I finally perfected my recipe for vegan Alfredo pasta—creamy, garlicky, and ready in 20-minutes

This weeknight-friendly sauce leans on cashews (or silken tofu) for that classic silkiness, plus a hit of nutritional yeast for subtle “Parmesan” vibes. Toss it with hot pasta, splash in a little starchy water, and you’ve got a glossy bowl that feels restaurant-level with pantry basics.

It’s endlessly flexible, too: fold in peas or broccoli, sautéed mushrooms, or crispy tofu for protein. The flavor is rich but light enough for second helpings, and the technique is simple enough to memorize—perfect for busy nights, cozy weekends, and everything in between.

20-Minute Vegan Alfredo (Creamy & Garlicky)

A weeknight-fast, dairy-free Alfredo that coats pasta like silk—no cream needed.

Ingredients (serves 3–4)

• 12 oz (340 g) fettuccine or other long pasta

• 1 cup (140 g) raw cashews*

• 1¼ cups (300 ml) hot water, plus more for soaking

• 3–4 garlic cloves, minced

• 2 Tbsp olive oil (or vegan butter)

• 3 Tbsp nutritional yeast

• 1 tsp lemon juice

• ½ tsp onion powder

• ½–¾ tsp fine sea salt, to taste

• Freshly ground black pepper

• Optional: pinch nutmeg; 1–2 Tbsp chopped parsley

*Nut-free option: Use 1 cup (240 g) silken tofu and reduce hot water to ¾ cup (180 ml).

Method

1. Quick-soak cashews: Place cashews in a bowl and cover with freshly boiled water. Soak 10 minutes; drain.

2. Cook pasta: Boil in generously salted water until al dente. Reserve ¾ cup (180 ml) pasta water, then drain.

3. Sauté garlic: Meanwhile, warm olive oil in a skillet over medium heat. Cook garlic 60–90 seconds until fragrant; do not brown.

4. Blend sauce: In a blender, combine soaked cashews, hot water, the garlic and oil, nutritional yeast, lemon juice, onion powder, salt, pepper, and nutmeg if using. Blend until completely smooth and silky (45–60 seconds). Vent lid or cover loosely with a towel when blending hot liquids.

5. Finish: Return pasta to the pot over low heat. Pour in sauce and toss until glossy and heated through, 1–2 minutes, loosening with splashes of reserved pasta water as needed. Adjust salt and pepper; finish with parsley.

Add-Ins & Swaps

• Veggies: Blanched peas or broccoli; or sautéed mushrooms.

• Protein: Crispy tofu, vegan chicken strips, or white beans.

• Extra garlicky: Add ½ tsp garlic powder to the blender.

Tips for Success

• Hot liquids = faster, creamier blend.

• Sauce thickens as it sits; thin with pasta water or unsweetened plant milk.

• For a bigger “Parmesan” vibe, stir in 1 Tbsp more nutritional yeast at the end.

Storage

• Sauce only: Refrigerate up to 4 days; reheat gently with a splash of water/plant milk.

• Leftover pasta in sauce: 1–2 days; loosen with water when reheating.