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30-Minute Cashew Alfredo

Dinner plate filled with 30-Minute Vegan Alfredo and topped with freshly roasted tomatoes

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!

Wood platter filled with ingredients for making gluten-free vegan alfredo sauce

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!

Whisking vegan alfredo sauce in a cast iron skilletCast iron skillet filled with creamy 30-minute Vegan Alfredo

I hope you all enjoy this aflredo sauce! It’s:

Creamy
Cheesy
Rich
Versatile
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.

For more Italian-inspired dishes, check out our Simple Chickpea Bolognese, Eggplant Lasagna Roll-Ups, Easy Vegan Pizza, Spicy Red Lentil Pasta, and Vegan Pesto Parmesan Breadsticks!

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!

Dinner plate with a comforting portion of gluten-free 30-Minute Vegan Alfredo

Recipe updated 10/18/17 to include more almond milk for thinner texture, and noting arrowroot as optional.

Print
Big plate of Vegan Cashew Alfredo made with zucchini noodles
4.8 from 50 votes

30-Minute Cashew Alfredo

Creamy, saucy cashew alfredo in 30 minutes! The perfect plant-based sauce for all your pasta night needs.
Author: Minimalist Baker
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 6 (1/4-cup servings)
Category: Sauce
Cuisine: Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

US Customary - Metric

ALFREDO

  • 1 1/4 cups raw cashews (soaked)
  • 1 Tbsp arrowroot starch (optional)
  • 3-4 Tbsp nutritional yeast
  • 2-3 cloves garlic* (crushed)
  • 1/2 tsp sea salt
  • 1-2 Tbsp vegan parmesan cheese (plus more for serving)
  • 1-2 cups unsweetened plain almond or rice milk (plus more as needed)

FOR SERVING optional

  • 10 ounces pasta (GF or regular - I like Trader Joe's GF fusilli)
  • Vegan Parmesan Cheese
  • Roasted Tomatoes

Instructions

  1. Soak cashews in very hot water for 20 minutes. Then drain and add to a high-speed blender.
  2. To blender, also add arrowroot starch (for thickening), nutritional yeast, garlic, sea salt, vegan parmesan cheese, and lesser amount of  unsweetened dairy-free milk (1 cup (240 ml) as original recipe is written).

  3. 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.
  4. 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 // amount as original recipe is written // adjust if altering batch size). Then it's ready to serve!

  5. 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.

Notes

*2-3 cloves garlic yield ~1 1/2 Tbsp crushed garlic.
*Nutrition information is a rough estimate 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 quarter-cup servings)

  • Calories: 166
  • Fat: 12.7g
  • Saturated fat: 2.5g
  • Sodium: 176mg
  • Carbohydrates: 10.8g
  • Fiber: 1.3g
  • Sugar: 1.4g
  • Protein: 4.8g
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Swirling a fork into a big plate of 30-Minute Vegan Alfredo for a gluten-free plant-based dinner

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176 Comments 30 minutes or less, 7 ingredients or less, Dairy-Free, Dinner, Egg-Free, Fall, Gluten Free, Grain-Free, Italian-Inspired, No Bake, Oil-Free, Recipes, Refined Sugar-Free, Sauce, Savory, Soy-Free, Spring, Summer, Vegan, Winter

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All commentsI made thisQuestions
  1. Avatar for VivianVivian says

    December 6, 2019 at 9:08 pm

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 9, 2019 at 10:18 am

      Thanks so much for the lovely review, Vivian. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  2. Avatar for RachelRachel says

    November 20, 2019 at 8:05 pm

    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.”

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2019 at 10:26 am

      We’re so glad you enjoyed it, Rachel! Thanks for sharing! xo

      Reply
  3. Avatar for Jacki Dore’Jacki Dore’ says

    November 20, 2019 at 6:13 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2019 at 10:20 am

      Thanks so much for sharing, Jacki! Sounds amazing!

      Reply
  4. Avatar for GiaGia says

    November 20, 2019 at 1:16 pm

    Hello,
    Is there any possible way to substitute another nut for cashews? I’m experiencing stomach issues and am not able to eat cashews. Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 20, 2019 at 1:34 pm

      Hi Gia! What about this recipe?

      Reply
      • Avatar for GiaGia says

        November 21, 2019 at 2:18 pm

        I was wondering if another nut could be used in this recipe because I can’t eat cashews.

        Reply
  5. Avatar for Brooke ReiterBrooke Reiter says

    October 7, 2019 at 4:36 pm

    Am I able to make this sauce ahead of time and then store? If so whats your recommended storage timeline?
    Thanks!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 7, 2019 at 4:52 pm

      Yes! Up to 3-4 days in advance. Store in the refrigerator and reheat on the stovetop, adding more dairy-free milk or water as needed to thin.

      Reply
    • Avatar for GiaGia says

      November 21, 2019 at 2:22 pm

      I’m SO sorry! I read your response incorrectly. ☺ Thank you for the suggestion, however, I cannot have chili.

      Reply
  6. Avatar for Courtney FarmerCourtney Farmer says

    September 28, 2019 at 9:32 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 30, 2019 at 10:03 am

      We’re so glad you and your husband enjoyed it, Courtney! Thanks so much for sharing! xo

      Reply
  7. Avatar for ReddRedd says

    September 10, 2019 at 8:39 pm

    Tastes better than regular Alfredo to me! Takes 10 minutes in the Vitamix blender and no need to soak the cashews or transfer to the stove! Just add all ingredients at one time and put on the soup preset.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 11, 2019 at 8:26 am

      Whoop! So glad to hear it, Redd! Thanks so much for sharing! xo

      Reply
  8. Avatar for Mary KosankeMary Kosanke says

    September 7, 2019 at 9:46 pm

    Even good without vegan parmesan!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 8, 2019 at 10:10 am

      Thanks for sharing, Mary!

