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    Home » Recipes » How To

    How to Make Easy Vegan Alfredo Sauce

    Published: Nov 23, 2019 · Modified: May 25, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    2.6K shares
    JUMP TO RECIPE

    This recipe for vegan Alfredo sauce is super quick, using simple ingredients, and it’s absolutely bursting with deliciousness! It’s rich, yet healthy, and creamy, but dairy free! Ready in only 5 minutes, and pairs perfectly with your favourite noodles or veggies.

    spoonful of vegan alfredo sauce being held up and dripping into bowl

    Can vegans eat Alfredo sauce?

    Yes!

    Or at least, this version, they can.

    Traditional Alfredo recipes have butter, heavy cream and Parmesan cheese.

    To make this recipe vegan, I’m skipping all the dairy and replacing it with luscious, creamy cashews instead.

    This simply delicious recipe makes a wonderful vegan Alfredo sauce without nutritional yeast, and without the dairy.

    Even though I rather enjoy nutritional yeast in many dishes, I found this to be just perfect as is.

    vegan alfredo sauce in glass bowl with cashews scattered around

    What’s in my vegan Alfredo Sauce?

    Unlike many vegan Alfredo recipes I found online that call for oil, butter and nutritional yeast, I’m making a cashew Alfredo sauce with no oil, no butter, and no nutritional yeast.

    Just simple ingredients that you likely already have in your pantry.

    As an added bonus, this rich tasting sauce won’t leave you feeling heavy and icky that the dairy overload in traditional versions often does.

    So go ahead and devour this healthy Alfredo sauce by the spoon if your heart desires. 🙂

    cashews, lemon cut in half and bowl of seasoning on concrete surface

    How to make vegan Alfredo sauce

    Gather your ingredients and add them to a powerful blender, like a Vitamix and process until smooth and creamy. (photo 1)

    Continue blending a while longer to ensure there are no loose cashew bits. (photo 2)

    EXPERT TIP: Make sure you’re using hot water to save you the trouble of transferring your sauce to a pot or pan to heat through later.

    blender with cashews, lemon juice and seasoning

    NOTE: If you don’t have a strong blender, no worries! You can still make this luscious sauce. Just soak your cashews first in boiling hot water for about 20-30 minutes first. Then drain and blend with the remaining ingredients.

    This recipe makes a little over 1 cup. Feel free to double or triple as needed, and depending on how saucy you like your noodles.

    spoonful of vegan alfredo sauce being scooped out of glass bowl

    What to serve with your vegan Alfredo sauce

    This sauce pairs particularly well with gnocchi or fettuccine noodles.

    fork of pumpkin gnocchi with vegan alfredo sauce

    But if you’re watching your carb intake, try it with my sweet potato noodles or any spiralized veggie noodles.

    pouring vegan alfredo sauce from blender over plate of sweet potato noodles

    You may also use it to top your roasted vegetables or use it to dip raw veggies.

    If  you want to change up your pizza night routine, use some as your base instead of traditional marinara. Or use it to dip your crusts.

    Or, you may use this to dunk your Cauliflower Buffalo Wings.

    How long does it keep?

    This cashew Alfredo sauce keeps refrigerated for 3-5 days. Just reheat when ready to use. If the sauce gets too thick (as it may when sitting in the fridge) just add a little water or plant milk to the sauce pan when heating through.

    Or you may freeze in a sealed container (leaving some room for expansion), and thaw in the refrigerator overnight when you’re ready to use it. Heat it up in a small pot or skillet on stove top and enjoy with your favourite noodles or veggies.

    Recipe Variations & Substitutions

    If you can’t have cashews or nuts you may sub for sunflower seeds instead. Although, the cashews give the sauce a richer flavour, the sunflower seeds also work exceptionally well.

    For extra richness and creaminess, you may sub the water for unsweetened canned coconut milk. Keep in mind the coconut milk will add significantly more fat.

    Make it a mushroom Alfredo: Sauté a large handful of sliced mushrooms in a skillet and transfer your creamy sauce into the pan to combine.

