Vegan Garlic Alfredo Sauce

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.

I’ve been making this for awhile and after a couple of folks asked for it on Facebook, I figured I better get it posted!

Read on to see how I came up with the similar rich, slightly sweet flavor of traditional garlic alfredo sauce……

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. But don’t worry, it does not taste like onion sauce…it just gives it lots of flavor and cuts down on all the extra ingredients you typically see in vegan recipes.

I know what you are thinking….does it really taste like garlic alfredo sauce?? Well, my hubby said this exactly the first time he tried it, “spot on” and then he said “it really tastes exactly like garlic alfredo sauce”. I was shocked. I thought it did, but I had taste tested it so much, I no longer trusted my taste buds. That’s one reason I have people taste test my recipes. We all have different opinions though, so I’ll let you be the judge. Try it and let me know! 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 satisfying and will NOT make you sick and want to throw up afterwards. You can eat this alfredo sauce without tons of guilt.

I happen to be a huge lover of pasta. If you are too, then you have to try my Creamy Red Pepper Sauce with Fresh Basil. It’s another winning pasta dish that is really popular with readers!

How exciting is it that you can make such delicious recipes that are just 8 ingredients?! If  you are new to my blog and don’t know how I came up with that concept, then read my About page to learn a little bit behind my passion.

Vegan Garlic Alfredo Sauce

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 2 1/2 cups (5 servings)

Serving Size: 1/2 cup

Vegan Garlic Alfredo Sauce

Healthy garlic alfredo sauce that tastes like the guilty version. Lots of onion is the secret to this easy, low ingredient and rich alfredo sauce. You will be shocked there is not an ounce of dairy in it!

Ingredients

  • 1 medium white onion, chopped (make sure to measure out 1 1/2 cups (200 g) of chopped onion)
  • 1-2 cups low sodium vegetable broth, separated (240-480 mL)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 3-4 large garlic cloves, minced
  • 1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for 2-4 hours in hot water if you don't have a high powered blender)
  • 1 tablespoon lemon juice (or more to your taste, I added a little more, do not omit!)
  • 1/4 cup + 1 tablespoon nutritional yeast (25 g, use less if preferred)
  • 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.
  • Also, if you don't have a high powered blender like a Vitamix, it is crucial to pre-soak the cashews so they soften and the sauce ends up smooth and creamy, and not gritty. Drain them and rinse after soaking.

Instructions

1. Add the onion and ONLY 1 cup of the broth, salt and black pepper to a large pan over medium-low 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 several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth has evaporated. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.

2. Add the cooked veggies (the onion and garlic) to a blender. Start out by just adding 3/4 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired. If you're feeling adventurous, you can add in a tablespoon of vegan butter.

3. Serve over preferred pasta. Garnish with parsley, lemon zest and salt & pepper, if desired. 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 desired.

Notes

*Gluten-free, oil-fee, dairy-free, soy-free

http://thevegan8.com/2013/12/28/vegan-garlic-alfredo-sauce/

Here’s a little side by side nutrition for my alfredo sauce in comparison to Olive Garden’s alfredo sauce….a little shocking:

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.

 

Dig in! You are going to want to pin this one. In fact, make it and tag me in the photo on Instagram @thevegan 8 and please also use hashtag #thevegan8, so I can keep all my tag notifications in one place, otherwise I can miss the notifications. Thank you, it makes my day when you share!

After you’ve made this, then you gotta make my Garlic Alfedo Pizza with this amazing sauce!!

166 Comments

  1. Cashews really are pretty magical aren’t they. Must say your Alfredo looks exactly like the real deal, the nutritional yeast will give that cheesy taste. This is a perfect sub for dairy laden Alfredo! Very nice!

    • brandi.doming@yahoo.com

      Oh yes Suzanne, they mimic the creaminess of butter and milk! Adding the onion makes it soooo flavorful too! Thank you.

      • brandi.doming@yahoo.com

        It’s great for people who can’t or don’t want dairy either!

      • I measured each ingredient as listed and follow each step. My sauce turned out gritty and orange-yellow. I’m clueless on how others are saying it’s perfect.

        • brandi.doming@yahoo.com

          Hi there! Hmm, not sure what went wrong on your end. I make this monthly and it is smooth creamy and perfect everytime and there are 80+ reviews I’ve gotten with all excellent results. The only reason your sauce would be gritty is if you didn’t soak the cashews prior and/or your blender isn’t powerful enough or it wasn’t blended long enough. Soaking and blending the cashews turns them completely creamy. I use cashews weekly and they are a trademark in vegan cooking for turning creamy, but some people’s blenders may not be powerful enough, which is why soaking is suggested. As far as orange, the only reason it would be orange is there wasn’t enough broth added to the blender because of the nutritional yeast added. I have noted to start out with a certain amount (2nd paragraph) and add more as needed. The color is a very pale yellow, but nowhere near orange.

        • Lady K: I agree with Brandie as to the reasoning behind the grittiness, however, is it possible you used Vegetable Stock instead of Vegetable Broth. Many vegetable stocks have more of an orange-red color (I think there is more tomato) whereas vegetable broth tends to resemble the color of chicken stock. Hope this helps!

          • *Brandi* not Brandie

          • brandi.doming@yahoo.com

            Thanks Carey! Yes, she admitted on Pinterest that she used a food processor and not a blender and that would definitely be why it didn’t work. You must soak and blend the cashews up in a blender…the only way to get it creamy and it makes a HUGE difference!

      • Hi there.

        Just made your dark chocolate chipotle sweet potato fudge and LOVED it. So, I thought I would look through the other recipes listed. Any ideas for a substitute for the cashews? Unfortunately, I have a nut allergy, which has made my doctor recommended gluten-free vegan diet a real challenge. Thanks for any suggestions you might have!

