The Edgy Veg

Vegan Alfredo Sauce No Cashews Recipe

An easy vegan alfredo sauce recipe with no cashews, instead creating a creamy and garlicky alfredo sauce using white beans instead of nuts.

This vegan alfredo sauce pairs well with fettuccine, green peas and nutritional yeast to create a super tasty vegan dish in 15 minutes!

Related Recipe: Vegan Feta Pasta

Vegan Alfredo Sauce

How To Make: Vegan Alfredo Sauce

This no-cashew vegan alfredo sauce is so easy to make! While your fettuccine pasta is boiling, pan-fry onions and garlic in olive oil until translucent, and stir in your white beans for a few minutes. Then, transfer to a blender along with soy milk, miso lemon juice and nutritional yeast to create a creamy alfredo sauce that’s vegan!

White beans are the perfect substitute for no cashews, as it has a similar white colour and soft texture for alfredo sauce!

Tip: By adding more soy milk, you can get a more pourable sauce! 

Related Recipe: 15+ Vegan Pasta Recipes

Vegan Alfredo Sauce (No Cashews)



Full Recipe Down Below!

5.0 from 1 reviews
Vegan Alfredo Sauce (No Cashews)
Prep time
Cook time
Total time
An easy vegan alfredo sauce recipe with no cashews, instead creating a creamy and garlicky alfredo sauce using white beans instead of nuts.
Recipe type: Sauce
Cuisine: Vegan
Serves: 2
  • 1 cup green peas
  • 2 tbsp extra virgin olive oil
  • ½ small cooking onion, chopped
  • 3 garlic cloves, minced garlic
  • ½ - 19oz can of white beans, drained
  • ¼ cup unsweetened soy milk, as needed
  • ½ tsp white miso
  • juice of 1 lemon
  • 1 tbsp nutritional yeast
  • sea salt, to taste
  • black pepper, to taste
  1. Bring a large pot of salted water to a boil, and cook pasta as instructed on the box or bag. Add peas to the pasta water, during the last minute of cooking. Reserve the pasta water.
  2. Meanwhile, heat olive oil in a medium-sized deep skillet over medium-high heat.
  3. Add onions, garlic, and a pinch of salt and cook until translucent, about 3 mins, stirring constantly.
  4. Stir in beans, and cook until heated, about 3 mins.
  5. Transfer everything to a blender along with soy milk, miso, lemon juice, and nutritional yeast. Blend until smooth and creamy. Add more soy milk if required to get a thick but pourable sauce. Taste and season with salt and pepper.
  6. Transfer the sauce back into the skillet, and add pasta, peas, and a bit of the pasta water.
  7. Cook stirring constantly, until the sauce clings to the pasta, and everything is evenly coated, adding more starchy water as required.


Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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  • Michelle Elaine says:

    Made this last night. Used broccoli instead of peas because it’s what I had on hand. If I hadn’t made it myself, I would honestly think someone was feeding me the dairy version, it tastes SPOT ON! Alfredo has been the one thing I’ve continued to crave since going vegan 5 years ago and this nailed that craving. Tastes just like I remember! So affordable. So “cheesy”. Easy to make. So delicious! I’m obsessed. I will be making it so many more times!


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