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.
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.
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. 🙂
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.
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.
What to serve with your vegan Alfredo sauce
This sauce pairs particularly well with gnocchi or fettuccine noodles.
But if you’re watching your carb intake, try it with my Sweet Potato Noodles or any spiralized veggie 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
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 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.
Cherri
This was so easy and good. So, we’re not vegan and I used bone broth instead of water and 3 fresh garlic cloves. I wouldn’t hesitate to make it with water for our vegan guests though. Because I trust your recipes. Every recipe that I’ve tried, and it’s been several, have been good. Thank you.
Rosa
I’m incredibly flattered Cherri. So happy you enjoyed, and thanks so much for sharing. 🙂
Julie Smith
WOW! This was amazing! My husband didn’t even realize he wasn’t eating a dairy based Alfredo sauce. I would make this over and over again. In fact I would serve this at a party. I made a blackened shrimp and portobello mushroom Alfredo out of this. I also used zucchini noodles instead of regular noodles. Thanks so much for this sauce recipe. It’s a game changer for us!
Julie Smith NC
Rosa
Thanks so much for the review Julie. Absolutely thrilled you both enjoyed. 🙂
Kirsten
Love this recipe thank you so much. Very simple 🙌🏽
Rosa
Happy to hear! Thanks for sharing Kirsten. 🙂
Nan
This was really great! My husband loved it!
Rosa
Fantastic! So happy to hear that. Thanks for the review. 🙂
Sam
This is the best vegan alfredo sauce I’ve ever tried! And so simple too!
Rosa
Yay! I’m so flattered Sam, thanks very much for the review. 🙂
Magdalene
Wow. This was amazing. I used unsweetened almond milk instead of water. I know I will be making this again and again. My husband who is not a plant based eater was impressed and he loves alfredo. Thank you!!
Rosa
Oh yay!! So glad to hear that Magdalene. Thrilled you both enjoyed. 🙂
Robyn
This alfredo is a perfect substitute for the “real thing”, especially when you’re early in your transition period to a plant-based lifestyle, like I am. Pasta with alfredo is one of my favorite comfort foods, and this recipe is the perfect replacement! And it’s SOOOOO easy to make! Great job, Rosa!!
Rosa
Thrilled to hear it Robyn! Thank you so much for the review. 🙂
Marion
If I could I would give it 10 stars. This was sooo good!! I added zucchini noodles to my gluten free spaghetti. With the leftover sauce I blended in a leftover mushroom mix I had. Took it up another notch. Thank you for this delicious, quick and so easy recipe!
Rosa
Thanks so much for the wonderful review Marion! I’m thrilled you enjoyed. 🙂
Jenn
This was delicious! I am now out of cashews to make this again. Do you think using Brazil nuts would work?
Rosa
So glad you enjoyed, thanks for the review Jenn. I believe that would work well. I’d love to hear how it turns out if you try it. 🙂
Lexie
SO good! My husband loves Alfredo. We’re currently doing the Daniel Fast and I found this recipe! He LOVED it! I mixed my noodles with broccoli and diced tomatoes! I love how easy the recipe is, we will definitely be having this again!
Rosa
Wonderful! So glad you enjoyed. 🙂