Easy Vegan Creamy Cashew Alfredo with Roasted Garlic

There’s nothing quite like a bowl of creamy pasta to make you feel cozy and satisfied. This Easy Vegan Creamy Cashew Alfredo with Roasted Garlic is a delightful blend of flavors and textures that will impress everyone at the table. It’s simple to whip up and perfect for a weeknight dinner, yet fancy enough for special occasions.

Why You’ll Love This Easy Vegan Creamy Cashew Alfredo with Roasted Garlic

• Rich and creamy texture without dairy.
• Packed with flavor from roasted garlic.
• Quick to prepare, ideal for busy evenings.
• Perfect for meal prepping and great as leftovers.
• Family-friendly—suitable for all ages.
• Versatile dish that can complement various sides.

Ingredients Needed

• Sauce:
  • 1 cup raw cashews (150g), soaked
  • 1 whole head garlic (about 10 cloves), roasted
  • 1 cup unsweetened plant milk (240ml), such as almond or oat milk
  • 1/4 cup nutritional yeast (20g)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • Optional: 1/4 teaspoon red pepper flakes

Step-by-Step Instructions

1. Soak the cashews

Soak the cashews in hot water for at least 30 minutes to soften. Alternatively, boil for 10 minutes to speed up the process. Drain before blending.

2. Roast the garlic

Preheat oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast on a baking sheet for 35-40 minutes until soft and golden.

3. Blend the sauce

In a blender, combine soaked cashews, roasted garlic cloves (squeezed out of skins), plant milk, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend on high until silky smooth, scraping down the sides as needed. Add more plant milk 1 tablespoon at a time if the sauce is too thick.

4. Warm the sauce

Pour the sauce into a pan over medium-low heat. Warm gently while stirring—do not boil. Adjust seasoning with salt, pepper, or lemon juice as desired.

5. Serve

Toss the sauce with cooked pasta or vegetables and serve immediately.

Serving Suggestions Easy Vegan Creamy Cashew Alfredo with Roasted Garlic

• Serve topped with fresh parsley or basil for a pop of color.
• Pair with a simple green salad for a complete meal.
• Add sautéed mushrooms or spinach for extra flavor and nutrition.
• Enjoy alongside roasted vegetables or garlic bread.
• Perfect with a glass of chilled white wine.

Tips for Success Easy Vegan Creamy Cashew Alfredo with Roasted Garlic

• Soften the cashews thoroughly for a creamier sauce.
• Adjust the thickness by adding more plant milk if needed.
• Keep the heat low while warming the sauce to prevent separation.
• Store any leftovers in an airtight container for up to 3 days in the fridge.
• Reheat gently on the stove, adding a splash of plant milk if the sauce thickens.

Variations

Here are a few easy ways to change it up:

• Add sautéed broccoli or peas for a vegetable boost.
• Spice it up by adding cayenne pepper or chili flakes.
• Substitute walnuts for cashews for a different flavor profile.
• Use a different plant milk such as coconut or soy for varied taste.

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Easy Vegan Creamy Cashew Alfredo with Roasted Garlic

A rich and creamy vegan pasta sauce made with cashews and roasted garlic, perfect for busy weeknights or special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian, Vegan

Calories: 450

Ingredients Method Notes

Ingredients

  

For the sauce

• 1 cup raw cashews, soaked 150g, soaked in hot water for at least 30 minutes.
• 1 whole head garlic, roasted About 10 cloves, roasted.
• 1 cup unsweetened plant milk 240ml, such as almond or oat milk.
• 1/4 cup nutritional yeast 20g.
• 2 tablespoons olive oil 30ml.
• 2 tablespoons fresh lemon juice 30ml.
• 1 teaspoon salt
• Freshly ground black pepper To taste.
• 1/4 teaspoon red pepper flakes Optional.

Method

 

Preparation

1. Soak the cashews in hot water for at least 30 minutes to soften. Alternatively, boil for 10 minutes to speed up the process. Drain before blending.
2. Preheat oven to 400°F (200°C). Cut the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast on a baking sheet for 35-40 minutes until soft and golden.

Making the Sauce

1. In a blender, combine soaked cashews, roasted garlic cloves (squeezed out of skins), plant milk, nutritional yeast, olive oil, lemon juice, salt, and black pepper. Blend on high until silky smooth, scraping down the sides as needed. Add more plant milk 1 tablespoon at a time if the sauce is too thick.
2. Pour the sauce into a pan over medium-low heat. Warm gently while stirring—do not boil. Adjust seasoning with salt, pepper, or lemon juice as desired.

Serving

1. Toss the sauce with cooked pasta or vegetables and serve immediately.

Notes

Store any leftovers in an airtight container for up to 3 days in the fridge. Reheat gently on the stove, adding a splash of plant milk if the sauce thickens.