Learn how to make absolutely #1 The Best Vegan Garlic Alfredo Sauce as rated by readers! So easy, dairy-free, oil-free, just 6 ingredients (+salt & pepper) and so incredibly creamy and full of flavor!
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VEGAN GARLIC ALFREDO SAUCE
One of most people’s indulgent comfort foods is alfredo sauce. I admit, I used to love it too, but I didn’t love how after just a few bites, I felt sick. There is such a thing as foods being too rich. Feeling nauseated and in a nasty food coma for hours after eating something isn’t really worth it to me. Enter the best Vegan Garlic Alfredo Sauce you’ll ever have.
HOW DO YOU MAKE VEGAN ALFREDO SAUCE?
Easy, you just need 6 simple ingredients:
- raw cashews
- onion
- garlic
- lemon juice
- nutritional yeast
- low sodium vegetable broth
First, you will cook your onions low and slow until really tender.
Add the garlic and cook until soft. Add the onion and garlic to a blender with the remaining ingredients. Blend until completely smooth.
Serve over pasta and enjoy the decadent, but healthy, vegan alfredo sauce!
No need to try any further anymore. This one is dairy-free and oil-free. Most vegan versions contain vegan butter or oil, not healthy. This one is made from cashews which make it exceptionally creamy. I wanted a whole food version and oil-free.
WHY VEGAN ALFREDO IS BETTER THAN TRADITIONAL
Traditional garlic alfredo sauce has butter, milk, cream, parmesan cheese (or other cheeses) and garlic in it. Major dairy overload! Bloated, icky feeling. It also does not have onion in it. However, I wanted to give my alfredo sauce that slightly, sweet richness typically reached by cream and butter, so I added cooked onions, lots of them.
Here’s a little side by side nutrition for my alfredo sauce in comparison to Olive Garden’s version:
Mine per 1/2 cup serving which is a hefty serving:
125.2 calories, 7 g fat, 5.6 g protein, 11.3 carbs
and Olive Garden’s: (they use heavy cream, milk, lots of cheese and 6 egg yolks, see here)
460 calories, 43 g fat!!, 9 carbs, 8 grams protein
Wow, what a difference! Hey, so it has a hair less carbs, but who cares when all of my ingredients are quality ingredients and not heavy on the heart. Nothing wrong with indulging occasionally, but you could eat my alfredo sauce weekly with much less guilt.
DOES IT REALLY TASTE LIKE ALFREDO?
I know what you are thinking….does it really taste like garlic alfredo sauce?? Well, my hubby said, “spot on” and then “it really tastes exactly like garlic alfredo sauce”. I was shocked. I’ll let you be the judge. I’d say it is pretty darn close, especially considering it doesn’t have any of the typical ingredients!
Regardless, it is delicious and very creamy and you can eat this alfredo sauce without tons of guilt.
Other Vegan Alfredo Recipes to try:
Sadly, this recipe is my MOST popular weekly and is continuing to be stolen and copied and posted by other sites/blogs without ANY credit. It is very upsetting, so please know that I worked hard to create this recipe years back and it is my original creation. If you like this recipe, please give credit where credit is due.
the Best Vegan Garlic Alfredo Sauce
Ingredients
- 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
- 1-2 cups (240-480g) low sodium vegetable broth, divided
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon ground black pepper
- 4 x-large (15g) minced garlic cloves
- 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
- 1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)
- 2-4 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)
NOTE
- It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
NOTE
- If you are using raw cashews and you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful.
Instructions
- Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
- Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
- Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.
I have made this Garlic Alfredo Sauce many many times, it is so amazing. I often double it and share it with friends. Thank you for this wonderful recipe!
I love this recipe!
Do you think the sauce could be frozen?
Yes! Just thaw overnight and reblend if needed to make it smooth again.
I made chicken Alfredo with plant based chicken and broccoli out of this and it was the best thing I’ve eaten since going vegan. Thank you
I am obsessed with this. So easy, so delicious. It has become a staple sauce!
