The Best Dairy-Free Alfredo Sauce Recipe (Creamy, Rich & Ready in 15 Minutes)

If you have a high-speed blender (like a Vitamix), you can use raw cashews straight from the bag. If your blender is less powerful, soak the cashews in hot water for at least 30 minutes, then drain and rinse. This ensures an ultra-smooth sauce.

Add the soaked and drained cashews to your blender along with vegetable broth, nutritional yeast, lemon juice, garlic cloves, olive oil, onion powder, salt, pepper, and nutmeg.

Pour the sauce into a medium saucepan over low heat. Warm gently, stirring frequently, for 5-7 minutes until heated through. Do not boil, as this can cause the sauce to separate.

If the sauce is thicker than you’d like, thin it with reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy pasta water also helps the sauce cling to the noodles.

Taste and adjust seasoning. You might want more salt, more lemon juice for brightness, or an extra sprinkle of nutritional yeast for cheesiness.

Toss with your favorite pasta and serve hot. Garnish with fresh parsley, black pepper, and a sprinkle of dairy-free Parmesan if desired.