This vegan Alfredo sauce is thick, smooth, creamy and rich! It’s cashew-based, dairy-free, and full of cheesy flavour.
Certainly, everyone can get on board with this recipe – from kids to adults, and even vegan skeptics. Better yet, it requires just 10 ingredients and only 20 minutes to make! (If you weren’t convinced already).
All-in-all, it’s exactly what were looking for in a vegan alfredo sauce. So, let me tell you exactly how to make this recipe so you can enjoy it asap!
Vegan Alfredo Sauce Recipe
For this recipe you will need:
- raw cashews
- shallots, or yellow onion
- coconut oil
- almond milk
- nutritional yeast
- lemon juice
- sea salt and pepper
As you can see, the ingredients are simple and straight forward. Which is why I have given it my newbie cook stamp of approval. It’s likely you already have the ingredients in your pantry.
What is nutritional yeast?
However, if you’re new to vegan cooking you might not be familiar with nutritional yeast. This is the secret ingredient that vegans use to achieve cheesy and savoury taste without the cheese. I use nutritional yeast in so many of my recipes for bold cheesy flavour and umami taste. Certainly, it’s a pantry staple for a plant-based diet.
In addition to its taste, nutritional yeast has tons of health benefits. I guess you can say the truth is in its name. Check out Medical News Today to see just how nutritious nutritional yeast is.
You can find nutritional yeast at most general grocery stores. But if you’re having trouble finding it than I recommend to try an organic grocers like Wholefoods, Farm Boy or Trader Joe’s. Or, order it on Amazon.
How to make vegan Alfredo sauce
Now, it couldn’t be simpler to make this vegan Alfredo sauce. We will start by sautéing the onion and garlic in a skillet to soften. Then we transfer all the ingredients to a blender and blend until smooth. Thats it folks!
Now you have a perfectly creamy and smooth sauce to pour over your favourite spaghetti noodles. Easy, peasy.
Vegan Alfredo sauce with cashew
Certainly, each ingredient in this Alfredo sauce plays a vital role in offering big bold cheesy flavour. I’ve already mentioned nutritional yeast for premium cheesy flavour, but it’s important to note that cashews are another staple ingredient for cheesy vegan dishes.
Make this recipe with no cashew/nut-free
Rest assured, it’s very easy to make this vegan Alfredo sauce nut-free if that’s your jam. Simply substitute the cashews for hemp hearts. You can do a 1:1 swap for this.If using hemp hearts you do not need to soak them in advanced.
However, I personally prefer cashews over hemp hearts because the cashews give a more creamy taste that’s similar to real Alfredo. While the hemp hearts give a more nutty taste. Although both are still delicious!
In addition, the almond milk in this recipe can be swapped for soy milk, oat milk or coconut to make it nut-free.
A few tips for this recipe
I recommend to soak the cashews in advance before using, preferably overnight. Although it’s not necessary, it will yield an even creamier and smoother blend. If you’re pressed for time, you can reduce the soak time significantly by pouring boiling water into a bowl of raw cashews. Let sit for 1 hour.
It’s good to note that you can also make this vegan Alfredo sauce well in advance. It will keep in the fridge for up to 5 days. Simply warm in a saucepan or microwave before using.
Additionally, this sauce can be frozen for up to one month in a freezer safe container. Let thaw before using.
Other recipes you might like:
If you’re digging this recipe you might also like these cheesy dishes:
- Vegan Grilled Cheese
- Vegan Zucchini Lasagna
- Fully Loaded Black Bean Nachos
- Easy Vegan Mac and Cheese
- Vegan Cheese Platter
So there you have it. An ultra simple recipe for vegan Alfredo sauce that’s creamy, smooth and full of cheesy flavour. It’s a quick and easy recipe that all eaters adore, vegan or not. With just 10 ingredients and 20 minutes, you can have a comforting dinner on the table in no time. I’m sure you’re going to love it as much as we did.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
Vegan Alfredo Sauce
- 3 shallots (or 1 yellow onion), chopped
- 4 cloves garlic diced
- 1 tbsp coconut oil
- 1.5 cups raw cashews preferably soaked for 1 hr, strained
- 2 cups almond milk
- 1/4 cup nutritional yeast
- 2 tbsp lemon juice (about 1/2 lemon)
- 1 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 3/4 cup parsley curly, finely chopped (optional)
- 1/2 tsp cayenne pepper flakes to sprinkle (optional)
For the pasta
- 1 package gluten-free spaghetti noodles (500g/17.6 oz)
- Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
- Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
- To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot. Pour Alfredo sauce over noodles and mix to combine. Taste, season with more sea salt and pepper as desired. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.
VEGAN – DAIRY-FREE – SOY-FREE – GLUTEN-FREE