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Vegan Alfredo Sauce

Vegan Alfredo Sauce is creamy and garlicky, and so easy to make from scratch with just a handful of pantry staples! It’s comfort food made 100% dairy-free, oil-free, and ready in minutes!

top down view of plated vegan alfredo sauce with pasta.

I have been making this vegan recipe for cashew Alfredo Sauce since 2012, and it never disappoints. It’s rich, indulgent, and simply the best!

Why We Love This Recipe!

  • Healthy. Made with cashews instead of dairy, this creamy alfredo contains zero cholesterol but still contains plenty of protein and essential vitamins and minerals. See the nutrition card below!
  • Easy to customize. I love including ways for you to customize the umami flavor. I’ve tried all the recommended ingredients, and each is equally delicious. Keep reading!
  • Simple and quick. Seriously, this is such an easy recipe! You can have dinner on the table in 20 minutes.
top down view of ingredients used to make vegan alfredo sauce with cashews.

Ingredient Notes

  • Raw Cashews – This amazing nut blends into the best creamy alfredo! For the most neutral flavor, you’ll want to use raw, not toasted, cashews. You can find raw cashews at most health-conscious grocery stores or online (affiliate link). I like to buy them in bulk to have handy when making vegan cheese-style recipes.
  • Garlic – Feel free to add an extra clove or two for a more garlicky flavor.
  • Onion + Garlic Powder – Both are flavor boosters and are added for good measure.
  • Miso – This paste adds umami flavor but can be substituted with nutritional yeast or dijon if you don’t have it on hand. All are healthy choices!
  • Lemon – Used as an acid, this zesty ingredient adds just the right amount of zing.
  • Liquids. I use warm water in this recipe, and really that is all you need since the cashews do all the work on their own to become a creamy sauce. If you prefer, non-dairy milk is great, too, when using unsweetened, plain plant milk such as almond, cashew, oat, or soy milk.
side by side photos showing the process of making vegan alfredo sauce.

How To Make Vegan Alfredo Sauce

Making alfredo sauce vegan and dairy-free is as easy as 1…2…3!

  1. Soak the cashews. This helps soften the cashews and can aid in digestion.
  2. Add the cashews, garlic, miso, onion and garlic powder, salt, and warm water to the cup of a standing or personal blender, and blend until smooth and creamy.
  3. Pour over cooked pasta and enjoy!

Tips For Success!

  • Time it right when making Alfredo and pasta together. To avoid having to reheat the sauce and/or pasta while the pasta is heating, soak the cashews and while the pasta is boiling, blend the sauce. This way, everything is ready and warm at once.
  • Equipment. I love my NutriBullet personal blender (affiliate link) for these small jobs. It’s powerful, compact, and easy to clean. But a regular standing blender will do the job, too, and it doesn’t have to be a Vitamix.

top down view of pot with fettuccini and alfredo sauce being poured overtop.

Commonly Asked Questions

How Long Do Leftovers Last?
Leftovers will last up to 7 days in the refrigerator. I like to keep mine in mason jars, but any airtight container will do. After chilling, the sauce will thicken so when you go to reheat, add a little extra water or non-dairy milk to bring it back to a slightly thinner consistency.

Can You Freeze Alfredo Sauce?
Yes, vegan Alfredo sauce can be kept in the freezer for up to 2 – 3 months. To freeze, allow to cool completely and store in freezer-safe jars leaving a little headspace for expansion. Let thaw in the refrigerator before reheating.

Can you make vegan Alfredo without cashews?
Absolutely! I am quite partial to this Creamy White Bean and Cauliflower Alfredo. It’s loaded with protein and fiber, and is a delicious option when for those with nut allergies or who just don’t want to use cashews.

side angle view of freshly made fettuccini alfredo in a pan.

Serving Suggestions

This creamy pasta sauce goes with just about any noodle, although alfredo is usually served with fettuccini or other thick noodles. And to round out your meal, here are a few delicious options:

top down view of plated vegan alfredo sauce with pasta.

