This 4-ingredient cashew alfredo sauce recipe is a creamy dairy-free alfredo sauce made with cashews in less than 5 mins!
It’s a cashew alfredo sauce that mimics traditional alfredo, but without the dairy!
Recipe for Cashew Alfredo Sauce
To make cashew alfredo sauce, all you need is a blender, soften cashews, and 3-ingredients to make a delicious dairy-free alfredo.
If you don’t have soften cashews, aka cashews left in water overnight to soften, you can easily boil cashews in a pot now for about 15-20 mins to soften the cashews (read recipe card for instructions).
The best way to eat this alfredo sauce is with pasta! You could also use this creamy cashew sauce for any dish that needs a creamy and savoury sauce in your life.
Ingredients
- Cashews
- Minced Garlic or Garlic Powder
- Vegetable stock cube or Better Than Bouillon Vegetable Base
- Nutritional yeast
The recipe is dairy-free & gluten-free, simply by using gluten-free pasta.
How To Make Cashew Alfredo Sauce (Vegan)
The greatest thing about this creamy cashew alfredo sauce recipe is that it only uses FOUR INGREDIENTS. You really don’t need much more to make this taste so delicious and I love that it is healthy and so easy to make.
First, you need to soften your cashews. If you don’t have any cashews soaking in water (like overnight) and can boil them to soften. To boil them, simply add some water and the 1 cup of cashews into a small pot, bring to a boil then turn down to a simmer for about 15-20 minutes until softened.
Once you have softened cashews, drain them and add them into a blender along with garlic (or garlic powder), vegetable stock cube (or vegetable bouillon), nutritional yeast, and water.
Blend on high for a minute or so until creamy consistency. Voila! Cashew Alfredo Sauce!
Cashew Alfredo Sauce (4-Ingredients)
Equipment
- Blender
Ingredients
- 1 cup Cashews soaked (you can boil them for 15-20 mins to soften or soak them overnight to soften)
- 1-3 cloves Garlic minced (or garlic powder)
- 1 cube Vegetable stock or 1 tsp Better Than Bouillon Vegetable Base
- 2-4 tbsp Nutritional Yeast up to you how much nooch you want 🙂
- 1 cup Water
Instructions
- First, you need to soften your cashews. If you don't have any cashews soaking in water (like overnight) and can boil them to soften. To boil them, simply add some water and the 1 cup of cashews into a small pot, bring to a boil then turn down to a simmer for about 15-20 minutes until softened.
- Once you have softened cashews, drain them and add them into a blender along with garlic (or garlic powder), vegetable stock cube (or vegetable bouillon), nutritional yeast, and water.
- Blend on high for a minute or so until creamy consistency. Voila! Cashew Alfredo Sauce!
Notes
Nutrition
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So delicious! I’m having some RIGHT NOW over edamame spaghetti I found at Aldi. I soaked the cashews for about 28 hrs, cheated by using minced garlic from jar, and used a regular blender. Consistency nice and smooth. Will be making this again. Not sure I have the patience for the soaking, I’ll have to try boiling. Thanks for this EASY recipe. I’m vegan and I don’t like to cook!! And I don’t like recipes with odd ingredients I’ll rarely use. Thank you!!!!
So glad you liked it Pamela! This sauce with edamame spaghetti sounds delicious!
That is such a great recipe! For years I have been trying to get a dupe of the traditional Alfredo pasta and this one won my heart. In my opinion, vegan creamy sauces are quite blunt some times. This one is full of flavour and taste REALLY REALLY good. I love the concept of your blog with tons of recipes and vegan recipes that are full of flavour and delicious. I have been vegan for quite some time now and always find it difficult to find vegan options with creams or restaurants that do it with nice products. Some times I can feel that they still put dairy products in and other times it is just tasteless. I totally agree that DAIRY IS SCARY! I love that your recipes are dairy-free. I believe it is important to stick to that in our diet. The Four ingredients recipe is ab-so-lu-te-ly AMAZING! It is easy to follow and healthy. The use of cashews to create creamy consistency is fabulous, you are a genius!
Thanks so much Eugenie for the wonderful comment! So happy you loved it!
I’ve made this 3 times now and LOVE it. I like to make a large batch so we have it ready to just heat and eat for dinner or lunch. The third time making it I’ve tweaked it to 1 and a half batches of the cream sauce with one box of whole wheat mac noodles. These noodles seem to hold a little water which keeps them from being too dry when reheated. I also pour in a ton of mixed frozen veg (just eyeball it) to make it a more complete meal. Totally love it and has become our fall easy go to meal. Oh, cashew parm is pretty nice on top with a few crushed red peppers and fresh ground black pepper 🙂
WOW 3 times! You must really love it! That makes me so happy to hear <3
This recipe is the best vegan recipe I have ever tasted. I add my own spices to it, like cajun, garlic powder, dried basil, but anything you add to it will make it 10x better. That’s saying a lot because the recipe is incredible already.
Those are all great spices to add! I love this recipe because everyone can add whatever spices they love the most and make it their own 🙂
Thank you for the recipe! This alfredo sauce was amazing. I added some Field Roast vegan Italian sausage chunks at the end & it was delicious! Peace & love!
So happy you enjoyed it Stanley! Great choice adding Field Roast vegan sausage chunks to it! Sounds delicious!
One of the best plant based sauces out there. Thank you.
So glad you liked it David! It’s one of my fave go-to sauces!
Probably one of my all-time fave recipes of yours! I’ve been a long-time follower of your recipes and love them all but this one is just so easy, fast and delicious! It’s my go-to when I need a creamy sauce for pasta or other dishes
wow! That’s wonderful to hear Ryan! Thanks so much for the wonderful review ^_^
Honestly, I wasn’t sure how this was going to turn out as it has such fewer ingredients than other ones ive tried, notably no plant milk. but honestly, simplicity is king here because this was DELICIOUS!!!! It came out so well and I didn’t change a thing. It was perfect.