Vegan Cashew Alfredo

Alfredo sauce has always been one of my favourite pasta sauces. Today, I’m so excited to share this Vegan Cashew Alfredo. It’s filling, plant based, and delicious!

To serve 2-3 I used the above fettuccine noodle. Using half the box of pasta cooked according to directions on the box.

The sauce base is cashews. Soak your cashews for 10-15 minutes in warm water. Meanwhile, while they are soaking, saute your onion and garlic until translucent and fragrant. Add these to a blender with the drained cashews, lemon, spices, nutritional yeast, vegetables broth, and plant based milk. Blend that up and there’s your sauce.

For the remainder of the dish, boil your pasta according to package directions. Saute your chopped bell pepper in a pan, add the rosemary, cooked pasta, and sauce. Toss this together (option to add greens here!) and serve!

I enjoy topping my Alfredo with extra red pepper flakes, black pepper, or green onion. I served this with roasted asparagus and it was perfect.

Looking for more dinner ideas? Check out this Sweet Potato Pasta Bake and Butternut Squash and Cauliflower Soup.

I’m on Youtube! Check out my channel here for recipe videos every Friday. If you give this Vegan Cashew Alfredo a try let me know in a comment below ♡

Vegan Cashew Alfredo

Recipe by Rachael Penny


Prep time


Cooking time




  • Alfredo Sauce
  • 1/3 Cup Cashews – Soaked

  • 1/2 Onion, Sliced

  • 2-3 Cloves Garlic

  • 2 Tbsp Nutritional Yeast

  • 1/2 Tsp Red Pepper Flakes

  • 1/2 Tsp Tamari/Soy Sauce

  • 1/2 Lemon Juiced

  • 1/4 Tsp Garlic Powder

  • 1/4 Tsp Dried Thyme

  • 1/4 Tsp Salt + Pepper

  • 1/2 Cup Vegetable Broth

  • 1/2 Cup Unsweetened Plant Based Milk

  • Pasta
  • 2 Cups Pasta of Choice (or 190 grams Fettuccine)

  • 1/2 Tbsp Fresh Rosemary

  • 1/2 Bell Pepper, Diced

  • Optional: Extra red pepper flakes, green onion, black pepper.


  • Sauce: Soak the cashews. Slice the onion and garlic, saute until translucent and fragrant. Add the lemon, spices, sautéed onion and garlic, nutritional yeast, soy sauce, liquid, and drained soaked cashews to a blender. Blend until smooth.
  • Pasta & Veggies: Cook noodles according to package directions. Add the red bell pepper to a pan and begin to saute over medium heat. Add the rosemary, cook for another minute. Add the cooked noodles and the sauce. Toss to combine and serve!
  • Toppings: Optional, top with extra red pepper flakes, green onion, black pepper.

Recipe Video


  • Sauce will keep for 3-5 days in the fridge
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Rachael Penny

1 Comment

  1. Emerson on October 15, 2021 at 8:41 am

    thank you administrator, your blog is very remarkable.

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