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.
Hi, me again—I meant 16 oz not 26!! (Butterfingers)
Haha! It makes about 2 cups of sauce which is a good amount. I think it should be enough for 16 oz, yes. If you double it, you will have a ton, 4 cups! Yes, here is the food processor I have used for years and it is still fantastic, I love it. It works really well for sauces, nut butters etc. It isn’t as perfect as a Vitamix of course, but if you soak your cashews overnight, that will make all the difference. Just process several minutes, scraping the sides, until smooth. Here is the processor: https://amzn.to/2Odg00z
Thank you so much for replying so quickly! I actually ended up making this recipe last night and it was SUPERB. I did double recipe, figuring that if made too much, I’d just freeze it (per directions to do so in another comment). I realized, I did not see comment about 1lb pasta someone already had posted, but truthfully, I like a good amount of sauce, and since it is guilt/dairy free and basically just called for chopping more onion and garlic; it was no biggie to double. Granted yes, it made a lot of sauce; I ended up using a device I’d been neglecting: Cuisinart BFP-10CH PowerBlend Duet Blender Food Processor (Chrome/Black) $100 on amazon for anyone curious. Let me tell you that this is the first vegan sauce I have made with cashews that has actually come out completely creamy and when I say I could have cried real tears—I mean it!! I had time to let my raw cashews soak in boiling hot water until coming to room temperature—twice.
To anyone who thinks this is probably just some hippie-dippie-California-extreme-sport-vegans-only recipe—I hear ya. I am vegan at least 50% of the time and there are definitely some recipes out there that leave much desired BUT this recipe, whether you end up thinking taste just like Alfredo or not, is extremely satisfying and delicious! My 84 year old grandmother for the first time I’ve ever witnessed, used her bread to scrape the sauce off the sides AND went back for more—and she went to Paris last year raving about food! So yeah, I’d say it’s pretty darn good. I really can’t wait to try it on other things.
I’ve subscribed to your weekly recipe emails and I’m going to buy that book bc let’s face it, 8 ingredients is pretty life changing to someone as slow as me in the kitchen.
THANK YOU BRANDI <3
Hi, excited to try this recipe after reading reviews. Two questions, should I double recipe if making 26 oz of fettuccine pasta to go with it? Secondly, I’m curious, I’ve been eating vegan foods for a while, but since I don’t have an expensive food processor, creamy sauces never come out quite as creamy as I’d like. Sometimes, I make them in food processor then transfer to my Bella blender that I love in small batches, but I’m wondering if you can recommend any food processors that won’t break the bank that will result in creamy sauces. Thank you so much in advance!
We’ve made this sauce twice now, that’s how much we loved it. It’s definitely becoming a staple at home. Looking forward to try more of your recipes. Cheers from Spain!
Very happy to hear that Pablo, thank you so much for making it!
I have tried the 20 minute Alfredo sauce that’s in your cookbook and love it…which recipe is your favorite, that one or this version?!?
Hi Anne, I love them both! They are both really delicious and readers love both but this one here is the most popular by far and has a bit more depth of flavor I think. But you can always make it and see which one you prefer, can’t go wrong either way!
ABSOLUTELY DELICIOUS!!! Best sauce vegan or not hands down. Non vegan hubby said it was out of this world! Thank you for sharing.
Yay, that is so amazing to hear, thank you Morgan!
I keep coming back to this recipe time and time again. It is absolutely delicious. My none plant based husband and daughter find it to be very tasty. I honestly feel like i’m not clogging my arteries when I eat it because it just taste so much more wholesome going down. Thank you for sharing this recipe. Don’t change anything about it. It’s a keeper!
I’m so happy to hear how much you love it Shanthia! And yes, so much better for your hear than the dairy version, yet, just as rich and delicious! I really appreciate your feedback!
I made this and it was amazing 🙌🏼 I love love love this recipe. To me- cashew cream tastes better than dairy cream. I am horrified by our dairy industry and factory farming so I went vegan. My mom has colon cancer which is associated with meat and dairy- so we all are vegan now! This sauce is the best! I made slight alterations due to my allergies. I left out the yeast. It was thicker and better the second day in the fridge. I liked it better after it sat a day or two. I am a huge fan of the Vegan8!!!! Thank you so much 🙏🏼❤️❤️❤️❤️
This recipe is awesome. Creamy and delicious. I did not have regular vegetable broth and I used a creamy vegetable broth that I had and it turned out delicious. I will recommend this recipe to anyone
That is so amazing to hear Ismari, thank you so much for making it and leaving feedback!
