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?
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.
- 1 cup raw cashews
- ½ large lemon juiced (approx 2.5 tablespoons)
- ¾ cup hot water
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 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.
Just a quick question. How is this nut free if the base is cashews? Am I missing something?
The recipe is not nut free but I provided a nut free option under the variations section in the post. Sunflower seeds would be a great alternative for those who need this to be nut free.