This Creamy Vegan Alfredo Pasta is a wholesome twist on a classic comfort dish, made entirely with plant-based ingredients.
The silky cashew sauce delivers protein, healthy fats, and fiber, while fresh vegetables like spinach and broccoli add vitamins and minerals.
Naturally dairy-free and lower in saturated fat than traditional Alfredo, it’s a nourishing yet indulgent meal.
Quick to prepare and meal-prep friendly, it’s perfect for busy weeknights or family dinners.
Creamy Vegan Alfredo Pasta
Equipment
- 1 high-speed blender
- 1 large pot (for pasta)
- 1 large sauté pan
- 1 Sharp knife
- 1 Cutting Board
Ingredients
For the Cashew Alfredo Sauce:
- 2 cups cashews soaked in hot water for 30 minutes
- 2 teaspoons sea salt plus more to taste
- 2 tablespoons nutritional yeast
- 2 ½ cups vegetable broth or water
- 3 cloves garlic
- ½ teaspoon black pepper
For the Pasta:
- 8 oz rigatoni or pasta of choice
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 small onion thinly sliced
- 1 cup mushrooms sliced
- 2 cups broccoli florets
- 1 cup fresh spinach
Instructions
- Soak the Cashews for Creaminess: Begin by soaking your cashews to ensure they blend into a silky, smooth sauce. Place 2 cups of raw cashews in a heat-safe bowl and cover them with boiling hot water. Let them sit for at least 30 minutes. This process softens the nuts, making them easy to blend into a creamy base without leaving any gritty texture. If you prefer planning ahead, you can also soak them overnight in room-temperature water. Once ready, drain them before blending.
- Prepare the Pasta Base: While the cashews are soaking, bring a large pot of salted water to a boil. Add the 8 ounces of rigatoni (or pasta of choice) and cook according to the package instructions until just al dente. Be sure to stir occasionally to prevent sticking. Once cooked, drain the pasta but reserve ½ cup of the cooking water in case you’d like to adjust the sauce consistency later. Set the pasta aside until needed.
- Blend the Alfredo Sauce: In a high-speed blender, combine the soaked cashews, 2 teaspoons of sea salt, 2 tablespoons of nutritional yeast, 2 ½ cups of vegetable broth (or water), 3 garlic cloves, and ½ teaspoon of black pepper. Blend on high speed for about 1–2 minutes, or until the mixture turns completely smooth and creamy with no lumps. Scrape down the sides of the blender as needed. Taste and adjust salt or pepper if desired. Set the sauce aside for later.
- Sauté the Aromatics: In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 3 cloves of minced garlic and 1 thinly sliced onion. Cook for about 2–3 minutes, stirring often, until the garlic is fragrant and the onion begins to soften and turn slightly golden. This step builds the flavorful base of your pasta dish.
- Cook the Vegetables: Add the 1 cup of sliced mushrooms to the pan and sauté for another 4–5 minutes, stirring occasionally, until they release their moisture and develop a lightly browned surface. Next, add the 2 cups of broccoli florets and cook for an additional 3–4 minutes, just until the broccoli brightens in color and starts to become tender-crisp. Finally, toss in the 1 cup of spinach and cook for about 1 minute until the leaves are wilted but still vibrant.
- Combine Pasta and Vegetables: Reduce the heat to low and carefully add the drained pasta into the pan with the cooked vegetables. Toss everything together gently so that the pasta is evenly mixed with the garlic, onions, mushrooms, broccoli, and spinach. At this stage, the dish should already smell inviting and flavorful.
- Pour in the Cashew Alfredo Sauce: Slowly pour the prepared cashew Alfredo sauce into the pan with the pasta and vegetables. Stir thoroughly to coat every piece of pasta with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water or additional vegetable broth, one tablespoon at a time, until you reach your desired consistency. The sauce should cling to the pasta while still remaining silky and smooth.
- Simmer and Adjust: Let the pasta simmer gently on low heat for 2–3 minutes, allowing the flavors to meld together. During this time, the sauce will naturally thicken as it cooks. Taste and adjust the seasoning, adding more salt, pepper, or nutritional yeast if you’d like a bolder, cheesier flavor.
