Vegan Alfredo Sauce

Vegan Alfredo sauce, an amazing recipe made in only 20 minutes. It’s cheesy, silky, savory and so creamy! So delicious and made with easy-to-find ingredients.

I strongly believe comfort foods are one of the best sources of happiness one can find. One of these sources is this vegan Alfredo sauce, an amazing sauce recipe,  perfect for a family dinner. It’ll make your pasta meals so rich, flavorful and creamy you’ll want to eat it every day!

The traditional Alfredo sauce recipe contains lots of dairy such as cheese, butter, and milk, so it can be too heavy for a dinner. This version, though, is made with homemade vegan butter, almond milk, and nutritional yeast. It’s lactose-free, healthier and light but still so creamy!

To make this vegan Alfredo sauce you need ingredients you can easily find at any supermarket. It’s a natural, savory, cheesy and comforting meal. It tastes just like the original recipe, so you won’t miss the cheese at all!

How to make vegan Alfredo sauce – Step by step

• Soak the cashews in water the night before or in hot water 30 minutes prior to cooking (photo 1).
• Drain and rinse the cashews, and set aside (photo 2).
• Cook the pasta according to package directions (photo 3). Drain and set aside.
• Heat the vegan butter or oil in a pan, add the onion and golden brown over medium-high heat (photo 4), stirring occasionally.

• Add the garlic and golden brown for 1 or 2 minutes (photo 5).
• Put the onion and garlic into a blender with the other sauce ingredients (photo 6) and blend until smooth (photo 7).
• Put the pasta and the sauce in a pan, stir until well mixed and cook for 1 or 2 more minutes (photo 8).

Pro tips

• Any type of pasta will work (also gluten-free), but Alfredo sauce usually goes with fettuccine or any other long kind of pasta.
• If you’d like your Alfredo sauce less creamy or more liquid, add 1/4 more cup of plant milk.

Can I freeze this vegan Alfredo sauce?

Yes, you can. I’d recommend you freeze it before mixing it with the pasta. Just wait until it’s cold and then put it in a sealed container in the freezer. To defrost, transfer it into the fridge and wait until thaw.

Can I reheat this vegan Alfredo sauce?

Of course! Pour it into a saucepan and heat it up over medium heat on the stove. If it’s too thick, add more plant milk and mix well.

What can I eat vegan Alfredo sauce with?

The traditional way of eating it is with pasta, but if you feel like trying something new, feel free to add it to plenty of other dishes.

You could use it as a dressing for this kale salad, as a marinade for roasted cauliflower or seitan or even dip some raw carrot sticks in it and make the perfect appetizer. 

Looking for more vegan sauce recipes?

• Vegan Mayo
• Vegan Sour Cream
• Vegan Gravy
• Tahini Dressing
• Homemade Marinara Sauce

Did you make this vegan Alfredo sauce recipe?

Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Vegan Alfredo Sauce

• Author: Iosune
• Prep: 5 mins
• Cook: 15 mins
• Total: 20 mins
• 6–8 1x
• How-to, Sauce
• Vegan, Italian

★★★★★ 5 from 1 reviews

Servings 6–8 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan Alfredo sauce, an amazing recipe made in only 20 minutes. It’s cheesy, silky, savory and so creamy! So delicious and made with easy-to-find ingredients.

Ingredients

For the vegan Alfredo sauce:

• 1 cup unsalted raw cashews (150 g)
• 1 tbsp vegan butter or oil
• 3 garlic cloves, minced
• 1/2 onion, chopped
• 3/4 cup unsweetened plant milk (200 ml), I used almond milk 
• 1/4 cup nutritional yeast (4 tbsp)
• 1 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp ground black pepper

For the pasta:

• 12 oz pasta (340 g)

Instructions

1. Soak the cashews in water the night before. You can also soak them in hot water 30 minutes prior to cooking, but I think the sauce gets a better texture if you do it all night long.
2. The morning after, drain and rinse the cashews, and set aside.
3. Cook the pasta according to package directions. Drain and set aside. 
4. Heat the vegan butter or oil in a pan, add the onion and golden brown over medium-high heat, stirring occasionally.
5. Add the garlic and golden brown for 1 or 2 minutes.
6. Put the onion and garlic into a blender with the other sauce ingredients (cashews, plant milk, nutritional yeast, lemon juice, salt, and pepper) and blend until smooth. 
7. Put the pasta and the sauce in a pan, stir until well mixed and cook for 1 or 2 more minutes.
8. Serve with some parsley on top (optional) or keep the leftovers in an airtight container in the fridge for 4-5 days. If the sauce is too thick when you reheat it, just add some more milk.

Notes

• Any type of pasta will work (also gluten-free), but Alfredo sauce usually goes with fettuccine or any other long kind of pasta.
• If you’d like your Alfredo sauce less creamy or more liquid, add 1/4 more cup of plant milk.
• Other than pasta, Alfredo sauce works with salads like this kale salad, as a marinade for vegan “meat” such as seitan or you can even dip some raw veggies in it and make a wonderful appetizer.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 455
• Sugar: 3.9 g
• Sodium: 327 mg
• Fat: 11.2 g
• Saturated Fat: 1.9 g
• Carbohydrates: 71.8 g
• Fiber: 4.2 g
• Protein: 16.1 g