This recipe for vegan Alfredo sauce is super quick, uses simple ingredients, and it’s absolutely delicious! Comes together in only 5 minutes, and pairs perfectly with your favourite pasta dishes, spiralized veggie noodles and even roasted vegetables.
Can vegans eat Alfredo sauce?
Yes! Or at least, this version, they can. Traditional Alfredo sauce 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.
What’s in my vegan Alfredo Sauce?
- raw cashews
- freshly squeezed lemon juice
- hot water
- garlic powder
- onion powder
- thyme
- salt + pepper
Just simple ingredients that produce an extraordinary result!
How to make vegan Alfredo sauce
Gather all your ingredients and add them to a powerful blender, like a Vitamix and process until smooth and creamy. Continue blending a while longer to ensure there are no loose cashew bits. Make sure you’re using hot water to save you the trouble of transferring your sauce to a pot or pan to heat through.
If you do not have a strong enough blender, no worries! You can still make this luscious sauce. Just soak your cashews first in boiling hot water for about 20-30 minutes. Then drain and blend with all remaining ingredients.
This recipe makes a little over 1 cup of alfredo sauce. Feel free to double or triple as needed, and depending on how saucy you like your noodles.
How long does it keep?
The sauce will keep refrigerated for about 3-4 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.
You may also freeze leftovers in an airtight container for up to 1 month.
What to serve your vegan Alfredo sauce with?
This sauce pairs particularly well with gnocchi or fettuccine noodles. You may also use it to top your roasted vegetables.
If you want to change up your pizza night routine, use some of this Alfredo sauce instead of traditional marinara. Or use it to dip your crusts.
Or, you may use this to dunk your Cauliflower Buffalo Wings.
More favourite dip and sauce recipes
- Vegan Walnut Cheese Sauce [Oil Free]
- Oil Free Chimichurri Sauce [V+GF]
- Homemade Dairy Free Pesto
- Dairy Free Ranch Dressing [V+Oil Free]
- Oil Free Vegan Mayo (& NUT FREE)
Equipment
Ingredients
- 1 cup raw cashews
- 1/2 large lemon juiced (approx 2.5 tablespoons)
- 3/4 cup hot water
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp thyme
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Optional Garnish
Instructions
- Add all your ingredients to a powerful blender, like a Vitamix and process on high until smooth and creamy. Serve with your favourite noodles or veggies.
- Sprinkle some vegan parmesan cheese into your sauce, if desired.
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