Creamy Cashew Alfredo Gnocchi With Mushrooms and Spinach

Why You’ll Love This Recipe

• Ultra-creamy, dairy-free Alfredo sauce made from cashews that tastes rich and indulgent.
• One-pan stovetop method means fewer dishes and a cozy meal in about 40 minutes.
• Pillowy gnocchi, golden mushrooms, and wilted spinach create a satisfying, restaurant-style texture mix.
• Easily adaptable: make it vegan, gluten-free, or add your favorite protein without changing the base recipe.

Grocery List

• Produce: Raw cashews, garlic, cremini/baby bella mushrooms, baby spinach, lemons, fresh parsley or basil (for garnish).
• Dairy: Parmesan or vegan Parmesan (optional, for serving).
• Pantry: Potato gnocchi (1 lb), unsweetened plain plant-based milk (or use water), vegetable broth, olive oil, nutritional yeast, fine sea salt, black pepper, red pepper flakes, onion powder (optional), white miso paste or Dijon mustard (optional).

Full Ingredients

Cashew Alfredo Sauce

• 1 cup (140 g) raw cashews, soaked in very hot water for 15–20 minutes (or in cool water for 4–8 hours), then drained
• 1 1/2 cups (360 ml) unsweetened plain plant-based milk (such as almond, oat, or soy) or water
• 1/4 cup (15 g) nutritional yeast
• 2 tbsp freshly squeezed lemon juice (about 1 medium lemon)
• 2 small garlic cloves, roughly chopped
• 3/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp onion powder (optional, for extra savoriness)
• 1/2 tsp white miso paste or Dijon mustard (optional, for deeper umami flavor)

Gnocchi and Vegetables

• 2 tbsp olive oil
• 1 lb (450 g) potato gnocchi, shelf-stable or refrigerated
• 8 oz (225 g) cremini or baby bella mushrooms, cleaned and sliced
• 2 large garlic cloves, minced
• 1 1/2 cups (360 ml) low-sodium vegetable broth
• 4 cups (120 g) loosely packed baby spinach
• 1/4 tsp red pepper flakes (optional, adjust to taste)
• Additional fine sea salt and freshly ground black pepper, to taste

To Finish and Serve

• 1 tbsp olive oil (optional, for drizzling)
• 2–3 tbsp finely chopped fresh parsley or basil
• 1/4 cup (20 g) finely grated Parmesan or vegan Parmesan (optional)
• Lemon wedges (optional, for serving)

Step-by-Step Instructions

Step 1: Soak the cashews and prep your vegetables

Add the cashews to a heatproof bowl and cover with very hot water. Let them soak for 15–20 minutes to soften. If you prefer to plan ahead, you can soak them in cool water for 4–8 hours instead, then drain.

While the cashews soak, prep the rest of your ingredients: slice the mushrooms, mince 2 garlic cloves (for the pan), roughly chop 2 small garlic cloves (for the sauce), and measure out the vegetable broth, baby spinach, and remaining ingredients. This makes the cooking process smooth and relaxed once you start.

Step 2: Sauté the mushrooms and garlic

Place a large, deep skillet (about 12 inches wide) over medium-high heat. Add 1 tbsp of the olive oil. Once the oil is shimmering, add the sliced mushrooms in an even layer. Sprinkle with a small pinch of salt and let them cook, undisturbed, for 3–4 minutes so they begin to brown.

Stir and continue cooking for another 3–4 minutes, until the mushrooms are deeply golden and most of their released moisture has evaporated. Reduce the heat to medium, add the 2 minced garlic cloves, and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown. Transfer the mushroom-garlic mixture to a plate and set aside. Keep the skillet on the stove; you will use it again for the gnocchi.

Step 3: Blend the creamy cashew Alfredo sauce

Drain the soaked cashews and add them to a blender. Pour in the plant-based milk (or water), nutritional yeast, lemon juice, the 2 roughly chopped garlic cloves, 3/4 tsp salt, 1/4 tsp black pepper, onion powder (if using), and white miso or Dijon mustard (if using).

Blend on high speed for 1–2 minutes, scraping down the sides as needed, until the sauce is completely smooth, thick, and velvety. There should be no gritty texture. Taste and adjust seasoning: add a pinch more salt for savoriness, lemon juice for brightness, or nutritional yeast for a cheesier flavor. Set the sauce aside; it will thicken slightly as it sits but will loosen once warmed in the pan.

