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.
Thank you so much for this amazing recipe! However I found I was out of lemon juice AND lemons at the last minute! I substituted just a little bit of almond milk (unsweetened) and a TBS of olive oil and it was wonderful!
Will definitely be making again.
Have you/anyone tried making with unsalted roasted* cashews? What would be the biggest difference. We have so many of those and would like to use them up instead of buying more cashews if possible.
Roasted will make the sauce taste much stronger like nuts, so I personally don’t like that, but it’s up to you if you want to try that, keeping in mind the flavor will change!
Awesome sauce that I always make in a double batch. Wonderful over any steamed veggies. My husband’s favorite over baked potato with sautéed mushrooms sprinkled with paprika.
ABSOLUTE MAGIC!
I used to make this years ago when you first came out with it and used green peas in it. So rich and creamy. Absolutely delicious. I will be making this again soon.
I JUST MADE THIS AND I’M SURPRISED HOW WELL IT TURNED OUT.. RIGHT CONSISTENCY AND FLAVOR
could i use unsalted whole roasted cashews instead of unsalted raw cashews? ive made this recipe w/ unsalted raw cashews b4 and my family and i absolutely loved it, but i dont know if ill get the same effect with roasted cashews. thanks in advance!
You can if you like, but roasted will yield a much stronger nut flavor, so something to keep in mind
I made it just a bit less thick and added my favourite ingredient organic ground oats to thicken and make the flavour milder.
The ground oats is healthy for the heart and you need oatmeal everyday. I use my vitamix to grind organic steel cut oats to a fine powder and leave on the counter for everything. It makes smoothies sooo creamy!
Oh wow, this tastes like the real deal! I added a tiny pinch of nutmeg and it tasted just like the Alfredo my dad made when I was a kid. I only did 2 tbsp of yeast and added an extra 1/2 tsp of lemon juice. I eyed-balled the salt so it was likely more than suggested. But it sure tasted good!
Do you know if a substitute for the yeast if we aren’t able to have yeast?
Hi! It provides a lot of flavor, but you can sub with a vegan parmesan or add some garlic powder, onion powder and maybe a pinch of miso or soy sauce/extra salt to replace that salty, cheesy bite!
This is REALLY tasty!
This is so good. I’m plant based and my husband is not, now I can have Alfredo when he does. Love, love, love!
This was so good! I followed the recipe exactly and am very impressed. Thank you!
I am beginning my vegan journey and this sauce was light and delicious! My non-vegan husband is having seconds as I type this! Thanks for sharing.
We are just beginning to dip our toes into vegan eating but we have a son who has a nut allergy. And I’m learning so many vegan recipes have cashews in them. Any possibilities of subbing anything else for the cashews??? He can do almonds, I don’t suppose that would work if I soaked those? Thank you for your help!
Try this one instead! https://thevegan8.com/nut-free-vegan-garlic-alfredo-sauce/
I have to comment and rate after making this sauce for several times now. Quick and easy to make. Creamy and very tasty.
I don’t leave reviews very often but after being vegan for over four years and have tried many alfredo recipes, this one is the best. Made this last night and everyone agrees. former non-vegan self would love it as well.
Loved this!! So easy and sooooo good 🙂 I was craving a little spice when I made it so I added a splash of Frank’s hot sauce 🙂
I have never referenced a recipe so much in my life! Like another comment, I probably make this once a week/week and a half! Sooooo good. My very unvegan bf and family love it too!
That is so amazing, thank you so much!
Awww, so flattered to hear that!
YUUUUUMMMM!!! and perfect cooking instructions btw! It came out exactly how I like it, by making sure to slowly add more broth and more lemon juice, because I dont like it too lemony. THANK YOU!!!
Super surprised by how delicious this was. First time trying a vegan Alfredo and will not go back.
Easiest vegan Alfredo sauce on the planet. It taste amazing to, I adds caramelized mushrooms on top with roasted squash. We use this recipe every week
So I’m not a huge fan of nooch in pasta sauces, I have not tried non fortified yet but I decided to use this recipe and omit the nutritional yeast, and I added good planet vegan parm instead and HOLY COW!!!! This is the BEST Alfredo I have ever had. Used to be my favorite dish and this one finally did the trick. I can’t believe this simple recipe came out way better than other recipes I tried using vegan butter, vegan cream, etc. This is so rich and flavorful. I’ll be making again!!
I love this sauce so much! It made 3 meals for the two of us. This will be a regular in our rotation!
So awesome to hear Julie!
This Alfredo sauce is amazing! It was so easy to make and turned out perfectly. I mixed peas and asparagus in with the pasta which was a great addition. As someone who is exploring vegan food, this recipe is a testament that you don’t have to miss out on any foods. Will definitely be adding this to the weekly rotation of meals!