Cashew Alfredo

Pasta with alfredo sauce is one of my favorite things to eat. So now that I’m not eating dairy, I had to find a new way to make it. Cashews make a great cream when soaked overnight in water and blended. White, Cannellini beans add a nice richness to the sauce. I use nutritional yeast in this recipe because it makes it taste cheesy. When I made this sauce my daughter decided to eat this instead of her boxed mac and cheese! This is so much healthier, so I was happy. You can still have “cheese” sauces and other creamy sauces on a whole food plant-based diet.

Cashew White Bean Alfredo

Prep Time15 mins
Cook Time5 mins
Course: Main Course, sauce
Keyword: alfredo,, cashews, pasta, sauce
Servings: 4


  • 1 15 oz can cannellini beans
  • 1 cup cashews, soaked in water overnight
  • 1/4 cup nutritional yeast
  • 1/2 cup vegetable stock
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt, pepper, crushed red pepper flakes as desired


  • Mix all ingredients in blender or food processor.
  • Blend until smooth. Add more water or stock if you like a thinner sauce.
  • Heat over low heat.
  • Serve over pasta and top with vegetables of your choice. I prefer steamed broccoli with this sauce.

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