WARNING! The recipe in this post is addictive beyond your wildest dreams. You may not even go back to the daily-full traditional alfredo, rendering all of your Olive Garden meals hopeless and sad no matter the amount of Parmesan they shred on top. You will likely eat this with a spoon out of the blender, dream incessantly about it around meal times (or honestly any other time), and think about the myriad of ways you could use it to make all of your dinner dreams come true.


Quick Blender Cashew Alfredo Sauce is a heavenly dairy free sauce you can use for veggie noodles, regular pasta, or even just for dipping a spoon into!


Makes about 3 cups


  • 12 ounces raw cashews
  • 1 (14.5 ounce) can coconut milk (full fat or lite both work)
  • 14.5 ounces chicken or vegetable stock (I just measure using the empty coconut milk can)
  • 2-3 cloves of garlic, minced
  • juice of 1 lemon (about 1-2 tablespoons)
  • 1 teaspoon of salt
  • dash of cayenne pepper for heat (optional)


  1. Put everything in a high-powered blender. Normally I would say a food processor would be fine, but you want this sauce silky smooth and a blender is the best way to do that.
  2. Let it sit and allow the cashews to soak for about 10 minutes.
  3. Turn on the blender and let it go until completely smooth.
  4. Taste a little to check for seasoning and add more salt if desired.
  5. To heat, just add to warm sauteed vegetable noodles or regular noodles and allow the heat of the pasta to warm the sauce. Another option is to thin it with a little bit with water and allow it the pasta to cook in the sauce.
  6. Enjoy!
  7. Save the remaining sauce in a jar or container fitted with a lid in the fridge!

Author: Marie Yates Taylor

Living on the Texas Gulf Coast.

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