The best vegan alfredo sauce I’ve ever tried by far! My partner absolutely loved it and had doubles! I added mushrooms and broccoli to ours.
Next time I’ll definitely double the recipe so I can have it for work lunches!
I’m not a full vegan but any time I cook I make vegan meals. I am a vegetarian though. I can eat dairy and I really wanna try this recipe. I live alone so I’m going to cut the recipe in half and make it tomorrow. I am very excited
After YEARS of trying different Cashew-alfredo recipes, I stumbled across yours… and boy, oh boy! Am I glad I did!! This is, hands DOWN, the best tasting recipe out there!
Since I am trying to watch my pasta/bread intake — I poured it on top of spaghetti squash.. DELICIOUS!
THANK YOU!! <3
That is so wonderful to hear Karen! Thank you for the glowing review!
Hi Brandi, I tried your vegan Alfredo sauce this evening, as prescribed, and its awesome delicious:) Even with Vegan Kojo noodles:) Can’t wait to try more of your recipes 🙂 Thank you !!
Yay Joe, glad to hear that!
If I could give more than five stars I would. This is my number one go to recipe. We use it on vegetables, pasta, bread you name it. It is spot on. Fantastic job. I hope everyone gives you the credit for such an amazing dish.
Thank you so much Emily! So very wonderful to hear! Sadly, many many sites have posted this recipe on their site to almost near identical but since mine has been around since 2012, most people know of it originating here. Thank you for the lovely review!
Hello! I’m cooking this in the near future and am very excited! How did you cook your chick peas before adding to the dish in the photo? Also, is the red sauce in the photo Sriracha? Thank you!
Hi Hannah, I’m sorry I’m confused, there are no chickpeas in this recipe, which recipe are you referring to? I’m thinking you may be referring to the one from Instagram? If so, here is the chickpea recipe :
And that is actually chili sauce from the store, not hot sauce. It’s made from chili peppers and is delicious! https://thevegan8.com/oil-free-smoky-chipotle-chickpeas/
Yes, that’s it! Thank you!
How much pasta would this recipe be good for? 1 lb?
My daughters loved it!. It tastes so good yum!!! yum!!! Thank you.
Made this the other night, and it was received with rave reviews from the whole family – the only negative was that it could use just a little more garlic. So I noted that for next time, and we’ll add another clove to see if that’s enough. 😀 This goes on the list of family favorites!
Awesome Laura!! Yes, garlic clove sizes greatly vary, so yours may have just been small. I always use extremely large ones or extra ones if they are small and the garlic is well pronounced.
Thank you so much for this amazing recipe! I didn’t have the cashews but had enough vegan cream cheese to make up for it! Also had red onions and still used them. The days was amazing! I had such a horrible craving for a vegan Alfredo sauce and trouble your amazing recipe! Can’t wait to try it with cashews and regular onion! Because it was this one that I didn’t have all the ingredients and it still was amazing! Thank you so much!
Wow! It turned out perfect. So creamy and delicious. Served it to teenagers too and they liked it! Thank you!!
Wonderful!
Excellent recipe! We doubled it and glad we did! Thank you! Nice work!
Yay, glad to hear it Bridget, thank you for making it!
The best alfredo sauce!! I even substituted water for the veggie broth, and my very skeptical family couldn’t get enough. This is going to be a once-weekly meal for us! I served it over red lentil rotini. Absolutely amazing!
Fabulous over spiralized zucchini!
when I was in Rome, My father took me to Alfredo’s restaurant [long time ago] Eating his delicious “fettuccine Alfredo” dish, I thought I would never eat it any place else again. Well, I think you should call your dish “Fettuccine Brandi”. I just made and served it tonight. Congratulate yourself.
Yay, what a compliment, thank you so much Beth! So glad it was that good for you!
Made this for dinner last night (picture on FB and tagged you in it!), added sauteed mushrooms and served over angel hair pasta. It is fantastic!!! Even my husband, a non-vegan, thought it was great! Thank you for sharing! Love ALL of your recipes!!
I just saw it, it looked wonderful, so very happy you and your non-vegan husband loved it, yay!
OK now I must sound like a complete freak since I just reviewed your ranch dressing an hour ago but after seeing the reviews we decided to try this and it was beyond incredible so happy thank you so much for this great vegan Alfredo recipe .
Haha, no not at all, are you kidding! I loved reading both feedbacks!!