Dairy-Free Cashew Alfredo Sauce

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Dairy-Free Cashew Alfredo Sauce is a savory, nutty, “cheesy” gluten-free and vegan sauce you can enjoy with vegetables, pastas, or a spoon. Because it’s just that good! Tips and tricks are included so you get the flavor YOU want! {Vegan + Paleo-Friendly}



Cash Alfredo Sauce base:

  • 3 cups cashews, soaked and rinsed
  • 2 cups water
  • 2 garlic cloves, sliced or pressed
  • 1/8 teaspoon sea salt
  • Dash of coarse black pepper

Optional mix-ins:

  • Fresh or dried herbs
  • 2 tablespoons olive oil
  • 12 tablespoons nutritional yeast


  1. Soak the cashew for at least a few hours to as long as overnight. Rinse and drain them and then transfer the softened cashews to a high-speed blender. Add the remaining base ingredients, along with desired mix-ins, and blend on a MEDIUM-HIGH speed until smooth.
  2. If enjoying right away, the sauce may be warm enough from the blending to serve as is. If not, then transfer the sauce to a saucepan and heat until the desired temp is reached.
  3. Refrigerate leftovers for about 1-2 days or freeze for about 1-2 months. To thaw, place in the refrigerator until the sauce softens and reheat in a saucepan as above.
  4. Sauce will thicken as it stands. Stream in more water, if needed, to thin it to the desired consistency.


  • Use raw, unsalted cashews. This will give you the most flexible flavor, allowing you to adjust spices and additional ingredients to your liking.
  • Soak the cashews for at least a few hours ahead of time. I find this softens them and makes them easier to blend into an Alfredo sauce-like consistency. I’ve soaked for as little as four hours and as long as overnight. Either way will work for this sauce.
  • Stream in more water or liquid of choice to thin your sauce if it’s too thick.
  • Yield provided is an approximation. Actual yields may vary.