        All good things,
        Kristen

        • brandi.doming@yahoo.com

          Hi Kristen! Oh wonderful! So glad to hear you loved the fudge. Since it’s a brand new recipe, would you mind at all leaving your review on that recipe?….so it’s tied to that one as well…I’d really appreciate it! Also, as far as the nut substitution, I haven’t tried it yet but I’ve heard of people subbing cashews with white beans or even tofu for a creamy effect. I don’t know what the final texture or taste would be, but I do know people have done it. It’s on my list to try it. I would try 1/2 cup of pureed white beans and see how that works. Let me know please if you try it!

  2. Omg!!! Your a genious girl! I was craving this but can’t do cheese. I saw your recipe today and I was like YES! I made it anf so in luv with it! Making it again this week!!!

    • brandi.doming@yahoo.com

      Thank you so much Tiffany!!! You made my day with this comment….and thank you for jumping to make it so quick! :)

    • brandi.doming@yahoo.com

      Thanks for sharing your photo on Facebook as well! :)

  3. It has garlic and lemon – it has to be fabulous!!!
    I’m with you on too much dairy. This sounds like a wonderful alternative.
    I am impressed – it looks delicious

    • brandi.doming@yahoo.com

      Thank you Cindy so much!

  4. Easy to make and we really enjoyed it.

    • brandi.doming@yahoo.com

      Thank you so much for making it and I’m so glad to hear that you all enjoyed it!

  5. When I was younger Olive Gardens fettuccine alfredo was my favorite dish..I am so disgusted by that fact now! HAH! As I got older I started liking alfredo less and less, and now of course I don’t eat alfredo at all. I am obsessed with making nut cream sauces, but always keep them fairly simple. I will have to try these spice additions! This would be great on a grilled pizza too!

    • brandi.doming@yahoo.com

      Oh me too! This one is so simple and few ingredients…most vegan recipes have at least 10-15 ingredients for this sauce!

  6. MMMMM,…A beautiful plate of fine, healthy & very delectable food! I never tasted ” the classic Alfredo sauce ” before but being lactose-intolerant, I will go for your tasty re-creation, for sure!
    It looks lipsmacking delicous, dear Brandi! :)

    Yum Yum yummmmmmmmm! :) xxx

    • brandi.doming@yahoo.com

      Thank you so much Sophie!! I’m sure you will love it! :)

      • I made it alreday 3 times & I am loving it every time, dear Brandi!It is that goodddddd! xxx

        • brandi.doming@yahoo.com

          Wow, Sophie! Thank you so much! So happy to hear that :)

  7. I completely agree with you on the traditional Alfredo Sauce – it’s waaayy too rich for me. I can’t eat any nuts except pine nuts. I’d love to try this – do you think it would work with pine nuts too?

    • brandi.doming@yahoo.com

      I’m not sure…I’ve only tried it with cashews and cashews become very, very creamy which is why it works so well to mimic alfredo sauce. However, I’m sure the pine nuts would work for the recipe, it just may not be as creamy, but I’d love to hear how it turns out for you, texture and taste wise! Please let me know :)

  8. How wonderful taht yo’ve been able to recreate this classic alla vegan! There are many who will sing your praises. Way to go, Brandi! Wishing you and yours a very Happy New Year!

    • brandi.doming@yahoo.com

      Thank you so much John!! Yes, several have already made it all with amazing feedback! My mother made it tonight and served it to my dad unknowingly that it was vegan and was shocked … My mom loved it so much , she said she wanted to drink it, haha! The response has been overwhelming just in the past 24 hours with 1600 views already… Who knew so many wanted a real tasting vegan garlic alfredo sauce ?! Exciting!

  9. This recipe is to die for! I haven’t eaten real alfredo sauce in years, too afraid of the fat content; but this sauce is the personification of alfredo. It’s is super easy to make so it will definitely become a regular in my menu planning. My husband said it tasted exactly like alfredo sauce and called it “fantastic”. He even went back for seconds which he doesn’t do unless he’s really impressed. You have out done yourself on this one!

  10. I made this last night for my carnivorous parents who are visiting for the holidays. My husband and I thought it was quite amazing, but I knew it was a real winner when my dad asked my mom if she could get the recipe from me and try making it at home. Thank you for developing these tasty and healthy recipes :).

    • brandi.doming@yahoo.com

      Thank you so much Bromley for the wonderful feedback!! I’m so happy everybody enjoyed it…and what a compliment from your parents! :)

      • It doesn’t say when to add the yeast and cashews? Do I blend it when blending the onion? I’m confused.

        • brandi.doming@yahoo.com

          Hi Rebecca! It’s there! First sentence in the second paragraph “Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the broth ‘with the remaining ingredients’.”

  11. Just made this sauce…. I had some sautéed mushrooms that I added on top of the pasta cause I love them…. Poured the sauce on top of it all with a splash of hot sauce…. I loved it!

  12. I’ve made cauliflower based alfredo but I wasn’t a big fan. I’ll definitely have to try this cashew one! Yummy! I use cashews in my mac and cheese :) Thanks for sharing!

    • brandi.doming@yahoo.com

      Oh, I agree….cauliflower unfortunately is never going to get that ultra creamy “alfredo” texture. This one tastes very authentic. I sure hope you enjoy it! :)

  13. Nothing like a dish that needs 4 kinds of dairy to make it rich. Love yours much better and I’m sure it even tastes better than it’s traditional version. I always thought Alfredo was like swallowing paste after a few bites the way it coats your throat and sits in your stomach. Much better here with the cashews and onion 😉

    • brandi.doming@yahoo.com

      Hahaha you’re so right Angela… Yes traditional alfredo sauce is tasty at first, but a little too rich and thick….totally paste like now that I think about it! I just hate that only a few bites and I’d be sick to my stomach. No more!! This one is perfect for us. :)

  14. Oh my gosh, I love this recipe! I love Alfredo sauce too, but I usually only use a little bit because it’s so rich and indulgent. I love that your sauce is pretty much guilt free…you’re amazing Brandi!

