Learn how to make absolutely #1 The Best Vegan Garlic Alfredo Sauce as rated by readers! So easy, dairy-free, oil-free, just 6 ingredients (+salt & pepper) and so incredibly creamy and full of flavor!
*This post contains affiliate links. See my full disclosure policy here.
VEGAN GARLIC ALFREDO SAUCE
One of most people’s indulgent comfort foods is alfredo sauce. I admit, I used to love it too, but I didn’t love how after just a few bites, I felt sick. There is such a thing as foods being too rich. Feeling nauseated and in a nasty food coma for hours after eating something isn’t really worth it to me. Enter the best Vegan Garlic Alfredo Sauce you’ll ever have.
HOW DO YOU MAKE VEGAN ALFREDO SAUCE?
Easy, you just need 6 simple ingredients:
- raw cashews
- onion
- garlic
- lemon juice
- nutritional yeast
- low sodium vegetable broth
First, you will cook your onions low and slow until really tender.
Add the garlic and cook until soft. Add the onion and garlic to a blender with the remaining ingredients. Blend until completely smooth.
Serve over pasta and enjoy the decadent, but healthy, vegan alfredo sauce!
No need to try any further anymore. This one is dairy-free and oil-free. Most vegan versions contain vegan butter or oil, not healthy. This one is made from cashews which make it exceptionally creamy. I wanted a whole food version and oil-free.
WHY VEGAN ALFREDO IS BETTER THAN TRADITIONAL
Traditional garlic alfredo sauce has butter, milk, cream, parmesan cheese (or other cheeses) and garlic in it. Major dairy overload! Bloated, icky feeling. It also does not have onion in it. However, I wanted to give my alfredo sauce that slightly, sweet richness typically reached by cream and butter, so I added cooked onions, lots of them.
Here’s a little side by side nutrition for my alfredo sauce in comparison to Olive Garden’s version:
Mine per 1/2 cup serving which is a hefty serving:
125.2 calories, 7 g fat, 5.6 g protein, 11.3 carbs
and Olive Garden’s: (they use heavy cream, milk, lots of cheese and 6 egg yolks, see here)
460 calories, 43 g fat!!, 9 carbs, 8 grams protein
Wow, what a difference! Hey, so it has a hair less carbs, but who cares when all of my ingredients are quality ingredients and not heavy on the heart. Nothing wrong with indulging occasionally, but you could eat my alfredo sauce weekly with much less guilt.
DOES IT REALLY TASTE LIKE ALFREDO?
I know what you are thinking….does it really taste like garlic alfredo sauce?? Well, my hubby said, “spot on” and then “it really tastes exactly like garlic alfredo sauce”. I was shocked. I’ll let you be the judge. I’d say it is pretty darn close, especially considering it doesn’t have any of the typical ingredients!
Regardless, it is delicious and very creamy and you can eat this alfredo sauce without tons of guilt.
Other Vegan Alfredo Recipes to try:
Sadly, this recipe is my MOST popular weekly and is continuing to be stolen and copied and posted by other sites/blogs without ANY credit. It is very upsetting, so please know that I worked hard to create this recipe years back and it is my original creation. If you like this recipe, please give credit where credit is due.
the Best Vegan Garlic Alfredo Sauce
Ingredients
- 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
- 1-2 cups (240-480g) low sodium vegetable broth, divided
- 1/2-3/4 teaspoon salt
- 1/4-1/2 teaspoon ground black pepper
- 4 x-large (15g) minced garlic cloves
- 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
- 1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)
- 2 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)
NOTE
- It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
NOTE
- If you are using raw cashews and you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful.
Instructions
- Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
- Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
- Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.
Today is the third time I’ve made it as many weeks. For health reasons I have to stay away from tomato sauces so it’s great luck to find this! Thank you for sharing! I absolutely love it!
How much pasta do you suggest pairing this amount of sauce with? I usually make 8oz of pasta.
8-12 is perfect!
Awesome
Thank you!
Thank you SO much!! I’ve been trying for YEARS for a good alfredo recipe that is dairy free. A lot of recipes taste weird and extra oily. Only things I did different was soak, peel and use almonds instead of cashews. My 4 year old loves it and 1 year old!! I love that there’s only two ingredients that are cooked, too. We paired with chickpea noodles. Seriously a winner and going to adapt it for our anniversary dinner. Thank you!! And you should get ALL the credit, it was a brillant recipe!!
This is the family favourite and we have been making it multiple times a month for several years. Like, I Amazon subscribe and save cashews monthly 😅 We have of course tweaked the recipe to suit our preferences but it’s not by much, the OG is amazing! All of the omnivores we feed this to ask for the recipe; it’s that good! (we give out the version we have created/that they tasted but always say it’s from the vegan8)
I think I’ve posted before, but posting again. It’s been a couple years at least that we make this almost once a week. It’s perfect. I love it so much. Thank you so much for sharing it!
Made it loved it. Just needed to cook the cabbage a little longer or steam thempeggy
Wow! I haven’t had Alfredo in years. This is the 1st vegan recipe I have tried and I’m so glad I did because my search for a delicious vegan Alfredo is over. I am impressed. I ate it with zero guilty, cruelty free and healthy. Thank you. I’ll looking forward to trying more of your recipes.
Oh this was wonderful to read Loren, thank you!!
This is such a delicious recipe. I’ve made it twice and recommended it to so many people. My husband doesn’t eat dairy and this is an incredible replica – even from a dairy eater!! Really appreciated the detailed notes throughout the recipe!
I loved the detailed instructions. The end result was so much better than using fake cheese products. Highly recomend!
So wonderful to hear!
So wonderful to hear Kai!
Recipe by Brandi Doming is the best Garlic Alfredo I have ever made and will only make this one. The flavor is so amazing and delicious.
So kind Alma, thank you!!
I will definitely try this! I love Alfredo. I have not had it in years! The last time I had it, it brought on angina and almost blacking out! I did not have a heart attack, but it was the beginning of eventually having 7 stents!
I am in Mexico now, but will be back to Michigan in May. It sounds so good to me. I will let you know
Great recipe. I know people use this if they’re vegan.. I used it while in India as there is no real cheese here. Everyone loved it! Will make again, even if I do have cheese.
SO glad it was a hit! Thank you for the review!
Very good – thanks for sharing!!!
Huge hit! Will not be needing or looking for another vegan Alfredo recipe! Thank you sooooooo much!
Yayyy that is awesome!!
This recipe is the best thing I ever found. It has become my signature dish and my wife always requests that I make it for her. I have done it enough that I can make it from memory. Thank you so much for making this and posting the recipe. It’s amazing!
Made this for the first time and it was delicious! Perfect flavour and texture.
I live by myself and have to cook for only one person, but this recipe is so good , easy to make, then to save for anotherwith different veggie and a salad. Thank you
I’ve made this so many times and it always hits the spot. Vegans and non-vegans alike absolutely love this meal and it’s a staple for me now. Thank you!
I love that so much Lilly!
This really is the best vegan Alfredo. I cannot even begin to count how many times I’ve made it, but enough to have it memorized. It has simple ingredients and comes together quickly. It always gets complements from both vegans and non-vegans.
I love that so much Sara!!
This is so good. I was licking the bowl. Thanks again Brandi for a great recipe