20 Minute Vegan Alfredo

20 Minute Vegan Alfredo

The ultimate Vegan Alfredo that will blow away all your guests, shock them that it is dairy-free and takes just 20 minutes to make. Rich, creamy, decadent and just 8 ingredients and without any butter or oil!

Sometimes the most amazing recipes happen as the result of impromptu recipes. This recipe is one of those times. I was planning on making my Vegan Garlic Alfredo for dinner one night, but realized I was too low on cashews (gasp!) and out of lemon juice. So, I decided to just throw together some ingredients and wing it with what I had and holy moly, this one turned out richer and sooo amazing. I double dare you to make this for somebody (don't tell them it's not full of butter or cream) and tell me they don't love it. While I love my original (it's the most popular recipe on the blog), I honestly loved this one more! How is that possible? Check out the ingredients I used....

I used cashew butter, brown rice flour, apple cider vinegar and some dried Italian herbs in this 20 Minute Vegan Alfredo. It's quite different than my original, which uses a lot of cookedΒ onions and garlic, this one does not. This one also has half the nutritional yeast. The cashew butter is subtly sweet, which really makes this rich and the rice flour really does some magic here and makes it even creamier and thicker. Like, so creamy and rich, that my husband scarfed it down SO fast and said "this is the best you've ever made". We both debated on me calling it "Restaurant Style Alfredo". It is just that creamy and good.

Each ingredient contributed perfectly to it's awesomeness. I've made it 3 times now and wouldn't change a thing. The apple cider vinegar gives a more cheesy taste than lemon juice. The Italian herbs I just decided to add on a whim, they are totally optional, but give an underlying depth of herb flavor. Combining all of that together resulted in some seriously, amazing vegan alfredo sauce!

Add these sauce ingredients and just blend them up. Add them to a pan and it will be very thin (like water), as in the above picture, but after just a few minutes of cooking, it will turn out creamy and fabulous like this...

I'm not kidding that it comes together in 20 minutes. I literally timed it. It took exactly 19 minutes to do the pasta from start to finish (waiting to boil and cook) and only about 12-15 minutes for the sauce, which you do while the pasta is cooking (sauce finishes before the pasta), so it was all ready in 20 minutes! No need to soak cashews, chop veggies, none of that!

And, if you already happen to have some leftover pasta, then the sauce is ready in less than 15 minutes, say whattt!

This is also perfect for all of you that don't have high powered blenders needed for raw cashews in so many sauces. There is absolutely no chance of grittiness in this sauce.

People always think you need butter or oil or cheese for dishes to taste good and nearly every alfredo recipe out there contains those or oils. This alfredo sauce is so healthy, gluten-free, good for you and is 100% oil-free. It is also just 8 ingredients (+salt). Can it get any easier?

By the way, I get asked every now and then from people who are curious about how to start a food blog and well, my friend Howie over at HurryTheFoodUp has an incredible tutorial design on how to do just that thing. Anything you need to know to get started, so go check it out!

I will be dying to hear what you all think of this amazing 20 Minute Vegan Alfredo!! Please, please come leave feedback below and star rate it after you make it. I love having the feedback tied to the recipe on my blog. If you take a pic, I'd love to see it as well. You can tag me on Instagram @thevegan8 using my tag #thevegan8, so it saves to my page and Β I don't miss it!

Here's a fun video to see this yumminess in action! Be sure to subscribe to my YouTube channel!


5.0 from 19 reviews
20 Minute Vegan Alfredo
 
You will be simply amazed at how amazingly, rich, creamy and delicious this vegan alfredo sauce is, without any oil or starches or yucky ingredients. It has incredible flavor and requires just 8 ingredients (+salt) to make it! It is almost too good to be true!
Author:
Serves: 2½ cups
Ingredients
  • For the pasta
  • 14 oz bag of gluten-free brown rice fettucini pasta (or your preferred pasta)
  • ½ tablespoon fine sea salt
  • Alfredo sauce
  • 2 cups low-sodium vegetable broth (480 mL, I really recommend low versus the regular)
  • ¼ cup raw cashew butter (roasted is too strong, with no added ingredients. I get mine from Whole Foods or make my own, another nut butter will not work)
  • 2 teaspoons apple cider vinegar (10 mL)
  • 2 tablespoons nutritional yeast (16 g, add more if you like, but I found this to be perfect. I also use Dr. Fuhrman's which is a bit less salty)
  • 2 tablespoons brown rice flour (20 g, really is magical in this)
  • ¾ teaspoon garlic powder
  • ¾-1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • optional: ½ teaspoon dried Italian herbs blend (not necessary but does add a nice flavor)
  • optional: any veggies you may want to add
  • Note: Please note I have ONLY tested this recipe (3 times in fact) exactly as written, so I don't know about subs. If you can't find cashew butter, then you can make your own. I do it often. Just add 2 cups RAW, unsalted cashews to a food processor and process for about 10 minutes or so. You will need to scrape the sides down a few times during. Process until completely silky smooth, do not stop until it becomes almost pourable like almond butter. Then just use ¼ cup for the recipe as listed.
Instructions
  1. Follow each step closely. To have this ready to eat in 20 minutes, you will first need to start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Mine took exactly 9 minutes. Yours may vary depending on the pasta you use.
  2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients (including the dried Italian herbs if using) to a blender. Blend until very smooth and there is no lumps from the cashew butter or rice flour. It will be very runny, don't worry about that, it will thicken up a lot when cooking. You will notice that it tastes fairly salty straight out of the blender, this is necessary for it to stand out in the end result with the pasta (and any veggies you may add).
  3. Check your water to see if boiling yet.
  4. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. You want to continually whisk around the bottom and sides, so the flour doesn't clump. Don't walk away from it. I cooked mine about 4 minutes. I have a gas stovetop and this is how quick it was, yours may vary. You don't want to cook it too long because it will thicken up considerably as it cools off, because of the rice flour. The longer you cook it, the thicker it will become. You are basically just wanting it to thicken up to a light creamy consistency and then remove from the heat. If for some reason you slightly overcooked it and it gets too thick, just add a tiny amount of broth to thin it back out. Voila. Add any veggies if you like. I literally just threw in some peas and carrots from the freezer and let them cook a minute in the sauce. Your sauce should be done before your pasta, so just cover with a lid to keep warm.
  5. Once your pasta is done, drain and rinse with water to stop the cooking. Brown rice pasta can stick really badly, so I rinse really well and serve immediately. I don't like to add it directly to the sauce or it thickens it up too much. I add to a plate, then add the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. If you used low-sodium broth and ¾ tsp salt, it should not need any extra. Mine was perfect, but taste and add more if necessary as some broths vary. For reheating leftovers, heat over low and add a little broth to thin back out if necessary.
Nutrition Information
Serving size: ¼ cup sauce (not pasta) Calories: 54.4 Fat: 3.25 g Carbohydrates: 4.1 g Sugar: .6 Sodium: 199.6 mg Fiber: .45 g Protein: 2.1 g
Β 

If you make this recipe, please do not repost it on your site, please link to me instead giving proper credit. I've had my original Vegan Garlic Alfredo copied many times on other sites and it's very upsetting when I work so hard. Please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.

