This creamy cashew Alfredo pasta has become a staple in my kitchen for its simplicity and comforting flavor. I love how the sauce comes together quickly in a blender and coats the noodles with a silky, rich texture. The cashews give the sauce a subtle nuttiness and a creaminess that rivals traditional dairy-based Alfredo.

I usually serve this dish on weeknights when I want something satisfying but don’t want to spend hours cooking. The aroma of garlic and the gentle warmth of black pepper make the kitchen inviting as the sauce simmers. It’s also an easy recipe to double for guests or to pack up for lunch the next day.

What makes this recipe special is how adaptable it is. I often toss in steamed broccoli or sautéed mushrooms for extra texture, or top it with fresh herbs for brightness. The sauce is smooth and coats each strand of pasta, making every bite just as good as the last.

This Alfredo is both practical and comforting, and I find myself reaching for it whenever I want a creamy pasta without fuss. It’s a dish that pleases both plant-based eaters and anyone who just loves a good bowl of pasta.

Quick Facts

Why You’ll Love It

You’ll love this creamy cashew Alfredo pasta for its rich flavor and simple preparation. The sauce is velvety and satisfying, with a subtle garlic kick and a hint of lemon. It’s a reliable, dairy-free alternative that doesn’t compromise on taste or texture.

• Ready in under 30 minutes
• Uses pantry staples and simple ingredients
• Naturally dairy-free and vegan-friendly
• Customizable with your favorite veggies or proteins
• Leftovers reheat well for lunch
• Crowd-pleasing comfort food

Ingredients

This recipe uses everyday ingredients you likely have on hand. Raw cashews form the base of the sauce, blended with garlic, lemon, and nutritional yeast for depth. You’ll need your favorite pasta and a few seasonings to round out the flavors.

• 12 oz (340 g) dried fettuccine or linguine
• 1 cup (140 g) raw cashews, soaked 2 hours or boiled 10 minutes
• 1 1/4 cups (300 ml) water
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• Chopped parsley, for garnish (optional)

Step-by-Step Instructions

The sauce comes together quickly in a blender while the pasta cooks. You’ll sauté garlic briefly, then blend it with the cashews and other ingredients to create a smooth, creamy sauce. Toss the sauce with hot pasta and serve right away.

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. If you haven’t soaked the cashews, boil them in water for 10 minutes, then drain and rinse.
3. While the pasta cooks, heat olive oil in a small skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant but not browned.
4. In a blender, combine soaked cashews, sautéed garlic with oil, water, nutritional yeast, lemon juice, salt, pepper, and nutmeg (if using). Blend on high until completely smooth and creamy, about 1–2 minutes.
5. Taste the sauce and adjust salt, pepper, or lemon juice as needed.
6. Return the drained pasta to the pot. Pour the cashew Alfredo sauce over the pasta and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Serve immediately, topped with chopped parsley if desired.

Chef Tips

A few simple tips will help you get the best results with this recipe. The key is blending the sauce until very smooth and adjusting the consistency with pasta water. Don’t skip soaking or boiling the cashews for a silky texture.

• Soak or boil cashews for a creamy, lump-free sauce
• Use a high-speed blender for best results
• Add pasta water gradually to adjust sauce thickness
• Taste and tweak lemon juice or salt before serving
• Toss sauce with hot pasta for easier coating

Substitutions

This recipe is flexible if you need to swap out ingredients. You can use different pasta shapes or adjust the seasonings to suit your taste. Here are some easy substitutions to try.

• Substitute gluten-free pasta for regular to make it gluten-free
• Use sunflower seeds instead of cashews for a nut-free version
• Swap nutritional yeast for 1 tablespoon white miso for umami
• Replace olive oil with vegan butter for a richer flavor
• Add steamed veggies or sautéed mushrooms for extra texture

Storage & Reheating

Leftover cashew Alfredo pasta stores well and reheats with a splash of water or broth. The sauce may thicken as it sits, but it loosens up when warmed. Here’s how to keep it fresh.

• Store cooled leftovers in an airtight container in the fridge for up to 3 days
• Reheat gently on the stove or in the microwave, adding a splash of water to thin
• Stir well while reheating to restore creaminess
• Not recommended for freezing, as the sauce may separate

Perfect Pairings

This pasta pairs well with crisp salads or roasted vegetables for a balanced meal. A glass of white wine or sparkling water rounds out the flavors. Here are a few serving suggestions.

• Simple arugula salad with lemon vinaigrette
• Roasted broccoli or asparagus
• Dry white wine (like Pinot Grigio or Sauvignon Blanc)
• Garlic bread or focaccia

FAQs

Here are answers to some common questions about making and serving cashew Alfredo pasta. These tips help ensure success whether you’re new to plant-based sauces or just want a smooth result.

Nutritional Note

This recipe provides a creamy, satisfying pasta meal with plant-based protein and healthy fats. Nutrition will vary based on pasta and serving size.