Quick Vegan Alfredo Sauce

Finding a creamy pasta sauce that’s both dairy-free and satisfying can feel like searching for a needle in a haystack. Between juggling dinner prep on busy weeknights and trying to please both vegans and non-vegans at the table, most of us end up settling for store-bought alternatives that never quite hit the spot.

That’s why this vegan alfredo sauce has become my family’s favorite solution: it’s rich and creamy, comes together in just 15 minutes, and uses simple pantry ingredients you probably already have at home. Even my cheese-loving kids ask for seconds when this sauce is on the menu.

What Kind of Cashews Should I Use?

Raw, unsalted cashews are the key to creating a creamy vegan alfredo sauce – they’re different from the roasted ones you might snack on. You’ll want to look for cashews labeled specifically as “raw” in the bulk section or baking aisle of your grocery store, as roasted cashews can add an unwanted nutty flavor that’ll throw off the sauce’s classic taste. If your cashews aren’t super fresh, give them a quick smell test – they should have a mild, sweet aroma without any hints of bitterness. For the smoothest sauce possible, soak your cashews in hot water for about 30 minutes before blending (or overnight in cool water if you’re planning ahead).

Options for Substitutions

Need to make some changes to this vegan alfredo sauce? Here are some helpful swaps you can try:

• Cashews: Cashews are pretty important for the creamy texture, but if you have a nut allergy, try using blanched almonds or sunflower seeds instead. Just soak them in hot water for 30 minutes before blending. Hemp seeds can also work, though the sauce might be slightly less creamy.
• Nutritional yeast: This ingredient gives the cheesy flavor, so it’s best not to skip it. But if you must, you can use a tablespoon of white miso paste instead – though the flavor will be different.
• Veggie broth: You can use water in place of veggie broth, but you’ll need to add extra seasonings like garlic powder or herbs to make up for the lost flavor. You might also need a bit more salt.
• White onion: Yellow onions work just as well. You could also use shallots for a milder flavor – use about 3-4 medium shallots to replace one onion.
• Lemon juice: Apple cider vinegar or white wine vinegar can work instead – start with half the amount since they’re stronger than lemon juice.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan alfredo sauce is achieving that silky-smooth texture – always soak your cashews in hot water for at least 2 hours (or overnight if using a standard blender) to ensure they blend completely smooth without any graininess.

The second common mistake is rushing the onion cooking process – take your time to cook them slowly over medium heat until they’re truly soft and translucent (about 8-10 minutes), as undercooked onions can leave your sauce with a harsh, raw taste and chunky texture.

When blending, start with the minimum amount of broth suggested and gradually add more until you reach your desired consistency, because it’s much easier to thin out a sauce than to thicken it up.

For the best garlic flavor without any bitterness, cook it just until fragrant (about 30-60 seconds) after the onions are done, and remember to let your sauce rest for 5 minutes after blending – this allows the nutritional yeast to fully incorporate and develop its cheesy flavor.

What to Serve With Vegan Alfredo Sauce?

This creamy vegan alfredo sauce pairs perfectly with your favorite pasta shapes – I especially love it with fettuccine or penne since they really grab onto the sauce. To make it a complete meal, try adding some sautéed mushrooms and peas, or roasted broccoli right into the pasta. A simple side salad with cherry tomatoes and balsamic dressing helps balance out the richness of the sauce. If you’re feeling extra hungry, some garlic bread on the side is always a good idea for soaking up any extra sauce left on your plate!

Storage Instructions

Keep Fresh: This vegan alfredo sauce stays good in an airtight container in the fridge for up to 5 days. The sauce might thicken up a bit while chilling – that’s totally normal! Just give it a good stir before using.

Freeze: You can freeze portions of this sauce in freezer-safe containers or ice cube trays for up to 3 months. The ice cube method is super handy when you just need a small amount for a quick meal. Just pop out what you need!

Revive: When you’re ready to use your stored sauce, thin it out with a splash of vegetable broth or plant milk if it’s too thick. Heat it gently on the stovetop or microwave, stirring occasionally. If you notice any separation, just give it a quick whisk or blend, and it’ll be smooth and creamy again.

Preparation Time	10-15 minutes
Cooking Time	8-12 minutes
Total Time	18-27 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 15-20 g
• Fat: 35-40 g
• Carbohydrates: 40-50 g

Ingredients

• 1 medium white onion, diced (200g) – ensure it measures 1 1/2 cups for optimal flavor
• 1-2 cups low sodium veggie broth, portioned (240-480g)
• 1/2-3/4 teaspoon salt
• 1/4-1/2 teaspoon black pepper, ground
• 4 extra-large garlic cloves, minced (15g total)
• 1/2 heaping cup raw, unsalted cashews (75g)
• 1/2-1 tablespoon lemon juice (begin with 1/2 and adjust to taste post-blending)
• 2 tablespoons nutritional yeast (recommendation: sari brand for a non-fortified, superior taste)

Step 1: Cook the Onions and Garlic

In a large pan over medium to medium-high heat, add the onion and only 1 cup of the broth.

Cook for about 8 minutes until the onions are very tender, stirring occasionally.

If the onions start to cook too quickly, you can add a tiny bit more broth or lower the heat to prevent burning.

After 8 minutes, add the garlic and cook for a few more minutes, stirring often.

By the time the cooking is complete, all the broth should have evaporated.

If there is still some liquid remaining, continue cooking until the broth is completely gone.

At this point, you want no leftover liquid so that the final sauce will be thick and creamy.

Step 2: Blend the Sauce

Transfer the cooked onions and garlic to a blender.

Add just 1/2 cup more of the remaining broth, along with salt, pepper, cashews, just 1/2 tablespoon of lemon juice, and just 2 tablespoons of nutritional yeast.

Blend on high speed for a couple of minutes until the mixture is very creamy and smooth.

If you find that you need a thinner sauce, you can add more broth to reach your desired consistency, but I found it wasn’t necessary.

Once blended, taste the sauce and adjust the salt, pepper, or lemon juice to your preference.

Step 3: Prepare the Pasta and Serve

While preparing your pasta, make sure to salt the water well, around a tablespoon for a large pot of boiling water, to ensure the pasta is flavorful.

This step prevents the dish from tasting bland.

Once the pasta is cooked and drained, serve it with the blended sauce.

Garnish with parsley, lemon zest, and additional salt and pepper, if desired.

You can also add any preferred veggies, such as broccoli or peas, to enhance the dish.

Step 4: Store and Reheat Leftovers

Store any leftover sauce in the refrigerator.

Note that the sauce will thicken further after storage.

When reheating, you can thin it out slightly with a touch of broth if necessary.

Enjoy your creamy, delicious pasta!