We lived off fettucini alfredo in college! So creamy, yummy, warm and satisfying. If you’ve ever twirled a forkful of silky Alfredo and thought, “Welp… this is delicious, but my arteries are filing a complaint,” — welcome. You’re in the right kitchen.

Traditional Alfredo is heavy—dairy, butter, oil… the works. But this version? She’s different. She’s lush, creamy, comfort-food cozy without the dairy, cholesterol, or post-dinner regret. The magic combo: cashews + potatoes. Together, they create that ultra-velvety, restaurant-quality texture without a single drop of oil.

Better yet? This sauce freezes beautifully, reheats like a dream, and works across more than pasta—think casseroles, lasagna layers, veggie bakes, mac-and-cheese vibes, and pizza drizzle energy.

If your family asks whether it’s dairy-free after the first bite… just smile and say,
“Good food speaks for itself.”

Pro Tip for Reheating

This sauce thickens as it chills. When reheating, add 1–2 tablespoons of water or broth to bring it back to silky perfection.

Nutritional and Cost Info

This version has 9 grams of protein, no cholesterol and only 210 calories, compared to traditional Alfredo, which often delivers 600+ calories, 50+ grams of fat, and high cholesterol.

If you eat this at Olive Garden, it can cost as much as $20 per plate.

Making this at home, the entire ingredients list cost that much and is about $3.50 a serving.

Alfredo Sauce Serving Ideas

Saute and include green peas, broccoli and mushrooms for more veggies
Use as a creamy layer in lasagna
Drizzle over baked potatoes or roasted cauliflower

🌻 Last Words

Food should feel good — in your body, in your mood, and in your story. This Alfredo does just that. It scratches that creamy comfort-food itch without compromising your health or values. It makes me feel so much better than eating the equally yummy version from college, but this time, I don’t feel heavy or comatose.

If you make it, let me know — I love seeing your plates shine.
Until next bite…

Stay Sunny, Stay Nourished.

Potato Cashew Alfredo Sauce

Creamy, cozy, and comforting—this Alfredo feels like a warm hug after a long day. Smooth, indulgent, and soul-satisfying without the heaviness.

Print Recipe Pin Recipe

Prep Time 20

Total Time 45

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 210

Ingredients Method Notes

Ingredients

2 cups raw cashews soaked and drained
4 medium potatoes approx. 24 oz total, peeled and diced
2-4 cups vegetable broth
2 cups water plus extra for thinning
8 cloves garlic minced
4–6 tablespoons water or vegetable broth for sautéing
½ cup 8 Tbsp nutritional yeast
¼ cup 4 Tbsp fresh lemon juice
4 teaspoons salt or to taste
2 teaspoons black pepper
½ teaspoon ground nutmeg essential for “cheesy” flavor

Method

Place the 4 cups of raw cashews in a large bowl and cover with boiling water. Let soak for at least 30 minutes. Drain and rinse thoroughly.
Place the diced potatoes in a pot, cover with water, and boil until very tender (about 8–10 minutes). Drain and set aside
In a medium saucepan, heat 4–6 tablespoons of vegetable broth or water over medium heat. Add the 8 minced garlic cloves and sauté for about 1–2 minutes until soft and fragrant. Add an extra splash of liquid if the pan dries out. Remove from heat.
Combine all ingredients in a high-powered blender of food processor. Blend on high for 1–2 minutes until the sauce is perfectly smooth and creamy. There should be no remaining cashew or potato pieces. You may have to do this in batches.
Serve over fettuccine noodles with steamed broccoli.