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Creamy Vegan Fettuccine Alfredo Sauce

Creamy, flavorful, and ready in about 30 minutes, this Vegan Alfredo Sauce recipe is a healthier twist on your old favorite pasta dish! It's a rich dairy free sauce that even the pickiest of eaters will love.
5 from 2 votes
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Claire Cary



  • 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. 
  • Cook on 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. 
  • Transfer contents to a high speed blender or food processor with all remaining ingredients, including the drained cashews. 
  • 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! 


The white pepper can be subbed for black, I used white to prevent any changes to the sauce color. 
Any other plant milk will work in this recipe, I prefer almond for the flavor. Just be sure to use a plain and unsweetened milk. 
Once prepared, this recipe will store in the fridge for 3-5 days. To reheat, add to a pan with a splash of milk or broth to help it stay creamy. 
If you aren't using a high speed blender, I recommend soaking the cashews in water overnight. If you are using a high speed blender, 30 minutes in boiling water should be fine. 
Don't have cauliflower? Sub for an additional 1/2 cup of cashews. You may need to adjust the amount of milk, but start with 1/2 cup and add more as needed to thin the sauce.


Serving: 1bowl | Calories: 290kcal | Carbohydrates: 34.2g | Protein: 8.3g | Fat: 16g | Fiber: 3.4g | Sugar: 1.8g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: vegan alfredo pasta, vegan alfredo sauce, vegan alfredo sauce recipe, vegan fettuccine alfredo