      Reply
  9. Avatar for MinaMina says

    August 30, 2019 at 7:50 am

    I made this and it was delicious. I used this sauce with vegan mushroom ravioli and substituted the almond milk with vegetable broth. It was creamy and so good!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 30, 2019 at 12:28 pm

      Yum- that sounds amazing! And thanks so much for the lovely review, Mina. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      Reply
  10. Avatar for KaarieKaarie says

    August 27, 2019 at 4:17 pm

    Another winner! I used pre-minced garlic, macadamia milk, heavy on the nutritional yeast and served over edame/mung bean pasta w/peas mixed into the sauce. I find I use more milk-about 3 cups and then I adjust seasonings. I don’t add salt or pepper but have them ready for those that want them included in their meal. Great over Seitan or mung-bean (eggs) too. Left-over never goes to waste!

    Reply
  11. Avatar for CindyCindy says

    August 25, 2019 at 7:09 pm

    This sauce was so good! I didn’t have/feel like making any vegan parm so I made do with what I had and it still turned out great.

    Reply
  12. Avatar for NicoleNicole says

    August 15, 2019 at 7:58 pm

    Best thing I’ve ever put in my mouth!!!!! Just like every other recipe by MB ?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 16, 2019 at 12:39 pm

      Aww thanks so much, Nicole! We are so glad you enjoyed it!

      Reply
  13. Avatar for VerityVerity says

    August 11, 2019 at 11:57 am

    Made it exactly as directed and it is absolutely delicious. Tried a few Alfredo recipes since going vegan and this one is by far the best. There’s no way you’d guess there’s no cheese, milk or heavy cream in this. 5⭐️

    Reply
  14. Avatar for CindyCindy says

    July 15, 2019 at 9:32 am

    I just finished making this – oh my heavens. So good. Somehow I forgot to put the cashews in the blender and reduced the sauce without them. No worries! I just put them in the blender, pulsed with some almond milk and then whisked into the thickened sauce. Still worked divinely. First time making the vegan parmesan as well. Both so easy and quick. And taste perfection.

    This is exactly the reason when I search for a vegan version of a food – if your site is in the results – boom. Decision made, recipe made shortly thereafter.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      July 15, 2019 at 9:54 am

      Thanks for sharing!!

      Reply
  15. Avatar for SarahSarah says

    May 22, 2019 at 3:54 pm

    Super yummy!!!

    Reply
  16. Avatar for MiaMia says

    May 17, 2019 at 8:40 pm

    This recipe is spectacular and so very easy! I’ve made it for my family four or five times and each time it has been a hit. I usually double the recipe and it is just as wonderful the next day. We use Tinkyada brown rice pasta and it truly is divine. The vegan parm really makes it next level. Thanks for another wonderful vegan recipe!

    Reply
  17. Avatar for Adrianna OchoaAdrianna Ochoa says

    April 29, 2019 at 1:37 pm

    Hi!
    Just a quick question, couldn’t find arrowroot starch, but I have potato starch. Could I use that instead?
    Thanks!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 30, 2019 at 8:36 am

      Hi Adrianna, we haven’t tried it and can’t say for certain, but we think it would work!

      Reply
  18. Avatar for Cindy WilburCindy Wilbur says

    April 18, 2019 at 5:22 am

    I have made this in the past, and it was amazing. Planning on making it again for Easter brunch, but I was wondering if I can make the sauce the night before. What do you think?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 18, 2019 at 10:48 am

      That should work! It may thicken as you reheat it on the stovetop, so just thin with more almond milk or water. Hope that helps!

      Reply
      • Avatar for CindyCindy says

        April 18, 2019 at 11:56 am

        Great! Thanks!

        Reply
  19. Avatar for Julia ShultzJulia Shultz says

    April 9, 2019 at 3:29 pm

    I love this recipe! I made it to substitute a cream sauce in my Creamy Lentils with Mushroom and Kale dish that I made by Sexie Veggie. It turned out really flavorful and paired well with my dish. I did use some organic parmesan cheese that I had but not a lot and I substituted broth for the non dairy milk product. Yummy!

    Reply
  20. Avatar for ScottScott says

    April 8, 2019 at 3:10 pm

    Who needs dairy anyway? There doesn’t have to be any sacrifice in eating plant-based. Cashews are one of the “secrets” to great vegan cooking. Thanks for sharing this delicious recipe!

    Reply
  21. Avatar for Dr JDr J says

    April 7, 2019 at 6:12 pm

    Three words: A-ma-zing! Quick and simple, creamy, totally hit the spot on a night when we were willing to spend a few extra calories on an indulgent meal. I’m throwing out all our other vegan Alfredo recipes.

    Reply
  22. Avatar for DivyaDivya says

    April 6, 2019 at 2:31 pm

    This was so easy and delicious! I added about a 1/4 cup of fresh basil leaves to the blender which gave the sauce a lovely mild pesto flavour and then I simmered a splash of white wine in the pan before adding the sauce. I used fusilli which I thought ‘gripped’ the sauce really well. Lastly, I stirred in some cooked spinach and mushrooms at the end. This was a keeper! My favourite vegan alfredo recipe!

    Reply
  23. Avatar for Monique NadeauMonique Nadeau says

    March 29, 2019 at 6:40 pm

    Absolutely delicious!! You never disappoint me though! Everything I’ve tried by you is delicious!!

    Reply
  24. Avatar for Vegan FrankVegan Frank says

    March 29, 2019 at 10:20 am

    Anyone try this with oat milk yet?

