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Dairy Free Lemon Alfredo

  • Author: Mia Zarlengo
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2-3 servings 1x
  • Category: Lunch, Dinner


Simple and super creamy cashew cream lemon Alfredo. Dairy free, paleo friendly, and so delicious. 


  • 45 oz of pasta (measured dry)
  • 1/2 cup cashew cream (see recipe below)
  • 1 tbsp butter, ghee, or olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1/4 cup vegetable broth
  • Juice of 1 lemon
  • 1/4 cup reserved pasta water 

Cashew cream*:

  • 2 cups raw cashews, soaked for at least 6 hours, drained and rinsed
  • 1/2 cup filtered water
  • 1 large clove of garlic


  1. To make the cashew cream, add all ingredients to a blender and blend until smooth. Note, you will only need 1/2 cup of the cashew cream for this recipe so you will have leftovers!
  2. Cook your pasta according to directions on box. This makes enough sauce for about 1/2 or so of an 8 oz box of pasta.
  3. When pasta has a few minutes left, reserve 1/4 cup of the starchy pasta water.
  4. To make the sauce, heat a skillet over medium-low heat, then add the butter (or olive oil).
  5. Once butter is melted, reduce heat slightly and stir in the garlic powder, salt, and pepper. Pour in the veggie broth and lemon juice and allow to cook for 2 minutes. Whisk in the cashew cream until smooth, then whisk in the pasta water. Remove from heat.
  6. Mix sauce with the drained pasta. To thin the sauce, add an extra splash of broth if desired. Best served fresh, but to reheat add a splash of broth and gently heat on the stove.
  7. Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftover cashew cream can be stores in the refrigerator for up to 5 days, and then in the freezer for up to 3 months. 


*This makes a large batch of the cashew cream. You will not use all of it for this recipe!