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Cashew pasta garnished with red chili flakes, parsley, and lemon zest in a serving bowl.

Cashew Alfredo Pasta Sauce

This Vegan Cashew Alfredo Pasta Sauce is a delicious alternative to the traditional dairy version. It's incredibly creamy, rich, and full of flavor which makes it the perfect choice for a cozy date night in.
5 from 13 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Author: Liv King

Ingredients
 

  • 1 pound Pasta of Choice
  • 1 cup Unsalted Cashews soaked
  • 1 large Yellow Onion diced
  • 3-5 Garlic Cloves minced
  • 1 tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 2 teaspoons White Miso Paste
  • 1 - 1 ½ teaspoon Kosher Salt see note
  • ½ teaspoon Black Pepper
  • Pinch of Red Pepper Flakes
  • 2 cups Water
  • Fresh Parsley for serving

Instructions

  • Soak cashews overnight or boil water and then add the cashews to soak for 15-20 minutes to soften.
  • Dice the onion and sauté it in a pan over medium-high heat with a pinch of salt for 10-12 minutes, or until it begins to brown and soften.
  • Mince the garlic and add to the pan. Continue to cook for an additional 1-2 minutes.
  • Add the soaked and drained cashews, sautéed onions and garlic, lemon juice, dijon mustard, white miso paste, Kosher salt, black pepper, red pepper flakes and the water to a high-speed blender. Blend until smooth and creamy.
  • Note: You should be able to touch the sauce and rub it between two fingers and it feel completely smooth. If you feel any grit or graininess, keep blending.
  • Return the sauce back to the pan and bring to a simmer over medium heat until thickened, about 8-10 minutes.
  • Heavily salt a large pot of water and boil the pasta according to package instructions. 
  • Add the cooked pasta to the cashew pasta sauce and toss to coat. Season with additional salt, if needed.
  • Garnish with lemon zest, red chili flakes, and parsley. Enjoy!

Notes

Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half. 
Soften the cashews by soaking them overnight or boiling water and adding the cashews to it for about 15-20 minutes. This will ensure that the sauce is smooth and creamy.
Use a high-speed blender. If you don't have one, make sure the cashews are completely softened before blending. The sauce won't be as creamy but will still be delicious.
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