    Reply
    • Avatar for KatKat says

      May 1, 2019 at 11:50 pm

      I used oat milk! It’s the only milk I’ve used to make this recipe as it is my preferred plant-milk. It turned out reeeaaaallllllyyyyy good!

      Reply
  25. Avatar for MarthaMartha says

    March 1, 2019 at 4:54 pm

    Made this tonight for dinner and it turned out better than I could have expected! My husband loved it too. Will definitely make this again! Thanks for the recipe!

    Reply
  26. Avatar for WhitneyWhitney says

    February 21, 2019 at 5:19 am

    This recipe looks delicious! What if I where to use cornstarch instead of arrow root would it still come out the same?
    Thanks,

    Whit

    Reply
    • Avatar for KatKat says

      May 1, 2019 at 11:51 pm

      I used corn starch and it worked out fine!

      Reply
  27. Avatar for Joshua DiazJoshua Diaz says

    February 14, 2019 at 6:20 pm

    I made this tonight and used tapioca flour in place of arrowroot and it came out great! I cooked lenguini pasta and added the sauce with morningstar chicken strips for a full vegan chick’un Alfredo! It was Awesome!!! We paired it with baked asparagus, perfect for Valentine’s Day and our VERY picky eater son loved it too! ?

    Reply
  28. Avatar for jojo says

    February 6, 2019 at 8:38 pm

    Hi.. for the 1 1/4 cups raw cashews (soaked), do you mean One AND 1/4 or ONLY 1/4 cup?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      February 7, 2019 at 6:27 am

      1 and 1/4 cups!

      Reply
  29. Avatar for ShelbyShelby says

    November 5, 2018 at 7:51 pm

    Hi – I made this recipe this evening, but since it’s November I made a few adjustments to turn it into a fall dish. First, I used spiralized butternut squash that I found at Whole Foods and a half cup of peas. Second, I added a 1/2 tsp of Trader Joe’s pumpkin pie spice to the cream mixture in the blender. Finally, I sprinkled roasted and unsalted shelled pumpkin seeds on top prior to serving. It was so delicious I’m already thinking about my leftovers.

    Reply
  30. Avatar for GinaGina says

    October 31, 2018 at 12:19 pm

    This was delicious and super simple, as are ALL of Minimalist Baker recipes! I did end up using a little more salt and nutritional yeast, and also added peas. Thanks so much for this – it was my first attempt at alfredo since going vegan 2 years ago and I LOVED IT!

    Reply
  31. Avatar for Jacki C.Jacki C. says

    October 24, 2018 at 8:16 pm

    Just made this tonight and I loved it! Not sure that I would have needed to heat it in the sautee pan as that really thickened it more than I needed and it can be warmed a little in the vitamix. I used it to top a red lentil pasta and added Trader Joe’s roasted tomatoes. AWESOME. Will definitely make again!

    Reply
    • Avatar for KatKat says

      May 1, 2019 at 11:53 pm

      I agree—heating it in the saucepan after made it too thick. Would’ve been fine just letting it blend in the Vitamix for a bit longer than it takes to make it smooth!

      Reply
  32. Avatar for CarolinaCarolina says

    October 17, 2018 at 5:23 pm

    Delicious – I made it without arrowroot and worked great. I added some chopped up sundried tomatoes I had in my fridge for a little extra something. I spiralized 4 zucchinis and a box of Jovial pasta and had a good amount of sauce covering them. I could’ve probably done five zucchinis but I like my pasta sauce-y!

    Reply
  33. Avatar for KellyKelly says

    October 13, 2018 at 11:02 am

    I love this recipe! I have made it a handful of times and it never disappoints! However, most recently I mixed in 2 cups of my marinara sauce to make a creamy marinara. It was AWESOME! Thank you for sharing such amazing recipes!

    Reply
  34. Avatar for Stephanie CampbellStephanie Campbell says

    October 6, 2018 at 9:52 pm

    I made this to go with chickpea shell pasta (the banza brand) and it came out great! I didn’t really measure out the almond milk, just went by eye as I cooked and it was the perfect consistentency! I subbed cornstarch because I had it on hand and also used roasted cashews because raw were too expensive. I rinsed all the salt off and then soaked them for most of the day until I was ready to make the sauce and the flavor remained neutral with a touch of toastiness. The only change I would make next time is less garlic, i went with 3 cloves and it was a bit intense.

    Reply
  35. Avatar for JenJen says

    September 30, 2018 at 9:55 am

    Would it be possible to make this with purchased, pre-made cashew milk, instead of the almond milk + cashews? I do not have a blender that would process it but a milk-allergic child who so misses pasta and alfredo especially. Thank you!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 30, 2018 at 12:13 pm

      Hi Jen! That unfortunately will not work the same, as the whole cashews create the thick and creamy texture in this Alfredo that you wouldn’t get from store-bought cashew milk.

      Reply
  36. Avatar for ShelbyShelby says

    August 23, 2018 at 6:42 pm

    Could I use brown rice flour instead of arrowroot? Also, I don’t have access to a vegan Parmesan, what do I use instead?? Just more nutritional yeast?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 24, 2018 at 6:17 am

      More nutritional yeast will do, yes! We haven’t tried using brown rice flour in place of arrowroot, but if you experiment with it, report back!

      Reply
  37. Avatar for patpat says

    August 12, 2018 at 6:55 pm

    I just made this sauce tonight. I followed the recipe to the T. This sauce is great as a base for any pasta or vegetable dish. The possibilities are endless. Thank you so much for sharing this recipe. I am going to freeze some of it and will let you know how it turns out.

