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.
Can you use Rapid Yeast in place of the Nutritional yeast?
Nutritional yeast has a deceiving name because it is not that type of yeast at all. It’s used in vegan cooking as a flavor enhancer for savory/cheesy flavor, at least in my experience. I have not tried this recipe yet so do not know what to sub or if it’s still as good without it(from a comment I saw earlier it’s still great), but definitely do not use baking yeast.
Hi Tanisha! No, they are very different. Definitely don’t do rapid yeast, that is for baking. Nutritional yeast is a deactivated yeast that gives depth of flavor, kind of cheesy. It can’t be replaced. You can find this at most grocery stores these days or I’ve linked to the one I use online at Amazon. You can try making it without it, but it does have a stronger flavor with it.
Ok this recipe is seriously BOMB! I made it the original way (used apple cider vinegar instead of lemon) and yesterday substituted the cashews for soaked sunflower seeds and it was just as amazing – couldn’t tell a difference at all. The first time I made it I mixed in some of trader Joe’s kale pesto.. so yummy and always add in tons of spinach, mushrooms, peppers and any veggies on hand. Guilt-free indulgence!
Best vegan Alfredo I’ve had! It’s sooo hard to find a good vegan Alfredo sauce!
Astoundingly good. The instructions for the onions and garlic are important. They impart a delicate sweetness that is irresistible. I ate half the batch before my pasta was done boiling,. Next time I make this I will have to make a double batch. Maybe add a tiny pinch of nutmeg.
Haha that is so awesome Lucy!! Yes, the onions and garlic slow cooking is my secret weapon here, ha! It makes a HUGE difference. Thanks for the amazing review!
Thank you so much for your recipe. I tried this tonight and it was delicious. Mixed it through to gluten free fettucine and added another 1/4 cup of the remaining stock and some spring onions and broccoli. My favourite feel good meal from now on. xx
I am wondering what you think about subbing half white beans like in your Creamy Italian dressing suggestions? I am doing a Maximum weight loss program so I need to limit nuts for a while.
You can try it, but I’ve never tested it personally. It will definitely affect the richness and creaminess but you can always try it out!
This. Is. Amazing!!!! I couldn’t stop licking the spoon! I forgot to soak the cashews overnight, so instead I soaked them in boiling water for about 30 to 45 minutes and it came out fabulous. Since making this, I have shared the recipe with a bunch of friends. I am trying to eat a more plant based diet, and this recipe just confirms that eating plant based can be delicious. Plus, it is so versatile. Thicken it up and it could really function as a dip! Thank you for sharing this recipe. This is going to be a regular for sure!!
I’m so happy you loved this Kerri, thank you!
The first couple of bites are an adventure to say the least, not sure what to expect, but after that it is a great sauce. I used more cashews than called for, but it is delicious. I just started whole food plant based diet for health reasons, and this will be in my once a week rotation with whole wheat pasta. Thanks 🙂
This is so good! My boyfriend is obsessed about cheese, and even though he loves my vegan food he wasn’t a big fan of my takes on Alfredo sauce… until now! This is incredibly delicious! Thank you for everything! Kisses all the way from Brazil 🙂
This was very delicious! My husband liked it too and he is not a fan of onions. I do have to confess, I used walnuts instead of cashews because they were already soaked and ready. I also only used 1tsp of nutritional yeast, because I don’t really like the taste. Although I went rogue, it was very good.
Help! I have no lemon juice! Could I sub apple cider vinegar? I have made this recipe many times and it is FANTASTIC as is, but on this occasion I am missing a crucial ingredient :/
Hi Lina, oh bummer! Try apple cider vinegar, but start with half at first (1/2 tablespoon) or maybe even just 1 teaspoon and increase to taste, so you don’t overpower the flavor. It isn’t quite the same as lemon juice.
Mind is blown! I have been craving alfredo for years. I am not able to have dairy and this matches that alfredo taste perfectly!
Yay, thrilled to hear this!!
