Dairy Free Buffalo Alfredo Sauce

This dairy free buffalo alfredo sauce is made with a base of cashews and buffalo sauce from The New Primal and can make a hearty pasta dish while still being paleo, whole30 and dairy free.


Whole30, Paleo, Vegan, Gluten Free


Prep Time: 3 hours

Cook Time: 5 minutes

Yield: 3.5 cups



2 cups Raw Cashews

½ cup Noble Made Mild Buffalo Sauce

1 cup Water

½ tsb Garlic Powder

1/8 tsp Ground Black Pepper



  1. In a large bowl, soak 2 cups of cashews in enough water that is 2 inches above the cashews for at least 3 hours. Cashews will expand to 3 cups, so they need room to do so. 
  2. Rinse and drain cashews and add to a high-speed blender along with water, Noble Made Mild Buffalo Sauce, garlic powder and black pepper.
  3. Start by pulsing the blender, moving it to a lower speed and then up higher as cashews begin to break down and form a sauce. You may need to use the plunger attachment or add more water to create the desired sauce consistency.
  4. Remove from blender and heat over medium low heat in a saucepan before using. Since the sauce is made of cashews, it can burn easy, so keep stirring while heating.
  5. Pour over  zucchini noodles, or spaghetti squash noodles and add chicken for a hearty buffalo chicken alfredo pasta!
  6. Store leftover dairy free buffalo alfredo sauce in an airtight container for up to 5 days.


This recipe was created by Valerie Skinner from the blog Thyme and JOY. See the full post HERE.