180 Comments

  1. This was not at all what I was expecting for ingredients, but wow! Cashew butter!?! So easy and unexpected! So it’s kinda like making a roux but with cashew butter instead of oil or butter, and brown rice flour as the flour…so way way way healthier. So amazing, this is going to be a big hit for sure because who wants to wait for cashews haha! Gotta love those happy accidents πŸ™‚ This is great Brandi!

    • brandi.doming@yahoo.com

      Haha, wow you are quick, I just hit publish, lol! I know, it turned out so unbelievable, yet the ingredients are SO BASIC. I’m telling you, the brown rice flour did some serious magic with the cashew butter when heated. And I loved the more authentic taste of the alfredo from the vinegar, versus the lemon juice. I use brown rice flour to make gravy and in my teriyaki sauce, so I literally just decided to throw it in and see what happened since I was just wanting to make something so quick. I never expected these specific ingredients combined to be better than my original (in my opinion)!
      I’ve never been so happy to be low on ingredients as I was the day this happened, haha!

  2. Mmmmmmm 33Β° here right now and a big plate of this would be awesome…
    I never like how heavy dairy Alfredo is and yours looks perfectly creamy but not gloppy thick ?

    • brandi.doming@yahoo.com

      I agree Angela! This is so rich and creamy, but doesn’t leave you feeling icky and nasty afterwards like the oil and butter/cream filled ones! It’s truly to die for!

  3. I have a high speed blender. Can I substitute soaked cashews for cashew butter?
    Thank you!

    • brandi.doming@yahoo.com

      Hi Barbara! I have only tried it the way I wrote it and it was perfect, so I don’t know how many cashews you would need or if it will affect the texture/taste, but I would guess you would need 1/2 cup cashews, since usually cashews ground up into butter results in about 1/2 of the amount of cashews used. That is a guess though since I didn’t test it. All I can suggest is try it and report back, I’d love to know πŸ™‚

      • I made this last night and it was delicious! I didn’t have cashew butter. So, I placed 1 cup of cashews in the vitamix high speed blender for about 1 minute (scraping the sides every now and then). It was starting to turn into butter. Then I just blended all the sauce ingredients as per your instructions. Appreciate your efforts to produce fabulous vegan, healthy recipes!

        • brandi.doming@yahoo.com

          So wonderful to hear Barbara! Thank you so much for the awesome feedback, I really appreciate it!

  4. I have never bought Cashew Butter and where I live it will probably cost me $10 to go buy some just for this recipe. Do you think almond or peanut butter would work?

    • brandi.doming@yahoo.com

      I definitely would not do peanut butter or almond butter, it will ruin the taste and not taste like alfredo. The cashew butter is crucial to that creamy taste and texture of alfredo. Like I suggested to another reader, I have only tested as written above, but you can try using 1/2 cup raw cashews and blend them up with the liquid, which will only work if you have a high powered blender, otherwise you will need to soak them 8-12 hours, drain and rinse and then proceed. It will take longer to blend up the cashews. Let me know if you try it. Please know I have only tested it as written, so 1/2 cup is a guess.
      Also, you can make your own cashew butter using raw cashews. Just blend them up in a food processor for several minutes, scraping the sides until it becomes incredibly silky smooth. Will take several minutes, but I’ve made it homemade many times.

  5. Hello Brandi, what do you think would be a good substitute for the cashew butter?

    • brandi.doming@yahoo.com

      Hi Krystal, there isn’t a sub, since that is crucial to the flavor and texture. I have only tested as written above, but you can try using 1/2 cup cashew and blend them up with the liquid, which will only work if you have a high powered blender, otherwise you will need to soak them 8-12 hours, drain and rinse and then proceed. It will take longer to blend up the cashews. Let me know if you try it. Please know I have only tested it as written, so 1/2 cup is a guess.

      • Understood, I think I asked my question wrong ? silly me. I need to sub the cashew altogether because I am allergic. Do you know of anything else that would result in a similar flavor/texture?

        • brandi.doming@yahoo.com

          Oh, okay! I see. πŸ™‚ I can only suggest to try macadamia nut butter, that is the only closest taste/texture to cashew butter. Any other nut butter I think would ruin it. Again, I haven’t tried it, so let me know if you try it! You aren’t allergic to macadamias are you?

        • Sunflower seeds might work with no added ingredients

          • brandi.doming@yahoo.com

            I think sunflower would be way too strong in this, leaving too much of a sunbutter flavor to the alfredo. I’m working on a nut-free version of this already πŸ™‚

  6. NO way! I just made the best alfredo last week! Well the first alfredo I’ve ever made or had in years and years, but it was delish!! I’m seriously crushing on all the pasta dishes right now! Yum!! We need a pasta party πŸ˜‰

  7. Lady this looks delicious. You basically made an Italian besciamel sauce. They don’t do alfredo in Italy but they do besciamel on lasagne and crespelle (basically stuffed and baked savoury crepes) and I’m betting this sauce would hold it’s own. I’ve never thought to use cashew butter in my besciamel but will have to give it a try now.

    • brandi.doming@yahoo.com

      Oh wow, really?! I feel so fancy now, haha! I’ve seen Giada talk about that sauce in the past on her tv show…so funny. Thank you so much Nissrine! I’ve truly never had a better alfredo…the cashew butter and rice flour and vinegar combo just blew me away!

  8. Improvised recipes are the best! This one looks just amazing and delicious – could eat the whole bowl maybe with just the sauce, looks so creamy and dreamy. I’ve never expected cashew butter here, but I know it is one ingredient which perfectly fits in this sauce and add some richness and creaminess to the sauce. The way I can make it in just 20 minutes is gorgeous just a timesaver, without soaking cashews for hours.

    • brandi.doming@yahoo.com

      Thank you so much Florian! Haha, I could eat the whole bowl with just the sauce too!! You are so kind, thank you!

  9. What brand cashew butter did you use and where did you buy it. since I live in Houston Tx. I should be able to find it pretty easy. Looks so good . Would love to make it real soon and great for a substitute teacher to get dinner done quickly.

    • brandi.doming@yahoo.com

      Hi Rita! I’m in Houston too! πŸ™‚ I buy mine at Whole Foods or just make it myself, which I included how to make it in the recipe if you want to. Otherwise, I just buy it at Whole Foods. I get one with no added oils/salt. I believe the brand is Artisana. But sometimes they are out and have a section with a machine where you can grind your own, but it’s never 100% smooth, so I just process it more when I get home in my food processor to a really silky smooth texture. Let me know when you make it!

      • Brandi, I just made this for dinner and it turned out awesome. If it may help someone in the future, I soaked my cashews overnight and ran them through my ninja then transferred them to my black and decker food processor and finished them off. Worked for me. Also made a batch of hour cinnamon ginger almond butter and it came out pretty awesome as well. Will have it on some toast tomorrow. Thanks so much for your yummy food.

        • Oh I’m so so happy to hear that Rita!! Thank you so much for letting me know! So happy you loved it AND the cinnamon ginger almond butter, thank you so much for the feedback!

