30-Minute Cashew Alfredo

So yummy! Didn’t have arrowroot starch or parm but added three tbsp sour cream and turned out great.

Delicious. I’m not vegan but I enjoy experimenting with vegan cooking. And this was so much better than full dairy alfredo and it didn’t leave me feeling gross afterwards. I made recipe as is except I used fresh real parmesan. Topped with sautéed mushrooms

I made this. I love it. I lightened the nooch and wish I had gone a little lighter on the arrowroot… ’twas a little thicker than expected. But no harm no foul, I added almond milk AND some pasta water and boosted the garlic and onion powder. Served on linguine alongside roasted broccoli and aspargus spears AND some super crispy eggplant parmesan. Big huge hit with the family.

I sauteed half a yellow onion and the garlic for about 10 minutes, then added some leftover butternut squash and sauteed for another 10 minutes before blending. It turned out sooooo yummy! Had over chickpea pasta with steamed Chinese broccoli.

I made this today and it was absolutely delicious. I used tapioca starch instead because that’s what I had and oat milk that I made fresh instead of crushing the garlic. I just threw it in the blender with the rest of the ingredients (they’re gonna be crushed anyways lol).

I just made this for lunch and added some air fry to Seitan and broccoli and cauliflower over edamame pasta. So good!

Really easy and quick to make! It’s nice to find a recipe that is basically just pantry items as my fridge is really empty but I wanted pasta tonight. I added a pinch of MSG to the sauce and mixed some kale in at the end. I also had to sub the arrowroot for cornstarch.

Delicious and filling. I bet it’s even better with acidic tomatoes, but I didn’t have any in the house, sadly.

This is soooo good! We haven’t even made the pasta yet, but I’ve been licking the spatula and my fingers!

Thanks so much! I had “Alfredo” this evening for the first time in many years and it was wonderful! I used oat milk initially and pasta water to thin it. Very happy! This will be made often.

Don’t use oat milk – it gives it a sweetness to it –

Came out absolutely delicious! I have made this several times and it’s always so good!!! I used tapioca starch this time instead of arrowroot and I couldn’t tell the difference, such Creamy goodness! Another huge hit with the whole family. My go to blog for easy and delicious recipes.

Added a little onion instead of the vegan parmesan in the blender and served it with vegan parmesan. I also topped it with a mix of mushrooms, tomatoes, garlic and a tiny chilli pepper sauteed in a teaspoon of avocado oil. Delicious. Thanks!!

Made this tonight. Was very yummy, thank you! I would only add a tsp of arrowroot powder next time, though, it became really thick (used 2 cups liquid). The flavour was perfect though. Would love to have instructions included about how to mix and serve it with the noodles.

I had high hopes for this but didn’t quite get it right. I only made half the recipe. I didn’t have arrowroot starch but not sure it is needed. It was super thick without it. I didn’t thin it out enough. The flavor was ok, but I didn’t adjust the ingredients beyond what the recipe called for. Not sure if I would make again. Will play around with the leftovers to see if I can make it a winner.

We ate this too quickly and without taking a photo to tag on Facebook. I’ve tried a number of vegan alfredo recipes and have always been disappointed. This one was stunning! I only used one large garlic clove, and I thinned it out with pasta water from the pasta I cooked. Thank you for the amazing recipe!

I have made many different cashew sauces and this one is really delicious. We had it over steamed rice and veggies and it elevated the simple fare considerably. I think the vegan parmesan really added something. Thank you!

This was so delicious!! Very creamy and the flavors were spot on. I served it over chickpea pasta with some broccolini and peas. Even my husband who doesn’t favor pasta dishes raved about it. It was so easy to make, and we got to enjoy a creamy, comforting pasta dish without the heavy feeling that typically comes afterwards. The vegan parmesan was also really good, we’ll be using it to top off a lot of other dishes and side salads!

I bought cashews just for this recipe – it does NOT need garlic in it. I added 1 clove because I usually at least half the amount of garlic these recipes ask for, and it was completely. overpowering. The consistency is lovely and the aftertaste of cheese is nice, but I would recommend omitting the garlic completely. Might try again without.

Loved this sauce!

I served it over air-fried cauliflower gnocchi & edamame. Yum. Will make again soon.

This was so tasty!!! Will make again. I used the max garlic and nutritional yeast, and 2tbs of vegan park. I added a bit of extra salt because I love it. I also subbed cornstarch for arrowroot because it’s what I had on hand. I added chopped portobello mushrooms to the sauce 😍

I am in love with this

Thank you xox

Made this for dinner tonight! I was feeling lazy and used canned coconut milk instead of homemade almond. This recipe is bangin!! So thick and creamy. This will be my go to Alfredo sauce for sure. :)

Delish and easy! We skipped the garlic, used 1c oat milk because that’s what I had and then used the pasta water to thin once it was in the pan (probably used 1.5 c). Sautéed some mushrooms up and served on top ! Thanks for the yummy sauce!

Really yummy base recipe. I have a great high powered blender and very hungry kids so I took the easy way and it was still divine! I didn’t soak cashews and used just a little tomato sauce mixed in instead of roasted tomatoes. At the end I added some extra dried basil and oregano to the blender as well.
I always know I can count on healthy recipes from you all! Thank you!