    Reply
  38. Avatar for Miranda RMiranda R says

    August 3, 2018 at 8:49 am

    I make this regularly and love it. I typically quick soak my cashews (hot water for 20-60 mins) and sub tapioca starch for arrowroot because it’s what I have on hand. Best results are with cartoned coconut milk (Trader Joe’s coconut beverage, no sugar added), worst results with unsweetened vanilla almond milk (the vanilla gives it a very odd, unpleasant flavor). I mix this zoodles or Trader Joe’s lentil pasta, or pour on top of sweet potatoes, basically anything that would taste great with creamy cheeziness.

    Reply
  39. Avatar for ElizabethElizabeth says

    July 9, 2018 at 10:16 am

    Loved this recipe. So easy and yummy! Had to soak the cashews longer because I don’t have a super awesome blender, but this was a great. I also used corn starch instead of arrowroot, but it worked out just fine. A flavorful and creamy substitute for traditional Alfredo sauce. :)

    Reply
  40. Avatar for Dawn RobeyDawn Robey says

    July 8, 2018 at 3:22 pm

    This is easy and so satisfying. We served with zoodles a little lightly steamed broccoli and roasted tomatoes. Thanks for sharing this recipe.

    Reply
  41. Avatar for LCLC says

    July 2, 2018 at 2:57 pm

    Hi, I found your site through Samantha Ravandahl on YouTube, I’ve been wanting to make this for so long but I have a question, could you use carton of cashew milk / cream ? If so would I need to change the recipe in any way? Thank you.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 3, 2018 at 3:47 pm

      Hi! Are you thinking in place of the almond milk?

      Reply
  42. Avatar for JoAnnaJoAnna says

    May 18, 2018 at 5:14 pm

    I just made this and threw a few handfuls of basil from my garden into the blender along with the rest of the ingredients. It’s a pretty shade of green and tastes so good!

    Reply
  43. Avatar for JulieJulie says

    May 9, 2018 at 4:39 pm

    Perfect!

    Reply
  44. Avatar for sylviasylvia says

    May 8, 2018 at 9:02 pm

    Hello! I made it with unsweetened almond milk but the sauce turned out too sweet for my liking :( Added some apple cider vinegar to balance the sweetness but that drowned the cheesy taste from the nutritional yeast. Any idea how I can reduce the sweetness of the recipe? I checked no other ingredients I used have added sugar.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      May 10, 2018 at 11:28 am

      Hmm we are not sure what would be causing it to be sweet, Sylvia! I’d recommend lemon juice or a small amount of vinegar perhaps?

      Reply
    • Avatar for KatKat says

      May 1, 2019 at 11:57 pm

      Try using Oat milk. I prefer it to almond and this recipe turned out great!!

      Reply
  45. Avatar for TessTess says

    May 8, 2018 at 12:38 pm

    Made this for dinner tonight for my non vegan family. It was a hit! My mom loved the vegan Parmesan and was surprised it was in fact vegan

    Reply
  46. Avatar for TracyTracy says

    May 1, 2018 at 3:56 pm

    Hi! I am a gastric bypass patient but I’m also in household of 11 and our food budget can be tricky. Can I use a dairy milk, skim specifically? And garlic salt instead of cloves? I have these on hand.

    Reply
  47. Avatar for KylaKyla says

    April 21, 2018 at 6:48 pm

    AMAZING!! My daughter has fairly recently diagnosed food allergies, and this was a lifesaver. Back when she could have dairy and gluten, fettuccine alfredo was her favorite dish. She had to ask me several times during dinner if this was actually dairy free!! :) I skipped the arrowroot, added some black pepper, and used your recipe for vegan parmesan cheese, and served topped with fresh basil with GF Barilla spaghetti for her, and zucchini/squash spiralized pasta for me, it was delicious both ways, but especially luscious with the veggies!!

    Reply
  48. Avatar for HanusiaHanusia says

    March 27, 2018 at 6:05 pm

    This is just perfect for a simple, quick and easy alfredo sauce! I made some tonight and my residents (I’m an RA) loved it- even the non vegan ones ;) I don’t have a high speed blender, just a regular one, so I was worried about the cashews not blending up enough. BUT I softened them in my pressure cooker with some water for a couple minutes instead of the standard soaking method, and it worked like a charm! They got very soft and blended up nice and smooth, and it took much less time, too.

    Reply
  49. Avatar for Paige PuckettPaige Puckett says

    March 18, 2018 at 8:21 pm

    I have recently learned of a dairy allergy, and in the attempt to make one of my favorites, I tried this one. Absolutely delicious! I did not use the cornstarch or any thickener and it came out creamy and perfectly coated my linguini. Thanks so much!

    Reply
  50. Avatar for Brooke Mazzeo-HillBrooke Mazzeo-Hill says

    March 5, 2018 at 7:12 pm

    With my work schedule and a 3 yr old I never really had time to make anything for dinner. I have tried 5 different recipes from your site, and I must say they are incredible! Not only are they easy, but they are delicious! Tonight I made the Cashew Alfredo, and I couldn’t believe how amazing it turned out! I did substitute corn starch for the arrowroot starch, and it was perfect. THANK YOU for posting these recipes that are actually EASY to make! I would love any suggestions on what to make for my super picky/fussy 3 year old!!!

    Reply
  51. Avatar for LauraLaura says

    March 4, 2018 at 2:11 pm

    Absolutely delicious! I’ve wanted to attempt this kind of dish but was afraid to do so. We loved it. Your recipes are always fabulous. Thank you so much!

