Cashew “Alfredo” Pasta Sauce

veggie noodles I loooove cashews! So when I stumbled upon this recipe for cashew cheese (vegan-friendly), it immediately grabbed my attention. A commenter suggested making it into a pasta sauce. Even better! By the way, I put this sauce over sauteed zucchini/yellow squash “noodles,” mushrooms, and kale. My husband enthusiastically said, “This tastes like I’m eating an Italian dish . . . but it’s vegetables!” Well, I did saute the dish with garlic and red wine :)


  • 1 1/2 cups plain cashew nuts soaked in water for at least 2 hours
  • 1/2 to 3/4 cup water
  • 2 tablespoons of the following:
    • tomato paste
    • dry white win
    • red wine vinegar
    • nutritional yeast (optional..but worth a trip to the store. This stuff is great.)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • freshly ground pepper, to taste

Makes about 1 1/2 cups.


After the cashews are finished soaking, drain the nuts and place them in the bowl of a food processor or blender. Add 1/2 cup water and the rest of the ingredients. Mix until thoroughly puréed, stopping to scrape the sides of the bowl/blender a few times. Add the remaining 1/4 cup water and a little more if necessary until desired consistency is reached.

Transfer to a bowl, cover, and let stand somewhere cool for a few hours before placing in the fridge, where it will keep for another 5 days.

cashew alfredocashew alfredo 2



One Response to Cashew “Alfredo” Pasta Sauce

  1. Great! Thanks for the recipe.

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