Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s v…
Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!
This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.
This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.
This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect spice! All you need is 30 minutes to make this easy recipe.
Get ready for vegan gold my friends. Really – you’re going to want to put this Vegan Chipotle Cashew Cheddar Cheese sauce on EVERYTHING.
It’s made using whole foods and is just as versatile as our wildly popular Vegan Nacho Cheese Sauce, but kicked up a notch with the heat of chipotle in adobo. Pair it with your favorite Crispy Potatoes, Baked Potatoes, Tortilla Chips, or anything that needs a drizzle of creamy cheese sauce.
You won’t regret having this vegan sauce waiting for you in the fridge!
Key Ingredients You’ll Need
Yukon gold potatoes: The creaminess of Yukon gold potatoes makes the best vegan cheese sauce consistency. Don’t worry, you won’t taste the potatoes at all!
Carrots: Adds color, a hint of sweetness, and additional creaminess to the sauce.
Raw cashews: Adds richness, creaminess, and a velvety mouthfeel that mimics the smooth texture of dairy cheese sauces. Just make sure to use raw cashews with no additives.
Almond milk: We like to use our Homemade Almond Milk because we find it to be more creamy than store-bought varieties, but feel free to opt for your favorite unsweetened store-bought version.
Nutritional yeast: Adds a cheesy, umami flavor and healthy dose of B vitamins without any dairy! If you’re shopping for nutritional yeast flakes for the first time, look near the spices. Our favorite brand is Bragg’s.
Chipotle pepper in adobo: Many cashew cheddar cheese sauces are plain, but we love the added kick of a chipotle pepper! Depending on your spice preference, you may prefer more or less chipotle in adobo. Don’t be afraid to experiment!
Fresh lemon juice: Adds a bright acidity that balances the creaminess and fats. Apple cider vinegar is a good alternative if needed.
Spices: A simple blend of salt, black pepper, garlic powder, and onion powder tie all the flavors together!
Full measurements are listed down below in the complete recipe card.
Boil the potatoes, carrots, and cashews. Bring a medium pot of water to a boil. Once boiling, add the potatoes, carrots, and carrots. Simmer for 20 minutes over medium heat or until the potatoes and carrots are fork-tender and the cashew nuts are softened.
Transfer to a high-speed blender. Once the potatoes and carrots are easily pierced with a fork, drain the excess water and transfer the potato medley to a high-speed blender.
Add remaining ingredients. Add in the unsweetened almond milk, nutritional yeast, chipotle pepper in adobo, lemon juice, sea salt, garlic powder, onion powder, and black pepper. Blend on high until completely smooth.
Serve. Enjoy this vegan cheese sauce while warm or at room temperature, as desired.
Serving Suggestions
What can’t you serve this cheese sauce with?! Add it to any meal that needs a savory, cheesy boost of flavor, or simply enjoy it as an easy appetizer or afternoon snack. If you need ideas, here are our favorite ways to use this creamy sauce:
Can I make this vegan cheese sauce recipe nut-free?
Yes! Swap the raw cashews with 1/2 cup of Great Northern white beans or cannellini beans and use nut-free plant-based milk. Unsweetened soy milk is a great alternative.
Will any potato work in place of the Yukon gold potatoes?
If you’re out of gold potatoes, swap in another peeled white potato, such as russet.
I don’t have a high-powered blender. Can I make this cheese sauce in a food processor?
A blender is best for making velvety smooth sauces and dips from scratch, but if all you have is a food processor, give it a go! It won’t be as smooth as a blender, but it will be close.
How long will leftover cheddar cheese sauce keep?
Transfer any leftovers to an airtight container, such as a mason jar or glass Tupperware.
Can I freeze this cheese sauce?
We haven’t tested it, but it would likely work well. If you’d like to give it a try, make the cheese sauce as instructed, then allow it to cool completely to room temperature. Transfer to a freezer-safe container, such as a wide-mouth mason jar, and freeze for up to 3 months. Defrost overnight in the refrigerator, then reheat in the microwave or stovetop.
Quick Tips
Blend until just smooth! Because this cheese sauce contains potatoes, you don’t want to over-blend. Overdoing it will break down the starch in the potatoes and make the creamy texture more gluey and gummy.
Keep it in a condiment bottle. If you plan on using this vegan cheddar cheese sauce as a drizzle for all your favorite savory recipes, invest in a reusable condiment bottle. It will make it real quick and easy to drizzle it on top of everything!