    Reply
  52. Avatar for AlixAlix says

    March 3, 2018 at 8:18 pm

    I made this tonight! My first time attempting anything nut based and I consider it a success! So yummy! This recipe calls for WAY too much for me though and I have a lot of leftover- how is best to keep it and how long can it keep for? I put it in a glass jar in the fridge for now. I really don’t want to waste it! (Cashews=$$$)(haha)
    Could it be frozen? What’s the best way to reheat it if frozen?
    Thank you !!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 5, 2018 at 9:11 am

      Hi Alix! Store leftovers in the fridge, and it will keep for a couple of days. I wouldn’t recommend freezing (but you could probably freeze the sauce by itself!)

      Reply
  53. Avatar for Emily SchieveEmily Schieve says

    March 1, 2018 at 9:21 am

    Hi! Would a food processor work if I don’t have a high speed blender? Oh but I have a nutribullet! Which one would work best?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      March 1, 2018 at 1:29 pm

      Hmm I think you may have success with the nutribullet if you don’t have a highspeed blender!

      Reply
  54. Avatar for MartinMartin says

    February 26, 2018 at 11:29 am

    Just made this and will probably put in compost. No one is willing to eat it.

    Reply
  55. Avatar for rachelrachel says

    February 24, 2018 at 3:54 pm

    very good! even my non vegan friends loved it !

    Reply
  56. Avatar for MaddisonMaddison says

    February 19, 2018 at 8:25 pm

    Loooved this!! I was very hesitant to try recipes that used ingredients like this, because it just seemed like such a process…. and like it would take foooorever.

    That was until I HAD to go dairy free. Then of course you want what you can’t have and I craved pasta Alfredo. So I had tried the Mac and cheese recipe which was delish! I made this tonight and it was soooo quick and easy! It can seem intimidating if these aren’t regular ingredients in the pantry but they are now in this house!! I had made zoodles to start and I don’t think I’ve mastered cooking them. They just didn’t keep the flavor of the sauce well and the zoodles watered it down even after I drained water out of the pan, so I made some gf pasta and mixed the rest of the zoodles in with it and that was ?? Yum!

    Reply
  57. Avatar for LL says

    February 19, 2018 at 2:14 am

    I loved it!!
    I didn’t have nutritional yeast and arrowroot starch so I used Vegemite (concentrated yeast extract) and tapioca starch instead and it turned out delicious still! The sauce was sooo creamy. I topped mine with slices of pan-roasted mushrooms. Will definitely make this again!!

    Reply
  58. Avatar for bernard washingtonbernard washington says

    February 18, 2018 at 1:37 pm

    What type of nutritional yeast do you prefer or does it matter?

    Reply
  59. Avatar for NatashaNatasha says

    February 11, 2018 at 7:35 pm

    Is there an alternative that can be used for nutritional yeast? I am allergic to both brewer’s yeast and bakers.

    Reply
    • Avatar for KatKat says

      May 2, 2019 at 12:02 am

      I’m pretty sure nutritional yeast and brewers yeast are not in any way related…I can’t advise for sure but I read that somewhere. Maybe there’s hope you’re not allergic to nutritional yeast?!

      Reply
  60. Avatar for AmandaAmanda says

    January 22, 2018 at 8:20 pm

    Made mine with the carrot spirals from Trader Joe’s instead of actual pasta! Soooo good!

    Reply
  61. Avatar for MarkMark says

    January 19, 2018 at 12:43 pm

    Very tasty. 2nd time making this with my girlfriend. Much appreciated!!

    Reply
  62. Avatar for jennyjenny says

    January 17, 2018 at 2:53 am

    Do I really need nutritional yeast? Is there something else? It is hard to find here.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 18, 2018 at 7:57 pm

      If you can’t find it, you can leave it out!

      Reply
  63. Avatar for ChristineChristine says

    January 12, 2018 at 8:01 pm

    Oh Dana, This look so creamy and delicious!!! I am going back on an oil free, plant based diet due to inspiration from Dr. Michel Gregor and the recent I Thrive series. Thank you so much for your beautiful, wonderful, delicious recipes!!!

    Reply
  64. Avatar for Becca CrossBecca Cross says

    December 29, 2017 at 6:06 pm

    This was amazing! I added pepper for spice and it was delicious! I love all that you put out here, thank you!

    Reply
  65. Avatar for MariaMaria says

    December 22, 2017 at 10:17 am

    My friend and I tried to make this recipe last night, and we woefully underestimated the power and necessity of a high-speed blender (the sauce tasted great, but the texture was AWFUL). Is the Blendtec in your link the blender that you use?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 23, 2017 at 7:59 am

      Yes – a high-speed blender is a must! We use this one.

      Reply
  66. Avatar for MartinaMartina says

    December 3, 2017 at 7:26 am

    It was excellent and very filling :-) i have also roasted the garlic and three shallots before adding them to the blender and it was delicious.. together with bean noodles the sauce makes a perfect combo, love this. Many Thanks Dana, you’re my Nr 1 Vegan inspiration ?

    Reply
  67. Avatar for TonyaTonya says

    November 21, 2017 at 3:00 pm

    This was fantastic! I omitted the Vegan parm and used 1tbsp of tapioca starch and just 1 cup of almond milk. I mixed it with a jar of store bought arribiatta sauce after thickening the mixture on the stove top. This mix made the perfect thick rosé sauce. Thank you for sharing.

    Reply
  68. Avatar for AshleyAshley says

    November 9, 2017 at 2:22 pm

    This was so good! I followed the recipe and it was delicious! I used the leftover sauce to make a spinach lasagna the next night and it was the creamiest lasagna everrrr! It felt like I was splurging but wasn’t. Great recipe Dana :)

    Reply
  69. Avatar for VickiVicki says

    November 8, 2017 at 9:10 pm

    I have tried multiple cheesy Alfredo recipes and this is the best! I have tossed all the others as this is my Go To for Pizza, Pasta and anything else it will work with! Love it and thank you!!! ❤️

    Reply
  70. Avatar for LindsayLindsay says

    November 1, 2017 at 3:28 am

    OMG this recipe is so delicious! I’m not vegan, but I even think it tastes better than original sauce! Plus this recipe is healthier too! THANKS SO MUCH!!

