Looking for a dairy-free creamy vegan alfredo sauce recipe that feels just as indulgent as the real thing? This vegan version is packed with flavor, using simple ingredients and plant-based alternatives to traditional heavy cream. If you’re craving that creamy sauce for your favorite pasta or even zucchini noodles, you’re in the right place.
What Makes This Vegan Alfredo Sauce Special?
Traditional alfredo sauce relies on heavy cream, butter, and parmesan cheese. In our vegan recipe, we swap these for raw cashews, nutritional yeast, and a splash of lemon juice. The result? A velvety, white sauce that brings all the comfort food vibes without any dairy. Think of it as a delicious twist on the classic alfredo recipe—one that’s friendly for a nut allergy if you swap raw cashews for unsweetened plant milk like soy milk, almond milk, coconut milk, oat milk, or even cashew milk.
Have you ever wondered why your sauces sometimes lack that cheesy flavor? Our secret ingredient, nutritional yeast, delivers a natural, cheesy taste while keeping the sauce completely dairy free. Plus, a pinch of garlic powder and onion powder deepens the flavor profile, making every bite a treat.
The Main Ingredients and Their Substitutions
This recipe uses a handful of ingredients that you likely already have as pantry staples. Here’s a quick rundown:
- Raw Cashews: Soaked in hot water or warm water for at least 15 minutes, they transform into a luscious cashew cream. (Don’t forget to drain water from the cashews before blending!)
- Nutritional Yeast: It gives the sauce a distinct cheesy flavor without any dairy.
- Lemon Juice: A splash brightens the whole dish, acting as the secret ingredient that elevates the flavor.
- Garlic (or Garlic Powder): Whether you use fresh garlic or garlic powder, it adds a savory kick.
- Optional Additions: For extra richness, try stirring in a bit of vegan butter or olive oil. A dash of dijon mustard can also add a tangy twist.
For the plant milk of choice, you have options! Use unsweetened plant milk like almond milk, coconut milk, soy milk, oat milk, or even cashew milk. Each brings its own subtle taste to the dairy-free alfredo sauce, making it adaptable to your preferences or dietary needs.
Handy Tools for a Smooth Experience
Making this creamy pasta sauce is easy when you have the right tools. Here are some essentials:
- High-Speed Blender or High Powered Blender: For achieving that smooth, creamy texture. If you’re using a lower-powered blender, just be patient—it might take a bit longer to reach perfection.
- Food Processor: Great for quickly chopping your remaining ingredients or even giving your cashews a rough blend before they go into the blender.
- Large Pot and Large Pan: Boil your pasta in a large pot, and finish your sauce in a large pan over medium heat and low heat for gentle warming.
These tools make the process so smooth, even if you’re whipping up this alfredo sauce at the last minute. The result is a vegan cashew alfredo sauce that feels like the real thing.
How To Make This Vegan Alfredo Sauce Recipe
Step 1: Soak the Cashews
Begin by covering the cashews in boiling water and allowing them to soak for at least 15 minutes. This will soften the cashews and make them easier to blend.
Step 2: Cook the Onion and Garlic
In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.
Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cooked down and evaporated.
Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
Step 3: Blend the Ingredients
Start cooking your fettuccine noodles in a large pot of salted boiling water. While the noodles are cooking, strain the water off the cashews.
Add the cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high-powered food blender.
Blend until smooth and creamy.
Transfer into the frying pan. To prepare to add in your noodles.
Step 4: Combine the Sauce and Noodles
Add the creamy sauce back into your pan on low heat. Add salt and pepper to taste. Next, add the cooked pasta noodles and 1 ladle of pasta water directly into the sauce and stir gently to combine.
Tips & Tricks For This Vegan Alfredo Sauce
- If you want this sauce to be 100% oil-free, do not add vegan butter. If you don’t mind a little oil, add 1 tbsp of vegan butter for extra richness.
- Use either chickenless or vegetable broth for the best flavor. Avoid beef broth as it can negatively affect the taste.
- Soak your cashews in boiling water for at least 10 minutes. This makes them easier to blend and achieve a creamy texture.
- Serve your Alfredo sauce with fettuccine noodles for the most authentic taste. Or try making your own homemade vegan noodles for a restaurant-quality dish at home.
Vegan Alfredo Sauce FAQs
Storage guidelines:
- Refrigerator: 5 days in airtight glass containers
- Freezer: 2 months in freezer-safe bags
Revival tip: Add ¼ cup vegetable broth when reheating to restore creaminess.
The perfect blend:
- 1 cup raw cashews (soaked 4+ hours)
- ½ cup nutritional yeast
- 1 cup unsweetened plant milk
Pro tip: Blend for 2 minutes for ultra-smooth consistency.
Delicious serving ideas:
- Over pasta (try zucchini noodles for low-carb)
- As a pizza base sauce
- In vegan lasagna layers
- With roasted vegetables
Garnish options: Fresh parsley, vegan parmesan, or toasted pine nuts.
Flavor layering techniques:
| Ingredient | Amount | Purpose |
|---|---|---|
| Roasted garlic | 3 cloves | Depth |
| White miso | 1 tsp | Umami |
| Lemon zest | ½ tsp | Brightness |
Optional: Add ¼ tsp smoked paprika for complexity.