Make sure your milk is unsweetened! Unfortunately, many plant-based milks sold in stores are labeled as unsweetened but still have an oddly sweet, perfume-like flavor. We recommend tasting your milk before adding it to the cheese sauce. If it has that artificially sweet flavor, it will ruin the savory flavor of your sauce.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
This Cashew Cheddar Cheese Sauce is made with just a few simple ingredients (no tapioca starch!), yet is decadent, creamy, cheesy, and packed with the perfect amount of spice! All you need is 30 minutes to make this easy recipe.
Ingredients
2 cups peeled and chopped Yukon gold potatoes
1 cup peeled and chopped carrots
1/2 cup raw cashews
1 cup unsweetened almond milk (or non-dairy milk of choice)
1/2 cup nutritional yeast
1 chipotle pepper in adobo
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
Black pepper to taste, if desired
Instructions
Bring a medium pot of water to a boil, and place the potatoes, carrots, and cashews in once boiling. Simmer for about 20 minutes, or until fork-tender. Drain and transfer to a high-speed blender.
Add the remaining ingredients into the blender and blend until completely smooth.
Serve with your favorite crackers and veggies as a dip or use it as a cheese sauce over baked potatoes, french fries, steamed broccoli, etc.!
Notes
If you have leftovers, store them in a sealed, airtight container in the refrigerator for up to 4 days.
To make this recipe nut-free, you can use 1/2 cup of great northern white beans or cannellini beans in place of the cashews, and a nut-free plant-based milk of your choice.
Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
This pesto tofu pasta recipe brings you an incredibly flavorful dish with very little effort. The star is the sun-dried tomato pesto sauce that only takes 5 minutes to make. Paired with some marinated tofu, this vegan tofu pesto pasta can be made from …
This pesto tofu pasta recipe brings you an incredibly flavorful dish with very little effort. The star is the sun-dried tomato pesto sauce that only takes 5 minutes to make. Paired with some marinated tofu, this vegan tofu pesto pasta can be made from scratch in just 30 minutes. I have been trying to incorporate...
Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like…
Have you experienced cashew butter? It is sublime and somehow much more delicious than a handful of toasted cashews. A spoonful of homemade cashew butter tastes like a treat. It’s nearly as enticing as cookie dough, as far as I’m concerned—sometimes, I add a few chocolate chips to achieve the full cookie dough effect.
This homemade cashew butter recipe is easy to make in a food processor. The trick is to lightly toast your cashews before blending for the best flavor and texture. Even then, cashew butter has a more neutral flavor than most other nut butter. It’s quite versatile.
Homemade cashew butter contains no additives like sunflower oil; it’s made simply with cashews and a dash of salt to enhance the flavor. Since it is so fresh, it offers better flavor than store-bought options.
Store-bought cashew butter can be quite expensive—I often balk at the nearly twenty-dollar jars at Whole Foods. Making it at home can cost half as much. We could get into a philosophical debate about time versus money, or make cashew butter in the same length of time. Let’s make some already.
This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant-based ingredients. It’s an easy dinner…
This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant-based ingredients. It’s an easy dinner in under 30 minutes!
Dinnertime just got easier with this vegan fettucine alfredo! It may be plant-based, but this recipe is a winner with everyone from kids to meat lovers—it’s just that good!
Why we love this recipe: This recipe has been a fan-favorite for years! The sauce is made with nutrient-dense cauliflower and protein-packed cashews instead of dairy, but it comes out unbelievably creamy. Make it with any type of noodle it’s an easy 30-minute plant based dinner we’ve been enjoying for years!
Featured reader comments
“I never leave comments on blog posts, but this vegan alfredo hit different. I’m an awful cook and this recipe was SO EASY. It tasted AMAZING. For the first time in a while the whole family sat down to grab a serving and enjoy it with me!” -Kara
“This is the best vegan alfredo sauce! It’s my new go-to. It had just the right amount of creaminess and the seasoning is on point!” -Maeghan
Ingredients in vegan fettuccine alfredo
Did you know that blending up veggies and cashews can make a creamy sauce that tastes like dairy? For this vegan alfredo sauce, Alex and I used cauliflower to make a white sauce similar to our cauliflower sauce but without the Parmesan cheese. Here are the ingredients you’ll need:
Cashews: Cashews make the sauce creamy and add plant based protein, which makes it filling and satisfying.
Garlic and onion powder: These flavorings round out the savory profile.
Olive oil and vegetable broth: Olive oil is used for sauteing, and veggie broth for simmering the sauce.
Cook the ingredients for 10 minutes on the stove, then blend them until a creamy sauce forms and mix that with the noodles. You’ve got vegan fettuccine alfredo, an easy plant based dinner recipe in 30 minutes!