    Reply
  71. Avatar for BriBri says

    October 29, 2017 at 3:25 am

    Hi Diana, Thank you for all your wonderful recipes that inspire me each and every time I browse through your website ❤
    I am wondering about nutrational yeast which you make use of in a few recipes (like this one). I’m struggling to find it in a store near me.
    What is the purpose of nutritional yeast in your recipes and can I use a substitute?
    I look forward to your reply?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 29, 2017 at 8:38 am

      Hi Bri! Nutritional yeast has a great savory, cheesy taste used as a substitute for cheese in many recipes! You can try Marmite or Vegemite, but many people do not love it as much as Nutritional Yeast, but it’s worth a try!

      Reply
  72. Avatar for Shelby VisutskiShelby Visutski says

    October 24, 2017 at 6:42 am

    Made this for dinner tonight. I skipped the arrowroot powder (the cashew sauce thickened up as I heated it with the pasta, so I didn’t bother with it) and vegan parm (couldn’t find any at the store). I added lemon juice to the sauce. I used Tagliatelle pasta and fried up some mushrooms, peppers and onion and mixed it all together. I found this recipe makes A LOT of sauce, so next time I will prop cut it in half, or save the other half for another dinner later in the week. Nothing too mind blowing about this recipe, but the one thing to take away from it — if you haven’t made a cashew sauce before — is that boiling the cashews before blending really helps make a creamier sauce, especially if you just have a basic blender.

    Reply
  73. Avatar for RachaelRachael says

    October 23, 2017 at 1:34 pm

    This recipe is a GAME CHANGER. I used corn starch, but not sure it was needed. I used a vegetable stock and almond milk combo (though I added more almond milk to thin.) The veg stock takes away from the creamy white color a bit, but provides a little extra flavor. I’m going to use the leftovers to make a bechamel butternut squash lasagna and if I have any additional left, thin it a bit more and add pumpkin puree and serve over pasta, garnished with sage.

    Reply
  74. Avatar for Annie C.Annie C. says

    October 15, 2017 at 6:23 pm

    This recipe looks very good, I’ve been looking for a vegan alfredo sauce recipe and can’t wait to try this one!

    Reply
  75. Avatar for Kelsey AtkinsonKelsey Atkinson says

    October 14, 2017 at 1:20 am

    I made this and and drizzled it on the yam ravioli from the cookbook.. It was literally heaven!!! I highly recommend making a batch a ravioli and keeping them on hand in the freezer with a quick alfredo sauce to really make the dish sing!

    Reply
  76. Avatar for DenaDena says

    October 13, 2017 at 1:44 pm

    I love this recipe. It was a little thick so I added more almond milk. Also, I sauted onions, mushrooms and diced zucchini in avacado oil. I added the cashew mixture to that and cooked it for several minutes then added the pasta. This recipe is definately a keeper.

    Reply
  77. Avatar for GabbyGabby says

    October 13, 2017 at 6:28 am

    This looks dreamy! Do you think if I put real parmesan in it it would still turn out okay? I am not vegan, but I love the nutty-ness of cashew sauces!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:55 pm

      I think that should work fine!

      Reply
  78. Avatar for DanielleDanielle says

    October 13, 2017 at 4:00 am

    Made this Alfredo this week! Was an absolute treat! Used half spinach fettuccine and half zucchini noodles. I also added sautéed mushrooms and asses nutritional yeast and my favourite store bought cashew parmesan to the sauce. It doesn’t need it bjy that’s just my taste. Minimalist baker is a genius! I had everyone at work wanting to eat my left overs! Sorry no sharing this one! Yum

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:55 pm

      Thanks for sharing!! xo

      Reply
  79. Avatar for CarlyCarly says

    October 12, 2017 at 9:01 am

    Do you have Celiac disease? Why do you eat GF so often?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:54 pm

      I do not have celiac, I just try and avoid gluten for health / gut purposes. Plus, plenty of our friends eat GF and cooking for them often requires GF recipes.

      Reply
  80. Avatar for GabrielleGabrielle says

    October 12, 2017 at 5:54 am

    How are you supposed to prepare zucchini noodles? Do they stay raw, or are you supposed to cook them prior to adding the sauce? If you do cook them, how????

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 12, 2017 at 4:53 pm

      Hi Gabrielle! Follow this recipe on how to make zucchini noodles!

      Reply
  81. Avatar for ElianaEliana says

    October 11, 2017 at 6:37 am

    This looks amazing! Any thoughts on if I could sub hemp seeds for the cashews? Thanks as always for beautiful food!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 12, 2017 at 5:24 pm

      Hi Eliana! That should work!

      Reply
  82. Avatar for Maja HarderMaja Harder says

    October 11, 2017 at 1:08 am

    OMG yum! This sounds super delicious despite of its simple structure and minimal cooking time. It is definitely too long since I have used cashews, I totally forgot how much I love them.

    Reply
  83. Avatar for Cassie Autumn TranCassie Autumn Tran says

    October 10, 2017 at 9:28 pm

    Soooooo I would proooooobably eat the whole recipe. I wouldn’t regret a thing. ;) Alfredo used to be one of my favorite pasta dishes! This looks like such a gem!

