The Vegan Alfredo Sauce Everyone Loves

    vegan-alfredo-sauce
    • ByCindy
    • September 28, 2025

    Alfredo sauce is a popular Italian dish, and by nature, it isn’t vegan-friendly as it uses a lot of dairy products. For something that tastes as good as that, it won’t be fair to let it all go for being a vegan, and that’s why I’m putting you on this Vegan Alfredo Sauce recipe. Without wasting much of our time, let’s get right into the kitchen.

    Vegan Alfredo Sauce Recipe 

    This vegan Alfredo sauce recipe gets rid of all the dairy products in favor of plant-based ingredients, and whilst doing that, it preserves the taste everyone has known to love. The dish comes out spectacularly rich, super creamy, flavorful, and tastes heavenly, just as Alfredo should be.

    How to Prepare Vegan Alfredo Sauce

    This recipe is also fairly simple, and it uses ingredients that are readily available in stores all around you. Here are the ingredients you will need, and how you will prepare this recipe at home.

    Ingredients for Making Vegan Alfredo Sauce

    Here are the ingredients you need to prepare the delicious Vegan Alfredo Sauce at home.

    • 1 (12-ounce) package of fettuccine pasta
    • 2 cups of unsweetened, unflavored almond milk
    • 1½ cups of raw cashews
    • ¼ cup of extra virgin olive oil
    • ¼ cup of nutritional yeast
    • 6 cloves of garlic, minced
    • 1 sweet onion, chopped
    • 1 tablespoon of lemon juice
    • 1 tablespoon of salt, to taste
    • 1 tablespoon of freshly chopped parsley 

    Instructions for Preparing Vegan Alfredo Sauce

    Here are the step-by-step instructions on how to prepare this delicious vegan Alfredo sauce recipe.

    Step 1: Cook the pasta in a large pot of salted boiling water according to the package directions, or until al dente. Drain the pasta, set aside, and cover.

    Step 2: Bring 4 cups of water to a boil. Put the cashews in a bowl, pour the hot water over them, and allow to soak for 5-7 minutes.

    Step 3: In a saucepan over medium heat, add the olive oil to heat up, toss in the onions and garlic, and sauté for 5 minutes. Remove from heat.

    Step 4: Drain the cashews and transfer them to a blender. After that, add in the sautéed onions and garlic, almond milk, nutritional yeast, lemon juice, salt, and chopped parsley. Blend until very smooth.

    Step 5: Pour the blended sauce over the pasta, and stir so it is properly distributed. If the pasta gets cold, heat the Alfredo sauce and pasta mix on low heat for a couple of minutes. Serve and enjoy!

    Notes:

    • This dish is best eaten the day it is cooked, but if you have excess, the sauce freezes well! Transfer to a freezer-friendly container and store in the freezer. Allow to thaw in the refrigerator overnight before reheating in the microwave or stove top until warm.
    vegan-alfredo-sauce

    Vegan Alfredo Sauce Recipe

    This vegan Alfredo sauce comes out spectacularly rich, super creamy, flavorful, and tastes heavenly, just as Alfredo should be.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings: 5 servings
    Course: Main Course
    Cuisine: Italian
    Calories: 650
    Ingredients Equipment Method Nutrition Notes

    Ingredients
      

    • 1 12-ounce package fettuccine pasta
    • 2 cups almond milk unsweetened, unflavored
    • 1½ cups raw cashews
    • ¼ cup extra virgin olive oil
    • ¼ cup nutritional yeast
    • 6 cloves garlic minced
    • 1 sweet onion chopped
    • 1 tablespoon lemon juice
    • 1 tablespoon salt to taste
    • 1 tablespoon freshly chopped parsley

    Equipment

    • Blender

    Method
     

    1. Cook the pasta in a large pot of salted boiling water according to the package directions, or until al dente. Drain the pasta, set aside, and cover.
    2. Bring 4 cups of water to a boil. Put the cashews in a bowl, pour the hot water over them, and allow to soak for 5-7 minutes.
    3. In a saucepan over medium heat, add the olive oil to heat up, toss in the onions and garlic, and sauté for 5 minutes. Remove from heat.
    4. Drain the cashews and transfer them to a blender. After that, add in the sautéed onions and garlic, almond milk, nutritional yeast, lemon juice, salt, and chopped parsley. Blend until very smooth.
    5. Pour the blended sauce over the pasta, and stir so it is properly distributed. If the pasta gets cold, heat the Alfredo sauce and pasta mix on low heat for a couple of minutes. Serve and enjoy!

    Nutrition

    Serving: 1gCalories: 650kcalCarbohydrates: 64gProtein: 17gFat: 36gSaturated Fat: 4gSodium: 460mgFiber: 5gSugar: 3g

    Notes

    • This dish is best eaten the day it is cooked, but if you have excess, the sauce freezes well! Transfer to a freezer-friendly container and store in the freezer. Allow to thaw in the refrigerator overnight before reheating in the microwave or stove top until warm.
    Tried this recipe?Let us know how it was!

    This vegan Alfredo sauce recipe is one of my favorites, and it just doesn’t disappoint. It still has a creamy and cheesy feeling with a rich and flavorful taste. And this time, you have a dish that is way healthier than the original version. When you try out this recipe, make sure to drop a comment below.

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