Step 4: Toast and simmer the gnocchi in one pan

Return the same skillet to the stove over medium heat and add the remaining 1 tbsp olive oil. Add the gnocchi straight from the package (no need to boil separately). Spread them out in an even layer and cook for 2–3 minutes, stirring occasionally, until some sides are lightly golden. This toasting step adds flavor and helps the gnocchi keep their shape.

Pour in the vegetable broth and stir, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer, then reduce the heat to medium-low and cover. Cook for 5–7 minutes, stirring once or twice, until the gnocchi are tender and cooked through. There should still be a small amount of liquid left in the pan; this will combine with the cashew sauce to create an extra silky coating.

Step 5: Add the cashew Alfredo sauce and mushrooms

Give the cashew Alfredo sauce a quick stir, then pour it into the skillet with the gnocchi. Add the sautéed mushrooms and garlic back into the pan, along with the red pepper flakes if using. Stir gently to coat everything in the sauce.

Let the mixture simmer over low heat for 3–5 minutes, stirring frequently. The sauce will thicken and cling to the gnocchi, becoming very creamy. If at any point the sauce seems too thick or begins to stick, stir in 2–3 tbsp of additional broth or water at a time until you reach your desired consistency. Taste and adjust seasoning with more salt and pepper as needed.

Step 6: Wilt the spinach and finish the dish

Add the baby spinach to the skillet in a few handfuls, stirring after each addition. Cook over low heat for 1–2 minutes, just until the spinach is wilted and bright green. Avoid overcooking; you want the spinach to retain its color and a slight bite.

Turn off the heat. Drizzle with the remaining 1 tbsp olive oil if you like a richer finish. Sprinkle over the chopped fresh parsley or basil and gently toss to combine. If you enjoy extra tang, squeeze a little more lemon juice over the top. Serve the gnocchi hot, straight from the pan, with grated Parmesan or vegan Parmesan on each portion if desired, plus an extra pinch of black pepper.

Pro Tips

• Soak cashews well for a silky sauce: If you do not have a high-speed blender, extend the hot-water soak to 30 minutes, or soak in cool water for several hours. The softer the cashews, the smoother your Alfredo.
• Let mushrooms brown properly: Avoid crowding the pan and give mushrooms time to sit undisturbed so they caramelize. Browning = deeper, meatier flavor.
• Adjust sauce thickness at the end: The cashew Alfredo will thicken as it heats. If it gets too thick, loosen it with a splash of broth or water. If it is too thin, simmer it gently for a few extra minutes.
• Season in layers: Lightly salt the mushrooms, then season the sauce, and taste again at the end. Layered seasoning gives better depth than trying to fix everything at once.
• Serve immediately for best texture: Gnocchi are at their fluffiest right after cooking. If the dish sits, simply rewarm gently with a splash of liquid.

Variations

• Gluten-free version: Use certified gluten-free potato gnocchi and make sure your miso and broth are gluten-free. The cashew Alfredo sauce is naturally gluten-free.
• Extra-veggie twist: Add 1–2 cups of small broccoli florets or halved cherry tomatoes when you add the broth to the gnocchi. They will cook and soften as the gnocchi simmers.
• Protein boost: Stir in pan-seared vegan sausage slices, crispy chickpeas, or shredded rotisserie-style chicken (if not keeping it vegan) when you add the mushrooms back to the pan.

Storage & Make-Ahead

This dish is best enjoyed fresh, but leftovers still reheat well. Store cooled gnocchi in an airtight container in the refrigerator for up to 3 days. The sauce will thicken in the fridge; when reheating on the stovetop over low heat, add a splash of water or vegetable broth to loosen and stir gently until creamy again. You can also reheat individual portions in the microwave at medium power, stirring halfway through and adding a teaspoon or two of liquid if needed. For easy meal prep, you can make the cashew Alfredo sauce up to 4 days in advance and refrigerate it in a sealed jar, then cook the gnocchi and vegetables fresh and combine with the pre-made sauce. Freezing is not recommended, as gnocchi and cashew-based sauces can change texture once thawed.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without optional Parmesan): about 490 calories, 25 g fat, 50 g carbohydrates, 9 g fiber, 14 g protein, and 560 mg sodium. Actual nutrition will vary based on the specific brands of gnocchi, plant-based milk, and broth you use, as well as how much salt and optional toppings you add.