Making this tonight! Do you think it would add to the overall effect if I used black salt instead of sea salt to give some eggy flavor?
I have no idea, I’ve never used black salt. I would honestly taste the sauce as is before adding it though because I’m not sure about alfredo having an eggy flavor. It tastes incredible as is, but you can always try adding it if you want!
I never thought to try adding black salt (kala namak) but, having just had this for dinner I tried it, and I do think it adds another depth of flavor, that I liked! It does work well with nooch.
I made this recipe as written, but since then add a lot of tweaks. It’s a good base recipe.
I use 2 T green olive brine instead of lemon, double the nooch, BTB no chik’n broth for saute and 1/2 cup oat or soy milk for blending. Usually add sauteed mushrooms and spinach
It makes no sense how delicious this sauce is! Even non- vegans will love it. After going to three Grocery stores I gave up trying to find raw cashews and used salted/ roasted ones….and it still tasted amazing. Cannot imagine what it will be like once I prepare this with the raw cashews it calls for. I added avocado to the blender to add some creaminess in fear that my non-raw cashews would ruin things and it definitely helped in texture and taste. The sauce was creamy without a chunk in site and the best tasting alfredo I have ever had! Thank you for the recipe!
Love the recipe. Creamy and delicious. A great vegan. Well done.
Maybe it was the yeast I used, but that was all I could taste. Did not taste anything like Alfredo sauce to me
Yes, some brands of yeast are very gross and overpowering. I only use the brand I recommend above, the Sari brand. Also, be sure to only start with 1 tablespoon of the yeast and you can always add more to taste.
So delicious! I mostly followed along the recipe and the flavour was outstanding. I’m so happy I stumbled upon your website. Thank you.
I absolutely love this sauce. My mom has diabetes and is gluten, dairy, pretty much everything else- free. This sauce is a sanity saver for my mother. thank you!
Has anyone tried this frozen and thawed? Or how long do you think it will keep in the fridge?
It keeps 4 days or so. I’ve not froze it personally, but it should thaw just fine. You just may need to reblend it to make it smooth again.
Thank you for this, it was amazing! I used soya milk instead of the extra half cup of broth plus a half teaspoon of seasoning salt made from thyme, pepper, dried porcini mushrooms and salt and it was so creamy and well flavoured. Definitely making this again!
I thought rich, creamy sauces were a thing of the past for me. No longer. This sauce is so delicious over fine pasta with salt, pepper and time to enjoy it. Sit your cashews in a bowl of freshly boiled water for 30 minutes if you forget to prepare them overnight. Worked a treat and so, so, so delicious! thank you, Brandi!
Do you have any suggestions for making this in the instant pot or do you think this specific recipe would not be compatible with that cooking method? Thanks!
Hi Courtney, yes, this recipe would actually take more time in an instant pot. All you are doing is cooking onions and garlic in a pan and then blending up the sauce. I wouldn’t suggest cooking it in an instant pot with the pasta. The recipe is incredibly fast, so it’s just not necessary. It would take longer just waiting on the IP to heat up.
My family raved about this. It’s been requested to become one of our staple recipes. I love that it’s healthy, and we feel good… even though we definitely overate! I added sun-dried tomatoes and peas. Lovely.
So wonderful to hear that Tonya!
Hey ! How long can this sauce last in the fridge before it goes bad ?
Hi, about 4 days or so, just make sure it isn’t smelling off! But we honestly always finish it within 3 days!
This freezes really well too! I always make a double batch and freeze half for an easy future meal.
Excellent recipe. My husband has been vegan for almost a year and the rest of us are pretty much vegan because I don’t cook more than one meal at night, but we never found a alfredo sauce that actually tasted good. So, thank you. Big hit in our home. 🙂
Wow. This was so good even though I forgot the yeast and I’m totally not a vegan. What does the yeast do? Is it for the flavor profile? Thank you for the recipe!
Wonderful! Yes, it provides extra flavor and a bit of cheesiness. But I’ve made it many times without it as well and still really good!