Silky, rich cashew-based alfredo coats tender fettuccine for a creamy, savory vegan pasta with bright lemon and a hint of garlic, finished with fresh parsley and red pepper flakes.
Silky Weeknight Cashew Alfredo
A velvety, dairy-free alfredo made from soaked cashews, bright lemon, and a whisper of chili — simple enough for a weeknight, elegant enough for guests.
This is the pasta you make when you want all the indulgence of a classic alfredo without dairy. Raw cashews, briefly soaked, become the backbone of a lusciously creamy sauce that clings to fettuccine or linguine — no cream needed. The short soak (15–20 minutes in very hot tap water or several hours in cold water) keeps this practical: while the nuts soften, you can get the pasta boiling and sweat an onion and garlic for depth.
A high-speed blender is the secret to that satin finish: blended cashews with unsweetened almond milk, a splash of vegetable broth, and a generous hit of nutritional yeast turn nutty and umami-rich. Fresh lemon juice cuts through the richness, garlic and sautéed onion add savory backbone, and red pepper flakes give a balancing lift of heat. Finish with a drizzle of extra-virgin olive oil and chopped parsley for a pop of color and freshness.
Technique-wise, the magic happens at the finish. Reserve about a cup of pasta water before you drain — a few tablespoons at a time are perfect for loosening the sauce and helping it emulsify with the starches on the noodles. If the blended sauce seems thick, add a bit of that starchy water to reach a glossy, clingy consistency, then warm it briefly in the pan with the sautéed aromatics before tossing with pasta.
This sauce is also forgiving and versatile: make the cashew cream ahead and keep it in the fridge for a few days, or thin it into a saucier consistency for vegetables, bowls, or baked dishes. It feeds a small crowd easily and reheats gently with a splash of water for quick, comfort-food dinners all week long.
Ingredients
How to Make Creamy Cashew Alfredo Pasta
- Place the raw cashews in a bowl and cover with very hot tap water; let soak 15–20 minutes while you prep other ingredients (or soak in cold water 4+ hours/overnight), then drain and rinse.
- Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until al dente; reserve 1 cup of the pasta cooking water, then drain the pasta.
- While pasta cooks, roughly chop the onion and peel the garlic; heat the olive oil in a large skillet over medium heat and sauté the onion until translucent, about 5–6 minutes, then add one crushed garlic clove and cook 30–45 seconds until fragrant.
- In a high-speed blender combine the drained cashews, almond milk, vegetable broth, nutritional yeast, remaining garlic (2 cloves), lemon juice, sea salt, black pepper, and red pepper flakes; blend on high until completely smooth and creamy, 60–90 seconds (add 1–2 tbsp pasta water if needed to help blend).
- Pour the blended cashew sauce into the skillet with the softened onion and bring to a gentle simmer over medium-low heat, stirring frequently; cook 3–4 minutes to warm through and thicken slightly, adjust seasoning to taste.
- Add the drained pasta to the skillet and toss to evenly coat with the sauce; if the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Finish by stirring in chopped fresh parsley and an extra squeeze of lemon if desired; taste and adjust salt, pepper, or red pepper flakes.
- Serve immediately, dividing into four bowls and sprinkling an extra pinch of red pepper flakes or chopped parsley on top for garnish.
Recipe Card
Creamy Cashew Alfredo Pasta
Silky, rich cashew-based alfredo coats tender fettuccine for a creamy, savory vegan pasta with bright lemon and a hint of garlic, finished with fresh parsley and red pepper flakes.
- Prep
- 20 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Place the raw cashews in a bowl and cover with very hot tap water; let soak 15–20 minutes while you prep other ingredients (or soak in cold water 4+ hours/overnight), then drain and rinse.
- Bring a large pot of salted water to a rolling boil and cook the fettuccine according to package directions until al dente; reserve 1 cup of the pasta cooking water, then drain the pasta.
- While pasta cooks, roughly chop the onion and peel the garlic; heat the olive oil in a large skillet over medium heat and sauté the onion until translucent, about 5–6 minutes, then add one crushed garlic clove and cook 30–45 seconds until fragrant.
- In a high-speed blender combine the drained cashews, almond milk, vegetable broth, nutritional yeast, remaining garlic (2 cloves), lemon juice, sea salt, black pepper, and red pepper flakes; blend on high until completely smooth and creamy, 60–90 seconds (add 1–2 tbsp pasta water if needed to help blend).
- Pour the blended cashew sauce into the skillet with the softened onion and bring to a gentle simmer over medium-low heat, stirring frequently; cook 3–4 minutes to warm through and thicken slightly, adjust seasoning to taste.
- Add the drained pasta to the skillet and toss to evenly coat with the sauce; if the sauce is too thick, add reserved pasta water a few tablespoons at a time until you reach a silky consistency.
- Finish by stirring in chopped fresh parsley and an extra squeeze of lemon if desired; taste and adjust salt, pepper, or red pepper flakes.
- Serve immediately, dividing into four bowls and sprinkling an extra pinch of red pepper flakes or chopped parsley on top for garnish.
Nutrition
- Carbohydrates
- 80
- Saturated Fat
- 3.4
- Sodium
- 600
- Fiber
- 4.5
- Unsaturated Fat
- 18.6
- Protein
- 20
- Fat
- 22
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 600
- Sugar
- 2.5