I made this recipe twice already and it’s delicious! I left out the aroot starch and the parmesan and it’s still amazing. I made the slow rosted tomatos and added them with some fresh basil on top. Simply delicious!

This is incredible. Everything my lactose intolerant, cheese loving self needed during quarantine.

Mine turned out a little thick, but I used soy milk, which definitely contributed. Next time I’ll add some of the pasta water to it to thin it out.

Thank you so much for continuously knocking it out of the park with your recipes!

HOLY WOW OK THEN COME AGAIN?!

Ummmmm this is incredible! I dropped the arrow root powder, sub’d in 1 tsp flour. I dropped the vegan parm, added 5 tbsp Nut yeast , added onion powder and black pepper, took one bite and thats when I exclaimed ^^^
Soooo good and so easy! I barely has to think while making this, all the steps timed out into a perfect 20 min meal!

This was sooooo impressive. I’m lactose intolerant and crave Alfredo sauce occasionally and this was an amazing substitute. Better than a lot of dairy sauces I’ve had in the past. I was out of arrowroot powder so I subbed in the same amount of corn starch and it turned out great! 10/10

Thank you for this recipe! Made this multiple times, so delicious. Didn’t use any arrowroot. Boiled the cashews so I didn’t have to soak them overnight, never plan that far ahead. Cooked the garlic in EVOO and added to the Vitamix. Didn’t make the faux cheese, just added the Nut Yeast. Used Soy Milk instead of Almond Milk, because it is thicker and tasty. If the Vitamix wasn’t so noisy, I’d make this every day.

Love the flavour of this sauce! I made the mistake of having refrigerated cashews and not letting them soak long enough. The texture was a bit weird. Totally going to make again just adjust the temp and length soaking the cashews. I used goat cheese and left the yeast out.

I was honestly amazed!! So similar to non vegan Alfredo! I cooked up mushrooms, tomatoes, and broccoli before and then added the sauce as it was awesome. So filling and so easy! Very tasty, would recommend

Non-vegan here. After it had initially blended together, it was yummy, but a little bland. The main taste was cashew and that’s a little too sweet for traditional “alfredo”. I added onion powder, broth, and lemon juice (acidity helps brighten and enhance flavors), and it was much more like alfredo. Aside from that, my only issue was that it was very, very thick. I thinned it out twice while on the stove, but while it sat on the table during dinner it thickened into a paste! I would leave the cornstarch out altogether.

Yummy! I made a few modifications. I used cornstarch because I did not have arrowroot & used unsweetened oat milk. I also used a food processor. It is a little grainy but that’s okay. This is my first effort at a ‘cheesy’ cashew sauce. Yummy.

This is so yummy! Using what I had, I left out the parmesan cheese and added 1.5 instead of 1.25 cups of raw cashews by mistake. Threw in a few almonds and used 2 cups of water instead of almond milk. Blended together all ingredients except the nutritional yeast. Nice and creamy. Love it! Thank you for sharing this recipe!

I LOVED THIS!! I followed the recipe almost to the letter using a mix of fresh fettuccine and zoodles, but since I’m not vegan and I didn’t have any vegan Parmesan, I just used a little normal Parmesan. I also added some wild mushrooms, which really worked. I ended up needing to add quite a bit more almond milk than suggested to get the desired consistency. I thought it tasted a lot better than classic Alfredo sauce, which is okay for the first few bites but then starts to taste too stodgy and heavy. I’m definitely going to make this one of my mid-week go-to recipes. I served to my best friend and husband who loved it, both couldn’t believe it was (nearly vegan) and had no cream or butter.

I’m taking a short break from gobbling this down to write how amazing it is!!! WOW. As with others I subbed corn starch and added smoked paprika and vegan mozzarella as a topping. I also added portobello mushrooms, zucchini and vegan chikken. 10/10 will absolutely be making this again!!

Delicious. After having this with spaghetti my hubby said that it was awesome. Very easy to do. I think next time I will leave out the arrowroot because it thickened too quickly. I Also added black pepper. I think it’s a must. Thanks for this Amazing recipe Dana.

Dana you’ve outdone yourself. This pasta outshines every non-vegan pasta I’ve ever had. I added shallots and mushrooms sauteed in garlic! Love your work

Absolutely wonderful, I left out the arrowroot and added a teaspoon of smoked paprika…. This is now my go-to sauce

This is seriously too good. I expected it to be not so great because when I used to make “real” alfredo it was labor intense and used a ton of ingredients. Glad to say this was not the case! I loved it, and it wasn’t too yeasty :) Only change I made was no arrowroot starch.

Very tasty and an easy bit satisfying week night meal. Next time I’ll do a little more garlic and some crushed red pepper for heat. Served with tri color fusilli from Trader Joe’s and a plant based Italian “sausage.”

I just made this sauce, my Parmesan choice is Uprise foods Nooch It! Cashew grated cheeze , I used large flake nutritional yeast, soaked my cashews for 30 minutes, then blended everything together… it was the most amazing taste my tastebuds have tasted in a long time!!! I am going to use this Alfredo sauce in my creamed leeks recipe that I make every year but needed it to be vegan for my Friendsgiving this weekend. I already know it is going to be a hit!

This was outstanding!! Made this last night and my husband and I truly couldn’t believe how good it was! Ordering Arrowroot to try it with that, and subbed corn starch as suggested. Looking forward to trying it exactly as written next time, and really thankful for the post!