  15. Happy New Year Brandi! I hope you still remember me :) I’m sorry it took me so long to visit your new blog. What a great transformation and you look more stunning then ever! This is a sauce that I will make. Same like you, I love Alfredo but the classic ones are just too dairy overload. And thanks for having a printable version too! Warmest, Danny – now writing from hong kong.

    • brandi.doming@yahoo.com

      Happy New Year Danny! Of course I still remember you! So good to hear from you and thank you so much for the compliments…no apology needed…we all have busy lives. Thanks so much for visiting :)

  16. This looks almost identical to a vegan alfredo sauce I made up from the top of my head and posted on my page. The difference is that I used a little white wine in mine. It truly is creamy,

    • brandi.doming@yahoo.com

      Interesting! I’m not sure what page you are referring to where you posted it, your link doesn’t go anywhere. Do you have a blog/site? Guess we have similar ideas because I made this from the top of my head too! I’ve never had a version with onions, but most vegan versions have cashews. Yours with white wine I’m sure is tasty!

  17. Seriously delicious. It’s going in the regular rotation. Thank you for this amazing recipe!

    • brandi.doming@yahoo.com

      Thank you so much Caroline! I’m so glad you enjoyed it and I’m very appreciative of you leaving feedback!

      • Well, I’ve made it twice this week. The second time I used it as a dip for buffalo cauliflower “wings”. Oh. my. gosh. The flavors worked perfectly together! The hubs is diabetic so we don’t eat pasta very often, but I’m scheming of ways to use it otherwise…. and in fact, am planning on making it a third time over the weekend. LOL. I’m hooked!

        • brandi.doming@yahoo.com

          That’s so awesome to hear and using it on buffalo cauliflower sounds AWESOME!! Omg!

  18. Another super yummy (and EASY!) recipe!! I made this tonight and served it over organic whole grain pasta shells and added sautéed baby portabellas on top- OMG!! My husband and 15month old gobbled it all up! 😀

    • brandi.doming@yahoo.com

      Wonderful Tatiana!! Sounds fabulous with the mushrooms..mmmm! Thank you so much for letting me know…it means a lot to me when people like you leave feedback! Thank you so much! :)

    • Hi there,
      This sounds fab, I was wondering if you can leave out the yeast (allergy here) or if there is a sub for that you’d recommend?

  19. Brandi, you’re amazing. You’ve managed to take fatty (albeit absolutely delicious) alfredo sauce and make it healthy and vegan! I never make it at home because of how fatty it is and rarely order it out in restaurants (I only eat it once or twice a year as a treat). I can’t wait to try this.

  20. […] tomato risotto, Garlic Lemon Kale Salad and the most viewed recipe I’ve ever gotten….Garlic Alfredo Sauce! Every single day the alfredo sauce is off the charts in views and the feedback from you guys […]

  21. My daughter is allergic to raw or fermented yeast. How will this turn out without it?

    • brandi.doming@yahoo.com

      Hi Lydia! It should still turn out good. The nutritional yeast is there to give it extra depth of flavor and a cheesy flavor, but it should still be good and flavorful without it. Let me know!

  22. What kind of noodles did you use? I wonder how rice noodles would work in this recipe? If you need gluten free that is.

    • brandi.doming@yahoo.com

      I actually used gluten-free brown rice noodles, so yes, use any noodles you like :)

  23. It looks delish! I am gluten intolerant, allergic to dairy & would love to try it, but sadly, I am allergic to lemon too. You would not believe how hard it is to find recipes that are GFCF and free of lemon/lime! Wish I could find an alternative…

    • brandi.doming@yahoo.com

      Oh my goodness you are allergic to lemons too?! I’m so sorry! Hmmm, well you could still make it without it, it just won’t have that definitive tang…you could try subbing with apple juice, or maybe a little bit of apple cider vinegar or maybe even balsamic vinegar and see how it turns out. I would only start out with a teaspoon first and taste and see if it needs any more…you don’t want it to taste like vinegar! Let me know if you make it :)

  24. Brandi this sauce was yummy! My husband, 4yr old 1 1/2 yr old loved it. My 4yr old kept saying, this is so good Mommy! Thank you for sharing your amazing recipes!

  25. Scrum-diddly-umptious! I doubled your recipe and jarred the other half for later. Later might just be tomorrow! I made this with yellow onion instead of white, because thats what i had…and it was fabulous!

    • brandi.doming@yahoo.com

      Thank you so much Kacy! I’m super thrilled to hear how much you love it!

  26. Omg I found this recipe on Pinterest a couple months ago and I make it at least once a week! I just got a vitamix which makes it even better and more creamy. We are not vegan but just healthy eaters (most of the time) and my husband and I love this way more than traditional Alfredo sauce! Thank you so so so much for coming up with this recipe – it’s the best! I’ll make it for life

    • brandi.doming@yahoo.com

      Thank you so much Robyn for such wonderful feedback!! I truly appreciate it and so glad to hear you and your husband enjoyed it BETTER than traditional alfredo sauce, yay! :)

  27. Sherry

    Hi there! Just wondering, you listed the Calorie and fat for this recipe, is this including the vegan butter ?

    Thank you

    Sherry

    • brandi.doming@yahoo.com

      Hi Sherry! I didn’t include the vegan butter since I personally never use it, I only added it in case somebody wanted a more butter taste, but I don’t believe most people who have made this use it. However, if you want to add a tablespoon to it before you blend it up, the nutrition stats would change as follows per 1/2 cup serving: 145.2 calories, 9.2 g fat
      Hope that helps and please let me know how it turns out, thank you!

