This vegan Alfredo sauce recipe is incredibly quick and easy, made with simple ingredients and packed with flavour! It's rich and creamy, yet completely dairy-free and wholesome.
This recipe was originally published in November 2019. It has been updated for content and photos.
All you need is a blender and a handful of ingredients and this sauce is ready in just 5 minutes.
It pairs perfectly with pasta or vegetables so you can enjoy a delicious meal in no time!
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Can vegans eat Alfredo sauce?
Yes!
Or at least, this version, they can.
Traditional alfredo sauce is made with butter, heavy cream and Parmesan cheese.
To make this recipe vegan, I’m skipping all the dairy and using luscious, creamy cashews instead.
This simpe recipe is a perfect vegan Alfredo sauce without nutritional yeast and without dairy.
While I enjoy nutritional yeast in many dishes, this is perfect as is.
As an added bonus, this rich white sauce won’t leave you feeling heavy like dairy versions often do.
Ingredients
Unlike many vegan Alfredo recipes online that use oil, vegan butter and nutritional yeast, I’m making a cashew Alfredo sauce with no oil, no butter, and no nutritional yeast.
Here’s all you’ll need.
- Cashews: Use raw cashews that are unsalted.
- Lemon: Freshly squeezed lemon juice provides the best flavour.
- Spices: A mix of garlic powder, onion powder, thyme, salt and pepper make an excellent combination.
- Water: Use hot water for blending so you don’t need to warm up the sauce later.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your blender and process until smooth.
Keep blending until there are no loose cashew bits.
TIP: Use hot water so you won’t need to heat up the sauce in a pan later.
NOTE: If you don’t have a strong blender soak your cashews in boiling hot water for 20-30 minutes to soften them. Then drain them and blend with the remaining ingredients.
This recipe makes a little over 1 cup. Feel free to double or triple as needed, depending on how saucy you like your noodles.
Serving Suggestions
This vegan alfredo sauce pairs particularly well with gnocchi, or go classic with a vegan fettuccine alfredo.
Or opt for a low calorie meal and use this alfredo sauce with sweet potato noodles, zucchini noodles, or other spiralized veggie noodles.
Pour it over roasted vegetables, dip raw veggies, or use it as a pizza sauce base or for dipping your pizza crusts.
Use it as a spread in sandwiches, wraps, and vegan chicken burgers.
Or, use this vegan alfredo to dunk cauliflower buffalo wings, buffalo soy curls, tater tots, lentil nuggets, and so much more!
Variations + Substitutions
- If you can’t have cashews or nuts use sunflower seeds with similar results.
- For extra richness and creaminess use unsweetened canned coconut milk instead of water. NOTE: This will increase the fat.
- Make it a mushroom Alfredo: Sauté a large handful of sliced mushrooms in a skillet and add the sauce into the pan once reduced.
- Add veggies: Stir some peas, broccoli or other greens into the dish to add some wholesome ingredients.
- For gluten-free: Use your favourite gluten-free pasta or vegetable noodles. The sauce is already free from gluten.
- Spice it up: Add a pinch of nutmeg, sage, cayenne pepper and/or smoked paprika to add another depth of flavour to your cashew Alfredo sauce.
Equipment
To make this creamy alfredo sauce you’ll need a good high speed blender, like a Vitamix. It will not only puree the sauce into a creamy texture but it also heats it up if you’re not using hot water.
What if I don't have a Vitamix?
If you don't have a Vitamix or another strong blender, soak the cashews in boiling hot water for 20-30 minutes and then drain them. This will help soften the cashews and make them easier to blend.
Or, try using unsweetened cashew butter (but reduce the water) and whisk it with the other ingredients in a small sauce pot and heat it over your stovetop.
Storage
This cashew Alfredo sauce keeps refrigerated for 3-5 days. Just reheat it when ready to use. If the sauce gets too thick (once cold in the fridge) add a splash of water or almond milk (or any non-dairy milk) to a sauce pan when reheating it.
To freeze the sauce, store it in an airtight container (leaving some sapce for expansion) and keep it frozen for up to 3 months.
You may thaw the sauce in the refrigerator overnight and heat it up in a small pot or skillet on the stove top.
Expert Tips
- Use hot water so you won’t need to heat up the sauce in a pan later.
- If you don’t have a strong blender soak your cashews in boiling hot water for 20-30 minutes to soften them. Then drain them and blend with the remaining ingredients.
- If you can’t have cashews or nuts use sunflower seeds with similar results.
More delicious sauce recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 cup raw cashews
- 2 tablespoons lemon juice approx. half of a large lemon
- ¾ cup hot water
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon 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.
Notes
- Use hot water so you won’t need to heat up the sauce in a pan later.
- If you don’t have a strong blender soak your cashews in boiling hot water for 20-30 minutes to soften them. Then drain them and blend with the remaining ingredients.
- If you can’t have cashews or nuts use sunflower seeds with similar results.
Tracy says
So fast and delicious! I sprained my ankle so needed a quickie meal to make and this sauce showed up in my Facebook feed. Thanks so much – quick, easy, and so tasty! Tip: if you forget to soak your cashews, just blitz them by themselves in the blender until they’re a powder and then add the rest of the ingredients. I added smoked paprika to my sauce and served it over noodles, broccoli, and yellow squash. I topped with red pepper flakes and walnut parmesan and loved it!
Rosa says
Thrilled you enjoyed it Tracy, and I hope you get well soon. Thanks for the review. 🙂
Yoga Janda says
This was delicious. I doubled the recipe so I’d have leftovers. Yummmmmm
Rosa says
So glad you enjoyed it!
Leona Will says
Can I use cashew flour instead of soaked cashews? How would I adjust the other ingredients? I love your recipes. Thanks.
Rosa says
I haven’t tried that, but I would start with 3/4 cup of flour and keep the rest of the ingredients the same. Then you can always adjust with more water or more flour to reach the consistency you want. Hope that helps!
Moli says
Omggg!!! This changed my life!! So freaking good!! I made spinach alfredo pizza and it was an absolute hit! I followed the recipe exactly!!
Rosa says
Thanks so much for the review Moli. So happy you enjoyed it. 🙂
Debbie says
WOW!! This is without a doubt, the simplest, fastest, most delicious sauce I have come across in a while. Paired with the recipe for Vegan Parmesan, it is a easy go to pasta dish with any pasta or veggies you have on hand.
Rosa says
Absolutely thrilled to hear that Debbie!
Denise says
Can I use a food processor for this recipe!
Rosa says
Yes, that should work if it’s a strong processor. Make sure to soak the cashews first as directed in the notes. Enjoy!
Darla says
Best alfredo I’ve found so far! Added some red pepper flakes. Steamed some peas, cauliflower, and broccoli. Yummy 🙂
Rosa says
So glad you enjoyed!
Lindsey says
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!
Rosa says
Thrilled you enjoyed Lindsey! Thanks for the review. 🙂
Iris Miller says
I have dry roasted unsalted cashews. Will these work for the alfredo sauce recipe?
Thanks, Iris
Rosa says
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. 🙂
Jolene says
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.
Rosa says
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.