- Serve the Creamy Vegan Alfredo Pasta: Once everything is well combined and piping hot, remove the pan from heat. Serve the pasta immediately, garnished with freshly cracked black pepper, extra nutritional yeast, or even a sprinkle of fresh herbs like parsley or basil for a burst of freshness. Enjoy while warm for the best creamy texture.
Notes
- Always soak cashews for a smooth, creamy sauce. A high-speed blender works best for achieving a velvety texture.
- Pasta water or vegetable broth can thin the sauce if it becomes too thick.
- The sauce naturally thickens as it sits—reheat gently with extra liquid to bring back creaminess.
- Use any pasta shape, but ridged types like rigatoni or penne hold the sauce especially well.
- Fresh vegetables keep the dish colorful and nutritious, but frozen broccoli or spinach also work in a pinch.
Chef’s Secrets for Perfect Results
The key to this recipe lies in the cashew Alfredo sauce.
Soaking the cashews not only softens them but also removes their natural bitterness, resulting in a mild, buttery flavor that blends seamlessly into the sauce.
Always use a high-powered blender to avoid a grainy texture—this makes the difference between a homemade-tasting sauce and one that feels gourmet.
Another insider tip is to sauté the garlic and onions until golden before adding vegetables, as this builds a rich, layered flavor base.
Finally, don’t be afraid to taste and adjust.
A splash more nutritional yeast can create a cheesier profile, while a dash of lemon juice brightens the sauce if it feels too heavy.
Serving Suggestions for Any Occasion
This vegan Alfredo pasta makes a satisfying main course on its own, but it also pairs beautifully with lighter side dishes.
A crisp green salad with lemon vinaigrette balances the richness, while garlic bread or roasted vegetables add texture and variety.
For gatherings, serve it family-style in a large bowl so guests can help themselves.
If you’d like to make it more filling, top the pasta with roasted chickpeas, grilled tofu, or vegan sausage for extra protein.
To elevate presentation, garnish with fresh basil, cracked pepper, or even a sprinkle of chili flakes for a hint of heat.
Storage Tips for Lasting Freshness
Like most creamy pasta dishes, this vegan Alfredo tastes best when freshly made, but it stores surprisingly well.
Allow leftovers to cool completely before transferring them into an airtight container.
Refrigerated, the pasta will stay fresh for up to 3 days. When reheating, add a splash of vegetable broth, non-dairy milk, or even water to loosen the sauce, as it thickens in the fridge.
Warm gently on the stove over low heat or in the microwave in short bursts, stirring in between to prevent uneven heating.
Freezing is not recommended, as cashew-based sauces can separate when thawed, but the sauce alone (without pasta) can be frozen for up to a month and blended again after thawing for smoothness.
Frequently Asked Questions
1. Can I make the sauce ahead of time?
Yes! The cashew Alfredo sauce can be made up to 3 days in advance and stored in the refrigerator in a sealed jar.
Just give it a quick stir or blend before using, as it may thicken while sitting.
2. What can I use instead of cashews?
If you’re allergic to cashews, blanched almonds or sunflower seeds are excellent alternatives.
Keep in mind that the flavor will differ slightly, but the creamy consistency remains satisfying.
3. Which pasta works best for this recipe?
Rigatoni is ideal because its ridges hold the sauce well, but penne, fettuccine, or even spaghetti can be used.
Whole wheat or gluten-free pasta varieties also work without changing the overall taste.
4. Can I add more vegetables?
Absolutely! This recipe is very versatile. Try adding zucchini, bell peppers, peas, or asparagus for extra flavor and nutrition.
Just be mindful to cook firmer vegetables a little longer and delicate ones at the very end.
5. How do I make the sauce thinner or thicker?
For a thinner sauce, simply add extra vegetable broth or pasta water, one tablespoon at a time, until the consistency feels right.
For a thicker, richer sauce, let it simmer longer on low heat, stirring frequently, until it reaches your desired texture.
