This vegan Alfredo sauce recipe is easy to make, filled with healthy ingredients and tastes incredible! It's the perfect addition to dinner.
I love a good rich creamy Alfredo pasta but I don't like the bloated heavy feeling it usually leaves me, which is why this dairy free version is perfect!
Ingredients
In order to make this dairy free alfredo sauce you'll need the following items:
- Broth
- Raw cashews
- Cooked potato
- Cooked white beans
- Seasonings
How To Make Vegan Alfredo Sauce
Pasta sauces can be quite the undertaking, luckily this is not the case for this Alfredo sauce recipe! Here's the simple steps to make this delicious sauce:
- Blend all ingredients.
- Mix into your favorite pasta.
- Serve and devour!
Serving suggestions
Try hard to resist slurping up this creamy Alfredo sauce with a straw, and try it one of these ways instead:
- Mix with pasta like fettuccine, spaghetti, angel hair, or gnocchi.
- Use it to make a kids favorite creamy macaroni.
- Top a stuffed baked potato or mashed potatoes.
- Drizzle over hash browns for a creative brunch.
- Use as a dipping sauce for asparagus fries or broccoli cauliflower tots.
Tips and tricks
Make sure to keep the following in mind when making this vegan Alfredo sauce recipe:
- If you're not using a high speed blender, soak the cashews overnight or boil them for 20-25 minutes to soften them. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- I used red potatoes but any starchy potato will work, just don’t use sweet.
- If you reheat this on the stove, it will thicken a bit. Heat slowly over low heat and add more broth if needed.
- You can store this sauce in an airtight container in the refrigerator for up to four days.
- Add spinach or mushrooms to the sauce for an extra veggie boost.
- There is some protein in this sauce, but if you'd like to add more, mix in nutritional yeast, or serve over quinoa.
Common Questions
Believe it or not, traditional Alfredo is simply fettuccine noodles, butter, and parmesan cheese. Over the years it has transformed into a creamy sauce featuring heavy cream and other ingredients. Since none of those versions of the sauce are vegan, I just had to create my own!
The ingredients I use in the recipe for vegan Alfredo sauce result in a pretty thick consistency as it is. If you like it thicker, heat on the stovetop over low heat stirring regularly until you reach your desired consistency.
You sure can! Seal tightly in a freezer safe container and freeze for up to three months. Defrost in the refrigerator, then reheat in the microwave or on the stovetop.
More Pasta Recipes
If carbs are your thing, (let's be real, if we could, wouldn't we eat them ALL the time?) check out these other recipes:
- Vegan Pasta Bake
- Roasted Red Pepper Pasta
- Pasta Fagioli
- Roasted Vegetable Pasta
- Broccoli Pesto Pasta
- Healthy Vegan Chili Mac
Vegan Alfredo Sauce Recipe
Equipment
Ingredients
- 1 ½ cups veggie broth , you can use water but it won’t be as flavorful
- 1 cup raw cashews , see note
- ½ cup cooked potato , see note
- ½ cup cooked white beans , rinsed and drained (I use great northern beans)
- 2 cloves garlic
- 1 teaspoon apple cider vinegar
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Place all ingredients, except pepper, into a high speed blender. I like to pulse that in at the end.
- Blend on high until nice and smooth. The heat from the blender will heat it up but you can also heat over the stove a little if you prefer. Heat over low because it will thicken a bit. Add more broth as needed.
- Serve over your favorite pasta or any other way you want!
Notes
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- I used red potatoes but any starchy potato will work, just don’t use sweet.
- If you reheat this on the stove, it will thicken a bit. Heat slowly over low heat and add more broth if needed.
- This makes 3 cups, serving size is ½ cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Mindy
Is there a substitute for the cashews? We have a nut allergy in our house.
Carla
I would love to know this answer, too!
Sophia DeSantis
Hi Mindy and Carla! I missed this comment, so sorry! Unfortunately, cashews are the main ingredient that gives this sauce the creaminess. I do use potato and white beans in conjunction with the cashews, which gives this a lighter yet super creamy texture. I haven't tried it myself, but I have had others try using more potato and white beans instead of the cashews. I have also had others try using sunflower seeds, but you have to be careful as these have a strong flavor. So you may need to up the vinegar to counter act the flavor. You'd have to play with these ideas. Let us know if you try anything!
Liron Blecher
This sauce blew my mind !!!
It was so close to “real” alfredo sauce and absolutely delicious.
The fact that it was oil free and super easy to make was just the icing on the cake (or shall I say: the vegan parm on the pasta).
Thank you so so much for sharing this recipe.
veggiesdontbite
Haha!! Love it! I am so happy you enjoyed this. Thank you so much for the great review!
Chelsee Lee
So nice to have a vegan version of this pasta! Alfredo is a favorite!