Vegan Creamy Cashew Alfredo (Print Version)

Silky cashew-based Alfredo sauce over fresh zucchini noodles for a light yet satisfying Italian-inspired meal.

# Components:

→ Zucchini Noodles

01 - 4 medium zucchini, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt

→ Creamy Cashew Alfredo Sauce

04 - 1 cup raw cashews, soaked in hot water for 20 minutes and drained
05 - 1 cup unsweetened plant-based milk such as almond or oat
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons lemon juice
08 - 2 cloves garlic, peeled
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted pine nuts
14 - Freshly ground black pepper to taste

# Directions:

01 - Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.
02 - In a large skillet, heat 1 tablespoon olive oil over medium heat. Add zucchini noodles and sauté for 2 to 3 minutes, just until slightly tender. Season with sea salt. Remove from heat and set aside.
03 - In a high-speed blender, combine soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic, onion powder, sea salt, and black pepper. Blend until completely smooth and creamy, scraping down sides as needed.
04 - Pour the sauce into a saucepan and warm over low heat for 3 to 4 minutes, stirring frequently, until heated through. Add a splash more plant milk if the sauce is too thick.
05 - Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated.
06 - Serve immediately, garnished with fresh parsley, toasted pine nuts, and extra black pepper if desired.

# Expert Advice:

01 -
  • The sauce is so creamy you'll forget you're eating cashew-based butter, not the real thing.
  • It comes together in 30 minutes flat, making it perfect for weeknight dinners when you want something fancy-tasting but simple.
  • You can spiralize vegetables in bulk and keep this in your toolkit for nights when cooking feels like too much effort.
02 -
  • If your blender struggles or makes grinding sounds, your cashews didn't soak long enough—run them under hot water again for a few minutes rather than pushing your blender to the limit.
  • The sauce will thicken as it cools, so make it slightly looser than you think you want, and it'll reach perfect consistency by the time you serve it.
03 -
  • Toast your pine nuts in a dry pan for 2 minutes right before serving so they stay crispy and nutty instead of turning soft and oily from sitting on warm food.
  • If you're cooking for someone and you know they love garlic, add a third clove—the sauce is forgiving and roasted garlic depth is impossible to regret.
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