Vegan Alfredo Sauce – Creamy, Dairy-Free, and Delicious

Enjoy rich, creamy vegan Alfredo sauce made with cashews, garlic, nutritional yeast, and plant-based milk. This dairy-free, indulgent sauce is perfect for tossing with your favorite pasta, delivering classic comfort without the dairy!

Ingredients

• 1 ½ cups raw cashews (soaked 2–4 hours)
• 1½ cups unsweetened plant-based milk (almond, oat, or soy)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ cup nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Optional: ½ teaspoon dried rosemary or Italian herbs

Directions

1. Drain and rinse soaked cashews.
2. In a blender, combine cashews, plant milk, olive oil, garlic, nutritional yeast, lemon juice, salt, pepper, and herbs if using. Blend on high until very smooth and creamy.
3. Pour mixture into a saucepan and heat over medium-low heat, stirring frequently until warmed through and thickened slightly, about 5–10 minutes. Do not boil.
4. Toss sauce with cooked pasta or use as desired. Adjust seasoning to taste.

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