Hi Nora,
This recipe is amazing! I’ve made it a few times so decided to make a large batch for later use. What do you suggest storing and reheating? Thank you!
My go to sauce. Serving it tonight with pasta and roasted cauliflower
Yum! Love cauliflower!
So so good!! Made this today, only thing I added was a shallot! Will definitely add this to the rotation. Yummy!!
This is such a keeper. Now I can eat Alfredo sauce *and* feel good afterward. Thank you so much for sharing your recipe!
I just made this and had to come back and comment. So delicious. I put it on spaghettis squash and also added some leftover water sauted spinach, mushrooms and onions. If someone hadn’t told me I wasn’t eating pasta, I would have never known it was spaghetti squash. This was so good! The only thing “bad” in the whole dish was the cashews. But even then it’s only half a cup for the whole recipe!
That is so amazing to hear!!
Brandi, have you used this sauce in baked pasta dishes? For example, could I mix this with a marinara sauce for lasagna and bake for an hour? Thanks.
Yes, definitely! It also works well on baked pizza!
First time here ever rating a recipe from a food blog. Eating mostly plant based, I am always looking for quick, delicious recipes. Hands down this is one of the easiest and taste bud approving recipes I’ve found. Really excellent job with this one!
Brilliant recipe!!! It turned out perfectly and really is easy to make. Thank you for sharing! I used sweet onion instead of regular white onion and served it over a combo of regular pasta and spiralized zucchini. Very yummy – left us full but not aching from richness.
So happy to hear that Christine!!
Loved it and especially since it is oil free. Really tasty. Combined the sauce with fried mushrooms and gnochi for a great dinner. Will make again! Thanks for the great recipe
This recipe is absolutely delicous!!
My family loved it and were very, very surprised that it doesn’t contain any dairy.
Thank you 😍
Is it okay for me to substitute coconut milk or another plant based milk for the vegetable broth? I’m trying to gain weight so I need some extra calories.
It has a good amount of fat already from the cashews. I think adding milk would change and dilute the flavor too much and would make it TOO thick and creamy, so I really wouldn’t advise it. If you want more calories, then I would suggest garnishing the alfredo with toasted pine nuts or another toasted seed/nut you love! And add lots of extra veggies to go on top for extra calories!
This was great! I only had yellow onions which added a touch of sweetness but still very delicious. Will definitely make again with white onions.
Absolutely LOVE this!! I’m hooked and have made this twice in one week. We even quadrupled the recipe last time. Flavorful and creamy without the heavy taste of traditional alfredo.
This vegan garlic alfredo sauce is amazing and my family loves it. This has my go to vegan alfredo sauce. I am so glad that I found this recipe.
I love this recipe! I did add sliced, sautéed mushrooms – fabulous. Thank you so much.
Seriously great
Flavor tastes great as we made it in the blender. We went to heat it up to go over the pasta and it changed the consistency and the texture. Any recommendations for heating it up are you supposed to eat it cold????
Hi Lisa! Yes, I don’t heat it up. You just add it directly to cooked hot pasta and hot veggies and that warms it up plenty.
Amazing! I am a new vegan and was hopeful after reading all the positive reviews. It did not disappoint. My son LOVED it and must have thanked me a dozen times for making it. Thank you for sharing this recipe. I will be making it often because it is sooooo good!!!
Awww so very happy to hear that!!
This was PHENOMENAL! I would not be sad if I never had traditional Alfredo Sauce again. It tastes nearly identical. My boyfriend thinks I’m silly because I’ve licked both our bowls – guilt free!!! Thank you, you scientist woman!
Absolutely delicious! I only had red onion which intensified the taste, but it was delicious all the same. Can’t wait to try it as a pizza sauce!
LOVE this recipe!!!! …and i’m picky!
I make this sauce easily once a week! It’s RIDICULOUS! Vegans and non vegans alike allll rave about it! A childhood staple fulfilled for me! Thank you so so so much Brandi! For all your amazing works of food art! peace&love(:
This sauce is easy to make delicious!
