Save This velvety cashew Alfredo pasta delivers all the creamy comfort of traditional Alfredo without any dairy. The combination of soaked cashews and nutritional yeast creates a luxuriously smooth sauce with a savory, cheesy flavor that coats every strand of pasta perfectly. When topped with the homemade nutritional yeast "Parmesan," it transforms into a restaurant-worthy dish that nobody will believe is completely plant-based.
I first created this recipe when my daughter decided to try eating plant-based, and it quickly became our Friday night tradition. Even my skeptical husband now requests this over traditional Alfredo, claiming it sits lighter in his stomach while still delivering that indulgent pasta experience.
Ingredients
- Raw cashews: provide the creamy base for both the sauce and Parmesan. Look for whole, unroasted, unsalted cashews for the cleanest flavor.
- Nutritional yeast: delivers that crucial cheesy flavor without any dairy. The yellow flakes contain B vitamins and protein too.
- Plant milk: helps thin the sauce to the perfect consistency. I prefer oat milk for its natural sweetness and creaminess.
- Fresh lemon juice: brightens the rich sauce. Always use freshly squeezed for the best flavor.
- Garlic: adds essential savory notes. Fresh cloves provide much better flavor than pre-minced options.
- Nutmeg: might seem unusual but it adds that authentic Alfredo flavor. Just a pinch transforms the sauce.
- Fettuccine or linguine: work best as their flat shape holds the creamy sauce beautifully. Choose a quality brand that holds its texture.
Instructions
- Soak the Cashews:
- Pour boiling water over the raw cashews and let them soak for at least 15 minutes until softened. This critical step ensures your sauce will blend completely smooth without any grainy texture. For extra creaminess, you can soak them overnight in cold water in the refrigerator.
- Cook the Pasta:
- Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. The pasta water should taste like seawater to properly season the pasta from within. Cook the pasta until just al dente according to package directions, typically 8 to 10 minutes. Before draining, reserve half a cup of the starchy cooking water to help thicken and emulsify your sauce later.
- Blend the Sauce:
- Drain your soaked cashews and add them to a high-speed blender along with plant milk, nutritional yeast, lemon juice, olive oil, garlic, salt, pepper, and nutmeg. Blend on high speed for at least 60 seconds until completely smooth and velvety. Stop and scrape down the sides if necessary to ensure no cashew bits remain.
- Heat and Thicken:
- Pour the blended sauce into a large skillet over medium heat. Gently warm the sauce while stirring constantly to prevent it from sticking to the bottom. Let it simmer for 3 to 5 minutes until it thickens slightly and coats the back of a spoon. If it becomes too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Make the Parmesan:
- In a food processor, combine nutritional yeast, raw cashews, garlic powder, and salt. Pulse several times until you achieve a fine, sandy texture that resembles grated Parmesan cheese. Be careful not to over process or you might end up with cashew butter instead of a sprinkle topping.
- Combine and Serve:
- Add the drained pasta directly to the skillet with the warmed sauce. Using tongs, gently toss the pasta until every strand is thoroughly coated with the creamy Alfredo sauce. Divide among warmed bowls and top generously with the nutritional yeast Parmesan. Garnish with fresh parsley and black pepper for a professional touch.
Save The nutritional yeast is truly the secret weapon in this recipe. I discovered it years ago when exploring plant based cooking, and its ability to mimic cheese flavor still amazes me. My family now keeps a jar of the Parmesan topping in the fridge at all times to sprinkle on everything from popcorn to roasted vegetables.
Storage and Reheating
This cashew Alfredo pasta stores remarkably well in the refrigerator for up to 4 days in an airtight container. The sauce may thicken considerably when chilled, so when reheating, add a splash of plant milk or water to loosen it back to its creamy consistency. Warm it gently on the stovetop over medium low heat, stirring frequently to prevent sticking. Microwave reheating works too, but cover the dish and stop to stir halfway through for even warming. The nutritional yeast Parmesan can be stored separately in the refrigerator for up to two weeks, maintaining its texture and flavor.
