The Best Vegan Alfredo Recipe: Creamy, Dreamy, and Dairy-Free!

Step 1: Prep the CashewsIf you haven’t soaked the cashews, don’t panic — just bring a pot of water to a boil and cook the cashews for 10 minutes. Once soft, drain them and set aside.

Step 2: Boil Your PastaBring a large pot of salted water to a boil. Cook pasta according to package directions, then drain, reserving 1/2 cup of pasta water. Set the pasta aside.

Step 3: Make the Creamy Alfredo SauceIn a blender or food processor, combine the soaked cashews, almond milk, nutritional yeast, olive oil, garlic, lemon juice, salt, pepper, onion powder, and nutmeg (if using). Blend until super smooth. If it’s too thick, add a little more almond milk to reach your desired consistency.

Step 4: Heat the SaucePour the sauce into a large skillet and cook over medium heat, stirring frequently. Once it starts to bubble, whisk in the cornstarch or arrowroot powder, and cook for another 2–3 minutes until thickened.

Step 5: Toss It TogetherAdd the cooked pasta to the sauce, tossing to coat everything in that creamy goodness. If it’s too thick, add a bit of reserved pasta water to loosen it up.

Step 6: Serve and GarnishPlate up your pasta, top with chopped parsley, a sprinkle of vegan parmesan, and more black pepper if you’re feeling fancy.