This is the best Vegan Alfredo Sauce recipe and the most creamy and delicious sauce that you’ll ever make! You’ll love this tried and true sauce, packed with garlic and parmesan flavor! This easy to make dairy free alfredo sauce recipe is perfect for serving with fettuccine noodles, breadsticks, and more! Homemade Alfredo Sauce is a tasty indulgence for so many meals, and always welcomed for dinner.
Is alfredo sauce vegan?
Regular alfredo sauce is not vegan because it’s made with cream. However, it is easy to create a vegan alfredo sauce that is just as creamy and delicious. In fact, a vegan alfredo sauce is even healthy because it doesn’t have any cholesterol!
Creamy Alfredo Sauce
I love a good, creamy alfredo sauce. I loved serving it with my garlic breadsticks. So delicious! Of course you can also serve it with pasta or use it as the sauce for pizza. I have even been known to serve Alfredo sauce with my vegan baked potatoes!
There is a little bit of controversy over the origins of alfredo sauce, but I’m going with the story that the dish originated from Italy. It is usually made of butter, heavy cream and parmesan cheese, but you’ll love my vegan secrets keeping it creamy and delicious! This recipe makes a sauce that’s better than Olive Garden’s and the store-bought variety, for sure!
The trick for me was making Alfredo sauce vegan, while keeping it creamy, buttery, garlicky, and delicious. I love this recipe so much and think you will too!
How to Make Vegan Alfredo Sauce
To me, there are several things that contribute to making a great recipe, one of which is the ingredients involved. So, let’s talk about the ingredients for this vegan cream sauce for pasta recipe.
- Vegan butter — To keep this sauce good and buttery we’ll be adding vegan butter. I used Earth Balance buttery sticks.
- Onion — Chopped onions are cooked with the butter until tender. I used yellow onions, but white onions could work here too.
- Raw cashews — It’s the cashews that make this sauce so creamy! Some vegan alfredo sauce recipes require soaking the cashews first, but we’ll skip that step here. Instead we’ll be cooking cashews with the onions and butters to make them nice and tender.
- Garlic — Go ahead and peel the garlic and then chop it. No mincing is required here, so roughly chopped is good. Add it to the butter sauce after the onions and cashews are tender.
- Water + Better than Bouillon — Could you use vegetable broth you buy at the store? Sure, but I find the quality to vary greatly. That’s why I love using Better than Bouillon. It delivers consistent quality every time.
- Vegan cream cheese — We need a little creamy with this recipe and cream cheese does the trick. I have used both Tofutti’s or Daiya vegan cream cheese and both worked great. Or you can even make your own vegan cream cheese too.
- Vegan Parmesan — Parmesan is necessary for alfredo sauce. You can buy vegan parm in health food stores or make your own homemade vegan parmesan.
Now let’s talk about the steps to make vegan creamy pasta sauce. The good news is, there’s only a few!
Step One: Cook Onions & Cashews
Add vegan butter to a saucepan over medium heat. Once it’s melted, stir in the chopped onions and raw cashews. Cook this all together for for 3 – 5 minutes, until the onions are tender. Add the roughly chopped garlic and cook for another minute.
Step Two: Add Broth
Next, we’ll stir in the water and bouillon to the saucepan. Bring this mixture to a boil and then reduce to a simmer. Simmer this mixture for 4 – 5 minutes before removing from heat and setting aside to cool slightly.
Step Three: Blender Time
Once the broth mixture has cooled a bit, pour it into a blender jar. Add vegan cream cheese and vegan parmesan to the blender jar as well. Pulse in several short bursts. Then use a rubber spatula to scrape down the sides of the blender jar. Then pulse again, increasing the speed until the mixture is smooth.
Pour the alfredo sauce into a glass jar or sealable container and sprinkle with freshly ground black pepper. The sauce may seem a bit runny at first but it thickens as it cools.
How to Serve Vegan Alfredo Sauce
Serve vegan alfredo sauce over cooked pasta, like fettuccini noodles. We love a good vegan fettuccini alfredo recipe served with steamed broccoli. It’s the best!
You can even serve this creamy sauce with vegan garlic bread as an appetizer. It’s delicious together! You can also use this in place of tomato pizza sauce on vega pizza. Believe it or not, I also love adding alfredo sauce over my vegan baked potatoes. It’s so good!
You can also add some of my homemade vegan chicken fillets to make vegan chicken alfredo. It’s very tasty!
You can store leftover vegan alfredo sauce in the fridge. It will keep up to 5 days when stored properly. Alternatively, you can mix the sauce directly with the cooked pasta noodles. Then you can transfer vegan alfredo pasta into a sealable container and keep it in the fridge.
Either way, the sauce may thicken as it chills. You may need to add some unsweetened almond milk (or plant-based milk of your choice) to thin the sauce out to reheat it.
Vegan Italian Dishes
If you love vegan Italian recipes, you’ve come to the right place! Of course, I love this alfredo pasta, but here’s some of my other favorites:
- This vegan fettucine alfredo is entirely plant-based (made with squash) and so delicious!
- Make this vegan lasagna on the weekends and enjoy leftovers the rest of the week
- You’ll love layers of deliciousness in this Meatless Baked Ziti
- This simple vegan pasta salad is delicious and can be served as a main meal with the addition of some vegan sausage or other protein.
Also, you can serve this simple vegetarian alfredo sauce with any of the above recipes. It’s a flavorful add-on to so many dishes!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Vegan Alfredo Sauce
- 2 tablespoons vegan butter
- 1/2 cup chopped onion
- 3 – 4 cloves garlic peeled and roughly chopped
- ½ cup raw cashews
- 1 1/4 cups water
- 1 teaspoon Better than Bouillon Vegan Broth Base
- 2 tablespoons vegan cream cheese
- 1 tablespoon vegan parmesan
- 1/8 teaspoon fresh cracked black pepper
- Serve: fettuccine noodles, steamed broccoli, breadsticks
- Add vegan butter to a saucepan over medium heat. Once it's melted, add chopped onions and cashews. Stir to coat. Cook for 3 – 5 minutes, until the onions are tender. Add chopped garlic and cook for another minute.
- Add water and bouillon to the saucepan. Stir to combine. Bring it to a boil and reduce to a simmer. Simmer for 4 – 5 minutes. Remove from heat and set aside to cool slightly.
- Once the broth mixture has cooled, transfer it to a blender. Add vegan cream cheese and vegan parmesan. Pulse in several short bursts. Then use a spatula to scrape down sides of the blender jar. Then pulse again, increasing the speed until the mixture is smooth.
- Pour the alfredo sauce into a glass jar or sealable container. Sprinkle with pepper. The sauce may seem a bit runny at first but it thickens as it cools.
- Serve over cooked pasta, on garlic toast, or even as a sauce for pizza.
- Keep leftover vegan alfredo sauce in the fridge. It will keep up to 5 days when stored properly.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
That’s it for this vegan fettuccine recipe! Enjoy!