• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Thanksgiving/Christmas Recipes
  • Cookbook
  • Blogging Tips
×
Home » Recipes » Recipes

Vegan Cashew Alfredo Sauce Pasta (GF)

Last updated - July 14, 2021; Published - February 21, 2018 By Rhian Williams 14 Comments

Jump to Recipe Print Recipe

This Vegan Cashew Alfredo Sauce Pasta is:

  • ready in 30 minutes
  • super rich and creamy
  • seriously comforting!

Vegan Cashew Alfredo Sauce Pasta (GF)

If you've read my blog before, it's probably quite obvious that I love creamy pasta sauces. While I usually use things like almond milk thickened with cornflour, pumpkin purée, or blended white beans, having seen all the hype about cashew pasta sauces, I was keen to see what all the fuss was about.

Vegan Cashew Alfredo Sauce Pasta (GF)

And I'm so glad I tried it, because, whilst cashews may end up a little more expensive than the pasta sauces I normally create, they do create the most creamy, rich, and naturally sweet alfredo sauce.

Whilst cooking with cashews can be a bit of a pain as they usually require soaking beforehand, this sauce is much easier as you can soften the cashews by simmering them in water once you've fried the garlic. This is pretty handy as it ensures the whole meal is ready within 30 minutes, with no thinking ahead or preparation required.

Vegan Cashew Alfredo Sauce Pasta (GF)

If you're worried about the taste of cashews, the garlic definitely gets rid of this, as well as adding so much flavour. I've kept the sauce simple and haven't used any other ingredients other than nutritional yeast for cheesiness, and salt + pepper to season, but you could also add miso for extra umami flavour if you like.

Vegan Cashew Alfredo Sauce Pasta (GF)

Green peas provide a good source of protein and fibre, and add a lovely pop of colour too. To make this Vegan Cashew Alfredo Sauce Pasta into a properly balanced meal, I also like to add some cooked greens such as spinach, kale or broccoli. A sprinkling of fresh parsley would be a nice serving idea too, if you're into that.

Vegan Cashew Alfredo Sauce Pasta (GF)

And something I didn't add this time, but which I think would be an excellent add-in...mushrooms! Or almond or coconut bacon - do it!

Vegan Cashew Alfredo Sauce Pasta (GF)

For more creamy vegan pasta recipes, check out my:

  • Creamy Tomato Sauce Pasta
  • Creamy Pesto Pasta
  • Roasted Red Pepper Pasta
  • White Bean Mac and Cheese
  • Creamy Sundried Pesto Pasta
  • Creamy Miso Pasta Sauce

Vegan Cashew Alfredo Sauce Pasta (GF)

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Cashew Alfredo Sauce Pasta (GF)

Vegan Cashew Alfredo Sauce Pasta (GF)

This Vegan Cashew Alfredo Sauce Pasta is ready in 30 minutes, super rich and creamy, and seriously comforting!
4.56 from 9 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: vegan alfredo sauce, vegan cashew cheese sauce, vegan cashew pasta sauce
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 407kcal
Author: Rhian Williams

Ingredients

  • 200 g (7oz) pasta (ensure gluten-free if necessary)
  • 150 g (1 cup) frozen green peas

For the sauce:

  • 1 tablespoon olive, coconut or rapeseed oil
  • 1-2 garlic cloves, minced
  • 75 g (½ cup) raw cashews
  • 2 tablespoons nutritional yeast
  • Salt + pepper, to taste

To serve (optional):

  • Cooked greens of choice (spinach, kale, broccoli etc)
  • Fresh parsley, roughly chopped

Instructions

  • Cook pasta according to instructions on packet - add peas at the same time

For the sauce:

  • Heat the oil in a separate pan and add garlic once hot
  • Fry for a minute until fragrant - be careful not to burn!
  • Add the cashew nuts along with 180ml (¾ cup) water
  • Bring to the boil and simmer for around 10 minutes, until cashews have softened
  • Turn off the heat and add nutritional yeast and salt + pepper
  • Use a food processor, blender (or hand-held stick blender) to whizz until completely smooth
  • If you’ve used a separate blending device, transfer the sauce back to the pan (just keep it in the same pan if you've used a hand-held blender) and mix in the cooked pasta and peas
  • Add more water to thin out the sauce if necessary, and more salt if necessary
  • Serve with cooked greens and fresh parsley, if desired
Nutrition Facts
Vegan Cashew Alfredo Sauce Pasta (GF)
Amount Per Serving
Calories 407
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

More Recipes

  • Three gluten-free vegan oatmeal chocolate chip cookie bars with a bite taken out of one
    Gluten-Free Vegan Oatmeal Chocolate Chip Cookie Bars
  • A slice of gluten-free vegan yogurt cake on a plate with a fork
    Gluten-Free Vegan Yogurt Cake
  • A sliced loaf of vegan apple bread on a wire rack
    Vegan Apple Bread (Gluten-Free)
  • A vegan lemon drizzle loaf cake with three slices next to it on a marble background
    Vegan Lemon Drizzle Loaf Cake (Gluten-Free)
  • Share
  • Tweet

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Anonymous

    April 03, 2019 at 9:29 am

    4 stars
    Good recipe. I added some soya milk and vegetable stock and then blended some raw spinach which gave it a diferent (but nice colour).

    Reply
    • Rhian Williams

      April 03, 2019 at 9:33 am

      Thank you, glad you liked it! And thank you for sharing your substitutions, that's great to know!

  2. cate

    January 10, 2020 at 5:32 am

    5 stars
    Strong 5 stars!!!!

    Reply
    • Rhian Williams

      January 10, 2020 at 7:38 pm

      Thank you so much!

« Older Comments

Primary Sidebar

Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

Popular Recipes

  • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
    Vegan Blueberry Muffins (Gluten-Free)
  • A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate
    Oat Flour Pancakes (Vegan + GF)
  • A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it
    Coconut Flour Bread (Vegan + Gluten-Free)
  • Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background
    Vegan Coconut Flour Pancakes (Gluten-Free)
  • A loaf of oat flour bread with two slices
    Oat Flour Bread (Vegan + Gluten-Free)
  • A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers
    Vegan Baked Cheesecake (Gluten-Free)
  • A loaf of quinoa bread topped with seeds with two slices next to it
    Quinoa Bread (Vegan + Gluten-Free)
  • Six vegan sausage rolls on a black slab
    Vegan Sausage Rolls (Gluten-Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy & Disclosure
  • Copyright Notice

Newsletter

  • Subscribe for free updates

Contact

  • Contact
  • Work With Me

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·