Vegan Alfredo Sauce Made With Cashews
Ingredients
- 2 cups chickenless broth (or vegetable broth)
- 1 large white onion, loosely chopped
- ½ cup raw unsalted cashews
- 1 tbsp lemon juice
- 5 cloves minced garlic
- 2-3 tbsp nutritional yeast
- salt and pepper to taste
Toppings
- chopped parsley to garnish
- vegan parm (grate a brazil nut for a plant-based alternative)
- fresh ground black pepper
Optional
- 1 tbsp melted vegan butter (if you add vegan butter it will not be oil free)
Instructions
- Cover the cashews in boiling water and allow to soak.
- In a medium pan on medium heat, add 1 cup of broth and the chopped white onion.
- Reduce the broth, and keep cooking for 5-7 minutes or until most of the broth has cooked down and evaporated.
- Next, add 5 cloves of minced garlic and cook for 1 minute. Remove the onion and garlic mixture and set aside.
- Start cooking your fettuccine noodles. Don't forget to salt the pasta water.
- Strain water off the cashews. Add cashews, 1 cup of broth, nutritional yeast, lemon juice, and the cooked onion and garlic mixture into a high powered food blender. Blend until smooth and creamy.
- Add the creamy sauce back into your pan on low heat. Add salt and pepper to taste.
- Next, add the cooked pasta noodles and 1 ladle of pasta water directly into the sauce and stir gently to combine.
- Garnish with fresh parsley, freshly ground black pepper, and vegan parmesan. Buon Appetito!
Video
Notes
Nutrition
Conclusion: Vegan Alfredo Sauce Recipe
There’s something magical about a homemade, dairy-free alfredo sauce. This vegan cashew alfredo sauce is not just a substitute—it’s a delicious alternative that stands on its own. Whether you’re in the mood for creamy pastas or simply want a sauce that brings comfort food vibes, this recipe delivers.
Imagine twirling fettuccine pasta in a silky white sauce that’s been perfected with nutritional yeast, lemon juice, and the rich creaminess of cashew cream. It’s as close as you can get to the real thing without using heavy cream or dairy. Plus, with plant-based ingredients and easy pantry staples, it’s a recipe that practically makes itself.
So, why not try this great recipe and see for yourself? It might just become your go-to vegan version of a classic dish. And remember, the next time you’re in need of a quick, comforting meal, this dairy-free alfredo sauce is here to save the day. Whether you’re using a high-powered blender or a food processor, over medium heat or low heat, you’re just a few steps away from creating one of the best vegan alfredo sauce recipes around.
Enjoy your creamy pasta sauce adventure, and feel free to print this as a handy, printable recipe for your next culinary creation. Happy cooking!
Loved this vegan Alfredo sauce!! Don’t even miss the dairy with this recipe, thank you so much for sharing 🥰
Thank you so much for trying it out! And so happy you loved it! You can try it with my vegan homemade pasta noodles if you have some extra time!
SO delicious and I have been looking for a really good Vegan Alfredo to replace the traditional recipe and this doesn’t disappoint, going to bookmark this page.
Hi Janis! Thank you so much, yes I love this recipe and it will defiantly be a great replacement for the traditional alfredo sauce 😊
Loved this vegan Alfredo sauce recipe! So nice and creamy the cashews make the sauce have a great flavor.
Hi Chantel! Thank you so much for the review and for trying out my vegan alfredo recipe! So happy you loved the flavour. 🥰
Great flavor! Very easy to follow recipe I will make this again 😊
Hi Robin, Thank you so much for the review and trying out my recipe 😊
So tasty and creamy!! Love this vegan Alfredo recipe
Hi Tanya, thank you so much for the review so happy that you loved this vegan Alfredo recipe!! 😊
This recipe was perfect what a delicious sauce I made a double batch as I like extra sauce on my pasta dishes
Hi Karen, thank you so much for the review!
This was so delicious and creamy! I had to soak my cashews overnight as I did not have a high powered blender. But came out so smooth.
Thanks so much for the feedback Heather and yes if you do not have a high powered blender the soaking overnight is key!
Loved this recipe thank you! I made mine oil free as you had in the notes and was still nice and creamy.
Thanks so much for the feedback Avery!
Delicious!!
Thanks Nicole!
This vegan Alfredo was so creamy and delicious I honestly am so happy I found this recipe as I try to avoid dairy and this was one of my favourite recipes. Now I feel like I’m not missing out.
Thanks so much for the feedback Giselle!
Yum I loved this recipe was a nice creamy sauce!
Thank you Jain!
Yum I loved this recipe so did my guests!
So happy you and your guest loved it!
This was amazing!! I’m coming back to make this recipe again.
Thanks so much Erin!
This vegan Alfredo was so so creamy I love that it’s made with cashews. I tried one that was a tofu base and this was soooo much better. Such a delicious recipe.
Thanks so much Dakota, cashew is such a key ingredient for a lot of my creamy plant based recipe!
Such a nice flavor
Thank you!
Yum this was so delicious 🤤
I loved that there was an option to make this oil free and it was actually so delicious. Tasted exactly like the Alfredo sauce I used to get.
I’m thrilled you enjoyed the oil-free option! It’s great to hear it was delicious and reminded you of the Alfredo sauce you used to love. Thanks for the positive feedback!