Vegan Alfredo Sauce

Nothing like a good nut-based “cheese” sauce with umami-laden ingredients to give you a silky, versatile addition to your repertoire.

This recipe makes enough to generously coat 10-12 oz cooked dry pasta in velvety goodness, and is geared towards tossing with noodles – or your fave pasta shapes – and goodies like sautéed veggies and mushrooms. Adapt it to other dishes when you vary the spices.  


  • 1 cup raw cashews, soaked 4 hours or overnight **  
  • 3 Tbsp olive oil  
  • 7 garlic cloves, minced  
  • 1 yellow or white onion, diced  
  • 3-4 Tbsp nutritional yeast  
  • 1 tsp white miso paste  
  • 2 cups veggie broth  
  • ¼ tsp fresh-ground nutmeg  
  • Salt to taste  
  • Fresh-ground black pepper to taste  


  1. Heat olive oil over low-medium heat and sauté garlic and onion until tender.   
  2. Drain/rinse cashews and add to blender along with onion/garlic, broth, nutritional yeast, miso and nutmeg. Blend until smooth and creamy, add nutritional yeast/salt/pepper to taste and re-blend briefly to fully mix.  **Note: You can also simmer cashews in boiling water for 15 minutes until tender. However, results are best with soaking.