    • Another Houstonian here. I’ve found Cashew Butter at Whole Foods and Sprouts. Sprouts even has the individual serving packages if you don’t want to purchase a whole jar (which can be expensive for raw cashew butter).

      • brandi.doming@yahoo.com

        So good to know, thank you for sharing about Trader Joes!

  10. Hi this looks amazing!! I can’t wait to make it. Do you think I could sub chickpea flour, or whole wheat flour for the brown rice flour?

    • brandi.doming@yahoo.com

      Hi Christina! I have only tested it with brown rice flour, so I can’t say, but I’d say give it a shot and report back, so I can know other flours work well too. Let me know!

  11. Thanks for making this recipe with no added (refined) oil. My body can’t take it. Too many nuts will do that too. At least my body has to work like heck to get it out of the food rather than having the fats handed over on a silver platter.

    • brandi.doming@yahoo.com

      You’re welcome Paul! Yes, I don’t like how my body feels after oils either and this alfredo sauce is a fraction of the fat compared to most alfredos out there, but not lacking in that classic creamy, rich texture! You really cannot tell a difference!

  12. Just made this for dinner and it was a BIG hit! Seriously, reminded me of Pasta Carbonara which was a big favorite of mine before going plant based (it was SO good with peas added to the sauce at the end). Your creative ingredient combing is an amazing talent and I am so thankful that you are willing to share your recipes with others!

    • brandi.doming@yahoo.com

      Wow, so happy to hear this Naomi!! Thank you so, so much for the feedback and making it! So glad to hear you loved it as much as we did and thank you for your kind words. It’s so different from my original alfredo on here and even though it’s faster and totally improvised, it has become our new favorite!

  13. Cashew butter makes perfect sense to sub for the cashews! That’s so funny because I’ve actually been on a cashew butter kick lately too, have been feeding it to Leo in his oatmeal the last few weeks and making different stuff with it. I actually just used it on a sandwich mixed with a few things to replace mayo. It was really good! I’ll have to add this one to my list!

    • brandi.doming@yahoo.com

      Yes! The cashew butter and the brown rice flour and apple cider vinegar are all what made such a huge difference. I didn’t think my original recipe could be improved upon, but this one is better! It totally reminded me of one I use to order at restaurants. The recipe is pretty different than my original and a completely different process, but one that I’m SO glad happened on a whim, lol! I ate it for both breakfast and lunch today…haha!

      • It’s always good to have different styles! I love having a few different go to’s because then you don’t get sick of them and it’s great to have slightly different flavors!

  14. Just finished making this. It is incredibly creamy and delicious. I am not a huge nutritional yeast fan – too many heavy tasting dishes – but this is a different beast altogether. It is quite subtle. The rice fettucini was a great vehicle for the amazing sauce.

    I will be serving this to non-vegan friends without hesitation.

    • brandi.doming@yahoo.com

      So, so wonderful to hear this feedback Gary! Thank you so much for letting me know, I truly appreciate it and I’m so happy you loved it so much! I agree that the nutritional yeast is such a small amount and so subtle. I used twice as much in my original alfredo, but for this one, just a small amount was perfect. I definitely think this would “fool” any dairy-lover too!

  15. YUMMMM I most definitely need to try this, I don’t even remember the last time I had Alfredo sauce! πŸ˜‰ obsessed with this recipe!!!

  16. AAAH! This looks sooooooooooooooo delicious Brandi!!! The creaminess looks incredible. Such a great idea to use cashew butter. I love how quick this recipe is. I’m getting so hungry right now looking at it on my screen. I definitely need to make this for my dinner tonight!

    • brandi.doming@yahoo.com

      Thank you so much Harriet!! It’s not just the cashew butter though that makes it so different than my original, the addition of the rice flour and apple cider vinegar just took it over the top!! I also completely left out all the onions. (unlike the original) I hope you make it!

  17. Yummy! So creamy, fresh and delicious. Just like everyone else, I love the idea of using cashew butter.

  18. Ida

    Hi Brandi,
    This sauce was a HIT with my family. You were not kidding when you said to continually whisk the sauce once you put it on the stove. I turned around for a second and it began bubbling and lumping pretty quickly but I was able to save it :). I was fortunate to have exactly one cup of raw cashews in my pantry and made my very first batch of cashew butter to use in this recipe with a little leftover.

    Thank you for all of your hard work getting out tasty Vegan, GF recipes that I can make for myself and my family. And thank you for being available via FB. You are a gem.

    • brandi.doming@yahoo.com

      So, so happy to hear this was such a hit Ida!! I loved your beautiful pic on Facebook too, looked so delicious! Yes, like I noted it comes together really fast, haha! Definitely 20 minute alfredo! Thank you so much for making it and your kind words!

  19. Just finished eating a plate of this for lunch. Guess what my husband is having for dinner? This is amazing. My cashew butter was made with roasted cashews. Thought I’d give it a try. Delish! Added spinach and mushrooms at the end. Thank you so much. Glad I found you.

    • brandi.doming@yahoo.com

      I’m so happy to hear you both loved this so much Janet, thank you so much for the wonderful feedback!! I made a version with spinach too, SO good! So funny about your hubby, he texted me last night saying “can we have that same stuff for dinner that we had last night”? He NEVER says that, haha! I have a feeling this will be a 2-3 night weekly thing. Thank you so much for making the recipe!

  20. Do you know a sub for nut yeast?

    • brandi.doming@yahoo.com

      Hi Amber, there isn’t really a sub for nutritional yeast, except maybe a teaspoon of miso. However, I would just recommend leaving it out. You could always add a little extra salt if necessary and a tad of onion powder in it’s place. Honestly, this alfredo is so good and creamy, it will still be delicious without the yeast. I have not tried it without the yeast, but I imagine it would still be darn good. Let me know if you try it!

    • I was wondering the same thing since I’m food sensitive to nutritional yeast (which I love) but then I remembered that I CAN eat dry aged cheeses, so I think a bit of parmesan will do nicely in this sauce on edamame pasta! Thank you for the inspiration since this is all new to me.

      • Sorry, I shouldn’t mention cheese on a vegan site! Plus, I’m eating it now and it doesn’t need it at all! The miso works great.

        • brandi.doming@yahoo.com

          Oh, no it’s ok! Thank you so much Janet, I’m so happy you loved this! Thank you for the feedback!

  21. Wow. Wow. Woooowwwww. We are AMAZED. Beyond impressed. No words are sufficient to describe how grateful we are for your recipes, especially THIS recipe. We posted pics of ours on our Facebook page. Facebook.com/theeverydayvegan

    Admittedly, we used the roasted cashew butter to save a buck, thus the slightly darker version. We loved it! I am sure it is even that much better with the raw cashew butter, but we did not have it available. Thanks again, Brandi. You are a genius.

    • brandi.doming@yahoo.com

      Oh Reed, this feedback is glorious and so much appreciated! I’m so ecstatic to hear you all loved this sauce as much as we did! I really appreciate you making it and letting me know! I wasn’t able to see it on your facebook page, is the link correct? Thanks again!

