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 made this recipe with rice cream instead of cashews and thickened it with some flower, and it worked out wonderful! Thank you for the recipe, it has definetly gone to our repeaters! Next time I’ll try it with plant milk instead of plant cream to make it healthier. 😊
This sauce is amazing! I added dry sautéed mushrooms and frozen green peas after the sauce was blended and ate it over whole wheat noodles. It was incredible. Thank you for posting this recipe.
❤️
this was AMAZING! made it for the whole family and they loved it! Not too heavy like other recipes, and no nutty flavor, either! will use again and again.
Yay, that is wonderful to hear!
I’m preparing for baby #3 and I make this recipe for my family at least weekly! Could I freeze this sauce the same way that I freeze my pesto in ice cube trays?
Yes, that should work! Congrats on your baby!
I followed the instructions and this sauce came out delicious. It was paired with sautéed mushrooms and other veggies. Everyone loved it!! Thank you for sharing your original recipe. This is going to be my go to favorite.
How many servings does this make?
Hi! It makes about 2 cups sauce depending on how much broth you add. So, the serving will really depend on how much sauce to pasta ratio you like! I’d say 3 servings easily though.
you are truly gifted! everything I have made from your cookbook has turned out fabulous. You have removed the intimidation from cooking this way. Most of the time I don’t tell S.A.D dinner guests that the meals are vegan and they don’t seem to notice. I wish you continued success!!
This makes me incredibly happy to hear Annette, thank you so much!! You are so kind!
I’ve made this before and it’s incredible. Anybody tested it out on their babies!?!
So happy to hear! I think everybody of all ages has eaten this recipe, haha!
Absolutely delicious, and not too heavy, unlike other Alfredos I’ve tried. Really simple to make, and all ingredients are vegan staples 😀 My first recipe from your site, but definitely not the last!
That is wonderful to hear Celine!
I was watching you on a program where you mentioned this, along with other recipies and immediately set out to find it. I am looking forward to trying out your cauliflower hot wings too. Thank you so much for helping us enjoy our whole food, vegetarian diets much more, through tasty recipes and tips.
Planning for next week’s dinner.
What is an appropriate amount of dry pasta to cook for the 2 cups of yielded alfredo sauce?
Hi! Depending on how saucy you like it, 8-12 ounces!
Wonderful recipe. Easy to make and so delicious! Thank you.
Hi Brandi,
Thank you so much for sharing this recipe.
I made this sauce last night and my family loved it.
I own couple dozen of vegan books, but not even one recipe came out to be so delish and oil free!
I purchased your cookbook and I cannot wait to see and try many more recipes. I never leave reviews, but wanted to let you know that it was so good!
Thank you!
❤️ ❤️ ❤️
Sincerely,
T
That is so wonderful to hear!! Thank you so much for the lovely feedback!
This is the first time I have ever left a rating for a recipe on the internet. I love garlic, onions and cashews, and this vegan garlic Alfredo sauce is a great recipe! I made it today. The instructions are easy to follow and well-written. I served the Alfredo sauce over linguine and added cooked broccoli florets. Delicious! I found myself going back to the blender and licking out any remaining sauce. A real vegan comfort food without oil. This recipe is a keeper. I have tried so many vegan recipes which were so bland and unsatisfying. I used to like chicken Alfredo. To me, this vegan sauce is better than any Alfredo sauce I have ever made or had in a restaurant. I didn’t miss the chicken or the dairy.
Yay!! Thank you Jane for the amazing review!
I just made this while working from home, that’s how easy it is! Wonderful flavor and perfect consistency. This will be a future staple – my son loves fettuccini alfredo, I’m going to see if he even notices the difference!!
Thank you for this website and your recipes…I’m looking forward to trying so many more!
Hi Brandi,
This is delicious, even leaving the yeast out since we can’t have it. Served it over broccoli on a bed of penne. I am so sorry to read that certain individuals have copied and posted your recipe without permissions or even attributions. People have no idea (or perhaps certain people do!) what goes into recipe creation and testing or, for that matter, photography and blogging. Thank you!!
Made it the other night and it was super delicious! I’m making it again now and realized I’ve accidently added double the amount of cashews to the test if the sauce ingredients. Oops! If I double everything, do you think I can freeze the left over sauce?
Yes, that will be fine!
This was sooooooooo delicious! So rich and creamy! And super easy to make!
Oh my goodness, this recipe is awesome!!! Thank you very much for posting it. It will become my husband’s new favorite.
I doubled your recipe and it still came the best I’ve ever tasted. My husband is at an airport in Arkansas to DFW airport the to Fort Myers FL. I sent him a picture and now he can’t wait to get home.
I also made vegan lunch meat with organic beef and chicken seasoning, I make myself from Chef Mark Anthony’s website. I eat them on crackers e with vegan cheeses. Again thank you. God bless you greatly.
Margi
This was absolutely delicious! Loved it more than traditional dairy Alfredo sauce.
Thank you so much for sharing it.
You’re a genius. Really yummy 😋
I tried this recipe today for the first time. I was amazed how much it tastes like restaurant Alfredo sauce. I added sautéed mushrooms and onions as well as broccoli that was boiled with the pasta. I should have drained the pasta and broccoli more thoroughly though because the excess liquid watered down the sauce. I’ll definitely do better next time with this same recipe. Side note: my mom is a bit skeptic of vegan foods but she liked it!
This truly is the best vegan Alfredo. I’ve been vegan for nearly 10 years and this recipe takes the cake!! Thank you!
So happy you loved it!!
Can low sodium chicken broth be used?
I never use this since I’m vegan but I’m guessing it would be fine.
This recipe hit the spot right on! Tweaked it by adding multi colored peppers, spinach and different types of seasonings. I have added this recipe to my collection book.