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4.94 from 15 votes

Easy vegan alfredo pasta

A super easy vegan alfredo using a few common pantry staples. The sauce doesn't need any preparation and is gluten free!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Keyword: comfort food, pasta
Servings: 4 people


  • 4 servings of pasta of choice
  • Dash of any vegetable oil, such as extra virgin olive, or sub with a tablespoon of vegan butter or water
  • 1 medium-size brown onion, chopped
  • 3 cloves garlic, crushed
  • 1 cup (130g) raw cashews, soaked in water for at least 2 hours*
  • 1 cup (250mL) plant-based milk, such as almond, soy or coconut
  • ¼ cup (12g) nutritional yeast
  • ½ teaspoon any good-quality salt, or to taste
  • ¼ cup (25g) vegan cheese, grated (optional)

Optional add-ins

  • ½ cup (~35g) mushrooms, sliced
  • 1 cup (~30g) baby spinach


  • Fill a medium-size pot with water and cook the pasta according to its packet directions. Skip this step if you are using zoodles.
  • In a large frypan over high heat, add the onion and oil. Saute for 3 minutes or until slightly softened. Add the garlic and saute for 1 minute or until fragrant. Add the sauteed onion and garlic to a high-powered blender.
  • Drain the cashews and add them to the blender with the milk, nutritional yeast, salt and cheese if using. Blend until the mixture is as smooth as possible.
  • If you're using any of the optional add ins: In the large frypan, saute the mushrooms in a dash of oil until golden brown. Add the spinach and saute for 1 minute or until wilted.
  • Add the creamy sauce to the frypan and heat through. If you used cheese, make sure it has completely melted. Add the pasta and mix until well combined. 
  • Divide the pasta between 4 plates and enjoy! The pre-prepared pasta can be stored separately from the sauce in an airtight container in the fridge for up to 3 days.


* Use roasted cashews for a nuttier flavour
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