Consider this the only vegan alfredo sauce you need.
It’s the perfect dairy-free alternative to classic alfredo sauce! Plus, just 7 ingredients and 30 minutes required. Let’s do this!
The base of this alfredo is quick-soaked cashews in very hot water so they soften quickly. Then it’s a matter of flavor: nutritional yeast for cheesiness, garlic for kick and depth of flavor, salt for saltiness, and a bit of almond milk for texture. Arrowroot powder adds thickness and helps the sauce get a bit “stringy” like real cheese!
I hope you all enjoy this aflredo sauce! It’s:
Fast & Easy
& Incredibly delicious
This would make the perfect sauce for zucchini noodle pasta or your favorite pasta (I prefer gluten-free fusilli!). Top with Slow Roasted Tomatoes for even more flavor! This sauce could also pair well with baked lasagnas, served with my Eggplant Parmesan, or even used as a white sauce on pizzas.
If you try this recipe, let us know by leaving a comment and/or rating, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Recipe updated 10/18/17 to include more almond milk for thinner texture, and noting arrowroot as optional.
30-Minute Cashew Alfredo
- 1 1/4 cups (150 g) raw cashews, soaked
- optional: 1 Tbsp (7 g) arrowroot starch
- 3-4 Tbsp (9-12 g) nutritional yeast
- 2-3 cloves garlic, crushed (~1 1/2 Tbsp or 9g)
- 1/2 tsp sea salt
- 1-2 Tbsp (5-10 g) vegan parmesan cheese, plus more for serving
- 1-2 cups (240-480 ml) unsweetened plain almond or rice milk, plus more as needed
Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.
To blender, also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan parmesan cheese, and 1 cup (240 ml) unsweetened dairy-free milk.
Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more garlic for kick/zing, nutritional yeast or vegan parmesan cheese for cheesy flavor, salt for saltiness, or dairy-free milk if too thick.
Transfer to a rimmed skillet and cook over medium-low to medium heat for 5 minutes, whisking frequently. The sauce should thicken and bubble. Add more dairy-free milk as needed to thin (I typically add up to 1/2 - 1 cup (120-240ml) more). Then it's ready to serve!
Enjoy with zucchini noodles or your favorite pasta. It could even be enjoyed layered in lasagna! Top with additional Vegan Parmesan Cheese and Roasted Tomatoes for more flavor.
*Nutrition information is a rough estimate for 1 of 6 (1/4 cup) servings calculated without additional toppings / garnishes or pasta.
*Prep time does not indicate total hands-on prep time, but also includes prep completed while other items are cooking.
Nutrition Per Serving (1 of 6)
- Calories: 166
- Fat: 12.7g
- Saturated fat: 2.5g
- Sodium: 176mg
- Carbohydrates: 10.8g
- Fiber: 1.3g
- Sugar: 1.4g
- Protein: 4.8g