Description
If a sauce could be a main character, this vegan alfredo sauce would be it. Creamy cashew richness, melty vegan parmesan, and just the right hit of garlic come together in 20 minutes—fast enough for a weeknight but fancy enough for date night. It’s the kind of sauce that makes any bowl of pasta feel like an event.
Ingredients
For The Vegan Alfredo Sauce
- 1 cup raw cashews, soaked in plenty of water overnight
- 1/4 cup vegan butter (I used Miyoko’s cultured vegan butter)
- 1 cup diced white onion
- 7 oz. vegan parmesan cheese shreds (I used Forager parmesan shreds)
- 1/2 teaspoon garlic powder
- 1 squeeze of lemon
- 1 TB finely chopped chives (optional)
To Serve
- 2 servings of pasta (I used tagliatelle)
- 2 recipes of shiitake bacon
- the zest from half a lemon
- a couple small squeezes of lemon
- 1 TB chopped chives, to garnish
- 1/4 cup flat parsley, to garnish
Instructions
To Make the Vegan Alfredo Sauce
- Blend the Cashews: Drain and rinse the soaked cashews, then add them to a high-speed blender. Pour in just enough water to slightly cover them. Start blending on low, gradually increasing to high speed, and blend for about 30 seconds or until completely smooth.
- Sauté the Onions: Melt the vegan butter in a small Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
- Melt the Vegan Parmesan: Stir in the vegan parmesan shreds, reduce the heat to medium-low, and cover. Let them melt for 2–3 minutes—they don’t need to be fully melted, just softened.
- Blend Until Velvety: Transfer the onion-parmesan mixture to the blender. Add the garlic powder and blend until completely smooth and creamy.
- Finish with Lemon & Chives: Add a squeeze of fresh lemon juice and chives (if using), then blend briefly to combine.
To Assemble the Dish
- Cook the Pasta: Prepare the pasta of your choice according to package instructions. Before draining, reserve 1 cup of the pasta water—this will help thin the sauce later if needed.
- Toss with Alfredo Sauce: In a large bowl, combine the pasta with the desired amount of vegan Alfredo sauce. Add a few splashes of the reserved pasta water, stirring until the sauce reaches your preferred consistency.
- Add Finishing Touches: Fold in the shiitake bacon and lemon zest for extra flavor.
- Serve & Garnish: Divide into bowls, top with chopped chives and parsley, and finish with an extra squeeze of lemon if desired. Serve immediately and enjoy!
Notes
Storage & Reheating
- Refrigerate: Store leftover vegan Alfredo sauce in an airtight container in the fridge for up to 5 days. The sauce will thicken as it chills.
- Reheat: Warm it gently in a saucepan over low heat, stirring frequently. If it’s too thick, add a splash of pasta water, plant milk, or vegetable broth to bring back that silky consistency. Avoid high heat—it can cause the sauce to separate.
Freezing
- This sauce freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight, then warm on the stovetop over low heat, whisking in a little liquid as needed.
Meal Prep Tips
- Make Ahead: Blend the sauce up to 3 days in advance and store it in the fridge. Warm and thin it out with a splash of liquid before serving.
- Double It! This sauce is easy to scale up for meal prep. Freeze portions in single-serving containers for quick weeknight dinners.
Troubleshooting
- Too Thick? Add a little pasta water, plant milk, or broth and stir until smooth.
- Too Thin? Simmer over low heat for a few minutes to reduce, or blend in a few soaked cashews for extra body.
- Not Cheesy Enough? Add an extra sprinkle of vegan parmesan or a touch of nutritional yeast for more umami depth.
- Want More Garlic? Stir in a little roasted garlic or sautéed fresh garlic for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sautéed, Blended
- Cuisine: Italian