30-Minute Cashew Alfredo

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.

Even good without vegan parmesan!

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!

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!

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.

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

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⭐️

Super yummy!!!

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!

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!

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!

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.

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!

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

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!

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! ?

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.

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!

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!

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!

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!

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.

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.

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.

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. :)

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

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!

Perfect!

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.

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

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!!

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.

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!

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!!!

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!

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

very good! even my non vegan friends loved it !

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!

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!!

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

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

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

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?

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 ?

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.

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 :)

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!!! ❤️

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!!

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.

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.

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.

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

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.

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!

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.

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!!!

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.

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.

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 ?