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Cashew Alfredo Sauce (Vegan!)

Creamy, dairy-free cashew alfredo sauce that's simple to blend and gently thicken on the stove.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 6 servings

Ingredients

  • 1 cup raw cashews soaked* and drained
  • 1 1/2 cups vegetable broth
  • 3 Tbsp nutritional yeast
  • 1 Tbsp onion powder
  • 1 Tbsp cornstarch or arrowroot
  • 1 Tbsp white miso
  • 1 Tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 1/4 tsp garlic powder

Instructions

  • Drain and rinse the soaked cashews.
  • Place cashews, vegetable broth, nutritional yeast, onion powder, cornstarch (or arrowroot), white miso, lemon juice, Dijon mustard, and garlic powder into a high-speed blender.
  • Blend on high for about 30 seconds, or until the mixture is completely smooth and creamy.
  • Pour the blended sauce into a small saucepan and heat over medium, whisking frequently to prevent clumps and sticking, until warmed through and slightly thickened, about 5 minutes.
  • Remove from heat and season with salt and black pepper to taste, if desired. Serve warm.

Equipment

  • High-Speed Blender
  • Small Saucepan
  • Whisk
  • Measuring cups and spoons

Notes

  • Soak cashews at room temperature for at least 4 hours or overnight, then drain and rinse.
  • Quick soak: cover cashews with boiling water for 10–15 minutes, then drain and rinse.
  • For a thicker sauce, use less broth or more cornstarch/arrowroot.
  • For a thinner sauce, reduce or omit the cornstarch/arrowroot.
  • Additions: black pepper, nutmeg, fresh garlic, chives, rosemary, Italian seasoning, or lemon zest to vary flavor.
  • Yield is about 2 heaping cups of sauce.