More Easy Pasta Recipes!

I hope you love this dairy-free alfredo recipe! Leave a comment and rate it below. I love to hear what you think or any changes you make.


Vegan Alfredo Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

The Best Vegan Alfredo Sauce is creamy, garlicky, and so easy to make from scratch with just a handful of pantry staples! It’s rich and indulgent comfort food made 100% dairy-free and oil-free!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Entree
  • Method: blender
  • Cuisine: American, Vegan


Units Scale
  • 1 1/2 cups raw cashews
  • 34 garlic cloves
  • 2 teaspoons white miso (or 12 Tbsp nutritional yeast or 1 Tsp dijon)
  • 1 teaspoon EACH garlic + onion powder
  • 1/2 teaspoon mineral salt, + more to taste
  • juice of 1 small lemon (about 1 tablespoon) or 1 teaspoon apple cider vinegar
  • 3/41 cup warm water
  • 12 ounces long pasta (fettuccini or linguine)


Soak cashews: Place cashews in a small bowl and cover with very warm, not boiling, water. Let soak for 10 minutes. Alternatively, soak the cashews in cool water for 2 hours. Drain water before using.

Alfredo Sauce: In a blender, add the cashews, garlic, miso, onion and garlic powder, salt, lemon juice, and water, and blend until thick can creamy, stopping as needed to scrape down the sides. Taste for flavor and add more liquids to thin to desired consistency. Tastes will vary – if you find it’s too bland, add more salt to taste. 

Pasta: Cook the pasta according to package directions.

Combine: With the pasta freshly cooked and drained, you can toss the pasta and alfredo sauce in the pot the pasta was cooked in. Alternatively, serve the warm pasta in individual bowls, top with alfredo sauce, and toss.

Serve: Top with chopped parsley and fresh cracked pepper. It’s great with a slice of homemade Artisan Bread or garlic bread.

Serves 6

Store: Leftover sauce and/or pasta can be kept in an airtight container in the refrigerator for up to 6 days. Reheat on the stove over low heat, adding a splash or two of water.


In place of water, if you prefer to use almond milk or any other type of plant milk. Just be sure to use unsweetened, plain non-dairy milk. Other types that work well are oat, soy, and cashew milk.

Soy-Free: Use brown rice or chickpea miso.

For a change, try this cashew-free Creamy White Bean & Cauliflower Alfredo!

Nutrition Information is calculated with the pasta.

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  1. I used nutritional yeast, fresh onion (I didn’t have any onion powder), no garlic powder, 16oz of linguine, 3/4c hot water, and broccoli florets. Came out really nice. Even my non vegan BF enjoyed it. Definitely going to make it again.

  2. hi! im a mom learnjng to make a few vegan items as my son is allergic to dairy, soy, and eggs. I tend to make the same meal for the whole family as it gets my little guy to eat more. I just wanted to ask does this taste like non vegan alfredo? id love to be able to make a few perminent switches to no dairy cheese sauces as my husband has IBS and I have a lactose intolerance as well 😂.

    1. Julie | The Simple Veganista says:

      Great question, Josie! I think it tastes almost the same and non-vegans would love it too. So I’m sure you’re whole family will enjoy this recipe!

  3. Ive made this recipe a handful of times for pasta and it’s always been amazing…but let me tell you….last night, I used this recipe to make a gluten and dairy free lasagna. I layered yellow lentil noodles with red sauce and tons of veggies and this garlicky cream sauce. Baking this does something amazing to the creamy sauce, it made it look almost like ricotta!! Full disclosure I tripled the recipe so there was a TON of it but it was the best lasagna I’ve ever had and it was GF/DF!! Thanks for such an amazing recipe!!!

  4. Lifesaver and delicious! My family loved this so much!! Thank you!!!

    1. Julie | The Simple Veganista says:

      Yes, you can freeze this vegan alfredo sauce for up to 2 – 3 months. Let thaw before heating. Enjoy!

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