top of page

Cheesy Vegan Alfredo 

cheesy vegan alfredo

An alfredo sauce that DOESN'T make your stomach churn an hour later?


What a time to be alive. 

Creamy, garlicky, cheesy, and plant-based too - this absurdly healthy pasta dish is alarmingly indulgent in taste with nothing but health bennies to boot. 

Unlike classic alfredo sauce, this bad thing is fiber-rich, jam-packed with plant-based protein and saturated fat-free. 

Perfect for a family-friendly dinner or a romantic date-night in - just soak, blend, roast, boil & DEVOUR!

Prep time: 1 hr

Cook time: 30 min

Total time: 1 hr 30 min

Makes 4-6 servings


  • 10 cloves garlic

  • juice of 1 lemon

  • 1 cup raw cashews (soaked in warm water for about 1 hour)

  • 1 can white beans (drained and rinsed)

  • 1/4 cup nutritional yeast

  • 1/2-3/4 tsp sea salt

  • 1 heaping Tbsp dried Italian herbs

  • 1 cup unsweetened non-dairy milk

  • 1 box whole grain pasta of choice (whole wheat, chickpea, brown rice pasta, etc.)

  • roasted vegetables of your choosing (broccolini, brussel sprouts, red onion, etc.)

  • optional: chopped Italian parsley, red pepper flakes, or fresh cracked black pepper, for serving


Begin by soaking the raw cashews in warm water for about an hour. 

In the mean time, chop and roast the desired vegetables at 400 degrees F until cooked to your liking. Feel free to use a bit of oil and sea salt prior to tossing them in the oven, or simply roasting them plain if you prefer.


Add into a high-speed blender the raw garlic cloves, lemon juice, white beans, nutritional yeast, sea salt, Italian herbs and non-dairy milk. Once the cashews are done soaking, add those into the blender as well and blend until a smooth and creamy sauce forms. Taste the sauce and add more salt if necessary.

cheesy vegan alfredo recipe

Boil a large pot of salted water and cook the pasta noodles as directed. While the pasta is cooking, heat up the blended alfredo sauce on low heat in a saucepan on the stove. This should just be a very brief and gentle warming of the sauce, but be aware that if the sauce gets too hot or is heated for too long it will start to cook and dry out. Stir often and remove from the stove when the sauce is warm.

Drain the noodles and serve while hot, topping with the warm cheesy alfredo sauce and roasted vegetables. Garnish with freshly chopped parsley, red chili flakes, or simply some freshly ground black pepper and ENJOY!

cheesy vegan alfredo

If not devoured entirely, store in the refrigerator in an air-tight container for 3-4 days, with the noodles and sauce packaged separately for best results. 

If reheated in the microwave, keep the cook-time as brief as possible to avoid drying out the alfredo sauce. Enjoy all week long.


For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

bottom of page