Go Back
Creamy vegan cashew alfredo pasta with roasted garlic on a plate

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
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.