Vegan Creamy Cashew Alfredo (Print Version)

A silky cashew sauce over tender zucchini noodles creates a light and indulgent vegan dish.

# What You'll Need:

→ Zucchini Noodles

01 - 4 medium zucchini, spiralized
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt

→ Creamy Cashew Alfredo Sauce

04 - 1 cup raw cashews, soaked in hot water for 20 minutes and drained
05 - 1 cup unsweetened plant-based milk
06 - 2 tablespoons nutritional yeast
07 - 2 tablespoons lemon juice
08 - 2 cloves garlic, peeled
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted pine nuts
14 - Freshly ground black pepper to taste

# Directions:

01 - Spiralize the zucchini and gently pat dry with paper towels to remove excess moisture.
02 - Heat olive oil in a large skillet over medium heat. Add spiralized zucchini noodles and sauté for 2 to 3 minutes until slightly tender. Season with sea salt and remove from heat.
03 - Combine soaked and drained cashews, plant-based milk, nutritional yeast, lemon juice, garlic, onion powder, sea salt, and black pepper in a high-speed blender. Blend until completely smooth and creamy, scraping down sides as needed.
04 - Pour blended sauce into a saucepan and warm over low heat for 3 to 4 minutes, stirring frequently until heated through. Add additional plant milk if the sauce is too thick.
05 - Toss the warm zucchini noodles with the creamy Alfredo sauce until evenly coated.
06 - Transfer to serving plates and garnish immediately with fresh parsley, toasted pine nuts, and additional black pepper if desired.

# Expert Tips:

01 -
  • The sauce tastes decadently creamy without a hint of dairy guilt, thanks to the silky magic of blended cashews.
  • It comes together in 30 minutes flat, perfect for those nights when you want something restaurant-quality without the fuss.
  • Light enough to feel virtuous but rich enough to satisfy any craving for comfort food.
02 -
  • Cashews must be truly soft and smooth in the blender, or your sauce will have a grainy texture that ruins the entire experience—this is non-negotiable, trust me on this.
  • Don't skip patting the zucchini noodles dry, because water pooling in your bowl will dilute the sauce faster than you'd expect and turn something luxurious into something watery.
03 -
  • Add a pinch of smoked paprika or a tiny teaspoon of white miso to the sauce for depth that makes people ask what your secret ingredient is.
  • If your zucchini noodles release too much water while sitting, gently drain them before tossing with sauce to avoid diluting all your careful work.
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