    Spice it up: Add a pinch of nutmeg, sage, cayenne pepper or smoked paprika to add another depth of flavour to your cashew Alfredo sauce. (Choose 1, don’t add them all)

    More favourite dip and sauce recipes

    • Vegan Walnut Cheese Sauce [Oil Free]
    • Oil Free Chimichurri Sauce
    • Nut Free Pesto Sauce – Three Ways [Oil Free]
    • Dairy Free Ranch Dressing [Oil Free]
    • Oil Free Vegan Mayo (& NUT FREE)

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    spoonful of vegan alfredo sauce being held up and dripping into bowl

    Easy Vegan Alfredo Sauce

    Mouthwatering Vegan Alfredo sauce uses simple ingredients, and comes together in 5 minutes! Pairs perfectly with your favourite pasta dishes.
    5 from 24 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Sauce
    Cuisine: Italian
    Servings: 6 Servings
    Calories: 122kcal
    Author: Rosa

    Equipment

    • Blender

    Ingredients

    • 1 cup raw cashews
    • ½ large lemon juiced (approx 2.5 tablespoons)
    • ¾ cup hot water
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • â…› teaspoon dried thyme
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper

    Optional Garnish

    • Vegan Parmesan Cheese
    Prevent your screen from going dark

    Instructions

    • Add all your ingredients to a powerful blender and process on high until smooth and creamy. Continue processing to ensure there are no loose cashew bits. Add 2-3 tablespoons of vegan parmesan cheese if desired.
    • Serve with your favourite noodles or veggies.

    Notes

    If you don't have a powerful blender, soak your cashews in boiling hot water for 30 minutes first. Then drain and add to your blender along with all remaining ingredients.
    Leftover sauce keeps refrigerated for 4-5 days, or freeze in freezer safe containers for up to 2 months.
    If you can't have cashews or nuts you may sub for sunflower seeds. Although, the cashews are richer, the sunflower seeds also work exceptionally well.
    For extra richness and creaminess, sub the water for unsweetened canned coconut milk. Keep in mind the coconut milk will add more fat.
    Make it a mushroom Alfredo: Sauté a large handful of sliced mushrooms in a skillet and transfer your creamy sauce into the pan to combine.
    Spice it up: Add a pinch of nutmeg, sage, cayenne pepper or smoked paprika to add another depth of flavour. (Choose 1, don't add them all)

    Nutrition

    Calories: 122kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Sodium: 198mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    Comments

    1. Darla

      March 25, 2022 at 12:46 pm

      5 stars
      Best alfredo I’ve found so far! Added some red pepper flakes. Steamed some peas, cauliflower, and broccoli. Yummy 🙂

      Reply
      • Rosa

        March 28, 2022 at 9:35 am

        So glad you enjoyed!

        Reply
    2. Lindsey

      February 21, 2022 at 12:41 pm

      5 stars
      THIS. IS. DELICIOUS!!!!! First we had it either penne pasta, then more pasta with roasted tomatoes & spinach, then just a massive bowl of steamed veggies dripping in this sauce. Thanks Rosa!

      Reply
      • Rosa

        February 22, 2022 at 12:23 pm

        Thrilled you enjoyed Lindsey! Thanks for the review. 🙂

        Reply
    3. Iris Miller

      January 17, 2022 at 8:32 pm

      I have dry roasted unsalted cashews. Will these work for the alfredo sauce recipe?
      Thanks, Iris

      Reply
      • Rosa

        January 18, 2022 at 7:59 am

        Hi Iris, raw cashews create a creamier consistency and the roasted flavour will still be present when blended. So as long as you’re okay with the roasted flavour, it should work. Please report back if you try it. 🙂

        Reply
    4. Jolene

      October 03, 2021 at 11:59 am

      Tbh I was going to complain that your Pinterest picture says nut free which I need for my daughter. Then I saw your substitute notes and see that you did address that. Just a thought. I’m wondering if putting cashews or sunflower seeds in the ingredients list might be helpful. I almost passed by the recipe because I thought it misleading at first. I’m looking forward to giving this a try and see if it passes the kids taste test. Crossing my fingers. Now I’m wondering how many ways I can apply the sunflower seeds to other recipes I passed by. Thank you for sharing that tip. It might be a game changer in my household.

      Reply
      • Rosa

        October 04, 2021 at 8:50 am

        Hi Jolene. The Pinterest image says “nut free option”. I’m so glad you read the substitution notes and hope everyone enjoys. Please report back when you try it.

        Reply
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