Creamy Cashew Truffle Alfredo

Feeling a little upscale with my Creamy Cashew Truffle Alfredo. But seriously, this tastes like it could be from an Italian restaurant and you would never even know it’s vegan. I know cashew cream is nothing new, but if you still haven’t tried it — it’s kind of a must.

Also I’m obsessed with black truffle so this sauce is just winning all around!

Creamy Cashew Truffle Alfredo

A rich and creamy cashew alfredo sauce with black truffle.


  • ½ cup raw cashews (soaked)
  • 1 tbsp black truffle
  • 1 clove garlic (minced)
  • 1 cup plain oat milk
  • tbsp nutritional yeast
  • 1 tsp onion powder
  • juice of ¼ lemon
  • salt (to taste)
  • pasta of choice
  • optional: black pepper, vegan parmesan (to serve(


  • Cook pasta 1-2 minutes under what's directed on packaging. Strain and rinse with cold water and set aside.
  • For the sauce: combine all ingredients except black truffle in a blender. Blend until smooth.
  • Add the sauce to a pan over low to medium heat and gently stir in pasta and black truffle.
  • Serve immediately with black pepper and vegan parmesan if desired. Enjoy!