  22. I made this last night and we really liked it. All your sauces we’ve tried have been delish. This one seemed especially creamy. I’d have to have it side by side with your other Alfredo recipe (with the nuts and lemon juice) I’ve tried because I don’t know how to compare the flavor but the smoothness/creaminess seems to me to be much more so with this recipe. Tasty and filling and (the best part) soooo easy!!! πŸ™‚

    • brandi.doming@yahoo.com

      Thank you so much RosaLea for the wonderful feedback! The original is delicious, but honestly this one IS better and you are right, MORE creamy! Every reader so far has agreed it’s better and to think it’s even easier and fast to make, haha!

  23. You have outdone yourself this time Brandi….FANTASTIC and ever so simple.

    Smooth and delicious.

    • brandi.doming@yahoo.com

      Thank you so, so much Susan! So happy you loved it!!

  24. This is the first recipe of yours that I made and it was so delicious! My kid who doesn’t usually like a lot of the vegan things I make loved it! I actually got up early to make it again today. Thank you so much!

    • brandi.doming@yahoo.com

      I’m so, so happy to hear that Dana!! This would please I think anybody, because you can’t even tell it’s NOT dairy, so I’m so happy to hear your kid loved it too! Thank you for leaving feedback!

  25. I made this for lunch today and we all loved it! Two meat eaters said that it was even better than restaurant Alfredo. In fact I think my grandson has 3 helpings!! πŸ™‚

    • brandi.doming@yahoo.com

      Thank you so much for the wonderful feedback Carol! SO happy to hear that, so awesome!

  26. I made this a couple of nights ago and used it to make a vegetable pot pie that was out of this world. Threw in some mushrooms, asparagus, various left over mixed veggies, mixed it all up, baked it and Wow was the only thing I could say. Unfortunately, I didn’t think to grab a picture and it never made it to left overs. I could have taken an picture of the empty pie pan but again, not quite the same. πŸ™‚

    • brandi.doming@yahoo.com

      Such an amazing idea, thank you so much for sharing Mike! I absolutely love your idea and need to try it!!

  27. This tasted delicious!! Love it! Thanks for posting it.

    • brandi.doming@yahoo.com

      Thank you so much Valerie, I’m so glad to hear!!

  28. Had this tonight –easy and creamy–soooo good! You are a wonder my dear ??

    • brandi.doming@yahoo.com

      Aww thanks so much Julie! So happy to hear you loved it!

  29. E

    Are there any substitutes for cashew butter? My daughter is deathly allergic to cashews. Thanks!

    • brandi.doming@yahoo.com

      Hi there! I have only tested this with cashew butter, so I have no idea how well it would taste, but my only suggestion would be macadamia nut butter (raw) because it has the closest taste to a cashew and texture. Let me know if you try it!

  30. I’m going to try this and add mushrooms. ..

  31. WOW!!! This sauce is magical! I, never in a million years, would have come up with this combo – cashew butter and brown rice flour?! Tomorrow is pasta night in our house and I just might have to make this sauce instead! The funny thing is that I very rarely have lemons in the house, so I always sub ACV when lemon juice is called for! ha! I don’t have cashew butter on hand, but I do have raw cashews, so I’ll make my own. This looks out of this world creamy and those close up shots make me want to hop in the kitchen and make it now! Looks amazing, friend!

  32. I tried this today and it’s delightful. The sauce is light and creamy, i fell in love from the first bite. This will replace my other dairy Alfredo sauces for sure.

    Thanks for a simple delicious recipe!

    • brandi.doming@yahoo.com

      Yay! So glad to hear that Shekinah, thank you so much for leaving such wonderful feedback!

  33. Willow and I made this last night for dinner and it was SOOOOO good!!! I thought I had brown rice flour, but apparently ran out during recipe trials, so I had to settle for some sweet rice flour. It was super cream and thick (maybe a bit glue-y) so I’ll definitely make it again once I pick up brown rice flour. You know what my initial thought was when I tried some of the sauce on its own? It would make an excellent gravy if you added a bunch of sage….I’m thinking biscuits and gravy or just poured over mashed potatoes! what it comes down to is that this sauce is excellent and toddler approved, so it’s a winner in our house!!

    • brandi.doming@yahoo.com

      Thank you so much Mandy! I’m so happy to hear everybody loved this! Makes me happy! And yes girl, get the brown rice flour for next time, it is significantly different in the texture. You’ll notice a difference. The brown rice flour just acts like a regular thickener and makes it super creamy, whereas sticky sweet rice flour definitely is 10 times stronger and gluey. Thanks so much for making it, you are the best! πŸ™‚ Oh, and yes, about the gravy, I use brown rice flour for my Thyme Cabernet gravy and also my Teriyaki sauce, it is my favorite thickener to use! Haha! πŸ™‚

  34. Made this tonight and it was delicious! So creamy, you would never guess the ingredients. I can’t wait to make it again to share πŸ™‚

  35. I am not the same Christina that commented above. Hahaha I just want to say that the vegan community is so lucky to have you. You make delicious healthy recipes that would make it easy for anyone to be vegan and to love the food they are eating. I am so glad you share your recipes. I do try to keep my nut intake to a bare minimum and I can’t eat cashews, so I am excited to see your comment above that you are working on a nut free version of this. I can’t wait for that. Even though I myself can’t eat this recipe it still looks insanely good and I love looking at the pic of the plate of pasta on your instagram, and on here of course, seriously drool worth.

    • *worthy. Hahaha forgot the y there. πŸ™‚

    • brandi.doming@yahoo.com

      Christina, what a kind gem you are to me! You really are so sweet. Thank you for your kind words, I can’t tell you how much I appreciate you leaving your thoughts here! So bummed that you can’t have nuts, but I promise I will work really hard at getting one after Thanksgiving passes…a bit crazy at the moment, but will get it done. Thank you again so much!

      • You are certainly welcome brandi. I just express my honest feelings. Seriously I am grateful for your recipes. Even if I can’t eat some I can still make them for other people whenever I get that chance. It is always fun to feed people amazing vegan food. I can eat most nuts just not almonds and cashews. The others nuts I will eat on occasion but I try not to eat them daily or even weekly because I don’t digest them that well but I will eat them on occasion in small amounts in recipes and stuff. πŸ™‚

  36. Holy Moly, Brandi!!! This was so delicious! My whole family gobbled it up and asked for seconds and there were none. So, we had to settle for some garlic toast on the side. I agree w/the above comment that it would make a good gravy w/some thyme and sage added. So many uses for this little sauce. I added peas and carrots, also, and I appreciate that it hardly took any time at all to make. I will definitely make this again!

    • brandi.doming@yahoo.com

      Yay!! So happy to hear you all loved it so much Lisa! We are seriously obsessed with it here too!! Thank you so much for leaving feedback and yes, thyme would be excellent in this! I use fresh thyme in my Cabernet gravy, you should try that one, and I bet it would be sooo delicious in this alfredo too. Thanks again!

  37. Such a beautiful recipe, Brandi! Love it. And you know I LOVE cashew butter, so any excuse to use it more is always welcome πŸ™‚ Can’t wait to try this!

