Learn how to make absolutely #1 The Best Vegan Garlic Alfredo Sauce as rated by readers! So easy, dairy-free, oil-free, just 6 ingredients (+salt & pepper) and so incredibly creamy and full of flavor!
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VEGAN GARLIC ALFREDO SAUCE
One of most people’s indulgent comfort foods is alfredo sauce. I admit, I used to love it too, but I didn’t love how after just a few bites, I felt sick. There is such a thing as foods being too rich. Feeling nauseated and in a nasty food coma for hours after eating something isn’t really worth it to me. Enter the best Vegan Garlic Alfredo Sauce you’ll ever have.
HOW DO YOU MAKE VEGAN ALFREDO SAUCE?
Easy, you just need 6 simple ingredients:
- raw cashews
- onion
- garlic
- lemon juice
- nutritional yeast
- low sodium vegetable broth
First, you will cook your onions low and slow until really tender.
Add the garlic and cook until soft. Add the onion and garlic to a blender with the remaining ingredients. Blend until completely smooth.
Serve over pasta and enjoy the decadent, but healthy, vegan alfredo sauce!
No need to try any further anymore. This one is dairy-free and oil-free. Most vegan versions contain vegan butter or oil, not healthy. This one is made from cashews which make it exceptionally creamy. I wanted a whole food version and oil-free.
WHY VEGAN ALFREDO IS BETTER THAN TRADITIONAL
Traditional garlic alfredo sauce has butter, milk, cream, parmesan cheese (or other cheeses) and garlic in it. Major dairy overload! Bloated, icky feeling. It also does not have onion in it. However, I wanted to give my alfredo sauce that slightly, sweet richness typically reached by cream and butter, so I added cooked onions, lots of them.
Here’s a little side by side nutrition for my alfredo sauce in comparison to Olive Garden’s version:
Mine per 1/2 cup serving which is a hefty serving:
125.2 calories, 7 g fat, 5.6 g protein, 11.3 carbs
and Olive Garden’s: (they use heavy cream, milk, lots of cheese and 6 egg yolks, see here)
460 calories, 43 g fat!!, 9 carbs, 8 grams protein
Wow, what a difference! Hey, so it has a hair less carbs, but who cares when all of my ingredients are quality ingredients and not heavy on the heart. Nothing wrong with indulging occasionally, but you could eat my alfredo sauce weekly with much less guilt.
DOES IT REALLY TASTE LIKE ALFREDO?
I know what you are thinking….does it really taste like garlic alfredo sauce?? Well, my hubby said, “spot on” and then “it really tastes exactly like garlic alfredo sauce”. I was shocked. I’ll let you be the judge. I’d say it is pretty darn close, especially considering it doesn’t have any of the typical ingredients!
Regardless, it is delicious and very creamy and you can eat this alfredo sauce without tons of guilt.
Other Vegan Alfredo Recipes to try:
Sadly, this recipe is my MOST popular weekly and is continuing to be stolen and copied and posted by other sites/blogs without ANY credit. It is very upsetting, so please know that I worked hard to create this recipe years back and it is my original creation. If you like this recipe, please give credit where credit is due.
the Best Vegan Garlic Alfredo Sauce
Ingredients
- 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
- 1-2 cups (240-480g) low sodium vegetable broth, divided
- 1/2-3/4 teaspoon salt
- 1/4-1/2 teaspoon ground black pepper
- 4 x-large (15g) minced garlic cloves
- 1/2 heaping cup (75g) raw unsalted cashews (see NOTE)
- 1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)
- 2 tablespoons nutritional yeast (I highly recommend this Sari brand, it is non-fortified with much better taste.)
NOTE
- It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor.
NOTE
- If you are using raw cashews and you don't have a high-powered blender, then you must soak them overnight in a bowl of water, drain and rinse. Otherwise, your result will be gritty and NOT creamy. A food processor usually works better with soaked cashews versus a blender that isn't very powerful.
Instructions
- Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.
- Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don't add more broth, you would likely not need any more yeast. Taste and add any more salt & pepper or lemon, if desired.
- Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt & pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.
This recipe is amazing!! It’s so easy and taste amazing. I will also by vegan sausage and mushrooms and sauté them together then add it to my pasta with the Alfredo sauce. This is my boyfriends favorite as well. Thank you for sharing this!
Sounds amazing Heather!!
My husband and I give this recipe a 10 out of ten!! I added frozen chopped spinach to the finished sauce which gave it a pretty color. Very happy with the results.
Woohoo, so glad Feebz, thank you!!
100%! I am not vegan but a playing around with new recipes and tricking my husband into a more vegetarian & vegan lifestyle. This is amazing.
I rarely take the time to comment on recipes but this is a fantastic recipe. My Alfredo loving husband loved it.
How many people does this serve?
It will depend on how much sauce you like to add to your pasta but 3-4 usually!
I’ve tried a lot of vegan Alfredo recipes over the years and this is hands down the BEST EVER. I will never try another recipe! So great! Thank you!
That is awesome, thank you!
I was so skeptical- been burned by many-a vegan/df alfredo recipe before. When I first smelled the sauce after blending, all I could smell was nutritional yeast, and prepared for disappointment. The first spoonful? The exact opposite. This is perfect. Absolutely 0 changes, and an easy weeknight meal if you soak the cashews in boiling water. I used a regular blender with no issues. This recipe is being saved, written down for my recipe box, and sent to others. Thank you!!!
This is seriously the BEST sauce ever. I’m not fully vegan but don’t even miss the cheese or cream. I never leave reviews but had to chime in on this one – Thank you so much for crafting this incredible recipe! I’ve shared your site with multiple friends and look forward to trying more of your recipes.
*Chef’s kiss*
I definitely wouldn’t think it was Alfredo even after being vegan for ten years but it is one of the better recipes I’ve tried. The sweetness of cashews is tempered but not eliminated by the salt and lemon. I think it may be best for us as a creamy sauce base for something with a big flavor like sun dried tomatoes and basil or a creamy pesto. I don’t think the ratios need adjusting and appreciate the simplicity of the recipe.
You had me at onions & XL garlic! LOL!😂🤣 I loved this! So healthy & delicious! Honestly, you can barely tell it’s not real Alfredo sauce! I was very surprised! I added 1 tablespoon total of fresh lemon juice. I like how you suggested to just start with a 1/2 T which I did because the last vegan “Alfredo” sauce i made didn’t make that suggestion and it ruined the whole dish! I would just add that next time i make it, I’m only going to add 1/4 to 1/2 cup, instead of 1 cup of veggie broth while sauteeing the onions/garlic because it took forever for all the broth to evaporate…In all fairness, it could have been my pan though because it’s Le Creuset enameled cast iron and you are not supposed to cook higher than medium with it. Thanks for an excellent recipe!
This is very simple and turned out excellent. I usually soak raw cashews in hot water, that has been brought to a boil, for about 30 minutes and this method worked well in this recipe too. It came out quite smooth and creamy. I used it on fresh zucchini noodles but would be a versatile sauce for any pasta or vegetables. Thanks, a real keeper!
Delicious!!!