  28. […] can also keep up with me on Twitter here. A lovely reader yesterday made my Garlic Alfredo Sauce and tweeted the picture and it made me […]

  29. […] easy and low carb. You could make your own alfredo, or you could even use a vegan cashew alfredo recipe to make this dairy free. My 2 year old son Jonathan, who won’t eat a lot of veggies, […]

  30. […] my most popular savory recipe on my blog being my Garlic Alfredo Sauce, I have been itching to repurpose it in another way, than just on pasta. This. Is. It. Do you know […]

  31. Kristen Harris

    I figured it out! I used 2 1/2 cups broth total because I doubled the recipe! So I guess I only used 1 1/4 total for 1 recipe. It doesn’t matter because it was delicious!!!! Yum! Thanks for a wonderful recipe!

    • brandi.doming@yahoo.com

      Oh, awesome!! That makes sense! I’m so glad you loved it so much, thank you so much for making it and leaving feedback! :)

  32. I tried this one and loved it so much. Last week I tried you ceasar dressing and this week the alfredo sauce. I had the two for a complete, vegan and oil free dinner. I had a moderate serving of each and felt full and satisfied. I put alfredo sauce over wheat pasta. So yummy!!!!

    Next I am going to venture into your desserts.

    • brandi.doming@yahoo.com

      Wonderful Roxanne!! So glad you enjoyed both the Caesar salad and the garlic alfredo pasta so much! Such a great idea to combine the two! Have fun with the desserts, that’s where my true passion is..you should try the No Bake Nutella Bars, they are super popular. Let me know when you do…thanks again!!

  33. Hello Brandi! This sauce was absolutely delicious! I stumbled upon your site while searching for vegan garlic cashew sauces and I’m so glad I did. I actually used this sauce to make a vegan pasta primavera and I’d like to report that it was truly amazing!! I used sliced mushrooms, sliced zucchini and julienned red peppers (sautéed separately in a bit of olive oil), but any favorite veggie combination will work. Everyone in my family loved it… it was as good as any of those butter and cream laden ones! We were all very happy. I was asked to please keep this recipe and make it often!! What more can I ask? Thanks, Brandi.

    • brandi.doming@yahoo.com

      Elizabeth, your feedback made my day! Thank you so much for taking the time to come by and leave me such wonderful feedback, I always love hearing it and I really appreciate it. So glad everybody loved it and I agree, just as good as the dairy ones, but SO much healthier!! Thanks again!

  34. Delicious! Even my “meat and potatoes” husband loved it!

    • brandi.doming@yahoo.com

      Awesome Sarah!! I love hearing that! Thanks so much for the feedback, made my day :)

  35. This would be a great dipping sauce for artichokes!! I’ve made a couple different vegan alfredo sauces, but looking forward to trying yours :)

    • brandi.doming@yahoo.com

      Oh goodness, that sounds fabulous to dip artichokes in!! I love artichokes! I hope you enjoy this as much as everybody else has, please let me know!

      • It was sooooooo good with artichokes! My hubby wouldn’t eat it because he doesn’t like nooch. I feel sorry for him, hehe. Had some for lunch today poured over roasted zuch, tomatoes and mushrooms. Love it!

        • brandi.doming@yahoo.com

          Yay!! I’m so glad to hear that….I definitely need to try that next time…thanks so much for the awesome idea! Yeah….too bad about the hubby not liking nooch…I am so obsessed with it, haha!

  36. I LOVE this sauce! I’ve made many varieties but this is the one! I like that it doesn’t have any added soy or almond milk. Except,( or and!) , I did it exactly as you the first time, the second time I got adventurous and added 1/2 of a roasted red pepper. Both exceptional. Thanks for this keeper!

    • brandi.doming@yahoo.com

      Aww thanks Susan! So glad to hear this is “the one”!! Thank you so much for letting me know and I love the addition of the red pepper…sounds SO good!! I need to try that myself :)

  37. I just made this for the family tonight and they all loved it! Which is saying ALOT because my sister is a picky eater and my Dad is skeptical about anything meatless. I think I am slowly winning them over with my vegan cooking. Definitely will be making this again :)

    • brandi.doming@yahoo.com

      That is so wonderful to hear Grace!! Yay! Thanks so much for making my recipe and coming back to leave feedback, that means so much to me!

  38. I am not sure how I found your recipe but I am so glad I happened upon it! I made this tonight and it was SO delicious! Thank you for sharing it, I will enjoy this many, many times.

    • brandi.doming@yahoo.com

      Wonderful Helaine! Thank you so much for coming to leave feedback, I really appreciate it and I’m so glad you loved the recipe so much!

  39. Made this tonight and everyone loved it. Super creamy and delicious. Added it to a primavera with quinoa pasta. The kids loved it – they’ve never had cheesy alfredo sauce but I have and this is so much better, if only for the reason that you don’t feel cruddy after eating it, but also because it is just so good. The teenagers wanted to know if it was easy to make so they could add it to their cooking rotation and I could happily say YES! So easy, so good. Thanks for posting this!

  40. I used a fresh onion from my mother in law’s garden for this sauce. Wow. I soaked my cashews a couple hours and blended everything for about 7 minutes. It is so good I couldn’t stop liking my spatula! This is an amazing recipe for a unique sauce and I can’t wait to start trying your other recipes!!

    • brandi.doming@yahoo.com

      Thank you so much Kayla! I love hearing feedback and yours brightened my day. I’m so happy you enjoyed it so much! Please come back and let me know how others turn out, it means the world to me to hear from my readers!

