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+ servings

Vegan Alfredo Sauce

Easy vegan Alfredo pasta sauce recipe from scratch, made with cashews, garlic, onion powder, nutritional yeast and a touch of lemon.
Course Sauce
Cuisine Italian
Keyword Vegan Alfredo Sauce
Prep Time 5 minutes
Soak time 20 minutes
Total Time 5 minutes
Servings 6 people
Calories 197kcal
Author Florentina


  • 1.5 cups cashews -raw unsalted
  • 1 cup hot water
  • 3 tbsp nutritional yeast
  • 1.5 tsp onion powder
  • 1-2 cloves garlic (to taste)
  • 1/2 lemon , juiced
  • 1 pinch sea salt
  • 1 cup cold filtered water


  • Add the cashews to a bowl and cover with the hot water. Allow to soak for 20 minutes.
  • Drain and rinse the soaked cashews and add them to a powerful blender together with the one cup of cold filtered water, onion powder/ flakes, garlic nutritional yeast and lemon juice. Process until extra creamy and smooth. 
  • Taste and adjust seasonings to your taste with a pinch of sea salt and more lemon juice. Toss with 1/2 lb of your favorite pasta or zoodles and enjoy.

WFPB + Plantricious

  • Plantricious Friendly Recipe


  • The sauce will thicken up in the refrigerator so you might want to stretch out any leftovers with a little warm water. Adjust seasonings again with sea salt before serving.
  • If you prefer you can use almond milk instead of water to make the sauce but it isn't necessary at all. Water works great!


Calories: 197kcal | Carbohydrates: 12g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Sodium: 15mg | Potassium: 306mg | Fiber: 2g | Sugar: 2g | Vitamin C: 5.2mg | Calcium: 19mg | Iron: 2.4mg