Are we ready for my latest food obsession, this uber-creamy vegan alfredo sauce recipe?
This garlicky, cashew-based alfredo sauce is just about the easiest pasta sauce I’ve ever made, vegan or not! This vegan alfredo sauce recipe transforms store-bought gnocchi and just about any pasta into the most glorious plates of deliciousness ever. For real. And in under 10 minutes for the whole shebang!
It’s All About the Cashews
As you’ve gathered by now, this is a completely vegan alfredo, so no dairy here. It’s all about the cashews.
By now, you probably know that cashews are a magical ingredient that, when blended with water, transforms into the most luscious cream.
And during the pandemic crisis – especially when some groceries have been hard to come by – they’ve been the MVP of my pantry. I can use cashews to make coffee creamer, sour cream, an unbelievably delicious vegan shells and cheese … even a cashew parm for this vegan cacio e pepe! (I also can’t wait to try this cashew-based ice cream. Oh my goodness.)
And now, we have this vegan alfredo sauce, which might just be my favorite cashew cream recipe yet.
Vegan Alfredo Sauce Ingredients
This vegan Alfredo sauce has a super short list of ingredients, and just about the easiest prep EVER.
We’ve got:
- Cashews. Of course!
- Water
- Fresh garlic
- Nutritional yeast and onion powder for umami goodness
- Salt and pepper
That’s it!
How to Make Vegan Alfredo Sauce (in 5 Minutes!)
Then, all you do is whip it all together in your high-speed blender. Vitamin and Blendtec are where it’s at here, but a lower-powered blender may work – just be sure to soak your cashews first.
I like to put the water on to boil, then throw all of the ingredients for the sauce in the blender. And then, while the gnocchi or pasta is cooking, I blend the sauce. Drain the gnocchi or pasta, add it back to the pan, add the sauce, stir, done! Seriously – SO FAST.
I hope this one is as huge a winner for you as it has been for our family.
5-Minute Vegan Alfredo Sauce Recipe
Ingredients
- 3/4 cup raw cashews*
- 1/2-3/4 cup water
- 1 medium clove garlic (peeled**)
- 2 teaspoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
For serving:
- 14.5-ounce package gnocchi or 8 ounces cooked pasta
- Fresh minced parsley or chiffonaded basil
Equipment
- High-speed blender (like a Vitamix)
Instructions
- Place cashews, 1/2 cup water, garlic, nutritional yeast, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the pitcher of a high-speed blender. Puree until completely blended, 1-2 minutes. The sauce should be the consistency of eggnog, buttermilk, or a thick heavy whipping cream. If it’s thicker than that, add 2 tablespoons of water at a time until you get it there. Taste and add additional salt and pepper if desired.
- Cook and drain pasta or gnocchi and add back to the pot. Pour sauce over the top and toss until gnocchi or pasta is coated. Add herbs if you like and serve!
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
This is a really great recipe! Omitted the onion powder, as I don’t currently have any, and also used a Vitamix. So easy and quick! Poured over with gnocci with trumpet mushrooms and butternut squash– it was next level delicious! Thank you for sharing 🙂
I’m so glad it was a hit for you! Thank you for sharing and thank you for the review!
Made this recipe tonight to top Spinach & White Bean Stuffed Shells.. It was so incredibly delicious that I couldn’t stop licking what was left in my blender. My non-vegan husband and toddlers loved it as well. Can’t wait to try it with just pasta. It was so good. I highly recommend!
I was looking for something quick and easy to serve over gnocchi. This recipe was not only quick and easy. It was delicious! So creamy. It got a thumbs up from everyone who had it. I wouldn’t change a thing about this nice go-to. I will definitely make it again.  Thank you for sharing this little gem. 💗
Hi RosaM! I’m so glad this one was a hit for you and your family. It’s definitely a go-to around here too! Thanks so much for coming back to review.
Can the sauce be made the day before?Â
Yes, it can be made ahead and refrigerated, though it will thicken a bit in the fridge so you might want to add water or a splash of unsweetened plant-based milk before using.