  41. Thank you for sharing this recipe. It was super easy. The only thing I struggled with was the patience to wait for the broth to evaporate from the onions. I did end up adding a little onion powder and garlic powder to the sauce at the end and had to taste it a couple of times to get the salt level just right. Served it over brown rice spaghetti to which I’d added some beautiful asparagus tips and matchstick carrots. I am adding this to our rotation, so many possibilities!

    • brandi.doming@yahoo.com

      Thank you so much Lisa for the wonderful feedback, so glad you enjoyed it! Haha, yes, that is really the only hard part…waiting for it to finish, although mine cooks in about 10 minutes, so not too long at all. If you like a really strong onion/garlic flavor, then certainly feel free to increase it! I find it just right for my taste, but it’s so easily adaptable. Thanks again :)

  42. I made this sauce last night to serve with our mungbean fettuccine and chickpea cutlets and it lent an excellent creamy texture and flavor to the dish. In the future I think I’ll add more spices and maybe some hot sauce or tamari to add just a bit more depth of flavor, but it was a very quick sauce that I whipped up in no time at all.

    Only changes: quick soaked my cashews in hot water for just 20 minutes (I have a Vitamix), sauteed my onion and garlic in a teeny bit of olive oil + water when needed instead of broth. Also used half unsweetened plain almond milk + half veg broth for the blender portion. I must have added too much liquid because my sauce was VERY runny so I just added it back to a clean pot over low heat and stirred in a slurry of organic corn starch until it thickened up exactly how I wanted.

    What did my family think of it? Well, there are almost no leftovers! 😉
    Thanks, Brandi!

    • brandi.doming@yahoo.com

      Hi Robin, thank you so much for the feedback! I’m so glad everybody loved it! Yes, definitely sounded like you added too much liquid because it should not be runny AT ALL. You are the first person to say that it was runny, so I would definitely make sure to double check the measurements next time because I make it almost weekly and it’s never runny, but nice and creamy/thick. :) Also I would stick to just using the broth to both cook the veggies in and blend up because of all the flavor it has….almond milk has no flavor and will dilute the alfredo flavor. The end product is very flavorful and a strong garlic and slight “cheesiness” from the nutritional yeast. Regardless, I’m glad everybody loved it and thanks so much for the feedback, I really appreciate it!

  43. This was so good! I modified mine a big (added some tomatoes and carrots as well) and boiled the cashews beforehand. Delish. Thanks!!

    • brandi.doming@yahoo.com

      That sounds fabulous with the tomatoes and carrots! Thank you so much for the feedback…so glad you enjoyed it!

  44. […] recipe. I love cashews and by far, one of my most popular and stellar-reviewed recipes is my Garlic Alfredo Sauce. It has won over virtually every dairy-lover and even fooled them. Those little cashews are magical […]

  45. Love this recipe. At the last minute I found out I didn’t have vegetable broth so I used pasta water to thin the sauce in the blender. It was so, so good! I’m sure it will taste even better with the veggie broth. I plan on using this as a base for many pasta dishes. Thanks for coming up with this wonderful recipe.

    • brandi.doming@yahoo.com

      Thank you so much Kimberly for leaving such wonderful feedback. I’m so happy to hear you enjoyed it so much!!

  46. Thank you for the recipe! I just made it tonight for my husband who is absolutely in no way a vegan, but it was a hit! He loved it. I forgot the parsley, but added sautéed mushrooms and sundried tomatoes, and soaked my cashews (even though I do own a Vitamix)…we will be having this alfredo sauce again :)

    • brandi.doming@yahoo.com

      Wonderful Sharrae!! I’m so glad to hear even your husband loved it, that is so awesome! Thanks so much for the feedback!

  47. i made this tonight for dinner with chanterelles and zucchini, and roasted buternut squash/garlic over pasta. it was pure bliss. it was perfect. i don’t think i’ve ever had dairy-based garlic alfredo, but this was delish! and my mum said it was the beg veg. cheeze sauce she’s had :D. and she’s not vegan!

    a tip for speedy cashew sprouting – add a dash of lemon juice and a pinch of salt when you let the cashew soak, and they will sprout rapidly (it mimics ideal sprouting conditions in soil! akaline + minerals!). usually my cashews soften like that in about an hour or two, and if i’m in a hurry, 30 minutes (i use a food processor to ‘cream them’ and it works well).

    • brandi.doming@yahoo.com

      Wow, I’m so happy to hear that Nicole! Thank you so much for the wonderful feedback, I really appreciate you letting me know!! So glad it was a hit!
      Thanks for the great tips, I didn’t know that!! :)

  48. We just made this last night and it was incredible. My husband was practically drinking the sauce!

    We’ve tried a cauliflower Alfredo but this is definitely more like the real thing.

    Thanks for the great recipe!

    • brandi.doming@yahoo.com

      Haha! Drinking the sauce is a great sign! I’m so glad it was a hit. Thank you so much for letting me know!!

  49. I’ve made this sauce several times and, as I’m soaking some cashews to make this again tonight, I just had to let you know how much we love it! I’ve been vegan for about 3 years now and the only thing I miss from my “carnivore” days is cheese. I was so thrilled to find this recipe because it doesn’t involve tofu or starches for thickening, like many others do. Those tend to taste a little “off” but this recipe is perfect. The last time I made it I used oven-roasted garlic cloves and WOW that was good. I love this as a pizza sauce and I’ve even used it as a smear on my grilled tomato sandwich. Heh.

