Vegan Alfredo

Prep Time: 1 minute Cook Time: 15 minutes Servings: Servings 9 Source:



18 ounces any pasta

1 1/2 Tbsp Oregano

1 1/2 Tbsp dried basil

3/4 red onion chopped

1 1/2 cups cashews

2 1/4 cups unsweetened almond milk

6 cloves roasted garlic*

6 tablespoons nutritional yeast

3/4 teaspoon sea salt

6 Tbsp vegan parmesan cheese + extra for topping

1 1/2 tablespoons lime juice


garlic bread



Cook pasta according to package directions.

Add cashews to a pot of boiling water and boil for 12 minutes. Turn off heat and set aside.

In a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes. Add the garlic and roast for another 4 minutes.

Remove the onions and garlic from the pan and add it to a blender.

Drain and rinse the cashews and add to the blender along with, almond milk, nutritional yeast, oregano, basil, sea salt, vegan parmesan cheese and the lime juice.

Blend it all together until completely creamy. Taste and add more salt or vegan parmesan cheese if necessary.

Pour the sauce into a sauce pan and turn on low to heat. Stir consistently until sauce is warm.

Pour over pasta and enjoy!

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