    Reply
  84. Avatar for there_r_no_rulesthere_r_no_rules says

    October 10, 2017 at 6:15 pm

    Easy to prepare and tastes good. I’ll use a more thickened version as a dip. I’ve had success with all of your recipes with the exception of the coconut yoghurt. I persist with different brands but so far have ongoing fails. Maybe it’s just what’s available or not in Australia. Thanks for another great recipe.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:54 pm

      Lovely – thanks! So sorry about the coconut yogurt. It does seem the right brand of coconut milk is essential. However, you could also try blending fresh coconut meat, adding probiotics, and doing the same process! Hope that helps.

      Reply
  85. Avatar for Mary WolfordMary Wolford says

    October 10, 2017 at 5:37 pm

    I made this tonight and it was fantastic! I didn’t have arrowroot powder, so I used corn starch. Worked great, but I would like to try it with the arrowroot powder. My husband loved this recipe too, and he is a meat and cheese lover. Thanks so much for the recipe!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:53 pm

      Lovely, thanks!

      Reply
  86. Avatar for AmelindaAmelinda says

    October 10, 2017 at 2:04 pm

    I loved this and my non-vegan friends enjoyed it as well. I ended up adding a drizzle of olive oil at the end because I felt like I overcooked it a little right at the end. It added a nice touch. Thank you so much for this recipe, I did use the suggested toppings of vegan parm and roasted cherry tomatoes. SO good.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:53 pm

      Great addition! Thanks for sharing!

      Reply
  87. Avatar for AshlynAshlyn says

    October 10, 2017 at 7:55 am

    This looks delish!! I cannot wait to try!

    Reply
  88. Avatar for CherylCheryl says

    October 9, 2017 at 6:14 pm

    Very new to plant based eating, which can be overwhelming!! Made this for dinner and it was a huge hit!!! So much to learn but super grateful for sites like yours that are full of great recipes that have been delicious and taken away some of the fear of embarking on this new food journey!!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:52 pm

      So lovely! Thanks for sharing, Cheryl.

      Reply
  89. Avatar for stephaniestephanie says

    October 9, 2017 at 4:31 pm

    Tasty sauce, I doubled and only added 2 cloves garlic, next time I’ll use just one as it hid the cheese taste. Also mine was grainy so you need to pulse thoroughly. Very easy to make and a satisfying sauce.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 12:52 pm

      Lovely! Thanks for sharing. Yes, a high speed blender is essential for a creamy texture.

      Reply
  90. Avatar for AnneAnne says

    October 9, 2017 at 4:29 pm

    I made this for dinner tonight, it’s delicious! I substituted cornstarch for arrowroot. I added a lot more non dairy milk (maybe double or triple the amount) and it still was very thick. Did I misread the instructions, it’s only 1/2 cup milk? At any rate, it was delicious and will make again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 13, 2017 at 6:19 pm

      Hi Anne! It is 1/2 cup, but I’ve added a note in the instructions that I add more as needed to blend / thicken. That’s just a good starting point.

      Reply
  91. Avatar for DawnDawn says

    October 9, 2017 at 11:06 am

    I get so excited when I see you do a comfort food makeover to make it as healthy as possible. This looks delicious!

    Reply
  92. Avatar for BethanyBethany says

    October 9, 2017 at 10:27 am

    Would this be okay without the vegan parm? I can’t find that in any stores near me!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 10, 2017 at 6:53 pm

      Hi Bethany! You could make our vegan parmesan recipe!

      Reply
      • Avatar for ShayShay says

        November 4, 2017 at 4:42 pm

        I had a similar question. The vegan parmesan recipe is pretty much all the same ingredients, could I just add some more nooch and garlic instead of adding this whole other step?

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          November 5, 2017 at 1:34 pm

          Hi Shay! We haven’t tried it, but it should work!

          Reply
  93. Avatar for KateKate says

    October 9, 2017 at 8:58 am

    Would tapioca starch in place of arrowroot mess it up? I have not been able to find arrowroot, but have tapioca readily available.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:19 am

      I would say leave it out or sub cornstarch!

      Reply
  94. Avatar for Courtney MooreCourtney Moore says

    October 9, 2017 at 4:35 am

    could you sub white beans for cashews? I am wondering, just in an effort to cut the fat content.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:19 am

      I don’t think that would work, personally. But if you give it a try let me know!

      Reply
  95. Avatar for Betsy latorreBetsy latorre says

    October 8, 2017 at 7:07 pm

    i made this today and it turned out very gluey – even with adding more almond milk…. I don’t think you need to add arrowroot starch to the mix. I must have added an additional 1.5 cups to keep it smooth and creamy – which it never turned out to be. I did add roasted tomatoes to the mix which added a nice touch. I will make it again but will leave out the arrowroot starch.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:19 am

      Thanks for sharing! You could even scale back the amount of arrowroot to 1 tsp or so. I just find it gives that gooey texture cheese does. But you’re right! It’s plenty thick without it. Thanks for sharing!

      Reply
    • Avatar for Goreti TadaGoreti Tada says

      October 9, 2017 at 11:17 pm

      I made this tonight and it also came out gluely.I also added about 1 cup additional almond milk and the sauce still turned out super thick. Both my husband and I, we’re not happy with the sauce. I hate to say it but we dumped it.

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        October 10, 2017 at 10:31 am

        shoot! I’d say next time plan to add more almond milk to share. And when it comes to the texture, omit the arrowroot starch to ensure it won’t thicken even more.

        Reply
      • Avatar for MaddisonMaddison says

        February 19, 2018 at 8:20 pm

        So I’ve learned that if you stop whisking when you put it in the pan, and just let it sit, mine started to get gooey globs in it. Not sure if it’s from the arrow root or the cashews. So I turned the temperature down and added a little almond milk at a time to thin it out a bit. I’m not sure if this is the same issue. Also you could try tapioca or corn starch instead! Sometimes I feel like arrowroot can be a little tricky.

