Rich, creamy, garlicky, and dairy-free—perfect for pasta, veggies, or dipping crusty bread.
⏱ Time
15 minutes
🍝 Yield
About 2–2½ cups (serves 4)
🧄 Ingredients
- 1 cup raw cashews (soaked 10 minutes in hot water, then drained)
- 1 cup unsweetened plant milk (almond, oat, or soy)
- 2 tbsp nutritional yeast
- 2 cloves garlic
- 1 tbsp lemon juice
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp onion powder (optional but 🔥)
- ½ tsp Italian seasoning (optional)
- 1–2 tbsp olive oil or vegan butter (for extra richness)
🥣 Instructions
- Soak the cashews
Cover cashews with boiling water for 10 minutes, then drain. - Blend until silky
Add all ingredients to a high-speed blender. Blend 1–2 minutes until completely smooth and creamy. - Heat it up
Pour the sauce into a saucepan over medium heat. Stir constantly for 3–5 minutes until warmed and slightly thickened. - Taste & tweak
Add more salt, lemon, or plant milk as needed. - Serve immediately
Toss with pasta, pour over roasted veggies, or use as a white pizza sauce.
✨ Pro Tips
- Want it thicker? Simmer another 1–2 minutes.
- Want it thinner? Add a splash of plant milk or pasta water.
- No cashews? Sub silken tofu (¾–1 cup) for a nut-free version.
🌶 Variations
- Garlic Lover’s: Roast the garlic first 😍
- Spicy Alfredo: Add red pepper flakes or a pinch of cayenne
- Cheesy Boost: Extra nutritional yeast + a pinch of miso
- Mushroom Alfredo: Sauté mushrooms and fold them in at the end
