Cashew Alfredo Sauce Recipe

This cashew alfredo sauce is a wonderful dairy-free alternative for your next pasta night!

A cashew-based sauce might not sound very good to some of you, but I’m here to tell you it’s incredible stuff! Rich, creamy, full of fats that are actually good for you, and in my humble opinion… more flavorful then the dairy-based sauce!

Clean Eating Cashew Alfredo Sauce Recipe

It’s super easy to make. The hardest part is remembering to soak the cashews overnight before you make the sauce. I wish it worked with unsoaked cashews, but it doesn’t. They really do need to be soaked. Aside from that, this comes together in under 5 minutes!


  1. I ended up adding some balsamic salad dressing to this and it was the most divine bowl of pasta I’ve had in a long time. Totally worth a shot!
  2. The cashews should soak for at least 6 hours. 8 hours is better. You want them good and soaked so they will blend well.
  3. A high powered blender like a Vitamix is best. But you can use a regular blender too. You might just have to blend for a little while longer.
  4. This makes enough sauce for 1 lb. of pasta. But it makes an excellent, basic white sauce for other dishes as well.
Clean Eating Cashew Alfredo Sauce Recipe


  • They are a great alternative for those who can’t have dairy.
  • They blend super smooth which makes a great, creamy, rich sauce.
  • Cashews are good sources of zinc, magnesium, copper and iron.
  • They are even suspected of helping to lower LDL cholesterol. The bad stuff!

Just think! You no longer have to call a plate full of alfredo pasta, “a heart attack on a plate“!! While you don’t want to overdo anything, in moderation, this is a totally healthy option for your next pasta night!

More Healthy Pasta Sauce Recipes


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Clean Eating Cashew Alfredo Sauce Recipe

Alfredo Sauce Recipe

A delicious, dairy-free alternative for pasta night! Note that this recipe makes enough sauce for one pound of pasta.
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Course: Sauce
Cuisine: American, Italian
Prep Time: 5 minutes
Soaking Time: 8 hours
Total Time: 5 minutes
Servings: 1 batch
Calories: 844kcal


  • Blender


  • 1 cup raw cashews (they have to be raw)
  • 1 cup vegetable broth (no sugar added)
  • 1 tbsp. garlic granules
  • 2 tsp. onion granules
  • 2 tsp. nutritional yeast
  • 1 tsp. salt


  • Soak the cashews in water that comes up to about  1 inch above the surface of the cashews and place in the fridge, overnight. (you can leave them in there for up to 3 days)
  • Drain the cashews and discard the water.
  • When ready place all ingredients in a blender and blend until smooth.
  • If you want the sauce to be heated, you can either use hot vegetable broth in blending or simply heat the finished sauce in a pot or microwave. Keep in mind that if you heat this, the sauce may thicken a bit. So have some extra vegetable broth on hand to get the consistency you prefer.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1entire recipe | Calories: 844kcal | Carbohydrates: 64g | Protein: 31g | Fat: 57g | Saturated Fat: 10g | Sodium: 2881mg | Potassium: 1321mg | Fiber: 9g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 2.3mg | Calcium: 97mg | Iron: 10.4mg

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  1. This looks delicious & I’m making tomorrow! Do the soaked cashews get drained before going into the blender, or does the water get blended with the cashews?

    1. The Gracious Pantry says:

      Jessica – I updated the recipe to clarify. Sorry for the confusion!