Okay, creamy pasta fans—this one’s going to blow your mind. Who says comfort food can’t be plant-based? This Vegan Alfredo Sauce is everything you love about the classic—rich, velvety, indulgent—but made with wholesome, dairy-free ingredients that’ll leave you feeling good inside and out.
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This isn’t one of those “good for a vegan recipe” situations. This is straight-up delicious. Whether you’re already living the plant-based life or just looking for a lighter, lactose-free twist, trust me—you’ll want to put this sauce on everything. Pasta? Yep. Roasted veggies? Absolutely. A spoon straight out of the blender? No judgment here.
Why You’ll Love Vegan Alfredo Sauce
Totally Plant-Based: No dairy, no problem. This sauce is 100% vegan, but still delivers that classic creamy, cheesy flavor.
Nutrient-Packed: With ingredients like cashews, garlic, and nutritional yeast, you’re getting protein, fiber, and essential vitamins all in one saucy package.
Quick & Easy: Blend, heat, done. It doesn’t get easier than this, and it’s ready in minutes.
Super Versatile: Toss it with pasta, drizzle it over grain bowls, or use it as a dip for veggies or bread.
Indulgent Without the Guilt: It’s rich and comforting but won’t leave you feeling heavy or weighed down.
Ingredients in Vegan Alfredo Sauce
Let’s talk about what makes this dreamy sauce so delicious:
Raw Cashews: The base of the sauce—soaked cashews blend up into a silky, luxurious texture that mimics cream perfectly.
Garlic: Adds that essential punch of flavor. Roast it for a mellower vibe or sauté briefly for extra depth.
Nutritional Yeast: The not-so-secret ingredient that gives this sauce its “cheesy” flavor—without a single shred of cheese.
Lemon Juice: Brightens everything up and adds a little tang to balance the richness.
Unsweetened Plant Milk: Helps thin out the sauce while keeping it creamy. Almond or oat milk works great here.
Salt & Pepper: Simple, classic seasonings that pull everything together.
Optional Spices: A pinch of onion powder or a dash of smoked paprika can take things up a notch if you’re feeling fancy.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s make magic happen:
Soak the Cashews: If you haven’t already, soak your cashews in hot water for 20–30 minutes (or overnight if planning ahead). This helps them blend ultra-smooth.
Blend It All: Drain the cashews and toss them in a high-speed blender with the garlic, nutritional yeast, lemon juice, plant milk, and seasonings. Blend until creamy and smooth.
Taste & Adjust: Give it a taste—need more salt? A squeeze more lemon? Go ahead and tweak it to your liking.
Warm It Up: Pour the sauce into a saucepan and heat over medium-low until warmed through. Stir frequently to avoid sticking.
Serve and Enjoy: Pour over your favorite pasta, dip roasted veggies, or store for later (if you can resist eating it all right now).
How to Serve Vegan Alfredo Sauce
Classic Pasta Night: Toss with fettuccine or spaghetti for a dairy-free take on a timeless comfort dish.
Over Roasted Veggies: Drizzle on top of roasted broccoli, cauliflower, or sweet potatoes for a creamy, flavorful boost.
Buddha Bowls: Add a spoonful over grain bowls with quinoa, chickpeas, and greens for creamy balance.
As a Dip: Serve warm with pita, breadsticks, or even tortilla chips—it’s that good.
Pizza Base: Use it as a white sauce on homemade pizzas with mushrooms and arugula.
Additional Tips
Soak Ahead: Soaking your cashews overnight will save you time when dinner rolls around.
Blender Matters: A high-speed blender gives the smoothest texture, but a regular blender works fine with well-soaked cashews.
Make it Spicy: Add red pepper flakes or a touch of cayenne for a little heat.
Refrigerate Leftovers: Store in an airtight container for up to 4–5 days in the fridge. It may thicken, but just add a splash of plant milk when reheating.
Freeze It: Yes, you can freeze this sauce! Thaw overnight and reheat gently while stirring.
FAQ Section
Q1: Can I use roasted cashews instead of raw?
A1: Raw cashews are best for a smooth and neutral base, but in a pinch, lightly roasted unsalted cashews can work.
Q2: What’s the best plant milk to use?
A2: Unsweetened almond, oat, or soy milk work well—just avoid anything with added sugar or flavoring.
Q3: Can I make this nut-free?
A3: Yes! Try substituting sunflower seeds or silken tofu for a similar creamy consistency.
Q4: How long does this sauce keep?
A4: Store in the fridge for 4–5 days, or freeze for up to 2 months.
Q5: Can I add veggies to the sauce?
A5: Absolutely—steamed cauliflower blends in beautifully and boosts the nutrition.
Q6: Is nutritional yeast necessary?
A6: It gives the sauce its cheesy flavor, but you can leave it out or add miso paste for umami instead.
Q7: Can I use this sauce cold?
A7: Yep! It works great as a creamy dressing or sandwich spread.
Q8: What type of pasta goes best with this?
A8: Fettuccine is the classic choice, but it’s great on penne, zoodles, or even gnocchi.
Q9: How do I prevent it from thickening too much?
A9: Add a splash of plant milk while reheating and stir well—it’ll loosen right up.
Q10: Can I make it in advance?
A10: Definitely. It stores well and tastes just as good (if not better) the next day.
Conclusion
This Vegan Alfredo Sauce is proof that dairy-free can still mean decadently creamy, flavor-packed, and totally satisfying. It’s one of those recipes you’ll keep coming back to—not just because it’s good for you, but because it’s just plain good. So blend it up, pour it over, and enjoy every single bite.
Print
Best Vegan Alfredo Sauce
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 4 servings
- Category: Sauce, Vegan
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy and rich cashew-based vegan Alfredo sauce is the perfect dairy-free alternative for your favorite pasta dishes. It’s quick to prepare, delicious, and works in a variety of meals
Ingredients
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1 cup raw cashews
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3/4 cup water
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2 garlic cloves, peeled
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1/2 tbsp lemon juice
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1/2 cup diced onion
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2 tbsp nutritional yeast
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1 tsp kosher salt
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1/4 tsp dried rosemary
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1/4 tsp ground black pepper
Instructions
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Soak the cashews: Add the cashews to a bowl and cover with about 2 inches of cold water. Soak overnight (or for at least 6 hours), then drain and rinse them.
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Blend together: In a high-powered blender, combine the soaked cashews, fresh water, garlic, lemon juice, onion, nutritional yeast, salt, rosemary, and black pepper. Blend until smooth.
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Use or store: Use the sauce immediately, or store it in a sealed container in the fridge or freezer for later use.
Notes
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This sauce can be used as a base for pasta, vegetables, or even as a pizza topping.
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If you don’t have a high-powered blender, you can soak the cashews longer to make them easier to blend.
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg