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.
Claudia
Amazing recipe, thank you! Quick question: I made a huge batch of the sauce. How long can it safely stay in the refrigerator or can it be frozen?
brandi.doming@yahoo.com
Awesome! 3-5 days in the fridge and probably a couple of months in the freezer. You’ll need to let it thaw and reblend to make it smooth again.
Courtney
This came out so great!
Susanna
OMG this is delicious! I’ve been vegan for 3 months and I’ve been searching for great recipes. I’m also salt, oil and sugar free so I made this without the salt. I tossed it with wheat pasta and sautéed mushrooms and it was incredible. Thank you so much for this beautiful recipe Brandi!
brandi.doming@yahoo.com
So wonderful to hear!!
Nai
This sauce is soooooo good! Thank you!
Bryony J Beveridge
This was AMAZEBALLS!!!!! I can’t handle dairy so I’ve been trying to find a recipe for alfredo that was dairyy free. My son and hubby were very skeptical but they both polished off their bowls and asked for this to be made regularly. My son actually texted his girlfriend a picture of his meal telling her how good it was and she should ask me to make it for her when she’s over for dinner. Thank you thank you thank you!! Not only yummy but super easy to make!
Raquel Doran
Sumply wonderful!
Bria
AMAZING! Best Alfredo I have EVER had! This recipe is so easy and if you are looking for comfort food, this is the one!! I added 2 types of mushrooms as well. Highly recommend!!
Carla
Simple and delicious!! A classic made vegan! My non-vegan family members also loved it!
Claire
Thank you for this recipe, Brandi! I’m really looking forward to trying this, when I get all the ingredients together. I love alfredo sauce and even have all the makings, but I am trying to lose weight and cut back on animal fats, for health reasons (heart health and blood pressure, mainly). I really appreciate that this uses only 1/2 cup of cashews, because those can be expensive, in terms of cash and calories. Thanks, again!
Carolyn
Made this as I have cut out a lot of dairy from my diet and my goodness was it delicious!! Never expected it to taste that good! I topped it with some thinly sliced carmelized onions and it was perfect!
brandi.doming@yahoo.com
So happy to hear that Carolyn!!
logan
Really great recipe! I needed more liquid than expected but overall stellar taste. I think I’ll cook the onions in oil next time because I loved a good sauteed onion. Easy, quick, and YUM.
Alicia
This recipe is so fast and flavorful. I only wish I doubled the recipe more often! The onions really make this sauce- and I would never have considered adding them myself. I make this almost weekly and serve with fettuccini, broccoli and mushrooms. Delicious when its first made and the as leftovers (which never last more than a day at my house).
Monica
This recipe is simply amazing. Admittedly I was in a hurry and just sautéed the onion and garlic (didn’t really measure), dumped the ingredients all into my Nutribullet and it was AMAZING. EVERYONE in my family loved it. The kids too. We are trying to eat plant based as a whole, but the kids are still “transitioning”. I will make many more of your recipes. You are the best! Thank you so much!
Lynn
Love it and recommend it all the time! DD and I were arguing over nutritional yeast amounts (I thought she wasn’t reading recipe correctly) as the version I have saved has 1/4C + 1 Tbsp and the version currently here shows 2-4 tablespoons. Why the change?
brandi.doming@yahoo.com
Yes, I changed it probably 1-2 years ago. I felt after making it again that it didn’t need that much nutritional yeast and changed it. People’s taste preference varies so much with nutritional yeast. Also, some brands taste very different from each other, so a variance is best!
Nic Whe
Hi. This looks delicous. I am following the Plant Paraodox diet which disallows cashews, sunflower, chia and pumpkin seeds. Is there any other nut(s) that would work with this? I would love to try it. Thanks, Nicole
brandi.doming@yahoo.com
I would make this one instead. https://thevegan8.com/nut-free-vegan-garlic-alfredo-sauce/
Nayeli
Thank you SO much for this recipe! It is absolutely fantastic! Found it just a couple of weeks ago and have already made it 5 times. My picky af teenage daughter requests it. Thanks again!
Jacqueline Yates
I am in AWE!!!! I have tried too many different recipes for vegan alfredo sauce, and this one takes the cake. You have the proportions down a tee. AND! You have my heart as an incredible credible chef that knows her craft. Thank you so much for sharing. My search is finally over <3
brandi.doming@yahoo.com
Aww yay! So glad, thank you!
Lee
So easy to make!
And I have all these ingredients in my house
Absolutely incredible!
A nice little touch I add is some coriander to finish it and it gives off a Herby little finish
brandi.doming@yahoo.com
Yay, so happy you loved it!
April
Loooks so delicious! I must try this! Xoxoooxox
Nani Jo
Hi there,
My name is Nani Jo and I live in New Zealand. I love your recipes…
In this recipe where it says (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes). What does b/c mean please??
regards
Nani Jo
brandi.doming@yahoo.com
Hi! That means because 😊
Crystal
You said not to substitute any of the ingredients but I hate the taste of nutritional yeast. I was diagnosed with stage 2 breast cancer back in August and I have changed my diet and am going the natural route. Will I notice the flavor of the yeast in the sauce?
I love that you worked hard to come up with this recipe and then shared it. I would love to give it a go over zucchini noodles.
brandi.doming@yahoo.com
Hi Crystal, sorry to hear that. I wish you the best recovery! You can totally leave out the yeast. I actually rarely use it anymore since my hubby can’t have it. It does add more flavor, but the sauce is really good without it, you may just need another pinch of salt since nutritional yeast is salty.
jackie
Made this to non vegan family members and they couldn’t believe there was no cream in it. The taste was so good and nothing left. The next time I made it I doubled the recipe so that I could have some for work next day. Have given your web site to many people. Thanks
brandi.doming@yahoo.com
That is so wonderful to hear, thank you Jackie for the review!