This post may contain affiliate links. Please see our disclosure policy for more details.
This rich, creamy Vegan Cashew Alfredo Pasta Sauce is smooth, flavorful, and easy to make with just a few wholesome ingredients. Whether you’re vegan, dairy-free, or just want a lighter Alfredo, this is a cozy, comforting meal that everyone will love!
Why You’ll Love this Cashew Alfredo Sauce
Wednesdays are pasta night for us, just like Fridays are for pizza (hello, protein pizza—our favorite!). Themed food nights make meal planning easier and add a fun twist to the week! With so many ways to customize pasta—like this hidden veggie pasta sauce, iron-rich baby pasta sauce, or no tomato sauces—there’s always something new to enjoy.
And when you’re craving something rich and creamy without the dairy, this vegan cashew Alfredo sauce is the perfect solution!
- Dairy-Free & Vegan – Perfect for those avoiding dairy while still enjoying a rich, creamy sauce.
- Nutritious & Wholesome – Made with cauliflower and cashews for a nourishing, plant-based alternative.
- Easy to Make – Simple ingredients and a quick blend make this a hassle-free recipe.
- Versatile – Pairs well with various pasta shapes, proteins, and veggies.
- Meal-Prep Friendly – Make ahead and store for easy weeknight dinners.
And if you’re looking for another creamy, veggie-loaded option, try this veggie mac and cheese—it’s just as comforting, and packed with nutrients kids (and adults) won’t even notice.
Table of Contents
Ingredients
- Raw unsalted cashews – Along with cauliflower, cashews help make the sauce thick and creamy, mimicking the consistency of dairy cream. You can use roasted cashews to add an extra layer of flavor to the sauce.
- Cauliflower – not only does it boost nutrition, it also makes the sauce smooth and creamy. And here’s how to cook cauliflower for babies.
- Lemon juice – brightens up the sauce. You can also add some lemon zest too.
- Miso – adds a delicious umami flavor to this otherwise mild-flavored sauce. You must try this miso pasta next!
- Vegetable broth – While you can use water, cooking the cauliflower, cashews, and pasta in broth will result in a creamier texture and richer flavor.
- Nutritional Yeast (optional) – adds a cheesy flavor while keeping it plant-based.
- Pasta – the vessel for all this creamy goodness—choosing the right one matters!
Choosing the Best Pasta Shape
While any pasta shape will work with this sauce, I prefer the short pasta shapes with ridges or grooves, like fusili, rigatoni, or corkscrew, as they really soak up this cashew cream sauce.
But if you are in the mood for fettucine alfredo, use thick noodles. This allows for a silky, even coating.
You can use regular, whole wheat, gluten-free pasta, or legume based pasta (e.g. chickpea, edamame, lentil) for extra protein, iron, and fiber.
Step-by-Step Instructions
Step 1: Add vegetable broth to a large pot and bring to a boil. Add the cashews and cauliflower and cook until fork-tender, about 8-10 minutes. This also eliminates the need for soaking the cashews.
Step 2: Using a slotted soon, transfer cauliflower and cashews to a high-speed blender. Don’t drain the liquid!
Step 3: Add garlic, miso, lemon juice, and 3/4 cup of cooking liquid to blender and blend on high until completely smooth and creamy. Add more liquid if thinner consistency desired. Stir in nutritional yeast (optional).
Step 4: Add additional water to the pot with the remaining broth. Bring to a boil and cook pasta according to package directions. Drain, reserving one cup of the cooking liquid, and return pasta back to the same pot.
Stir in cashew sauce and toss until well coated. Add reserved pasta water to thin out the sauce, as needed.
Recipe Tips
- A high-speed blender works best to create a velvety texture. If needed, blend in batches.
- Be sure to save at least 1/2 cup of the cooking liquid. It will help the creamy sauce to cling to the pasta.
- Once blended, taste the sauce and adjust to your liking. We like it really garlicky so oftentimes will add more. You can add more.
Serving Suggestions
Enjoy this creamy vegan cashew alfredo sauce in so many ways! Toss it with pasta or mix it into oatmeal, lentils, or quinoa for added variety.
Or
Spread it on toast, mini pizzas, quesadillas, or sandwiches (here are some fun and delicious sandwich ideas for toddlers and kids), or use it as a tasty dip for veggies and crackers. Here are the best crackers for babies and toddlers.
Storage Suggestions
I recommend storing the cashew pasta sauce separately from the pasta in an airtight container. It will keep in the refrigerator for up to 1 week. You can enjoy both cold or warm. Reheat briefly in the microwave or on the stovetop with a splash or water.
You can also freeze for up to 3 months. If you want to freeze in single serving portions, transfer the leftovers to a freezer tray, freeze until solid, pop out the molds, and transfer to a freezer-safe bag or container.
You can also freeze cooked pasta too for a super quick freezer meal.
More Creamy Pasta Sauces
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Vegan Cashew Alfredo Pasta Sauce
Ingredients
- 3 cups of cauliflower florets (12 ounces)
- 4 cups low sodium vegetable broth or water
- 1 cup raw unsalted cashews (140g)
- 2 teaspoons white miso paste
- 2-3 garlic cloves
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast or parmesan cheese (optional)
- 16 ounces Pasta
Instructions
- Add vegetable broth to a pot and bring to a boil. Add cauliflower and cashews, reduce heat to low and simmer, covered, until cauliflower is fork tender, about 8-10 minutes. Don't Drain!
- Using a slotted soon, transfer cauliflower and cashews to a high-speed blender. Don't drain the liquid! Add garlic, miso, lemon juice, and 3/4 cup of cooking liquid to blender and blend on high until completely smooth and creamy. Add more liquid if thinner consistency desired. Stir in nutritional yeast or parmesan (optional).
- Add additional water to the pot with the remaining broth. Bring to a boil and cook pasta according to package directions. Drain, reserving one cup of the cooking liquid, and return pasta back to the same pot.
- Stir in cashew sauce and toss until well coated. Add reserved pasta water to thin out the sauce, as needed.
This, and everything she shares is so ferocious and healthy. She’s even considered how to get the most nutrition absorbed by our bodies. Very grateful.
I’m so glad you’re here! Thank you for your kind words, Tam!