This unbelievably creamy, rich alfredo sauce tastes so much like the real deal, but with no dairy or other animal byproducts. It’s so quick and easy to make, too, making it perfect for an easy weeknight dinner. With a few secret ingredients that make this alfredo sauce the absolute best, you may never go back to the traditional kind!
What Makes This Recipe So Good
Cashews – Cashews make this sauce ultra creamy and buttery, making the sauce nice and thick, but not too thick.Nutritional yeast – Adds a nice cheesy flavor.Tahini – Made from toasted ground hulled sesame, tahini adds a lovely nutty flavor that mimics parmesan cheese.
How To Make It
Soak the raw cashews in hot water. I pour hot water over mine and let them sit for 30-60 minutes while I do other things. (This is optional but helps positively ensure a smooth sauce. Drain the cashews and add to a high-speed blender along with other ingredients, and blend on high speed. (See the top tips if you don’t have a high-speed blender!) Toss with the hot, cooked pasta and serve!
Chef’s Tips
If you don’t have a high-speed blender, you MUST soak your cashews in hot water for several hours. Otherwise your sauce will not get the right consistency!Reserve a little of your pasta water and add it to your alfredo a tablespoon at a time to help thin the sauce and help it cling to the noodles.
More Delicious Vegan Recipes
Vegan ChiliChickpea Salad SandwichBBQ Jackfruit BowlsThe BEST Vegan Chocolate Chip CookiesBlueberry SmoothieCoconut RiceTempeh BaconVegan Cream CheeseVegan Zucchini Bread
