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A white platter with vegan Fettuccine Alfredo sprinkled with fresh basil and two lemon halves on the edge of the plate


A creamy, rich, delicious Alfredo sauce made from cashews and other natural ingredients.
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Course: Entree, Main Course
Cuisine: Italian, Vegan
Keyword: Cashew Alfredo sauce, dairy-free Alfredo sauce, vegan Alfredo sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 Servings
Calories: 549kcal
Author: Linda Meyer


  • 16 oz fettuccine noodles
  • 1 ½ cups raw cashews soak in water overnight or boil in water for 10 to 15 minutes
  • 15 oz plain vegan Greek yogurt see note
  • ½ cup unsweetened plant-based milk see note
  • Juice from one large lemon
  • 2 garlic cloves
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp nutritional yeast
  • ½ tsp dried oregano
  • 1 tbsp plus 1 tsp ground sea salt divided
  • Black pepper to taste

Toppings (optional)

  • 1 cup 40 g fresh basil, chopped
  • chopped fresh parsley
  • sauteed mushrooms


  • Bring a large pot of water to a boil.
  • Once the cashews have soaked /boiled and they’resoft and puffy, drain and rinse well. Put them in the blender along with the yogurt, milk (add more if needed, see note), lemon juice, garlic, olive oil, nutritional yeast, oregano, and 1 tsp sea salt and blend for 2 minutes, or until smooth and creamy. Scrape the sides a few times to ensure that you don’t detect solid pieces of the nuts. If you have a Blendtec blender, select the Whole Foods setting and the soup setting within that setting for the creamiest sauce.
  • When the pasta water is boiling, add the remaining salt to the water and place the pasta in the water. Make sure it’s completely covered in the water and stir, cook according to the instructions on the package.
  • Drain the pasta water when done and put the pasta back in the pot. Add the Alfredo sauce and stir to coat the pasta.
  • Divide the pasta Alfredo by four and plate. Top with optional toppings.
  • Enjoy!


The Nutrition Facts are an Estimate ONLY.
If you can't find Kite Hill Greek style yogurt, you can use any plain vegan yogurt, except for coconut yogurt. Use almond or soy. 
Alfredo sauce should be creamy, not super thick, so add more plant milk as needed. 


Calories: 549kcal | Carbohydrates: 56g | Protein: 18g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 1785mg | Potassium: 460mg | Fiber: 4g | Sugar: 9g | Vitamin A: 460IU | Vitamin C: 18mg | Calcium: 228mg | Iron: 4.4mg