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–+ servings
An overhead shot of shell pasta tossed in cashew sauce.
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5 from 17 votes

Vegan Cashew Alfredo Pasta Sauce

By: Min Kwon | MJ and Hungryman
This rich, creamy Vegan Cashew Alfredo Pasta Sauce is smooth, flavorful, and easy to make with just a few wholesome ingredients.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
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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.

Notes

I strongly recommend combining enough pasta and sauce for one meal and reserving the rest of the sauce to enjoy in various ways throughout the week, as mentioned above.

Nutrition

Calories: 428kcal | Carbohydrates: 68g | Protein: 16g | Fat: 11g | Sodium: 97mg | Potassium: 471mg | Fiber: 5g | Sugar: 5g | Calcium: 38mg | Iron: 3mg
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