Vegan Alfredo Pasta Recipe

Who says you need heavy cream and cheese to make a rich, velvety Alfredo sauce?

This Vegan Alfredo Pasta is just as creamy, garlicky, and indulgent as the classic version—but without a drop of dairy.

Instead, we’re using simple, wholesome ingredients to create a luscious sauce that coats every strand of pasta perfectly.

The best part? This dish comes together in under 30 minutes, making it perfect for weeknight dinners or whenever you’re craving comfort food.

Whether you’re fully plant-based or just looking for a lighter, dairy-free alternative, this Vegan Alfredo will quickly become a favorite. Let’s get cooking!

Ingredients

For the Vegan Alfredo Sauce:

• 1 cup raw cashews, soaked in hot water for 15 minutes

• 1 ¼ cups unsweetened almond milk (or any plant-based milk)

• 3 tablespoons nutritional yeast (for that cheesy flavor)

• 2 cloves garlic, minced

• 1 tablespoon lemon juice

• 1 teaspoon onion powder

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper

• 1 tablespoon olive oil (for sautéing garlic)

For the Pasta & Add-ins:

• 12 oz fettuccine or pasta of choice

• 1 tablespoon olive oil

• 1 cup mushrooms, sliced (optional)

• 1 cup spinach (optional, for extra greens)

• ½ teaspoon red pepper flakes (optional, for a little heat)

• Fresh parsley, for garnish

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta water—you might need it to adjust the sauce consistency later.

Drain the pasta and set it aside.

Step 2: Soak the Cashews

While the pasta is cooking, soak the cashews in hot water for at least 15 minutes. This softens them and ensures a smooth, creamy sauce. If you have extra time, soaking them for 2-3 hours (or overnight) makes blending even easier.

Once soaked, drain and rinse the cashews.

Step 3: Blend the Alfredo Sauce

In a high-speed blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, onion powder, salt, and black pepper.

In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant. Add the sautéed garlic to the blender.

Blend everything on high until the sauce is smooth and creamy. If it’s too thick, add a splash of almond milk or pasta water to loosen it up.

Taste and adjust the seasonings—add more salt, black pepper, or lemon juice if needed.

Step 4: Sauté the Veggies (Optional, but Recommended!)

If you’re adding mushrooms and spinach, heat 1 tablespoon of olive oil in a large skillet over medium heat.

• Add the sliced mushrooms and cook for 4-5 minutes, stirring occasionally, until they’re soft and golden.

• Toss in the spinach and let it wilt for about 30 seconds.

Set the veggies aside.

Step 5: Combine the Pasta and Sauce

In the same skillet, add the cooked pasta and pour the creamy Alfredo sauce over it. Toss everything together over low heat, making sure the pasta is evenly coated.

If the sauce is too thick, add a little of the reserved pasta water, 1 tablespoon at a time, until it reaches your desired consistency.

Stir in the sautéed mushrooms and spinach if using.

Step 6: Serve and Garnish

Plate up your creamy Vegan Alfredo Pasta and top it with:

• Freshly chopped parsley for a burst of freshness

• A sprinkle of nutritional yeast for extra cheesiness

• Red pepper flakes if you like a little heat

Serve immediately and enjoy the rich, creamy goodness!

Conclusion

This Vegan Alfredo Pasta is proof that you don’t need dairy to create an ultra-creamy, satisfying sauce.

The blended cashews and nutritional yeast give it that luxurious texture and cheesy flavor, while the garlic and lemon juice keep it bold and fresh.

It’s quick, comforting, and perfect for both weeknight meals and special occasions. Try it out, and you might never miss the traditional version again!

Let me know if you have any questions or want to add your own twist to this recipe. Enjoy! 😊💖👇🍽🌱