A cheesy Alfredo sauce without the dairy? We've got you. This vegan alfredo sauce is a cashew-based, dairy-free alfredo sauce with a deliciously savory, cheesy-like flavor. Add it to spiralized vegetable noodles, potatoes or whatever your heart desires. We added ours to the beloved Maria’s pasta we sell in the store. This handcrafted pasta is made using only legumes, mixed with water and naturally dried. Shapes are subject to change. Get yours here:


Alfredo pasta is a beloved classic known for its creamy, indulgent sauce. However, traditional Alfredo sauce is made with dairy products like butter, cream, and cheese, making it off-limits for those following a vegan diet. But fear not! With a few simple swaps, you can enjoy a delicious vegan version of this dish that is just as creamy and satisfying. In this blog post, we'll show you how to make a creamy vegan Alfredo pasta that is sure to impress even the most devout dairy lover.

The secret ingredient? Nutritional Yeast! This is what gives the sauce that cheesy flavor, without the dairy. If you are unfamiliar with nutritional yeast, essentially it is small, yellow flakes (around the size of sea salt flakes) of deactivated yeast which provides a nutty/cheese-like flavor. Combine this with the creaminess of the cashews, and you’ve got yourself a delicious, alfredo. 

How to:

  1. Soak the cashews overnight. They form the base of this alfredo sauce.
  2. Add the drained cashews into a high-powered blender along with garlic, lemon juice, onion, nutritional yeast and some herbs.
  3. Blend everything together on high until creamy and voila – a super simple and amazingly delicious vegan alfredo sauce.


  • Cook the pasta according to the package instructions. Drain and set aside. *note: save a bit of the water for mixing with the sauce.
  • In a blender, combine the soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside.
  • In a large pan, heat the olive oil, salt, pepper, garlic, and lemon juice over medium heat. Add the asparagus and let them cook with the lid on for 5-7 minutes, or until they are golden brown and softened.
  • Once removed from the pan, season with more lemon and garlic to taste. Option to cut up into small pieces or leave them full length.
  • Pour the Alfredo sauce, pasta, and pasta water to a pan and toss to coat the sauce. Cook for an additional 2-3 minutes, or until the pasta is heated through.
  • Add in the asparagus (or vegetable of choice)
  • Serve the vegan Alfredo pasta hot, garnished with fresh basil. Enjoy!

Tips and Tricks:

  • For a nut-free option, you can use silken tofu instead of cashews for the sauce.
  • Feel free to customize your Alfredo pasta with your favorite vegetables or protein sources, such as peas, broccoli, or tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to two months. Reheat gently on the stove or in the microwave before serving. It should be noted that the sauce does thicken up as it’s stored in the fridge and sometimes while you’re cooking with it. If this happens, just add in more water!


And there you have it. Thank you for reading, and we hope you enjoy this vegan Alfredo pasta alternative to the traditional dish. Perfect for a dinner party with friends, or to eat by yourself straight from the pot. The creamy cashew sauce, paired with the asparagus and basil, creates a dish that is both comforting and flavorful. Whether you're a vegan or just looking to try something new, this recipe is sure to please!

If you're looking for high-quality ingredients for your vegan cooking adventures, we invite you to come visit our store! We offer a wide selection of gluten free, non-dairy products, and other vegan-friendly groceries that will help you create amazing meals at home. Stock up on everything you need to make this vegan Alfredo pasta and we’ll see you soon!

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