My daughter is Vegan and we experiment with new recipes all the time. I also have a coworker who just started eating vegan. I bring her leftovers for lunch. She is going to love this too. We had it plain tonight, going to add asparagus and or broccoli for dinner tomorrow.
Aww so glad to hear that!
I made this Alfredo sauce for my daughter and I while everyone else was having the dairy version. My daughter is picky but she said that it’s the best Alfredo she’s ever had. I agree, it is great and easy to make without unusual ingredients. 💚
Best. Vegan. Alfredo. Sauce. EVER. *mic drop* you’ll like the blender and the spoon and your plate clean.
You have to try it and you won’t regret it. Hits the spot without the heaviness and blah feeling afterwards.
Absolutely fabulous! I keep a FAVS recipe book and this delicious sauce is in there. Thank you.
So freaking good. My family was raving. We have never had anything vegan. Our cholesterol levels are through the roof. If we can eat yummy food like this, I think we can make it. Thanks for the post.
I made this sauce today for my daughter and she is so fussy. I said I hope you like it because if she knows it’s made with different things she won’t even try it. I told her it was bottled so she would eat it. She absolutely loved it. Then I told I made it. She said wow it’s delicious Thanks for a great recipe!!!
Yay glad it was such a hit!!
OMG! I am in Heaven. I was very encouraged after reading so many positive reviews. Yes, there are so many vegan alfredo sauces. I decided to try this one. So very glad I did. It was easy to make, I loved that it is oil free and milk free as well. I added 1 cup of fresh cherry tomatoes as well as fresh broccoli florets (lightly steamed for 2 minutes first). I literally wolfed it down in 10 minutes and not a morsel was left on my plate. (not even sauce). This recipe will be going into heavy rotation. Also, Thank you Brandi for all of your detailed notes about the ingredients and why they’re important. I was going to use almond milk and read your comment that it would make the sauce too thick. I can’t wait to check out your other recipes.
That sounds so amazing! So glad you loved it!
Wow, this is phenomenal. I followed the recipe exactly and using the lesser suggested amounts of yeast. Thank you so much. I look forward to trying more of your recipes.
So glad to hear it Stacy!
I thought this sauce was great! as someone who is very lactose intolerant it was great to be able to eat alfredo again without being in pain for hours. Made it with chicken broth and added pesto, will make again!
Happy to hear that!
This was delicious and came together so quickly and easily. I’m not a vegan and I think this tastes better than traditional Alfredo and had better texture…it doesn’t get all congealed as it cools the way oily Alfredo does. Would also be great as a sauce on broccoli or cauliflower.
So happy you loved it Faith, thank you!
Substituted raw cashews with some roasted, salted cashews by soaking in warm water for 4 hours before starting. Ended up with a perfectly smooth sauce. Adding 1 tsp soy sauce helped temper the nutritional yeast flavor.
Really pleased with the simplicity and creamy richness of this recipe.
This is so delicious!! We served it to avid grilled meat eaters and they absolutely loved this!!! To increase the amount, I did add more of the same ingredients, but added the garlic and onion raw and it was great! I used squared spaghetti noodles and vegan Parmesan cheese. The left overs were great the next day!!!👍
Best alfredo recipe ever!!!! This truly is so delicious and flavorful. It is exactly what I want when I order fettuccine alfredo without the disgusting feeling after. Thank you, thank you, thank you!!!
Really loved this dish. I always try to make enough to have for lunch the next day by this was too good. My family and I ate it all for supper! I made no changes to the recipe, just served with mushrooms and broccoli.
LOVED this recipe !! SO easy and delicious . My husband really enjoyed it as well.
U made the Caesar Dressing as well.
This will become a staple for us.
Thanks SO much.
Made this tonight. What a fantastic sauce!! Everyone loved it from my 3yr old Grandson, my children and myself.
So easy and quick. Will be used often by all of us, thankyou! x
This is the best Alfredo sauce I have ever eaten . Is is sooo delicious and my non vegan family members loved it too so will definitely be putting this recipe on rotation. I added corn and spinach to the pasta poured in the sauce and served with broccoli and garlic bread. Thank you so much for this recipe 💕