Cashew Alfredo Sauce

I decided to give this magical a sauce a post all on its own due to how creamy and delicious it is. I love that its main ingredient comes as such a surprise to everyone I talk to.

Cashews are amazing little things. I recently discovered how versatile cashews are, and how many different ways you can utilize them in cooking. The best part about cashews is that they have the ability to imitate sauces and creams so accurately, you might not even be able to tell them apart from non-paleo versions made with heavy cream and butter.

When I started craving Alfredo pasta, I knew I had to figure out an imitation that my husband and I could eat. The recipe I came up with for this sauce is quick, easy, and requires zero cooking. I call that a success in itself.

Lastly, we realized  that the sauce could be used for so many things besides pasta. If you blend it to where it still has some texture, you could use it as a dip for plantain chips, or even for your vegetables as you would hummus. I mean, honestly, I could even just eat it off the spoon. It's that good. 

Hope you enjoy!

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Cashew Alfredo Sauce
  • 2 cups cashews
  • 1 cup unsweetened almond milk
  • 3 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp Italian Seasoning
1. Soak your cashews in water for 1.5- 2 hours. 2. Place all of your ingredients in a blender. Blend for 30 seconds, or until smooth and creamy.3. Use your sauce on top of pasta, and save any extra in a bowl in the refrigerator.
Prep time: Cook time: Total time: Yield: 2 cups


- Do not soak your cashews for any additional time as they will become too soft to make the sauce.

- Extra sauce should stay good for 2-3 days in the refrigerator.