Vegan Pesto Alfredo Pasta Sauce

by Jaena Moynihan
A rich, creamy, decadent cashew sauce made with fresh basil pesto for quick weeknight meals.
Course dinner, Meal Prep
Cuisine Italian
Servings 8 servings


  • 6 cups water
  • 2 1/2 cups cashews, soaked*
  • 1/4 cup miso
  • 1/2 cup nutritional yeast
  • 1.5 tsp salt
  • juice of 1 lemon or 1/4 cup bottled
  • 1/4 cup tapioca starch
  • 1 1/2 teaspoon mustard powder
  • 1 tablespoon onion powder
  • 1/2-1 cup Vegan Pesto

Optional Pasta Topping

  • cherry tomatoes, quartered
  • fresh basil, thinly sliced (chiffonade)
  • pine nuts, toasted


  • Add all ingredients to a high-speed blender (i.e. VitaMix)
  • Blend on high speed for 2 minutes.
  • Transfer to a large sauce pan and cook on medium heat, stirring frequently to prevent sticking, until thick and bubbling.
  • Remove from heat and serve over pasta** with optional pasta topping.


*If using a VitaMix or other high-speed blender, there's no need to pre-soak cashews.
**Use your favorite chickpea or lentil pasta for a high-protein, whole food meal. 
Keyword alfredo, alfredo sauce, pesto, vegan alfredo, vegan alfredo sauce, vegan pesto
Tried this recipe?Let us know how it was!


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