    • brandi.doming@yahoo.com

      Thank you so much Audrey! Can’t wait to hear what you think!

  38. I feel like I have not visited you in forever and I feel like I terrible blogging friend! I have to do some catch up, ASAP!

    • brandi.doming@yahoo.com

      Heyyy girl!! I’m just as terrible, I need to stop by your blog as well! I’ve become so busy, that I’ve struggled to keep up with blogs lately! Thank you for checking in! πŸ™‚

  39. Cashew butter rules! I use it a ton in baking, and it makes total sense here, too, since I generally use blended cashews for creamy sauces. I like the ease of just using the butter though….super smart. Looks delicious!

    • brandi.doming@yahoo.com

      Thank you! I use it in a lot of my desserts too! It is completely different than my original alfredo, and it’s not just the cashew butter because otherwise, that is similar to using cashews, what made this SO different than my original is the process of how I cooked it and using the brown rice flour and cooking it after blending. It made it so much more creamy! I was amazed, lol!

  40. When I saw this recipe on your feed I was so excited to get home and try it. We just made it and it surpassed my expectations! I thought the use of cashew butter was genius! The recipe is perfect and turned out better than I hoped. My husband and I ate it all in one sitting! We are so full but couldn’t resist how yummy it was. Vegan comfort food at its finest. You go girl! Great recipe!

    • brandi.doming@yahoo.com

      Wonderful Christa! Thank you so much for making it and leaving feedback! I’m so happy it surpassed your expectations, great news! Thanks again for letting me know!

  41. So, I was a little confused as to why you would come up with another Alfredo recipe when your first one is absolutely mind blowing… And then I made it. Soooo easy! Sooooo delicious! We now have two incredibly “rich” Alfredo sauces to choose from. Thank you, Brandi!
    I will say we ran out of nutritional yeast and I did not have plain rice flour. However I love to play around with recipes, and ended up using an all purpose blended gluten-free flour ( which did have rice flour in it ), and it did a great job thickening the sauce. In leiu of the missing yeast, I added some extra garlic and onion powder and some brown mustard. YUM! This sauce was amazing on gluten-free pasta, as well as spaghetti squash and sautΓ©ed veggies .
    Thank you for this versatile, creamy, decadent recipe! (PS- totally enjoyed making my own raw cashew butter. I saved some to try your mug toffee recipe next. πŸ™‚
    http://thevegan8.com/?s=Toffee

    • brandi.doming@yahoo.com

      I’m so happy to hear you loved this one so much as well Colleen! Yes, 2 alfredos is a good thing, haha! I love this one slightly more because it’s just extra creamy and different, but love them both! So glad to hear how much you enjoyed it, thank you so much Colleen!

    • brandi.doming@yahoo.com

      Oh and I can’t wait to hear what you think of the toffee mug cake!!

    • That’s good to know because I can’t have Nutritional yeast as it hurts my tummy.

  42. SLH

    This was so totally awesome and DElish! It’s the first of your recipes that I’ve ever tried. I L.O.V.E., love this recipe. Thinking about all the other possible uses for it. What do you think about adding chopped spinach or other vegetables and assembling a GF vegan lasagna with it?! Glad I stumbled upon you. ?

    • brandi.doming@yahoo.com

      Wonderful! I’m so happy to hear you loved this so much! Thank you so much for the wonderful feedback! The lasagna sounds amazing! This sauce is truly so versatile!! I add different veggies all the time to the sauce!

  43. Why would anyone eat fattening dairy Alfredo when there are so many awesome vegan versions? Love this recipe, Brandi! Thanks for sharing.

    • brandi.doming@yahoo.com

      Agreed Linda! And this is the BEST one I’ve ever had, dairy, vegan or not! We eat it 3+ times each week now, haha!

  44. Love it when fabulous recipes are born out of just winging it! I have made a vegan alfredo sauce using pureed cauliflower but would love to try this version!! YUM!

    • brandi.doming@yahoo.com

      Oh yes, I’ve seen a ton of those cauliflower ones! This is a much more traditional type of alfredo, more richer and creamy b/c of the cashew butter and rice flour, but the cauliflower ones look fabulous too for a lighter version!

  45. As if you could have made your original alfredo sauce any better! I’ll have to try this one out too and see which one my family prefers. We still eat your other alfredo at least every two weeks πŸ™‚

  46. Gin

    This looks _amazing_ and so dooable. My vegan alfredo is pretty stodgy, and yours looks so light and creamy, yum! I’m excited to make this. I also like your idea of using apple cider vinegar instead of lemon juice, I’d like to try that in some of my other recipes.

  47. Can you believe I never made an Alfredo Pasta? I copy pasted this one to my notes, because I feel I’m missing out big time!!

  48. I love those happy … accidents? recipes on the fly, that sounds better. I LOVE Alfredo (and Bechamel!), seriously craving it now!

    • brandi.doming@yahoo.com

      Thank you Kristina! I wish all recipes came this easily, haha!

  49. This is the best Alfredo sauce I have made so far…and I have tried several bcs I love Alfredo sauce! My kid that’s very picky rate it 100! Thanks for another amazing recipe!

    • brandi.doming@yahoo.com

      That is awesome, thank you so much Silvana! I’m so happy to hear this is the best you’ve ever had, thank you for the awesome feedback!

  50. Low on ingredients was how I first tried your recipe.
    first, I’m accustomed to using my K-tec blender to make a vegan cheese sauce for mac and cheese. so I did some adapting.
    I did use a half a cup of raw cashews.
    for some odd reason I don’t have apple cider vinegar so used white instead.
    I ended up having to use chicken broth because I didn’t have vegetable.
    thankfully you have a very versatile recipe here. I put hot water, bouillon and everything else in my blender and rather than use the brown rice flour that I also didn’t have, I used a heaping tablespoon of cornstarch. the blender gets it hot enough that the cornstarch will thicken.
    I found no reason, because I make the cheese sauce all the time with cashews, to bring it down to a cashew butter first, because the blender does that superbly. I was excited to see Barbara’s comment as I was scrolling to leave you a comment about using the blender. πŸ™‚
    it was so good, that I had to make another batch this morning just to have some on hand, and spoon some over my eggs πŸ™‚

    • brandi.doming@yahoo.com

      Haha, making it again for breakfast because it’s so good sounds like a fabulous idea!! So glad you loved this!! Yes, the cashews work very closely to the cashew butter. I did make this with whole cashews and of course was delicious, but something magical about the butter because it releases the natural oils and somehow becomes creamier and richer. But so glad you made it work and loved it, thank you so much for the feedback!

  51. […] Source: 20 Minute Vegan Alfredo […]

  52. Liz

    Wow! Tried this last night and it came out great! Both my kids (4yr and 2 yr) loved it and after I gave my husband a taste he said he wanted a bowl! He even requested I pack it for lunch for him! Thanks for your website, I followed the recipe exactly and was more than pleased, this will definitely be a weekly meal.

    • brandi.doming@yahoo.com

      I’m so, so happy to hear that Liz! Thank you so much for the wonderful feedback, loved reading it!