Ingredient Substitutions
If you have a cashew allergy, blanched almonds or raw sunflower seeds make excellent substitutes in both the sauce and Parmesan. For those avoiding nuts entirely, silken tofu can replace cashews in the sauce for a similarly creamy texture, though you may need to adjust the seasonings slightly. White beans can also work in a pinch, though the flavor will be slightly different. If nutritional yeast is unavailable, while not identical, a combination of miso paste and a touch of dijon mustard can provide a similar umami quality to the sauce. For those who prefer a more traditional approach but still want to keep it plant based, a tablespoon of white miso paste adds wonderful depth.
Veggie Additions
Transform this basic pasta into a complete meal by adding vegetables. Sautéed mushrooms add a meaty texture and umami flavor that complements the creamy sauce beautifully. Simply slice and cook them in olive oil until golden before adding the sauce to the pan. Steamed broccoli florets provide wonderful color contrast and nutritional benefits, their little trees capturing pockets of the luscious sauce. For a spring version, add blanched asparagus pieces and fresh peas during the final minute of cooking. Roasted cherry tomatoes burst with sweetness against the creamy background, while wilted spinach or kale can be stirred in just before serving for added nutrients and color.
Cultural Context
This vegan Alfredo represents the beautiful evolution of Italian American cuisine. Traditional Alfredo sauce, created in Rome in the early 20th century, originally contained just butter and Parmesan cheese. The American version later incorporated heavy cream to create the silky sauce most people recognize today. This plant based adaptation honors the spirit of the original comfort food classic while making it accessible to those avoiding dairy. While purists might debate its authenticity, this adaptation follows the time honored tradition of immigrants adapting recipes to available ingredients, proving that culinary traditions can evolve while maintaining their soul and purpose of bringing comfort and satisfaction to the table.
Success Stories
I served this pasta to my Italian grandmother who has been making traditional Alfredo for decades, and she was genuinely impressed by the creaminess and depth of flavor. She even asked for the recipe. A friend who is transitioning to plant based eating told me this was the first dish that made her feel like she wasnt sacrificing flavor for health. My teenage nephew who normally avoids anything labeled vegan had three servings and has requested it for his birthday dinner.
Freezer Meal Conversion
To prepare this dish as a freezer meal, make the cashew Alfredo sauce as directed, but do not combine it with pasta. Allow the sauce to cool completely, then transfer to airtight freezer containers or heavy duty freezer bags, leaving about half an inch of headspace for expansion. The sauce can be frozen for up to 3 months. When ready to use, thaw overnight in the refrigerator, then reheat gently in a saucepan, whisking to recombine if any separation occurs. You may need to add a splash of plant milk to reach the desired consistency. Cook fresh pasta according to package directions and combine with the reheated sauce. The nutritional yeast Parmesan can also be frozen separately in an airtight container for up to 3 months.
Save Enjoy this dairy-free delight that proves comfort food can be both decadent and healthy. It’s a perfect weeknight meal that’s sure to impress the whole family.
Recipe Questions & Answers
- → How do I ensure the sauce is extra creamy?
Use a high-speed blender to fully blend soaked cashews and plant milk until completely smooth for the silkiest sauce.
- → What type of pasta works best?
Fettuccine or linguine are classic choices, but any pasta shape, including gluten-free options, will work well.
- → Can I prepare the Parmesan topping in advance?
Yes, nutritional yeast Parmesan can be made ahead and stored in an airtight container in the fridge for up to two weeks.
- → Is this dish suitable for gluten-free diets?
Absolutely! Simply use gluten-free pasta to enjoy all the flavors while keeping the dish gluten-free.
- → How can I add more vegetables to the dish?
Sautéed mushrooms or steamed broccoli make excellent additions, boosting both flavor and nutrition.
- → Does this dish contain allergens?
This dish contains tree nuts from cashews and may contain gluten depending on the pasta used. Always read ingredient labels if serving guests with allergies.