    Thanks so much for this recipe! It’s in my top 5 favorites. :)

  50. I, nor my husband, can have cashews (or pistachios). Do you have a recommendation of another nut or seed that I could use? Thanks! :-)

    • brandi.doming@yahoo.com

      Hi Melissa! The best sub would be macadamia nuts. They tend to be gritty though as they are much harder to get completely smooth than cashews, so my recommendation would be to roast the macadamia nuts at 300 degrees for 15 mins and then proceed with the recipe. They do not produce 100% as creamy of a result as cashews, so maybe scale back a tad on the water and add as needed. I think that should work. Please let me know how it turns out! Thank you!

  51. I have tried a number of these dairy substitutes and they are often grainy or a little funky tasting. This was incredible. I’m visiting my Mom and her husband who are not Vegans, and we made this with spaghetti squash. It was the best squash and sauce I’ve ever had. Thank you for your hard work vetting these items.

    • brandi.doming@yahoo.com

      Thank you so much! I’m so glad to hear it was such a hit! Thank you so much for the feedback, I really appreciate it! :)

  52. Omgoodness!!

    Alfredo sauce in one of the things, on a very short list of items I miss after going Vegan.

    We tried this tonight and my entire family loves it.

    Thank you!

    • brandi.doming@yahoo.com

      Wonderful Marisa! Thank you so much for letting me know, I love hearing feedback! So glad everybody loved it!

  53. This is 6th recipe of yours that I have made and my family loved every one of them. Thank you for posting this blog. Being a vegan family with 2 small children can be difficult at times. This website has saved me so much time and your creativity has my 2 yr old licking the plate. Thanks again and I’m exploring your recipe index now for this weeks dinner.

    • brandi.doming@yahoo.com

      Can I just tell you how much your comment made my day?!! Thank you so much for taking the time to leave feedback…I work so hard to produce wonderful, SIMPLE recipes for my readers and when I hear feedback like this, it makes it all worth it! I’m so happy you and your family have loved all of the recipes and even better, your 2 year old is licking the plate, haha! Thanks again for making me smile :) :)

  54. Oh my god. I’m a vegetarian slowly transitioning to vegan. I gave up meals that were dairy-focused and opted to reserve dairy for sprinkling feta on salads and whatnot. But I’ve miiiiiiiissed Alfredo. I love Alfredo so much that it was the main course at my wedding, but that was the last time I let myself eat it (3 years ago!)! I made this tonight and it is SO. GOOD. I tried califlour Alfredo the other week and it was meh. But this is my new favorite dish. Followed closey by vegan korma curry – also with blended cashews and onions! Such a winning combo!

    • brandi.doming@yahoo.com

      Thank you so much for the amazing feedback, it made my day! I’m so happy to hear it was such a hit and thank you for letting me know!!

  55. Made this tonight and it was REALLY tasty. Served it over zucchini noodles with artichoke hearts and roasted red peppers. I went heavy on the lemon because we like it in our house and my husband was a very happy guy!

    • brandi.doming@yahoo.com

      Oh I love artichoke hearts! Great idea! I’m so glad you loved it, thank you so much for letting me know and the wonderful feedback!! I really appreciate it :)

  56. Super easy and yummy. I made this over macaroni and baked it with panko. Thanks for the delicious recipe once again. They’re all good.

    • brandi.doming@yahoo.com

      Omg that sounds wonderful with the panko crumbs, thank you so much for sharing and making my recipe! Thanks so much for the feedback!

  57. I made this tonight for the first time and let me tell you, it was delicious!!! I used pine nuts, instead of cashews and it turned out nice and smooth. It was also super easy to make too!! Thank you Brandi!!!

    • brandi.doming@yahoo.com

      Awesome Melissa! I’m so happy to hear that and thrilled that it was still delicious with the pine nuts! Thank you so much for the feedback! If you like pine nuts, you should try my Ceasar dressing :)
      http://thevegan8.com/2014/03/06/vegan-caesar-dressing/

  58. […] will miss it no longer! After getting our blender, many new recipes became available to us. I found this Alfredo recipe which, from the ingredients, you’d never guess tastes like a creamy Alfredo sauce! We usually […]

  59. I love dairy so much so trying substitutes after I went vegan has always been disappointing. This, however, was actually really, really good! I served it over zucchini noodles with some spinach and mushroom and everybody loved it. I put the leftover sauce in the fridge and two days later it tastes even better. I will be recommending this to EVERYONE. Very easy, and very delicious! Thanks!

    • brandi.doming@yahoo.com

      Awww yay!! So thrilled to hear that! So glad it was such a hit and I truly appreciate you leaving me feedback, I love hearing it. Thank you for sharing the recipe with others too, you are so kind!

  60. Came across your blog through Pottery Barn and made the garlic Alfredo sauce today. We LOVED it.
    Can I freeze some of the sauce and re-use it? I made too much
    Hope to hear from you soon
    Keren

    • brandi.doming@yahoo.com

      Hi Keren! Wonderful! Thank you so much for making it and I’m so glad you loved the sauce! I haven’t tried freezing it myself, but I would think it should fine since there is no fillers or weird ingredients in it. You should be able to reheat it on the stove, but I would do it at a very low heat and maybe add some more broth, since cashew sauces thicken up the longer they are cold. Thanks again!

  61. […] 5. Vegan Garlic Alfredo Sauce* […]

  62. […] 5. Vegan Garlic Alfredo Sauce* […]

  63. I am making this without the yeast (Daniel Fast), but can you tell me the purpose of the yeast in the sauce?

    I’ll report back on my results.

    Thank you so so much!!

    • brandi.doming@yahoo.com

      Hi there! The nutritional yeast is there for flavor. Since traditional alfredo sauce tends to have cheese in it, the nutritional yeast is added to this for flavor, as it lends a slight cheesy flavor and more depth of flavor. If you leave it out, it will be more bland. It’s a crucial ingredient to the sauce flavor. You can try subbing with a tablespoon or so if tahini and a teaspoon or more of low sodium soy sauce and that will help a tad with the similar taste of the yeast. Will not be the same as the yeast, but it’s something.

