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.
I absolutely LOVE this recipe but my GI doctor is making me start a low FODMAP diet, which means no onions. Is there anything you think I can substitute? I know that this is the main component but I’m desperate because this recipe is to die for!!
Hey Maria, make this one instead, it tastes very similar but has no onions in it. It’s like a quick version! https://thevegan8.com/20-minute-vegan-alfredo/
It’s really good! I added more salt and pepper, as well as some cayenne pepper, and I topped it w vegan Parmesan. I think next time I’ll add some basil, and blend w tomato’s to make a creamy marinara! Overall, very yummy.
So happy you loved it!
Made this recipe a couple of times now, and let me tell you! You nailed it! So delicious !!! Can i use any more exclamations !
First in a.pasta dish, second in a deep dish pizza with soy curls “chicken, spinach and artichokes. YUM.
Thank you for sharing, Joe
Oh wow, thank you Joe, sounds so amazing!
I followed the recipe exactly. In my opinion, it’s infinitely better tasting than traditional dairy alfredo and I grew up on that stuff! I also experienced zero digestive discomfort after, I actually felt great. My family absolutely loved this recipe and the only modification I can think of is a handful of basil would be a nice touch, if you’re into it. As is, it is perfection! To taste, I ended up using the full Tbsp lemon juice and 3 Tbsp nutritional yeast because we like it bold & cheesy. Definitely use reduced sodium broth or, if you don’t, skip the extra salt, FYI. I served with roasted mushrooms over black edamame noodles. This will be my go-to recipe for alfredo from now on. Thank you so much for sharing! You made this family very happy. *chef’s kiss*
Wow, Brandi! This is absolutely delicious! I love the flavor the onions give the sauce, and how easily it all comes together. Fantastic recipe!
Made this tonight (in the UK) and mixed it into whole wheat pasta and a cup of peas. My husband went back for seconds, I call that a success! Will definitely add this to our regular meals.
This was so good!! I added a little more broth and grated Parmesan cheese for added flavor. I will make this again.
Delicious recipe. How long does it stay fresh in the fridge?
Hi, about a week!
Love!
I’ve made this recipe before for a large group and everyone loved it, but I forgot that a friend is allergic to nuts so I decided to swap it out with sunflower seeds the next time and not only is it significantly cheaper, but honestly everyone thought it was better. So if you have a nut allergy or just want try it out, swap it with 1:1 sunflower seeds. You won’t regret it
Thanks, I also am allergic to cashews and was sad to miss out. Now I don’t have to!!!
Hi! Great idea! Did you soak the sunflower seeds overnight?
I followed the directions to the tea, using the recommended brand of nutritional yeast. It was absolutely delicious! Thank you for a great vegan recipe for an Alfredo sauce. 😀
Very happy to hear this!!
Amazing recipe! Added fresh parsley at the end (gamechanger) and used wild garlic instead of garlic gloves. Also added some grilled mushrooms. Sooo sooo good and did not even take me 15 minutes to prepare
Awesome!!
Delicious!!!!
This was awesome and tasted just like Alfredo.
so happy you enjoyed it!
I’ve made this several times now! The best vegan Alfredo recipe.
thank you so much!
Very pleased with recipe, whole family loves it
I just made this for the first time. Tasted it and immediately started another batch. WOW! I love it!
I was shocked at how good this was! For such a simple recipe, it tastes amazing. This will definitely be in my weekly routine in the future. Thanks!
Excellent easy recipe-thank you! I sautéed the onion and garlic in a bit of the stock at a time rather than waiting for a lot of liquid to evaporate. So tasty! I used it in a pasta bake with butternut squash and chestnut mushrooms, panko breadcrumbs mixed with olive oil on top. Will definitely bookmark this one.
Love this recipe! Turns out perfect every time! Do you know if it’s possible to freeze sauce leftovers for later use?
Yay! yes, it freezes well!
Quiet innovative. Will surely try out on this
I just read this recipe and am looking forward to trying it. We are not vegan but we are looking for great tasting white sauces; and yours reads well. Thank you.
I was unsure about this when I tasted it by itself. Once on my pasta and veggies…WOWZA1
For the first time with a dish like this, I air fried my veggies and it all came together so quickly:
Zucchini, yellow squash, red pepper.
To the sauce I sprinkled garden fresh oregano, basil, and parsley. A generous helping of lemon zest (which I believe really enhanced the whole,thing)
Definitely a keeper!
Thank you! ❤️
I made this tonight and it was FABULOUS!
I have now made this recipe several times because I love it. I can’t believe how delicious it is and still vegan! Thank you, thank you!!! My non-vegan girlfriends will also love it! I plan on serving it for a luncheon!
so sad people are stealing your recipe. i can’t wait to try it out tonight though. looking for healthier options.