This sauce is nutritiously vegan, light and creamy, and packed with flavour. It’s also easy to make. The only equipment you need is a blender and an oven. If you’re lactose intolerant, vegan or you just want to avoid dairy products, give this recipe a serious go. This vegan Alfredo cream sauce uses raw cashews which are rich in protein, calcium, iron, magnesium, manganese, copper, zinc and potassium. They also contain omega-3 fatty acids and other heart-healthy fats.

Vegan Alfredo Cream Sauce [Vegan, Gluten Free]


3 cups

Cooking Time




  • 2-3 medium-large size cooking onions
  • 4 big garlic buds
  • A few big slices of celeriac, with peels sliced off with a knife
  • 2 rosemary sprigs
  • Some olive oil (for roasting/cooking)
  • 1 cup unsalted raw cashews, softened
  • 1 1/2 cups (or a little more) vegetable bouillon (homemade, store-bought or bouillon cube + water)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons pure lemon juice
  • Sea salt & ground pepper, to taste
  • Pasta of choice
  • Vegan parmesan cheese, grated for garnishing
  • Fresh parsley leaves, chopped for garnishing


  1. Heat oven at 400°F
  2. To soften raw cashews: Soak them overnight in a bowl covered with water or for two hours in boiled water. When done, rinse cashews in a strainer and drain/discard water. For a quick soak, in a microwave-proof bowl cover the cashews with tepid water. Put a lid on and microwave on high for 3 minutes. When done, transfer the hot cashews into a strainer and drain the hot water. Directly in strainer, cool down the cashews by running cold tap water over them.
  3. Transfer the soft cashews to your blender bowl.
  4. Chop onions in half. Place the onions, garlic buds, celeriac and rosemary in the centre of an aluminium foil sheet. Use a small knife to cut some slits all over the vegetables. Drizzle a generous amount of olive oil all over the vegetables, then cover and seal making an envelope with the remaining foil. If need be, use more foil to ensure that the veggies are covered. Place the foiled veggie pack directly on your middle oven rack and cook for 45 minutes in preheated oven. You can use a pizza palette or a plate to slide the pack in and out of the oven.
  5. When veggies are done, they should be fragrant and tender. Take out the rosemary sprigs but keep a few leaves for extra flavour. Transfer the cooked veggies with the olive oil into the blender bowl with the cashews (foil is hot, wear rubber kitchen gloves).
  6. Then, add the veggie bouillon, nutritional yeast, lemon juice, salt & pepper and blend gradually increasing to high until creamy.
  7. Transfer the mixture to a glass jar and allow to cool completely before refrigerating or reheat on stove top. Add some extra bouillon if you prefer a more fluid sauce. Enjoy on cooked pasta. Sprinkle grated vegan parmesan and chopped parsley on servings. That’s it!

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