  53. AMAZING!! Seriously the best vegan alfredo, and ridiculously easy! Thank you!!

    • brandi.doming@yahoo.com

      Yay, so happy to hear that, thank you so much Rebecca!

  54. Brandi, this sounds incredibly delicious! I’ve never had actual Alfredo pasta as it’s apparently not known over here but yours looks SO good.
    Just one question: I don’t have cashew butter on hand and was wondering if you’ve had success making your own in the Vitamix, too? I don’t own a food processor so that’s no option for me. I saw you said this recipe might work subbing soaked cashews for the butter but I’d really like to make my own if possible :).

    • brandi.doming@yahoo.com

      Hi! If you have the wide vitamix container, you can try it, but it does not work in mine personally because I have the smaller container vitamix. I only have success making it in my food processor. But you can try it in your vitamix. It may take awhile, you want to make sure it get to the VERY, VERY smooth texture, almost pourable and like a really soft buttercream consistency, not stiff. Let me know if you try this!

  55. This looks amazing! I can’t wait to try it.

  56. Excellent alfredo sauce!!!! It’s turned out perfect both times I’ve made it! Can’t wait to use it in our Christmas alfredo lasagna!

    • brandi.doming@yahoo.com

      Thank you so much Katie, I’m so happy to hear that!

  57. I saw this recipe on Instagram when you first spoke of it, I’ve been wanting to try it from that very moment! This is the first of your recipes that I’ve made and it was absolutely DELICIOUS, EASY and QUICK! My 18month old even loved it, and I didn’t have to feel bad about him eating something so processed.
    Do you have any idea how this recipe stores in the refrigerator? I had some leftover and hope that it will store for a day or two and reheat just fine.

    Thanks for a great website and I look forward to trying more recipes soon.

    PS we aren’t vegan/vegetarians but try to live a healthy, whole lifestyle and I know that when we come to your site we’ll get recipes for real food that will nourish our bodies!

    • brandi.doming@yahoo.com

      Hi Faith! Thank you so very much, I’m so happy to hear that, thank you for your feedback and kind words! Yes, this stores great in the fridge! It will thicken up a bit because of the cashew butter, but just gently reheat it on low and maybe add a tiny bit more broth if necessary to thin out! I do it all the time πŸ™‚
      Thanks again for the awesome feedback and if you wouldn’t mind, doing the star rating right here at the comments, I would greatly appreciate it, I just added it today, haha! Thanks again Faith!

  58. This RIch ✨CReamy ✨#alferadosauce by @thevegan8 is so yummy and healthy. Perfect sauce for #pasta. I mixed it with some brown rice and even that came out so delicious. Can drool over this #yuminthetum alferado sauce all over again and again ??. All the ingredients are #guiltfree following the vegan recipe. Thanks #thevegan8, can’t wait to try your creamy tomato bisque ?❀️.

    • brandi.doming@yahoo.com

      Aww thank you so much Jaspreet for your wonderful feedback! I’m so happy to read this, thank you so much for making it!

  59. INCREDIBLE! Best vegan alfredo I’ve tried! This will become a weekly meal for sure!

    • brandi.doming@yahoo.com

      Whoop! Thank you so much Kacy! So glad to hear!

  60. Made this a few days ago and everyone loved it. It truly is so quick and easy! I tend to make a lot of complicated and time consuming, dirty dish creating recipes, so it was so refreshing to be done in 20 minutes with a meal that you’d have to be crazy not to like!

    I added corn, peas and tomatoes to mine and was able to sub 1/2 cup of raw cashews successfully. Cashew butter is not something I keep on hand, and although I do have a food processor, I was too lazy to make it! By comparing calories I figured out that 1/4 cup cashew butter is about a (scant) 1/2 cup of cashews, so I just added the cashews and the rest of the sauce ingredients to the vitamix and blended it up before cooking. It turned out great!

    Thanks for another great recipe!

    • brandi.doming@yahoo.com

      Thank you so much April for the wonderful feedback! So happy it was a hit and so happy to hear the cashews worked in place of the cashew butter, thank you so much for making it!

  61. Another delicious winner this was so easy and so tasty and only 54 cal for a quarter of a cup amazing thank you again

    • brandi.doming@yahoo.com

      Thank you so much Judy for the wonderful feedback!!

  62. I can not even remember the last time I had Fettuccine Alfredo… SO many years ago! Brandi’s meals get major thumbs up in our house. Pasta happens once in a while in our house and Alfredo has never happened, until this recipe! and this is made about every other week in our house. This Alfredo is the most light and creamy, rich and flavorful sauce, it is amazing! This is restaurant worthy. Not only was it super quick and easy to make (and I mean done before the pasta quick) I would definitely recommend the Italian seasoning and follow the instructions! πŸ™‚

    • brandi.doming@yahoo.com

      Wow, thanks so much for the awesome feedback Tami! So happy you loved it so much, it’s one of our favorite meals around here now!

  63. I forgot to add that I did use cashews and no salt and we had peas & carrots mixed in (Sierra & the hubs had mushrooms πŸ™‚

    • brandi.doming@yahoo.com

      Oh yes, I almost always do the peas and carrots too!

  64. We adopted a plant based diet a year ago. I made this last week, adding peas, carrots and mushrooms and used brown rice instead of pasta. I moaned when I took my first bite!! I haven’t eaten anything this creamy in a year and it was delightful. I really liked the rice, hubby said he would prefer pasta but this is easy enough to accommodate both! Thanks so much.

    • brandi.doming@yahoo.com

      Haha, awesome Tracy! Moaning is a good sign! πŸ™‚ I’m so happy to hear this was such a hit, thank you so much for leaving feedback, it made me smile!

  65. Brandi! This was awesome! And seriously JUST what we needed for lunch today! Quick, easy, satisfying, and delicious. I’ve made something similar but not exactly your combo and it was delicious. I’m not a huge nutritional yeast fan, but it worked really well in this recipe. We served it over pasta with some roasted broccoli. So good! And of course I made two batches of the recipe, like I always seem to do when I try your recipes out since I know they’ll be delicious =) Thanks for the great recipe! It’ll definitely be in our rotations. I posted on IG!

    • brandi.doming@yahoo.com

      Thank you so much Anjali for your amazing feedback, it made me smile! I loved your pic on Instagram too, so glad it was such a hit, thank you very much for making it and sharing it!

  66. WOW. I am newly vegan, and when I first made the switch I tried quite a few “cheese” and “cream” sauces. I didn’t like any of them. Since I’ve tried a few of your other recipes and loved them, I thought I’d give this a shot. I was skeptical, and waited until I’d made all my other meals for the week before trying this one. It. Is. SO. GOOD. It tastes like the real deal, and I just don’t know how you did it. I don’t even like nutritional yeast, but everything in this recipe is spot on. Thank you so much for your hard work developing these tasty recipes. You make my life just a little bit easier.