Noodle ideas
There are lots of other options for pasta in this vegan fettuccine alfredo, especially if you eat a gluten free diet. Here are some options you could try:
Standard pasta: This recipe is best with fettucine, but you can use any long noodle like spaghetti or bucatini as a substitute.
Legume pasta: Pasta made from lentils is becoming easy to find at your local grocery, made from black beans, lentils, or chickpeas. Alex and I have tried a few brands and found the texture is a little tough for us—but other people rave about it!
Zucchini noodles (zoodles) or spaghetti squash: Making this pasta with vegetable noodles like zucchini noodles or roasted spaghetti squash would also be tasty! You can make your own or they’re easy to find prepackaged.
How to cook pasta to al dente
The most important part of any fettuccine alfredo is cooking the past to al dente, in our opinion! Al dente in Italian means “to the bite,” and refers to pasta that is still firm on the inside when cooked. The ideal texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here’s how to cook pasta to al dente:
Boil the pasta in a large pot of salted boiling water.
While cooking, check pasta continually for doneness.
As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
What to do with leftover alfredo sauce
The sauce for this vegan fettuccine alfredo makes6 cups total. For Alex and my taste, we like this recipe with 5 cups of vegan alfredo sauce for 1 pound of pasta. What to do with 1 cup leftover sauce? Store leftover sauce for 3 to 5 days refrigerated. Then, here are a few ideas of how to use it up:
Put it on a pizza. Imagine spinach artichoke pizza with a layer of white vegan alfredo sauce.
Drizzle on a grain bowl. These power bowls or a sheet pan dinner would taste incredible with a drizzle of this vegan alfredo. Or make an easy meal out of fresh or roasted vegetables, quinoa, and this sauce.
Dietary notes
This vegan fettuccine alfredo recipe is vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free, legume or zucchini noodles.
Frequently asked questions
Can I use a different type of pasta besides fettuccine?
Absolutely! While fettuccine is the traditional choice, you can use any type of pasta you prefer. Spaghetti, linguine, or even short pasta shapes like penne or rotini can work well with the creamy alfredo sauce.
Can I make vegan fettuccine alfredo gluten-free?
Yes, you can easily make it gluten-free by using gluten-free pasta. Many brands offer delicious gluten-free fettuccine options.
How do I store leftover vegan fettuccine alfredo?
Store leftover alfredo sauce and pasta separately in airtight containers in the refrigerator for up to 3 to 5 days. When reheating, add a splash of plant-based milk to the sauce to loosen it up, and reheat gently on the stovetop or in the microwave.
WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
Ingredients
1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
4 garlic cloves
1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and ½ teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
Blend the sauce: Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ teaspoon more black pepper. Blend on high until a smooth sauce forms.
Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately. Store leftover sauce for 3 to 5 days refrigerated.
Pot pie without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.
Think flaky, buttery, optionally gluten-free biscuits over a creamy, …
Pot pie without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.
Think flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup packed with white beans and veggies. What’s not to love? Let’s make soup!
This cozy, comforting soup begins with a base made by sautéing onion and garlic, thickening with flour (gluten-free or all-purpose), seasoning with salt and pepper, and finally, vegetable broth.
The warming, sweet + spicy flavors of a chai latte infused into a creamy, spreadable snack? Yes, please! This homemade chai-spiced nut butter jazzes up any boring breakfast and makes a sweet holiday gift for friends and family.
Just 20 minutes and 9 in…
The warming, sweet + spicy flavors of a chai latte infused into a creamy, spreadable snack? Yes, please! This homemade chai-spiced nut butter jazzes up any boring breakfast and makes a sweet holiday gift for friends and family.
Just 20 minutes and 9 ingredients are required for you to check homemade holiday gift giving off your to-do list. Let’s make nut butter!
How to Make Homemade Chai-Spiced Nut Butter
This creamy, warming spread begins with lightly roasting cashews and almonds to bring out their natural richness.
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and per…
Move over pumpkin pie, there’s a new favorite in town: sweet potato pie! Okay, maybe not so new, BUT new to some of us. And we’ve all decided this one might even replace pumpkin pie on our Thanksgiving tables (gasp!). It’s rich, creamy, fluffy, and perfectly sweet and spiced!
Bonus? It’s undetectably vegan, naturally sweetened, and (optionally) gluten-free! Just 9 ingredients stand in your way. Preheat your ovens, it’s pie time!
Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, ligh…
Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, lightly sweetened version is perfectly seasoned and undetectably vegan. It’s an easy, comforting side with just 7 ingredients and 25 minutes required. Let us show you how it’s done!
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!
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