Creamy, flavorful, and ready in about 30 minutes, this Vegan Alfredo Sauce is a dairy free twist on your favorite pasta dish! It’s rich and creamy and even the pickiest of eaters will approve!
Not there is ever an inappropriate time to eat pasta, but it’s officially comfort food season and this vegan fettuccine alfredo is comfort food at its finest.
My lemon garlic cream sauce is still such a popular recipe, but I wanted a vegan alfredo sauce that was just like the real deal. Easy sauces are great and all, but sometimes you just need something straight up indulgent.
But don’t worry, it won’t make you feel weighed down after you eat it. It’s lightened up alfredo, but still indulgent alfredo, ya know?! Kind of like my vegan cacio e pepe!
This sauce is rich, creamy, easy to make, and completely dairy free. I even managed to sneak some veggies in there, but you would never know by tasting it!
How to make this recipe
This recipe calls for cashews, and blending cashews can be a pain if you don’t soften them first. So, the first step is to add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.
While the cashews are soaking, cook the pasta according to package instructions. If you’re using gluten free pasta, be careful not to overcook since it can fall apart pretty easily.
Chop the onion and mince the garlic and add to a large sauté pan with the olive oil.
Cook on medium/low heat until the onions start to brown slightly, about 5 or so minutes. Add the vegetable broth and chopped cauliflower to the pan.
Reduce heat to low, cover, and let cook for about 10 minutes or until the cauliflower is fork tender. If you chop the cauliflower pretty small it won’t take too long to cook!
Process until completely smooth, about 1 full minute. Taste and add more salt or pepper if desired. You can use black or white pepper for this recipe, I like to use white to keep the color of the sauce even.
If the sauce is too thick, add more milk, if it is too thin, add in 1 tablespoon of flour and blend again.
Pour the sauce on top of the cooked pasta and stir until well combined. Let simmer for a few minutes to allow some of the sauce to absorb into the pasta so all of the flavors can blend together.
Top with chopped chopped parsley or roasted red pepper flakes and enjoy!
Pasta, chicken, veggies, pasta, pasta! Pasta is obviously my first choice for alfredo. However, this recipe would also be delicious with zucchini noodles, baked potatoes or potato wedges.
You can even thicken it up by leaving out some of the milk or adding extra cashews and using it as a dip for chips, almost like queso!
Can you freeze it?
Meal prep lover rejoice! You can freeze this alfredo sauce! Only freeze it on it’s own though, not once it is combined with the pasta. Freeze in a jar or tupperware container, leaving some space for it to expand.
When you’re ready to use it, let it thaw in the fridge overnight and then reheat it on the stove.
Flavor and Ingredient Tips
You don’t want to skimp on the onion and garlic! This is where most of the flavor is going to come from. Traditional Alfredo sauce does not have onion in it, but a decently sized yellow onion is very necessary for the flavor! White onion will also work if you don’t have yellow, but I do not recommend using red.
This vegan alfredo sauce is best when eaten right away, but can be stored in the fridge for 3-5 days. If you are going to reheat it, I recommend adding it to the stove with a few splashes of almond milk or vegetable broth to help make it creamier.
Be sure your milk is unflavored and unsweetened. Any non-dairy milk will work, but I prefer almond. You definitely don’t want there to be any vanilla in this recipe!
Gluten free pasta attaches to sauces differently than regular pasta and has a tendency to absorb some of the sauce into the noodles. Flavor wise, this is a good thing, but it can make the sauce stiffen up and dry out as it sits out. To prevent this from happening, I suggest tossing GF pasta with olive oil before adding the sauce.
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Creamy Vegan Fettuccine Alfredo Sauce
by: claire cary
- 16 ounces uncooked pasta
- 2 cups cauliflower chopped*
- 1 cup cashews
- ½ cup vegetable broth
- ½ cup plain unsweetened almond milk
- ¼ cup olive oil
- 5 large cloves garlic
- 1 large yellow onion
- Juice from 1/2 lemon
- 1 tsp sea salt plus more to taste
- 4 tbsp nutritional yeast or cashew parmesan
- ¼ tsp pepper I like using white pepper for this recipe
- Add the cashews to a bowl and top with boiling water. Let soak while you complete the next steps.*
- Cook the pasta according to package instructions. If you’re using gluten free pasta, be careful not to overcook since it can fall apart pretty easily.
- Chop the onion and mince the garlic and add to a large sauté pan with the olive oil.
- Saute over medium/low heat until the onions start to brown slightly, about 5-10 minutes.
- Add the vegetable broth and chopped cauliflower to the pan.
- Reduce heat to low, cover, and let cook for 5-10 minutes or until the cauliflower is fork tender.
- Process until completely smooth. Taste and add more salt or pepper if desired. If the sauce is too thick, add more milk, if it is too thin, add in 1 tablespoon of flour.
- Pour the sauce on top of the cooked pasta and stir until well combined.
- Top with chopped chopped parsley or roasted red pepper flakes and enjoy!