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
- 1/2-3/4 teaspoon salt
- 1/4-1/2 teaspoon ground black pepper
- 4 x-large (15g) minced garlic cloves
- 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
- 1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)
- 2 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)
NOTE
- It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
NOTE
- If you are using raw cashews and you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful.
Instructions
- Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
- Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
- Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.
My sauce tastes a bit sweet. Should I add more lemon juice ?
Hi Candice, yes you could do that to help a bit! Were your cashews roasted? Also, next time you saute the onions less time and make sure to use white onion to make it less sweet.
I love, love, love this recipe. It’s frequently used in a variety of recipes at my house. It’s delicious and no added gunk!
I have unsalted cashews from Costco, but they are not raw. I believe lightly roasted. Can I still use that if I soak it and if so how long and what else should I do?
You can use them but just keep in mind that they will leave a more pronounced nutty taste in the alfredo.
This is my favorite Alfredo recipe and it’s so easy to make!
Yay!!
I really liked it, it was rich. I added cashew milk for instead of broth and still taste good
Tried this recipe tonight over some spaghetti squash. I added some broccoli and mushroom. It was really good and took care of the Alfredo craving in a healthier way. Big hit in my house
Amazing! Followed the recipe exactly. Served it with 8oz cooked chickpea pasta and about a 1/2 lb steamed broccoli. It was delicious and so quick to make a nice, hearty meal. Thanks you! Love your cookbooks.
Sounds delish! Going to try it once i get off of this fast
This is a delicious sauce and very simple to make. I had it over some vegan spinach ravioli. You know when something is seriously good when you are sorry (but also very full) when finished !!
I made this recipe today and it was excellent! It doesn’t taste like Alfredo, but it does taste good! Plus it is cheesy and creamy. Anyone who has it should be able to see the vision. To make mine taste cheesier, I doubled the nutritional yeast, added another teaspoon of lemon juice, and added some salt and garlic powder (measured with my heart). I used the Bob’s Red Mill nutritional yeast, so maybe that’s why I needed to increase it. I soaked my cashews overnight and it was still just a little gritty (or at least not smooth), but that’s probably my blender.
I’m so glad I found this recipe! Although I’m not vegan, I wanted a dairy free lower recipe to be easier on my stomach and this was perfect. Absolutely delightful, thanks!!!
Made this about a month ago and got rave reviews! Making it again tonight. I do add shredded sheepshead that was cooked in crab/shrimp boil to finished product and pour over pasta. So very good.
I made this recipe today, and as a total novice in the kitchen, I found it super simple to follow! One tip: I recommend keeping a lid on the pan for the first 8 minutes, then removing it to finish cooking.
It was really rewarding knowing exactly what went into the sauce; all natural, nothing processed. My hubby is lactose intolerant, which is why I wanted to try this recipe and surprise him. Alfredo is one of his favourite sauces, but he usually avoids it because of the dairy… so seeing him enjoy this without any worry was the best part. He loved it!
That is so wonderful to hear!
This is a fabulous recipe, and so easy!! The taste is decadent and with no added oil. I used Nooch instead of Sari, added some roasted vegetables, and it was still delicious. Thanks!
Can I make this ahead of time and store in the fridge to reheat a few days later? Or will that mess with the texture, flavor, etc?
Yes, you will need to whisk it really well again as it will thicken a lot and reheat on very low.
Mmm so creamy! Very tasty sauce, I followed it exactly as written as best I could. I’ve never pulled off a vegan Alfredo sauce with cashews like this before! The way the onions and garlic are prepared make the texture of the sauce just perfect and delectable! Thanks for sharing it with us all!! Jessica
First time trying a recipe from this site after watching the interview with Jeremy today. Although skeptical, my non- vegan teenager gave the seal of approval. A definite win!
Oh I am so happy to hear this Carissa!
Just made this and it’s delicious. I didn’t make any adjustments but did use the most garlic. Will definitely make again.
I am making this for the first time tomorrow. My daughter in law is vegan, and makes one similar to this but has cauliflower in it. Im really looking forward to this recipe, I love all the positive reviews! I will let you know how it went!