Easy and quick vegan alfredo sauce with no cashews! Stir into fettuccine for a deliciously simple nut-free, gluten free and vegan pasta sauce!
Vegan Alfredo Sauce – just the sound of it makes my heart flutter with joy. It’s rich, it’s creamy, and it’s everything you want in a comforting pasta dish, minus the dairy. While Alfredo sauce isn’t a traditional staple in British cuisine, I was beyond thrilled to develop this vegan recipe that rivals any classic Alfredo. This Vegan Alfredo Sauce is smooth, cheesy, and incredibly satisfying – perfect for drizzling over your favorite pasta or even zucchini noodles if you’re feeling extra virtuous. Oh and there’s no cashews! So this means no waiting for cashews to soak for hours and no high-speed blender required! Magic!
Now, let’s talk textures. This Vegan Alfredo Sauce boasts a creamy texture that’s rich and velvety, coating each strand of fettuccine like a dreamy, savory blanket. It’s got that cheesy flavor you might be craving, but without a hint of dairy or any ultra-processed vegan cheeses! It’s comfort food at its finest, made with simple ingredients you probably already have in your pantry. Trust me, once you try this, you’ll be making it on repeat.
What is Alfredo Sauce?
Alfredo sauce, traditionally, is a white sauce made from butter, heavy cream, and Parmesan cheese. It hails from Italy, though the version we’re most familiar with has been Americanized over the years (I hear by a little known tiny independent restaurant called Olive Garden 😆). Think of it as the Italian American answer to the classic British white sauce, but a whole lot richer and more indulgent.
Our Vegan Alfredo Sauce, however, takes a plant-based approach, swapping out dairy-heavy ingredients for vegan alternatives. Instead of heavy cream (aka double cream), we’re using soy milk (or any unsweetened plant milk). Vegan butter and olive oil replace the dairy butter, and nutritional yeast gives us that cheesy flavor without the cheese. No raw cashews needed here, making this recipe perfect for anyone with a nut allergy.
Ingredients You’ll Need
Before we dive into the kitchen, let’s gather our ingredients. You won’t believe how simple this is – a handful of ingredients, really. Here’s what you’ll need to make a dairy-free alfredo sauce:
- Fettuccine pasta, or your favourite pasta (Gluten free if you like!)
- Soft, silken tofu
- Soy milk, or any unsweetened plant milk
- Nutritional yeast (for extra cheesy flavor)
- White miso paste (my favourite secret ingredient)
- Lemon juice, or white wine vinegar
- Olive oil, or any neutral oil
- Vegan butter, or deodorised coconut oil
- Fresh garlic, minced
- Flaky salt and black pepper
As always, the full recipe is listed at the bottom of the page in the recipe card. If you’re in a rush, feel free to scroll down!
Ingredient Substitutions and Swaps
One of the best things about this Vegan Alfredo Sauce recipe is its flexibility. Here are a few swaps and substitutions if you need them:
- Soy Milk: Swap for almond milk, coconut milk, or any unsweetened non-dairy milk.
- Olive Oil: Use sunflower oil or any neutral oil.
- Vegan Butter: Deodorised coconut oil works wonders if you’re out of vegan butter.
- Lemon Juice: White wine vinegar or apple cider vinegar is a great substitute.
These substitutions ensure you can always whip up a batch of this creamy sauce with whatever you have on hand.
How to Make This Recipe
Making this Vegan Alfredo Sauce is a breeze. Full recipe is at the bottom of the page, but here’s a quick breakdown of the steps:
Cook the Pasta: Bring a large pot of salted water to a boil, add your fettuccine or preferred pasta, and cook until al dente. Drain the water, reserving a cup of pasta water, and set aside.
Blend the Sauce: In a blender, combine the silken tofu, soy milk, nutritional yeast, white miso paste, and lemon juice. Blend until smooth and creamy. You can also do this with a food processor or even an immersion blender.
Sauté the Garlic: In a large pan, heat olive oil and vegan butter over medium heat. Add minced garlic and sauté until fragrant and lightly golden.
Combine and Serve: Reduce to low heat and add the blended sauce to the pan. Stir well and cook until heated through. Add the pasta to the pan and toss to coat. If the sauce is too thick, add the reserved pasta water until you reach your desired consistency. Season with flaky salt and black pepper.
How to Serve Alfredo Sauce
This Vegan Alfredo Sauce is incredibly versatile. Here are a few ideas on how to serve it:
- Classic Style: Over a heap of fettuccine pasta, topped with a sprinkle of fresh parsley and a side of garlic bread. You can even add some grilled vegan chicken, for extra protein and meaty bite!
- Zoodles: For a veggie-forward option, serve it over zucchini noodles.
- Veggie Medley: Use as a sauce to jazz-up some veggies! Drizzle it over steamed or roasted vegetables for an extra creamy touch.
- Baked: Mix with pasta, top with seasoned breadcrumbs, and bake for a comforting casserole that’s borderline mac and cheese…
Vegan Alfredo Sauce
Equipment
- 1 large pot
- 1 Blender or Immersion Blender
- 1 Skillet or frying pan
Ingredients
- 250 g fettuccine or your favorite pasta
- 400 g soft silken tofu
- 235 ml soy milk or sub for any plant milk that’s unsweetened and unflavoured
- 4 tablespoon nutritional yeast
- 1 tablespoon white miso paste
- 1 tablespoon lemon juice or sub for white wine vinegar
- 2 tablespoon olive oil or sub for any neutral oil
- 40 g vegan butter or sub for deodorised coconut oil
- 3 cloves garlic minced
- Flaky salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine (or your preferred pasta) and cook according to the package instructions until al dente.250 g fettuccine
- Drain the pasta, reserving about a cup of the pasta water, and set aside.
- In a blender, combine the silken tofu, soy milk, nutritional yeast, white miso paste, and lemon juice. Blend until smooth and creamy. Set aside.400 g soft,235 ml soy milk,4 tablespoon nutritional yeast,1 tablespoon white miso paste,1 tablespoon lemon juice
- In a large skillet or saucepan, heat the olive oil and vegan butter over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Be careful not to let it burn.2 tablespoon olive oil,40 g vegan butter,3 cloves garlic
- Reduce the heat to low and add the blended tofu mixture to the skillet with the sautéed garlic. Stir well to combine and cook until the sauce is heated through, about 3-5 minutes. Season with flaky salt and freshly ground black pepper to taste. Flaky salt and black pepper
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
- Garnish with additional extra black pepper, or fresh herbs if desired.
Nutrition
- Calories: 771kcal | Carbohydrates: 56g | Protein: 21g | Fat: 52g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 573mg | Potassium: 532mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1893IU | Vitamin C: 2mg | Calcium: 200mg | Iron: 2mg
