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.
CrickeeLuxe says
Have you ever tried to impress non-vegan friends or family members with this vegan Alfredo sauce, only to have them question if it’s truly dairy-free? How did you respond to their disbelief and did they end up loving the sauce regardless?”,
“refusal
Nadera says
Amazingly easy recipe and yummy as well!.,
Rosa says
So happy you enjoyed it!
Betsy says
Can I use cashew butter? I tried boiling/soaking and I still couldn’t get it smooth. Cashew butter is already smooth.
Rosa says
Yes, you may use 1/2 cup or so of cashew butter, just make sure to greatly reduce the water. I’d start with only a couple of tablespoons and add more until you get the consistency you’d like. Enjoy!
Heather Seropian says
I sautéed some broccoli, it’s skinny pasta, 2 cherry tomatoes, and a handful of chicken in a teaspoonof olive oil. For the alfredo: I blended cashews in a tiny blender, until fine. I added all of your ingredients and the blended cashews into an emulsifier. Added that to the pasta and topped with parmesan. I saved the extra dry blended cashews in a zip lock for another meal. AMAZING!
Rosa says
So glad you enjoyed it Heather!
Andrea says
Just a quick question. How is this nut free if the base is cashews? Am I missing something?
Rosa says
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.