    • brandi.doming@yahoo.com

      Wow, thank you so much for such awesome feedback Crystal! I’m so happy to read it! So thrilled to hear it’s such a hit and that it makes things much easier for you πŸ™‚

  67. Wow, this was great! I call this ‘blender spout lickin good’. I’ve made a few cashew based white vegan sauces in the past so wasn’t expecting anything spectacular, you know, but this was by far the best. The flavor balance is just perfect. Most are the basic – onion, garlic, cashews, lemon flavor. But this was really a level above the others. Made it exactly as stated, except had regular sodium broth so cut back on the added salt a bit.

    Added a whole 12 oz bag of frozen peas and carrots which felt like the perfect amount.

    Bf kept saying “this is really good”, “that was really good”, over and over. πŸ™‚

    And so easy! Often these sauces have sauteeing prior to blending so it was nice to just throw everything in and throw it on the stove. I wasn’t in a huge time crunch, so just followed what I figured was the basic pattern of blender -> stovetop -> heat it up til thick (did about med-med high), throw in veggies, let warm up again. Got the noodles started after the sauce, and it all worked out fine. This one is really pretty foolproof. Even with my roundabout methods, was still quick and easy compared to most recipes.

    You really have a gift! I always look forward to your recipes (this just took #1 place, before that had been the chili cheese fries).

    πŸ™‚

    • brandi.doming@yahoo.com

      Such a sweet, sweet comment Kate! Thank you so much for your kind words! I’m so happy to hear you loved this so much, thank you kindly for letting me know!

  68. ok..here’s the requested feedback. Let me preface it by saying we are not young people here…72 and 68….without vegan experience but needing to make changes for health issues. Husband a NYC meat and potatoes doctor. Me…Italian artist/organic farmer. I had to make the change to vegan about a month ago and don’t mind because I’ve always been pretty veggie friendly however, it has presented challenges for me in the area of no dairy no eggs etc. I really had to hit the ground running in learning to eat vegan. I’m pretty ok except we can’t just keep eating salads and raw veggies and hummus! I have to learn how to cook as well so have been leaning heavily on sites like yours to help me. I made the vegan alfredo with no difficulty and made my own cashew butter. I dished it and and told my husband he didn’t have to eat it if he didn’t like it….that I would give it to the chickens. First few bites all I heard was “uummmmmmm! This is delicious!!!” He went on to ask how it was possible to make something this good and have it be vegan πŸ™‚ I too very much enjoyed this dish. It was also my first time trying something other than the “normal” pasta and it was great! Thanks so much for sharing this recipe and I’ll keep trying more!

    • brandi.doming@yahoo.com

      Thank you so very much Linda for such amazing feedback! Wow, it made me smile! Thank you so much for sharing!!

  69. So easy and yummy!

    • brandi.doming@yahoo.com

      Thank you so much Julie, so glad you enjoyed it!

  70. This was soooo good! My whole family gobbled it up – and that’s saying a lot with an 8 and 4 year old! Thank you for a dinner everyone enjoys! This will go into regular rotation. (I’m also thinking this sauce would be a nice dip/topping for broccoli.) YUM.

    • brandi.doming@yahoo.com

      That is so awesome to hear Kristie! Thank you so much for the amazing feedback!!! And yes, so yummy I think on so many veggies πŸ™‚

  71. I made this yesterday for our dinner and boy am I glad I did! It is the best and easiest alfredo sauce I have ever had. And DH agreed! He requested it again for tonight’s dinner. I’ve tried other alfredo sauce made with cauliflower and tofu and disliked them all. This one is just perfect….the flavor, consistency. And best of all, no heavy cream or butter in it. We had this with peas, roasted oil-free broccoli and steamed Lacinato kale on the side. It was truly delicious. Thank you Brandi for creating delicious, cruelty-free, healthy and simple recipes. You’re the best!

    • brandi.doming@yahoo.com

      Oh wow Fung, I’m so sorry I missed this comment! Thank you so, so very much for the amazing feedback! I’m so happy you I loved it so much. It is the best alfredo I’ve truly ever had too and the fact it’s healthy, makes it all the better! Thank you!

  72. Could I just use extra cashews instead of the cashew butter?

    • brandi.doming@yahoo.com

      Yes, I would suggest using 1/2-3/4 cup cashews instead.

  73. Brandi, thank you for this recipe. Someone posted the link on Facebook and after looking at the ingredient list I thought I’d give it a try. After reading the comments, I decided to serve it to guests without a test run (which I never do). I’m SO glad I did. It was a huge hit with the vegans and non-vegans alike. My husband doesn’t like dairy Alfredo but he really liked this. My Whole Foods was out of raw cashew butter so I did just use 1/2 cup of raw cashews and that worked great. I processed them in my high speed blender but I usually just run them through the spice grinder to get a fine powder. The sauce was very smooth. Awesome recipe.

    • brandi.doming@yahoo.com

      So so happy to hear that Jaci!! Thanks so much for the wonderful feedback! Yes, even my non-vegan family members say this is “awesome” and “the best alfredo” so people just don’t care if it’s dairy-free or not, it just tastes good, haha!

  74. Oh my word Brandi, why didn’t I listen sooner and buy the Sari nutritional yeast you recommended?!? My life will officially never be the same. I have been vegan 2.5 years, and I have never gotten used to the nutritional yeast flavor. I’ve made this recipe multiple times just hoping I would be able to get used to it since it’s so easy and others (including my omni friends and family) just love it. Well, I finally ordered the non-fortified version, and skeptically made the Alfredo. Just smelling the flakes I knew it was different, but when I had my first bite of the sauce, it was like the heavens opened wide. It was magical. I am officially joining the 20-minute Vegan Alfredo cult following!

    • brandi.doming@yahoo.com

      Haha, yay! So so happy you’ve joined the cult too Vanessa, haha! Thank you so much for such amazing feedback, it really made my day!! That nutritional yeast is so much better, isn’t it?!

      • So much better is an understatement. It doesn’t even taste like the same food. I fell asleep last night without packing up the rest of the sauce, and now I’m thinking about making it when I get home from work again (at 12:30). I need to branch out though, because I feel like a whole new world of recipes is reopened to me.

  75. I tried a slight variation on this that was basically the same thing, but with tahini and a little olive oil (only about a table spoon, to help coax the flavors out of the garlic and spices a bit first), and found that tahini, while it changes the flavor a bit, still makes for a delicious sauce! πŸ™‚

    Great recipe!

  76. This sauce is BOSS!!! I made it last night to have with some soba noodles, broccoli and peas, and it was amazing. I just switched from being lacto ovo veg to vegan a few months ago and recipes like this make me feel like I’m not missing out on ANYTHING. Will definitely make it again. Thank you for the great recipe! (:

  77. So I just made this tonight; it was my first foray into a vegan based sauce and my first time making cashew butter. All I can say is YUM! I’m pretty damn impressed right now. This sauce is crazy-thick, creamy and so tasty too! The cashew butter turned out great, which is good because I have another recipe that I wanted to make this week that uses it. My husband and I both thought the sauce turned out really delicious.