        Reply
  96. Avatar for KathleenKathleen says

    October 8, 2017 at 10:55 am

    Very yummy and quick! Next time I’ll use only 3 T of nutritional yeast instead of 4 T as a little “yeasty” tasting for me. Well liked by non-GF and non-lactose intolerant family members. I did use more almond milk to thin – both in the food processor and on the stove. Will make again!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:18 am

      Thanks for sharing!

      Reply
  97. Avatar for MaryMary says

    October 8, 2017 at 3:31 am

    Could you sub soaked almonds for cashews?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:18 am

      I haven’t tried it myself, but no, I don’t think so. They don’t get as creamy and smooth for me.

      Reply
  98. Avatar for Ashley LandwehrAshley Landwehr says

    October 7, 2017 at 9:31 pm

    This was a sucsess! I did use cornstarch because I was out if arrowroot but it didn’t seem to do any harm. It came out super creamy and thick and was delicious! Thank you for all your recipes ?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:18 am

      Yay! Thanks for sharing, Ashley!

      Reply
  99. Avatar for MaggieMaggie says

    October 7, 2017 at 4:43 pm

    This is very similar to the It Doesn’t Taste Like Chicken mozzarella sauce recipe, that I’ve adapted for creamy cheesy sauce! I find I don’t need to use as many cashews and add more cashew milk. So delicious!

    Reply
  100. Avatar for IrisIris says

    October 7, 2017 at 2:22 pm

    Looking forward to trying this recipe. I’m such a huge fan of the Vegan Alfredo on the website I make it ALL THE TIME! Question, is there a difference between this one and the other recipe? Apart from the cashews obviously, :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:17 am

      This one is just a little more nutritious in my opinion, as it includes less oil and more protein / healthy fats. Otherwise, it’s really a matter of preference!

      Reply
  101. Avatar for LaurenLauren says

    October 7, 2017 at 12:54 pm

    Hey! I am impressed by the rapidity of you creating and writing new recipes! *-*
    I was just wondering , i often want to do the baked chickpeas , they get soft and strange often 5 mins after i remove them from the oven . Do you have an idea why?
    Thank uou so much !

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:17 am

      Thanks Lauren! I’d say my top tips for this have been peeling the skins off the chickpeas, roasting on a high temp without parchment paper (directly on the pan), and roasting until very golden brown. Then let cool to the touch. Hope that helps!

      Reply
  102. Avatar for VanessaVanessa says

    October 7, 2017 at 12:52 pm

    HI Dana
    Is there a sub for nutritional yeast? I found out the hard way that I am allergic to yeast in general but super allergic to nutritional yeast.
    Thanks
    Vanessa

    Reply
    • Avatar for RuthieRuthie says

      October 7, 2017 at 7:17 pm

      I’m also allergic to yeast. Is there a sub or can I just omit it?

      Reply
      • Avatar for Nikki KostyunNikki Kostyun says

        September 26, 2018 at 3:31 pm

        Chickpea miso!

        Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:16 am

      Hi ladies! I don’t know of any nutritional yeast substitute at the moment. Perhaps you could research if there are dairy-free cheese on the market that don’t include this ingredient but still add a “cheesy” flavor.

      Reply
    • Avatar for KylieKylie says

      November 15, 2017 at 4:32 pm

      Miso paste adds a nice tangy-ness and it is used in other vegan cheese sauce recipes.

      Reply
  103. Avatar for DevonDevon says

    October 7, 2017 at 12:14 pm

    This looks great! Does it hold up in the refrigerator/freezer if you make it in advance?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:15 am

      I would think so, yes! It may thicken as you reheat it on the stovetop, so just thin with more almond milk or water.

      Reply
      • Avatar for DevonDevon says

        October 9, 2017 at 10:55 am

        Thank you Dana! I mixed it all together in the blender, and stored it in mason jars. Followed instructions here to heat it up and added some extra veggie broth for the desired consistency. It made for a quick and delicious meal last night!! This will be a regular recipe for my weekly meal prep!

        Reply
        • Avatar for CarmellaCarmella says

          March 8, 2019 at 4:53 pm

          Did you can the sauce?

          Reply
    • Avatar for Patrick GalbraithPatrick Galbraith says

      October 29, 2017 at 7:33 am

      How long refrigerated would it keep? I made this amount last night and it kept expanding (thickening) and I have more than I can imagine eating in a week.

      BTW, have you ever been to the Plum in Seattle? I stumbled upon their Mac & Yease recipe:

      http://www.townandcountrymag.com/leisure/dining/a1247/plum-bistro-mac-n-yease/

      Reply
      • Avatar for marylynn callawaymarylynn callaway says

        July 16, 2018 at 1:55 am

        I hope you know I’m making your website famous cause I can’t get enough of your wisdom. I belong to Vegan beginners 101 and everyday I share your web.

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          July 16, 2018 at 7:32 am

          Thanks for sharing our recipes, Marylynn!

          Reply
  104. Avatar for JessieJessie says

    October 7, 2017 at 11:16 am

    Could I use cornstarch instead of arrowroot powder?

    Reply
    • Avatar for WendyWendy says

      October 7, 2017 at 12:37 pm

      i was wondering that too

      Reply
    • Avatar for HanusiaHanusia says

      October 7, 2017 at 2:30 pm

      I’d guess that cornstarch will help with thickening, but not really with the stringy texture of the cheese.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 9, 2017 at 10:15 am

      Yes!

      Reply
    • Avatar for BowenBowen says

      February 14, 2018 at 2:51 pm

      Better than cornstarch is tapioca starch if you want that stringy-cheesy feel.

      Reply

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