Cashew Alfredo Pasta

This luxurious cashew alfredo pasta features a velvety, rich white sauce made from blended cashews, garlic, and nutritional yeast. Tossed with tender fettuccine, it offers all the comfort of the classic Italian dish in a entirely dairy-free recipe.

Cashew Alfredo Pasta
  • Prep time: 13 minutes
  • Cook time: 27 minutes
  • Total time: 40 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 cup raw cashews
  • 12 ounces fettuccine pasta
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 cup unsweetened almond milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup reserved pasta water

Instructions

  1. Place the raw cashews in a bowl, cover with boiling water, and let them soak for 15 minutes, then drain thoroughly.
  2. Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions, reserving 1/2 cup of pasta water before draining.
  3. Heat the olive oil in a small pan over medium-low heat and sauté the minced garlic for 1 to 2 minutes until soft and fragrant, without browning.
  4. In a high-speed blender, combine the soaked and drained cashews, sautéed garlic, vegetable broth, almond milk, nutritional yeast, lemon juice, onion powder, salt, black pepper, and nutmeg.
  5. Blend on high for 1 to 2 minutes until the sauce is completely smooth, creamy, and free of any grittiness.
  6. Pour the blended cashew sauce into the large pot used for the pasta over low heat.
  7. Add the cooked fettuccine and toss gently to coat the pasta in the sauce, cooking for 2 minutes to warm everything through.
  8. Gradually stir in the reserved pasta water a tablespoon at a time if needed to thin out the sauce, then garnish with fresh parsley and serve.

Tips

  • A high-speed blender is key to achieving a perfectly silky-smooth sauce without any graininess from the cashews.
  • Do not skip soaking the cashews, as this softens them enough to blend into a truly cream-like consistency.
  • A tiny pinch of ground nutmeg is the secret ingredient that gives this vegan alfredo its authentic, comforting flavor profile.

Frequently Asked Questions

What can I use instead of cashews?

Raw sunflower seeds can be soaked and used in the same way, though the flavor profile will be slightly earthier.

Can I make this nut-free?

Yes, you can substitute the cashew cream with a base of blended silken tofu or canned full-fat coconut milk.

How do I reheat leftover cashew alfredo?

Reheat it gently on the stovetop over low heat, adding a splash of vegetable broth or almond milk to loosen up the sauce.