The Best Vegan Alfredo Sauce is creamy, garlicky, and so easy to make from scratch with just a handful of pantry staples! It’s rich and indulgent comfort food made 100% dairy-free and oil-free!
Soak cashews: Place cashews in a small bowl and cover with very warm, not boiling, water. Let soak for 10 minutes. Alternatively, soak the cashews in cool water for 2 hours. Drain water before using.
Alfredo Sauce: In a blender, add the cashews, garlic, miso, onion and garlic powder, salt, lemon juice, and water, and blend until thick can creamy, stopping as needed to scrape down the sides. Taste for flavor and add more liquids to thin to desired consistency. Tastes will vary – if you find it’s too bland, add more salt to taste.
Pasta: Cook the pasta according to package directions.
Combine: With the pasta freshly cooked and drained, you can toss the pasta and alfredo sauce in the pot the pasta was cooked in. Alternatively, serve the warm pasta in individual bowls, top with alfredo sauce, and toss.
Serve: Top with chopped parsley and fresh cracked pepper. It’s great with a slice of homemade Artisan Bread or garlic bread.
Store: Leftover sauce and/or pasta can be kept in an airtight container in the refrigerator for up to 6 days. Reheat on the stove over low heat, adding a splash or two of water.
In place of water, if you prefer to use almond milk or any other type of plant milk. Just be sure to use unsweetened, plain non-dairy milk. Other types that work well are oat, soy, and cashew milk.
Soy-Free: Use brown rice or chickpea miso.
For a change, try this cashew-free Creamy White Bean & Cauliflower Alfredo!
Nutrition Information is calculated with the pasta.