Creamy Cashew Alfredo Pasta

Creamy pasta dishes are always a comfort, and this vegan cashew Alfredo is no exception. Blended cashews create a sauce that is silky, rich, and surprisingly indulgent. Tossed with pasta and seasoned with garlic and nutritional yeast, it is a recipe that proves you don’t need dairy to have a luscious Alfredo.

The best part about this recipe is that it feels like comfort food but is made from wholesome ingredients. Cashews provide healthy fats and protein, making the dish filling while keeping it plant-based. It is the perfect combination of creamy and satisfying.

This cashew Alfredo pasta is great for weeknight dinners when you want something fast yet indulgent.

Storage & Leftovers
Store in the fridge for 2–3 days. Reheat gently with a splash of water to loosen the sauce.

Ingredient Swaps & Variations
– Use gluten-free pasta if needed.
– Add mushrooms, broccoli, or spinach for extra vegetables.
– Swap cashews for sunflower seeds if you want a nut-free option.

Serving Suggestions
Top with fresh parsley, cracked black pepper, or vegan parmesan. Serve with garlic bread and a crisp salad.

Mini FAQ
Q: Can I make the sauce ahead of time?
A: Yes, the cashew sauce keeps well in the fridge for 3–4 days.
Q: Do I need a high-speed blender?
A: It helps for smoothness, but soaking cashews overnight works for standard blenders.