Alfredo sauce has always been one of those comfort foods that feels like a warm hug in a bowl of pasta. I used to love the traditional version, but honestly, after a few bites I’d regret it — heavy cream, loads of butter, and cheese left me feeling sluggish and weighed down. That’s why this vegan garlic alfredo sauce is such a win. It’s creamy, garlicky, and comforting, but made with wholesome ingredients that actually leave you feeling good after your meal.
I first whipped this up on a weeknight when I was craving something indulgent but didn’t want to spend the rest of the evening in a food coma. It quickly became a staple in my kitchen, and now I make it all year round — especially when I want to serve something that feels special but is secretly healthy.
Why This Plant-Based Alfredo Stands Out
- Silky and creamy – The cashews blend into the smoothest, most velvety sauce you can imagine. It clings beautifully to pasta, just like the classic version.
- Simple pantry ingredients – Just six core ingredients (plus salt and pepper), nothing fussy or hard to find. Most of these are probably sitting in your kitchen right now.
- Lighter, feel-good comfort food – Traditional alfredo can leave you groggy, but this version gives you all the indulgence without the crash. I’ve had it for dinner and still gone for a long walk afterwards — no heavy belly!
- Family-approved – My husband, who was skeptical at first, took one bite and said it tasted “exactly like the real thing.” That’s how I knew this recipe was a keeper.
The Ingredients That Make It Work
Here’s what you’ll need and why each one matters:
- Raw cashews – These are the secret to creaminess. Soak them ahead if you don’t have a high-powered blender. I always keep a jar of raw cashews in the pantry just for recipes like this.
- Onion – Cooking onions low and slow adds natural sweetness, balancing out the garlic and giving that rich depth you’d usually get from cream.
- Garlic – Use fresh cloves for the best flavor. Don’t skimp — this is garlic alfredo, after all.
- Lemon juice – Brightens the sauce and keeps it from feeling too heavy. A squeeze at the end can also refresh the flavor if you’re reheating leftovers.
- Nutritional yeast – This gives a subtle “cheesy” flavor without dairy. If you’re new to it, don’t worry, it’s easy to find in most stores now.
- Vegetable broth – Keeps the sauce light while adding savory flavor. I prefer low sodium so I can control the saltiness.
Step-by-Step: How I Make It
- Cook the onions – Take your time here. I cook them slowly until they’re soft and slightly golden because this step builds the flavor base.
- Add garlic – Just a minute or two until fragrant — garlic burns fast, so watch closely.
- Blend everything – Transfer the onions and garlic to a blender with cashews, lemon juice, nutritional yeast, broth, salt, and pepper. Blend until smooth and creamy.
- Serve – Pour over hot pasta and toss well so every strand is coated.
One little tip: save some pasta water. If the sauce thickens up while sitting, a splash of the starchy water brings it back to that perfect silky texture.
Why I Prefer This to Traditional Alfredo
Traditional alfredo is loaded with cream, butter, and cheese. Delicious? Sure. But after a plate, I’d always feel like I needed a nap. This version skips the dairy entirely, but thanks to the cashews and cooked onion, you still get that same rich mouthfeel.
I once served this side-by-side with a classic cream-based version, and a friend didn’t even realize the difference until I told them. That’s the kind of reaction that makes me keep this recipe on repeat.
How I Use This Sauce
This vegan garlic alfredo isn’t just for pasta (though that’s my favorite). Here are a few other ways I’ve enjoyed it:
- Tossed with roasted veggies like broccoli or mushrooms for a hearty bowl.
- As a sauce for baked potatoes, especially when I want something creamy without cheese.
- Layered in a vegan lasagna instead of ricotta.
- Drizzled over steamed greens when I want them to feel a little indulgent.
If you’re hosting, you can even make it ahead and warm it gently on the stove before serving. A little whisking and it’s as good as freshly blended.
Storage Tips
I usually make extra because it stores well. Keep it in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop, adding a splash of broth or pasta water to loosen it up. You can freeze it too, though I find the texture is best fresh or refrigerated.
FAQs
Does it really taste like alfredo?
Yes! The cashews and nutritional yeast work together to mimic the creamy, cheesy flavor. My family couldn’t tell the difference.
Do I have to soak the cashews?
If you have a high-speed blender, you can skip soaking. Otherwise, soak them in hot water for about 30 minutes to soften.
Can I make it nut-free?
Sunflower seeds or silken tofu can work in place of cashews, though the flavor will be slightly different.
What pasta works best?
Fettuccine is the classic choice, but honestly, I’ve tossed this sauce with everything from penne to spaghetti squash. It’s flexible and delicious no matter what.
Vegan Alfredo Sauce
This creamy vegan garlic Alfredo sauce is rich, silky, and so satisfying — yet completely dairy-free and oil-free. The secret? Lots of slow-cooked onion for natural sweetness and depth. Toss it with your favorite pasta, drizzle over roasted veggies, or use it as a cozy base for casseroles. You’d never guess it’s plant-based!
Ingredients
- 1 medium white onion, diced (about 1 ½ cups)
- 4 large garlic cloves, minced
- ½ heaping cup raw unsalted cashews (about 75 g)
- 1–2 cups low-sodium vegetable broth, divided
- 2 tablespoons nutritional yeast
- ½–1 tablespoon fresh lemon juice (start small, taste, and adjust)
- ½–¾ teaspoon salt
- ¼–½ teaspoon ground black pepper
Instructions
- Pour 1 cup of the broth into a large pan and bring to medium heat. Add the diced onion and cook until very tender, about 7–8 minutes, stirring often. If the liquid reduces too quickly, splash in a bit more broth, but cook it down completely before moving on.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant. The mixture should be soft and nearly dry.
- Transfer the onions and garlic to a blender. Add the cashews, nutritional yeast, lemon juice, salt, pepper, and ½ cup of the remaining broth. Blend on high until the sauce is smooth and creamy. If needed, add a splash more broth for a thinner consistency. Taste and adjust seasonings — a little more lemon or salt can really brighten it up.
- Serve the sauce warm over pasta, grains, or veggies. Garnish with parsley, fresh cracked pepper, or a touch of lemon zest.
Notes
- If your blender isn’t high-powered, soak cashews overnight in water, then drain before using for a smooth result.
- The sauce will thicken as it cools. To reheat, warm gently on the stove with a splash of broth to loosen.
- Great with pasta, but also delicious over roasted broccoli, peas, or even baked potatoes.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 353Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 1972mgCarbohydrates 44gFiber 6gSugar 13gProtein 12g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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