  64. I made this tonight with tempeh bacon instead of the real stuff. So good! Thanks for the recipe.

    • brandi.doming@yahoo.com

      WOnderful! Thank you so much for the feedback….that sounds SO delicious!

  65. […] can’t wait to try this vegan garden alfredo sauce […]

  66. I am new to the vegan lifestyle and this recipe is fabulous! Thank you!

    • brandi.doming@yahoo.com

      Wonderful Tammi!! Thank you so much for making it and the wonderful feedback!!

  67. I made this tonight and it turned out great. I added some extra lemon juice for some extra tang and also threw in a few handfuls of spinach when cooking the onion so I made spinach and garlic alfredo. Thanks for sharing!

    • brandi.doming@yahoo.com

      Oooh the spinach sounds like a wonderful addition, thank you for sharing! Thank you so much for making it and providing feedback, I really appreciate it!

  68. […] in his kitchen. The sauce reportedly restored her appetite during an uncomfortable pregnancy. In this recipe, lots of onion is the secret to this easy, low ingredient and rich alfredo sauce. You will be […]

  69. Ok so this was so good the first time I HAD to make it again. I didn’t have an onion in my fridge so I used a zucchini for a filler.. turned out the exact same as before (if not a bit creamier)! Would definitely recommend zucchini if you don’t have an onion :)

    • brandi.doming@yahoo.com

      Oh wow, that is so awesome that zucchini worked! I can totally see why since zucchini gets mildly sweet just like onion! I make a soup from cooked zucchini and it’s so good. Thank you so much for sharing and I’m so glad you love it!

  70. I was wondering could I add sundried tomatoes to this as i love tomato alfredo sauce. How would modify the recipe? Sorry if this has been asked already. I’m excited to try this out!

    • brandi.doming@yahoo.com

      Hi Brianca! I have never tried it so I am not sure how it would affect the taste. Could you maybe just add them on top of the sauce and pasta? If you want to add them to the sauce, I guess just add a few while blending it up and just taste and see how much you want in there. Let me know how it comes out!

  71. Hi! I want to make this tonight for dinner…I am confused though when you say to add the cooked veggies to a blender….I do not see any veggies in the ingredient list? :/ TIA!!

    • brandi.doming@yahoo.com

      Hi Kelly! The first step is cooking the onion and garlic (veggies), then that is what you are adding to the blender. I just added that extra note. Enjoy and let me know how it turns out! Make sure to soak your cashews now if you don’t have a high powered blender.

  72. OMG!! Spot on! I love this recipe! Thank you for sharing it with us. Someone posted your pizza with Alfredo sauce recipe on fb today and I was looking for an Alfredo sauce- it was meant to be :) first time coming across your website and all your recipes I’ve looked at seem to be winners!!

    • brandi.doming@yahoo.com

      Wonderful! Thank you so much for the wonderful feedback Brandie!! So glad you loved it!

  73. SO I made this tonight for dinner and it was AWESOME! Honestly, Brandi, thank you for the wonderful, easy and flipping delicious recipe :) I added in heaps of mushrooms because we are big mushroom fans around here! This is the best Alfredo I’ve ever had – vegan or otherwise! My boyfriend loved it as well! Everyone should make this recipe – the best part? You feel like a million bucks after eating it with a very happy tummy unlike the traditional stuff :) Thanks!

    • brandi.doming@yahoo.com

      Thank you so much for making it Ceara! I’m so glad you loved it so much! Better yet, that your boyfriend loved it too!! xo

  74. Is is necessary to use whole cashews, could you use pieces instead?

    • brandi.doming@yahoo.com

      Hi Paulette! Cashew pieces should be fine, if you have a scale, just make sure to use the correct weight amount, so you get the right consistency. Since the pieces are smaller, more will fill up the cup and might make it extra thick, so you may need to increase the broth or spices slightly. Let me know how it turns out!

  75. […] Vegan Garlic Alfredo Sauce […]

  76. RMK

    This sounds perfect! I hope to make it for my boyfriend for his birthday dinner. Would it be ok to make the sauce the night before and add it to pasta the next day? Also, would this work ok with regular broth (instead of low sodium?) I have Better than Bouillon Vegetable now but if not what kind/brand would you recommend?

    Thanks so much for the recipe and sorry for all the questions!

    • brandi.doming@yahoo.com

      Hi! Yes, absolutely, you can make it the night before. It will thicken up some in the fridge overnight because of the cashews, but you could always add just a tad more broth to thin it out if necessary. Yes, regular broth should work as well, just decrease the salt and taste it and adjust if necessary. Please let me know how it turns out! :)

  77. Delish!! Made this for my family last night and they really liked it…which is saying a lot because my husband doesn’t “believe in my veganism” and “thinks its stupid” ….his words, even tho I’ve lost 100 lbs on this lifestyle. I’m never going back!!! Bit it has made it very hard to afford to be vegan when we have two different grocery lists. Recipes like this will help my wallet, and help me get my family healthier without them freaking out that they are giving up “real” food lol I’m so grateful for your recipes and this one was a winner for us! Thank you for an awesome recipe, it was awesome and we will definitely be eating this again!! >3

  78. […] Today my daughter had the day off and we went in search for the ingredients for today’s meal Vegan Garlic Alfredo Sauce (by The Vegan 8) with raw zoodles.  Off to Whole foods we had breakfast at The Counter […]

  79. Omg! I just made this Alfredo and it is AWESOME!! We put ours over blanched zucchini….yum-oh!! My uncle said he could just eat a bowl of this stuff. Thank you!

