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.
This was so amazing, the next time I will add a few veggies to sprinkle on top. Nothing less than a 10 all the way.
That is awesome to hear Tangela!
I made this recipe and followed to the letter except at end I added some dried Italian herbs. My husband and I enjoyed very much. I am not vegan but look for ways to reduce fat, carbs and add protein and variety. We served it over Spaghetti squash and since I am not vegan we added some ground turkey with red peppers and onions and spinach. I will make this again. I am going to grill
Some chicken breasts to have with it.
Very delicious! I’ve tried other vegan alredo sauces, but this one is the one! Will make again. Thanks. 😁
Awesome Diana!
We aren’t vegan, but this was delicious. I doubled it, added shrimp, The zest of one lemon, and a cup of shredded parmesan.
So very happy to hear you loved it JP, thank you for making it!
This is the best Alfredo sauce ever! My daughter likes it even better than non-vegan ones. It’s so good that I was tempted to just eat it with a spoon!!!!
That is fantastic Sara, thanks for the awesome feedback!
This is literally the best vegan sauce for pasta I’ve ever made. The recipe is solid and we just found a new favorite! This was a hit even for some super picky eaters in our family. We’re obsessed.
Yay so happy to hear that!
Absolutely amazing! My husband and I aren’t vegan, but want to eat better. Paired it with linguini, asparagus and mushrooms. DELICIOUS! This sauce will become a staple in our house for sure! Thank you!
So happy to hear this Amanda!!
How do you keep it warm for a party? Thank you. I’ve made it before, and it’s great!!
I’ve never served it to a party. Cashew based sauces are tricky because the longer they stay warm and sit, the thicker they will get. They are best cooked and served right away!
How do you keep it warm for a party? Thank you
This was so good. Not vegan but looking for healthy options and less dairy, meat, etc. easy to make, instructions very clear and my meat loving husband had two helpings. Looking forward to more great vegan meals.
Yay, that is amazing to hear hubby had 2 helpings!
This recipe has become a staple in my house! We love it. I even gifted a friend the Vegan 8 book with a bookmark on this recipe. Thank you!
Aww I am honored, thank you Lana!
Brandi,
This is my favorite Alfredo sauce! And yes, I did originally see it on a different site.
I’m going to cook up some mushrooms along with my pasta today. It would be good smothered in your delicious, guilt free sauce 😋
Sounds wonderful Debra!!
I’m excited to try this! I have roasted, lightly salted cashews. Would anyone know if these are ok to use instead of raw? (I’m new to plant-based eating).
Technically they will work, but it will impart a strong cashew flavor!