    The only thing I wish I had done different is made it initially without adding peas. Only because it made the sauce taste with ever so slightly pea-flavored (even without a pea in the bite). I think it had more to do with the amount of peas and the fact that the whisk I think squashed a few of them. I just wish I had thought to keep some of it separate so I could taste it exactly as the recipe intended. And I only say that because peas are my husbands thing more than mine. πŸ™‚

    Also, I’ve made cauliflower alfredo and I have to say this really tops that one. I could never get the cauliflower blended well enough so it always seems a little grainy and it has quite a bit of cheese that somehow lost all flavor in the end product. The fact that this doesn’t even have cheese and still stands alone as a damn tasty alfredo is a mighty-fine testament to your recipe creating skills!

    • brandi.doming@yahoo.com

      Yay! So so happy you loved it so much Brittany! Thank you so much for your kind words! Oh yes, just cook the peas separately if you like if you aren’t a huge fan of them πŸ™‚

  78. Wow! I made this on the spur of the moment today and it is so yummy!

    • brandi.doming@yahoo.com

      So happy to hear that Judy, thank you so much for the feedback!

  79. Awesome! I love this recipe even more than your original. It seems lighter but still very filling. I love how quick it is to make and the simple ingredients. Thanks for all your wonderful recipes, I make many of them often.

    • brandi.doming@yahoo.com

      Yay, so happy to hear that Carri, thank you so much for the feedback!!

  80. I just made this for dinner and it was divine! Thank you so much for sharing πŸ™‚

    • brandi.doming@yahoo.com

      I’m so happy to hear that, thank you so much Elise for the feedback!

  81. Oh…my…Gawd.

    I have made this twice now, once for a dinner party and once for the two of us, and oh…my…Gawd. So, so good.

    Followed your instructions to the letter–even made my own cashew butter (wow). Delish on both occasions.

    Tips for others:

    1. Cashew butter was made in a food processor–I think that’s the right equipment for making this. Also, I added a little bit of water to smooth it out on the second go round, a good addition.. A tiny bit of salt, and a teensy drop of maple syrup made for a really tasty butter. SERIOUSLY cheaper than the store-bought version.

    2. The second time around I read the ingredients wrong and added 2 tablespoons of apple cider vinegar (instead of two teaspoons). But, as we were having it over zucchini noodles, the additional ACV kind of made up for the blandness of the zucchini. It might be too much over something with a strong taste, but over a lighter tasting noodle it was fine. The addition of peas and carrots was terrif.

    3. Also on the second go, I sautΓ©ed a package of mushrooms, and the sauce was excellent over the mushrooms (which were over the zucchini noodles). I can totally see a toasted English muffin with the mushrooms and the sauce as a tasty, tasty snack.

    Thank you SO much for this recipe! A lot of people are looking a vegan differently because of the food I make for them, especially this Alfredo recipe.

    • brandi.doming@yahoo.com

      Thank you so much Carolyn for the amazing feedback and notes on your cooking! I’m so happy to hear this was such a hit for you, thank you for taking the time to leave a comment!

  82. My husband and I as we are eating more plant based foods now – this looks great. However we cannot have yeast. What can I substitute for the nutritional yeast?

    Best,

    Laura

    • brandi.doming@yahoo.com

      Hi Laura! The nutritional yeast is what helps to add depth of flavor, but if you can’t have it then, I would just add 1 tsp onion powder and a small pinch of mustard powder and maybe slightly increase the garlic powder. That will help to give it a bit more flavor.

  83. 5 stars! Brandi, that was amazing! Stellar recipe. Even my kids raved about it.

    I just adopted an oil free vegan lifestyle diet five weeks ago, because it was time for me to get healthy and fit. For the past 5 weeks, I have eaten nothing but potatoes, kale and spinach. I just bought a new VitaMix and wanted to make something special to celebrate losing 45 lbs. and having all my blood work come back better than when I was in my 20s. This recipe definitely was exactly what I hoped it was. The texture and taste were so perfect, and was so good with just some asparagus and peas added. I could eat this 3 times a week. Looking forward to trying out more of your recipes.

    Thanks,

    John

    • brandi.doming@yahoo.com

      Wow, congrats John on such a wonderful accomplishment on losing the weight! I’m honored you chose my recipe to celebrate with, and even more excited you all loved it so much! Thank you for the wonderful feedback! SO happy it was a hit!

  84. Ana

    This is just amazing
    Your site all your hard work it s just perfect
    Very helpful and i cant wait to share it with my friends and family ! So grateful i found this website and i will definitely try all the receipes❀️Thanks for doing what you do! Vegan for almost 2 years 😘😘

    • brandi.doming@yahoo.com

      Aww thank you so much Ana, you are so sweet! So glad you found me! Let me know if you need any help on anything!

  85. Hello from Puerto Rico, and Are you kidding me??? This sauce was amazing. My wife said it tasted like gravy. First time making it and we used for a pizza. Put the sauce in a whole grain pizza crust, added some green and red peppers, some mushrooms and spinach, and OMG, best pizza ever. I can imagine using it for lots of things. Thank you!

    • brandi.doming@yahoo.com

      Hi Neil! So happy to hear how much you loved it, thank you so much for the wonderful feedback!!

  86. Hi Brandi – tried your recipe tonight & was somewhat disappointed – didn’t care for the strong yeast taste & the color was yellowish. However after reading the comments I think I need to try a different yeast (sari). Also what brand of broth did you use? The color was really yellowish, not at all the creamy white in the picture. Since we adore Alfredo sauce I really want to find a non dairy vegan version. Thank you!
    Sunnie

    • brandi.doming@yahoo.com

      Hi Sunnie! Oh yes, different yeasts definitely can taste much different. I’ve only received amazing feedback on this recipe so far, so if yours taste off, then it is definitely the yeast or broth you used. I have tried some broths before that were very dark and left an awful taste. Don’t use broths with a strong carrot or tomato base. I just use a very light veggie broth from HEB. I’ve tried Trader Joes before and it was awful and turned my alfredo orange, not good. Also, the Sari yeast I use is non-fortified, therefore it doesn’t have that awful strong vitamin taste, so definitely try that if you can, because a lot on the market are loaded with synthetic vitamins and therefore, taste really nasty. Hope that helps!

    • brandi.doming@yahoo.com

      Hi Sunnie! Oh yes, different yeasts definitely can taste much different. I’ve only received amazing feedback on this recipe so far, so if yours taste off, then it is definitely the yeast or broth you used. I have tried some broths before that were very dark and left an awful taste. Don’t use broths with a strong carrot or tomato base. I just use a very light veggie broth from HEB. I’ve tried Trader Joes before and it was awful and turned my alfredo orange, not good. Also, the Sari yeast I use is non-fortified, therefore it doesn’t have that awful strong vitamin taste, so definitely try that if you can, because a lot on the market are loaded with synthetic vitamins and therefore, taste really nasty. Hope that helps!

  87. Lyd

    Really delicious! I had to buy several ingredients to make it exactly as written and it was so worth it! I made raw cashew butter in the food processor since my nearby store only had roasted. I had the sauce over cooked summer squash spiral noodles with roasted bell pepper on a bed of fresh spinach and it was absolutely delicious. I think adding mushrooms (maybe roasted) would be incredible. Thank you Brandi for the outstanding recipe and thanks to the commenters whose enthusiastic reviews made me choose this recipe.

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