Vegan Alfredo Sauce Recipe

Vegan alfredo sauce with fettucine on a white plate.

Course: Main Course, Side Dish

Cuisine: American

Keyword: alfredo, cashews, garlic, lemon

Prep Time: 15

Servings: servings

Calories: 202kcal

Author: Shawna Clapper

Cost: $5

This creamy and easy to make vegan alfredo sauce is the best dairy-free alternative to the classic cheese-filled sauce. It takes just minutes to make and doesn’t use any weird ingredients!

Print Recipe

Equipment

High Speed Blender or Food Processor

Ingredients

1 cup cashews boiled for 5-10 minutes
1 cup non-dairy milk
2 cloves garlic
2 tablespoon lemon juice
1 teaspoon garlic salt

Instructions

Soak cashews overnight OR boil for 10-15 minutes.
Combine cashews, non-dairy milk, garlic, lemon juice, and garlic salt in a high speed blender until creamy, about 45-60 seconds.
Pour over your choice of warm pasta and enjoy!

Video

Notes

Soy milk and oat milk have been tested with great results for making a thick and creamy vegan alfredo sauce. Oat milk seemed to help make it taste creamier, but feel free to use what you have. I would not recommend flavored non-dairy milks.
If you don’t have garlic salt, feel free to add salt, garlic or onion powder, and other seasonings as you feel is fit.
The cashews must be softened in order for this sauce to become creamy, if not softened enough, the texture may be grainy.
If the consistency seems a bit thin after blending you can thicken it by cooking it on the stove, stirring occasionally.
Feel free to add in more garlic if desired.
Nutrition facts are an estimate and using soy milk, if exact nutrition calculation is needed, please be sure to calculate it yourself in a nutrition calculator you trust with the exact ingredients (ex. type & brand of milk, cashews, etc.) that you used.

Nutrition