Grab some cashews and nutritional yeast, and let’s make this decadent, but still super easy-to-make Vegan alfredo sauce!
If you like this sauce, be sure to check out our keto diet-friendly sauce recipes and this dairy-free big mac sauce.
How do you make a cashew alfredo sauce?
To make this Vegan alfredo sauce, you need a high powered blender, like a Blendtec or a Vitamix.
- Place all of the ingredients in your blender in the order listed in the recipe card below.
- Blend on high until creamy.
- That’s it! And you’ll notice in the recipe we don’t even soak our cashews…you totally can, but if you’re like me and forget most of the time anyway….no worries. You do not need to soak your cashews to end up with the richest, creamiest dairy-free sauce!
Gluten free and dairy free alfredo sauce
In addition to being dairy-free, this Vegan alfredo sauce is also gluten-free, which makes it a great Paleo and Whole30 friendly pasta sauce as well. It’s more than just a pasta sauce though. You can get creative with how you enjoy it. Here are some ideas.
- Dip your favorite veggies in it.
- Smother it all over veggies noodles.
- Use it as a topping on burgers and sandwiches.
- Use it as the sauce for pizza.
And here are some recipes that we love that use it.
Get the Recipe:
Creamy Vegan Alfredo Sauce
This velvety, dairy-free, Vegan pasta sauce is a creamy cashew alfredo sauce recipe you will find yourself putting on all the things!
Ingredients
- 1 cup water
- 1 lemon, juice of
- 2 cups raw cashews
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp ground pepper
- 1/2 tsp sea salt
Equipment
Instructions
- Make alfredo sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy.
- Store in an airtight container in the fridge for up to a week.
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Very tasty! I subbed a small amount of sautéed chopped onion and garlic for the garlic powder and had to add some plant milk because my mix was too thick to blend.
Ooohh yum! Bet the sautéed onion and garlic was so delicious in there. Thanks for coming back to leave a review! 🙂
Delicious! I did add a little more nutritional yeast and salt to taste but this is perfect for Whole30/dairy free diets. I plan to use it in place of sour cream along with Whole30 Mayo in a spinach dip this weekend for a dinner party. It is so nice to have alternatives to dairy in recipes. Thanks!
We’re so glad it was a hit! And I bet your guests will enjoy the dip as well! Thanks so much for taking the time to come back and leave a review! We really appreciate it. 🙂
Hi there, I have an abundance of cashews but they aren’t raw. Would it be alright to substitute them, perhaps leave out the salt?
Yes if you are using roasted + salted cashews it should work and you can leave out the salt and add some in after blending if it needs a little salt. The sauce will turn out darker looking with roasted cashews but should still taste great.