  80. well I was skeptical especially when i’ve never used nutritional yeast and I’m new to cashews but I must say I was very impressed with the outcome. I was always huge fan of real Alfredo sauce but this was really good. mine wasn’t vegan as I used chicken broth but still delicious thank you so much for the recipe!

    • brandi.doming@yahoo.com

      I’m so happy you loved it so much and it surprised you in a good way! Thank you so much for the feedback, I truly appreciate it!

  81. I am so grateful for this delicious recipe. I am a lifetime vegetarian who was recently diagnosed as severely intolerant of gluten, dairy and soy. I’m learning a new way of cooking and eating. Cashews and nutritional yeast are high on the list. And this yummy, creamy sauce will becme a satifying staple in my diet.

    • brandi.doming@yahoo.com

      That is so wonderful Kerry! I’m so happy to hear you loved this recipe so much!

  82. Found your site yesterday, started with this recipe and couldn’t be happier! I wish I had found your site a year ago! Our 15 yo daughter is a vegetarian, wanting to move more to a vegan diet, and we want to support her as well as provide nutritious meals for her. It’s been very challenging learning a new way to cook, overwhelming at times, with long lists of unfamiliar ingredients. Your approach to 8 or less ingredients is fantastic. Thank you, thank you, thank you!

  83. c

    Any substitutes for nutritional yeast that is not parmesan? I can’t find it at all where I live.

    • brandi.doming@yahoo.com

      Hi there! So sorry I’m just seeing this comment, it just came through for some odd reason…anyways, there isn’t really a substitute for nutritional yeast unfortunately. It is just one of those ingredients that can’t be mimicked. My best suggestion would be to try and replace it with another salty/nutty flavor since that is what nutritional yeast provides. I would try adding a bit of soy sauce and/or worcestershire sauce (Whole Foods sells a vegan one) and maybe a tiny amount of tahini. It’s not going to have the same exact flavor, but you can do your best to adjust and taste as you go.

  84. Weird. Olive Garden alfredo sauce they make in the restaurant does not have egg yolks in it.

    • brandi.doming@yahoo.com

      Hmmm, it’s right here on the Olive Garden website, 6 egg yolks. Maybe they’ve changed? Hopefully!

  85. Kal

    I’ve been making this for like over a year now and I still love it sooooooooo much. I do make a few subs (almond milk instead of veg broth) and I add miso (lots of extra flavor depth!) but however you make it, it is amazing. Every dairy loving, meat eating person who has tried this LOVES it. Thank you so much for posting this :) I make this all the time and take it for lunch at work.

    • brandi.doming@yahoo.com

      Wonderful Kal! I’m so happy to hear you love this sauce so much! Miso sounds great! I wanted to keep this recipe as simple as possible for readers, but miso I’ll definitely try sometime! The veggie broth does add a depth of flavor and saltiness but I’ll try the miso sometimes too, thank you so much for sharing! :)

  86. Made this for dinner tonight. I added peas and “fried” tofurkey slices chopped up to mimic a carbonara. The whole family loved it!! I will admit that I never really liked traditional alfredo, so I was nervous I wouldn’t like this either (hubby loves alfredo though, so wanted to make it for him), but I thought it was great! Therefore, in my opinion, this doesn’t taste “exactly like garlic alfredo sauce”…it’s BETTER!

    • brandi.doming@yahoo.com

      Thank you so much Jenn for such wonderful feedback!! I’m so happy your whole family loved it, that makes me super happy!! :)

  87. Used this recipe as the starting point for a very yummy dinner. I added spinach to my portion and my husband had his straight. Definitely have to try this on pizza next. So good.

    • brandi.doming@yahoo.com

      Awesome Jess, thank you so much! So glad to hear it was a hit and spinach sounds like a wonderful addition!

  88. Help! I just made this and all I taste is a yeasty thick sauce. I used 1/4 cup plus 1/2 tbsp of nutritional yeast and blended it in the vitamix with everything else. The consistency is good but it really just tastes like yeast to me. I’ve squeezed in a while lemon and added more salt and pepper but still overwhelmingly taste the yeast.

    Did I miss a step?

    • brandi.doming@yahoo.com

      Hi Samuel! Yes, definitely sounds like you missed something, you shouldn’t be tasting just yeast at all. There’s a 100 plus reviews above all with success and nobody has said anything about tasting yeast. When I make it, I don’t even notice the nutritional yeast taste…did you by chance use brewers yeast?? Double check the ingredients…did you leave something out? It’s really hard for me to tell you what happened without being there to troubleshoot…the only thing I can think is you used the wrong yeast.

  89. this is a fantastic recipe. just made it for my wife and I; I think I had a little too much broth because I don’t often measure things out exactly, but a little flour made it the perfect consitency, and it totally tasted like the real deal

    • brandi.doming@yahoo.com

      Thank you so much Brent! I am so happy to hear you enjoyed this recipe so much, thank you so much for the feedback!!

  90. Hi. The recipe sounds amazing and I definitely wanna try it, but I have a bit of a problem with the whole cup thing. I’m from Austria and here we measure everything in grams and ml. Could you probably tell me the conversion “sizes”? For example especiall with the yeast. I have no idea how much that’s supposed to be..

    • brandi.doming@yahoo.com

      Hi Valerie! I just updated the recipe with the ingredients to grams and mL, hope that helps now! Let me know after you try it! Thank you!

  91. Thanks so much!! I’ll try it asap :)

  92. Brandi, I’ve been posting your recipes on my IG (@fullyc0nsciousliving) for the past week- so far I’ve tried 5 that have been absolute hits. This garlic alfredo is #2 on my fave list (#1 was the chickpea sweet potato soup!) it was absolutely creamy, and punchful of garlicky flavour! Loved it!

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