too thick?

Reserve pasta water and thin as you toss.

Also, keep the heat low and stir frequently. If it tightens up in the pan, add plant milk or water 1–2 tablespoons at a time until glossy.

Which pasta shape works best?

Fettuccine and linguine are classic, but short shapes like rigatoni or penne hold sauce in their ridges. Use what you love; just don’t overcook it.

Al dente = better texture, IMO.

Can I make it oil-free?

Yes. Skip the oil and dry-sauté the garlic with a splash of broth. The cashews provide enough richness, and the sauce will still be creamy and satisfying.

How can I make it extra cheesy?

Increase nutritional yeast to 4 tablespoons and add a tablespoon of vegan parmesan.

A tiny splash of white wine in the pan before adding the sauce also boosts complexity.

The Bottom Line

This Vegan Alfredo Pasta with Cashew Cream Sauce is the fast-track to comfort: creamy, bold, and shockingly simple. It turns a handful of pantry staples into something that feels special any night of the week. Keep cashews on hand, memorize the method, and you’ve got a reliable, crowd-pleasing dinner on command.

Now go impress yourself—no dairy required.