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Vegan Alfredo Sauce
Vegan Alfredo Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Indulgent vegan Alfredo sauce - rich, creamy, dairy-free. Perfect with pasta for a quick Italian dinner fix.
Ingredients:
  • 1/2 heaping cup raw cashews
  • 1 cup full-fat canned coconut milk (see Recipe Note)
  • 1 teaspoon freshly ground black pepper
  • 3/4 kosher teaspoon salt
  • 1/2 teaspoon garlic powder or granulated garlic
  • 1/2 teaspoon onion powder
  • 8 ounces fettuccine pasta, optional
  • 1 tablespoon unsalted vegan butter, optional
  • 1/3 cup finely grated vegan Parmesan cheese, plus more for serving
  • 1/2 cup pasta water, optional
Instructions:
  • Prepare the cashews: Cover the cashews with boiling water and let them soak for 15 minutes. Drain, rinse, and transfer to the blender.
  • As the cashews soak, blend coconut milk, lemon juice, pepper, salt, garlic powder, and onion powder in a high-powered blender until creamy with the soaked cashews.
  • For the perfect pasta and sauce: Boil a large pot of salted water. Cook the pasta until al dente, following the package instructions. In a separate skillet over medium heat, melt the vegan butter, then add the blended cream sauce. Reduce the heat to low and stir in the finely grated vegan Parmesan until melted and combined. Keep the sauce warm on low, stirring occasionally, until the pasta is done cooking.
  • Add the cooked pasta directly into the skillet with the sauce using tongs, allowing it to soak up the flavors while still being moist. Stir in the reserved 1/2 cup of pasta water and mix everything together by gently swirling the pasta with the tongs. Keep cooking on low heat, tossing regularly, until the pasta absorbs the sauce and reaches your preferred consistency in just 1 to 2 minutes. Adjust the sauce thickness by gradually incorporating more pasta water if desired. Enjoy!
  • Garnish: Sprinkle with extra Parmesan and freshly ground black pepper before serving. The sauce will naturally separate as it cools and thicken as it cooks. Refrigerate leftover pasta for 3 to 4 days. To reheat, add coconut milk, broth, or butter to adjust the consistency. Keep the sauce (without pasta) refrigerated for up to 5 days. When reheating, thin with water or broth as needed. Enjoy!

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