Vegan Alfredo Sauce

  • Author: Iosune
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6-8 1x
  • Category: How-to, Sauce
  • Cuisine: Vegan, Italian

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.

A picture of a dish with cooked spaghetti mixed with vegan Alfredo sauce
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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)


  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.


  • 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.


  • 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