Alfredo Vegetable Sauce – No Cashews Required!


This is the best creamy vegan alfredo sauce recipe you’ll ever find, and it’s easy to make at home without dairy, no eggs, and no cashews needed!

Alfredo sauce is dairy free

Imagine this classic vegan alfredo recipe so rich and smooth, you’ll want to pour it on absolutely everything.

I made the recipe for both vegetarians and carnivores, and I always use it with enthusiastic comments and expressions of disbelief that something with this delicious cream can be made without any heavy cream whatsoever.

Also, be sure to try this one Vegan cheesecake

Best vegan alfredo recipe

Best vegan alfredo sauce

Dairy free

gluten free

Nut Free

No tofu or soy

Without heavy cream

It is perfect to serve on top of your favorite pasta, such as fettuccine, linguine, tortellini, spaghetti, rigatoni, penne, rotini, pasta, or ravioli.

Or if you want to try something other than pasta, dairy-free alfredo is also great with broccoli or grilled veggies, nocchi, rice, stuffed shells, lasagna, low-carb zucchini noodles (zoodies), baked potatoes, or spaghetti squash (see How to cook spaghetti squash).

You can even use it as a white vegetable sauce for Alfredo style Vegetarian pizza!

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I’ve also included my cauliflower alfredo recipe below, or if you’re looking for homemade alfredo sauce with cashews, try this one. Pasta with vegetable garlic.

White vegetable sauce without cashews or tofu

Alfredo healthy ingredients

Milk of your choice: Feel free to use whatever milk you have available. I recommend choosing an unsweetened variety, such as almond milk or soy milk, or one that is especially rich and creamy if you use a dairy-free creamer or canned coconut milk.

To prepare garlic alfredo: Add 2-3 teaspoons of minced garlic to the saucepan at the same time with the salt, before bringing to a boil.

For cheese: The recipe works with Parmesan cheese (like dairy-free Violife or Follow Your Heart) or nutritional yeast. The two ingredients have different flavors but both are good here on their own.

Or, you can pour your favorite grated vegan cheddar cheese, pepper jack, or mozzarella cheese. Add this at the end when the fire is extinguished, then stir until it melts.

Alfredo Oil Free: While the recipe below requires oil or butter (try Earth Balance or Miyokos vegan butter, or Smart Balance Light for a low-calorie alfredo sauce), I substituted an equal amount of tahini once for great results.

extra jobs: Make it a meal by throwing in a handful of spinach or kale, some roasted mushrooms, peas, vegan bacon (for carbonara), or a protein like baked tofu or tempeh.

This vegan noodle sauce is quick and easy to prepare, but if you’re looking for something easier, there are a host of prepacked or bottled Alfredo brands on the market, including Primal Kitchen, Daiya Cheeze Sauce, Victoria Vegan, and Alfredo’s Simple Truth Plant.

For dessert, try these Homemade chocolate bars

Alfredo Vegetable Sauce

How to make vegan alfredo pasta

To prepare the recipe, start by gathering all of your ingredients.

In a saucepan, whisk cornstarch in milk or bleach until completely dissolved, without lumps.

Whisk together salt and oil or vegetable butter. If desired, add 2 teaspoons of minced garlic.

On a low to medium heat, this mixture is slowly brought to a boil. Stir occasionally at first, then continuously once it starts to thicken. The entire process should take less than 10 minutes.

Once thick, turn off the heat and whisk together nutritional yeast or vegan parmesan cheese until melted. Taste the sauce and season with salt and pepper to taste.

Above, watch the video of the Alfredo recipe

How to make a vegan alfredo sauce from cashews
  • 2 Cups Choose milk or non-dairy creamer
  • 3 1/2 Tablespoon Cornstarch or 5 tablespoons of flour (Or try this Cauliflower Alfredo recipe)
  • 2 Tablespoon Vegetable oil or butter (Without oil, see note above)
  • 6 Tablespoon Parmesan cheese or nutritional yeast
  • 1/2 Teaspoon Salt, plus salt and pepper to taste
  • 8 ounce Pasta is optional
  • In a saucepan, mix the cornstarch with the milk until it is completely dissolved. Whisk together salt and oil (and 2 teaspoons garlic if desired). It boils slowly over low to medium heat, stirring occasionally at first and then continuously once it begins to thicken. Once it becomes thick, turn off the heat and stir the cheese until it melts. Taste and season with salt and pepper to taste. View nutrition facts

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