This quick vegan cashew alfredo sauce made without nutritional yeast is my go-to when I want a richer, more decadent pasta sauce. I like pairing it with mushroom pasta for the ultimate comfort meal. Thankfully with healthier substitutions compared to the typical alfredo, we can feel good eating this scrumptious sauce.
What I pair it with:
8 oz box GF Linguine – since it’s an 8 oz box vs many of the 12 oz boxes, the sauce is extra saucy & rich
Frozen organic mixed mushrooms, if you have access to Whole Foods this earthy mix is divine in it. Sauté the bag with 1 large minced garlic clove and an optional dash of olive oil. Stir them around a bit until they start to unthaw and cook in their own juices. Add a pinch of sea salt & ground pepper. Once cooked, carefully drain out the excess liquid.
Handful or two of fresh spinach – after the linguine is rinsed and added back to the hot pot, add in the cooked mushrooms, fresh spinach, and pour over the alfredo sauce. Stir well and eventually the spinach will wilt in. Garnish with ground pepper and a sprinkle of salt if desired. Serve immediately.
Quick Vegan Cashew Alfredo Sauce
If you have a wide Vitamix container, you will need to double the recipe to get it to hit the blades. Store any leftovers in a glass air-tight container and use within 5 days. I recommend the Beast Blender or a nutribullet for a small sauce blender.
Ingredients
1 cup raw cashews
1/2 lemon, squeezed
3/4 cup hot water from the tea kettle, leave the kettle on the heat as you might need a touch more
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp thyme
1/2 tsp salt to start, I sprinkle more on top of the pasta too
Few grinds on the pepper mill or a few shakes
Method
Add everything to the blender and let it sit while you make your pasta. This allows the cashews to soak in the hot water which makes it a bit creamier. You can also soak cashews in a bowl of room temp water for 1-2 hours if you think of it ahead of time (drain & rinse prior to use). Once your pasta is pretty much ready, blend the sauce. Add a splash more of water if the blender needs help, but start with adding small amounts as you want it thick and more flavorful. If you add too much water, you’ll need a few more dashes of seasonings. Pour and mix into your pasta. Enjoy!
PIN IT TO SHARE THE LOVE:
Quick Vegan Cashew Alfredo Sauce
Ingredients
- 1 cup raw cashews
- 1/2 lemon
- 3/4 cup hot water from the tea kettle leave the kettle on the heat as you might need a touch more
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp thyme
- 1/2 tsp salt to start I sprinkle more on top of the pasta too
- Few grinds on the pepper mill or a few shakes
Instructions
- Add everything to the blender and let it sit while you make your pasta. This allows the cashews to soak in the hot water which makes it a bit creamier. You can also soak cashews in a bowl of room temp water for 1-2 hours if you think of it ahead of time (drain & rinse prior to use). Once your pasta is pretty much ready, blend the sauce. Add a splash more of water if the blender needs help, but start with adding small amounts as you want it thick and more flavorful. If you add too much water, you'll need a few more dashes of seasonings. Pour and mix into your pasta. Enjoy!
Notes
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.