Dairy-free cashew Alfredo sauce is rich, velvety, and utterly decadent — proof that cream is not required for a luscious pasta sauce. Soaked cashews and garlic blend with nutritional yeast and chicken stock into a smooth, savory pour. It clings to zoodles, roasted chicken, and casseroles beautifully.
Craving that rich, creamy, and utterly decadent Alfredo sauce but living a dairy-free life? I’ve been there, and I’m here to tell you that you can have it all! This Cashew Alfredo Sauce is a game-changer. It’s so velvety and flavorful, you’d swear it was the real deal. The secret lies in soaked cashews, which blend into a luxuriously smooth sauce with a subtle, nutty depth. It’s perfect for tossing with zoodles, drizzling over roasted chicken, or even using as a creamy base for soups and casseroles. Get ready to welcome this classic comfort food back to your table—no dairy required!
Ingredients
• 3 cups / 720 ml chicken stock or bone broth, divided
• 2 cups / 280 g (9.9 oz) raw cashews
• 4 cloves garlic, peeled
• ½ cup / 120 ml (4.1 fl oz) unsweetened almond milk
• 3 tablespoons / 15 g (0.53 oz) nutritional yeast
• 2 tablespoons / 30 ml (1 fl oz) Worcestershire sauce
• 1 tablespoon / 4 g (0.14 oz) chopped fresh flat-leaf parsley
• 2 teaspoons / 12 g (0.42 oz) sea salt
• 1 teaspoon / 2 g (0.07 oz) ground black pepper
• Special Equipment
• High-powered blender or food processor
Instructions
1. Directions
2. Heat the stock in a medium saucepan over high heat. Once it comes to a boil, add the cashews and garlic and let boil for 5 minutes. Remove from the heat and let the cashews continue to soak for 30 minutes.
3. Pour the stock with the soaked cashews and garlic into a high-powered blender or food processor. Add the almond milk, nutritional yeast, Worcestershire sauce, parsley, salt, and pepper, and blend until completely smooth and creamy.
4. Return the sauce mixture to the saucepan and cook over medium heat, stirring frequently, for about 5 minutes to allow the flavors to meld. If the sauce is too thick, add additional stock, one tablespoon at a time, until your desired consistency is reached.
5. Serve immediately or store leftovers in an airtight container in the refrigerator for up to a week. The sauce can also be frozen for up to 3 months.
Nutritional Information
• Serving Size: ¼ cup
• Calories: 101
• Fat: 7.9g
• Protein: 3.6g
• Total Carbs: 5.3g (0.19 oz)
• Fiber: 0.3g
• Net Carbs: 5g (0.18 oz)
Pro Tips
• For an even creamier sauce, soak the cashews in cool water for at least 4 hours or overnight. Drain them before adding to the boiling stock with the garlic.
• For the smoothest possible texture, blend the sauce for a full 1-2 minutes in a high-powered blender, scraping down the sides as needed.
• Stir in a tablespoon of lemon juice at the end for a bright, zesty finish, or add a pinch of nutmeg for a more traditional Alfredo flavor profile.
• The sauce will thicken considerably as it cools. When reheating, add a splash of stock, water, or almond milk to thin it back to your desired consistency.
FAQ
Q: Do I have to soak the cashews overnight
A: No, you don’t have to soak them overnight. The recipe includes a quick-soak method where you boil the cashews in stock for 5 minutes and let them sit for 30 minutes. However, for an even creamier sauce, soaking them in cool water for at least 4 hours is recommended.
Q: Can I make this cashew alfredo sauce vegan
A: Yes, to make this recipe vegan, simply replace the chicken stock or bone broth with vegetable stock. Also, ensure you are using a vegan Worcestershire sauce, as traditional versions contain anchovies.
Q: How do I store leftover sauce
A: Store leftovers in an airtight container in the refrigerator for up to one week. You can also freeze the sauce for up to three months.
Q: Why is my sauce so thick after cooling
A: The cashew alfredo sauce will thicken considerably as it cools. When you reheat it, just add a splash of stock, water, or almond milk to thin it back to your desired consistency.
Q: What if I don’t have a high-powered blender
A: A high-powered blender or food processor is recommended for the smoothest, creamiest texture. If you don’t have one, soaking the cashews for a longer period (4+ hours or overnight) will help them soften more, making them easier to blend completely.
Pro Tips
- Soak the cashews in cool water for at least 4 hours or overnight, then drain before adding them to the boiling stock. Softer cashews blend to a far creamier sauce.
- Blend for a full 1 to 2 minutes in a high-powered blender, scraping down the sides as needed — short blending leaves grainy bits that ruin the velvety texture.
- The sauce thickens considerably as it cools. When reheating, loosen it with a splash of stock, water, or almond milk to bring it back to your desired consistency.
- Stir in a tablespoon of lemon juice at the end for a bright, zesty finish, or a pinch of nutmeg for a more traditional Alfredo profile.
- Store leftovers in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.
Frequently Asked Questions
How long does cashew Alfredo sauce keep?
Up to a week in an airtight container in the refrigerator, or up to 3 months in the freezer. Expect it to thicken as it sits and thin it when reheating.
Can I make this Alfredo without a high-powered blender?
A food processor works, but the smoother the machine the creamier the result. Soaking the cashews well matters even more if your blender is on the weaker side.
Is this sauce keto-friendly?
Per ¼-cup serving it has 5.3 g total carbs with 0.3 g fiber, about 5 g net carbs. Watch your portion — the cashews make it more carb-dense than a cream-based sauce.
Why did my sauce turn out grainy?
The cashews were not soaked long enough or the blend was too short. Soak at least 4 hours and blend a full 1 to 2 minutes until completely smooth before cooking the sauce.
Recipe card below.
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Dairy-Free Cashew Alfredo Sauce
Ingredients
Method
- Directions
- Heat the stock in a medium saucepan over high heat.
- Once it comes to a boil, add the cashews and garlic and let boil for 5 minutes.
- Remove from the heat and let the cashews continue to soak for 30 minutes.
- Pour the stock with the soaked cashews and garlic into a high-powered blender or food processor.
- Add the almond milk, nutritional yeast, Worcestershire sauce, parsley, salt, and pepper, and blend until completely smooth and creamy.
- Return the sauce mixture to the saucepan and cook over medium heat, stirring frequently, for about 5 minutes to allow the flavors to meld. If the sauce is too thick, add additional stock, one tablespoon at a time, until your desired consistency is reached.
- Serve immediately or store leftovers in an airtight container in the refrigerator for up to a week. The sauce can also be frozen for up to 3 months.
- Stir in a tablespoon of lemon juice at the end for a bright, zesty finish, or add a pinch of nutmeg for a more traditional Alfredo flavor profile.
