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Best creamy alfredo sauce dairy-free, vegan, gluten-free for pasta.

Best Alfredo Sauce Dairy-Free Recipe (100% Vegan)

Marinela Malcheva
Best homemade alfredo sauce, dairy-free & gluten-free! Learn how to make a simple white vegan sauce for pasta, a quick and easy whole foods recipe.
5 from 15 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dip, Dressing, Sauce, Side Dish
Cuisine dairy-free, Gluten-free, Italian-inspired, Plant-based, Vegan, Vegetarian
Servings 4 (½ cup each serving)
Calories 266 kcal

Equipment

  • 1 Frying pan
  • 1 Blender

Ingredients
  

  • 1 cup cashews raw, unsalted, soaked in hot water for 5-10 minutes or 2-3 hours in cold water
  • ½ cup yellow onion diced (1 small onion)
  • 3 garlic cloves finely chopped (about 1 full tablespoon)
  • 2 tablespoon nutritional yeast
  • 2 tablespoon olive oil extra virgin, for sautéing onions and garlic
  • 1 tablespoon lemon juice freshly squeezed
  • ½ - 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper freshly ground
  • 1 cup water if cooking pasta, use starchy pasta water for creamier results

Instructions
 

  • First, soak the cashews for 5-10 minutes in hot, boiling water (alternatively, soak them in cold water for 2 hours or overnight). While the cashews are soaking, finely chop onion and garlic. Add olive oil into a small frying pan and heat it over medium heat. Sautée onion for 3 minutes, then add garlic and sautée for additional 5 minutes or until they are tender and fragrant. In the meantime, cook your favorite pasta according to package instructions. I used 450 gr (15 oz) of pasta.
    Finely chopped onions and garlic sautéing in a fraying pan for making homemade creamy alfredo sauce (dairy-free).
  • Next, drain soaked cashews. Rinse them with cold water and drain them again. After that, add sautéed onion and garlic, drained cashews, nutritional yeast, lemon juice, salt, black pepper, and water to a high-powered blender. You can use the starchy pasta water to achieve creamier results. But it'll be perfectly fine with fresh tap water, too, if you are not planning to use it for pasta. Blend until smooth and creamy. Taste and adjust the salt as per your taste. Also, you can add more water and blend again if you prefer your sauce thinner. Or add more seasonings if you like (I often add dried dill :)) to make it even more delish.
    Cashews, nutritional yeast, onion, garlic, lemon juice, water, and seasonings in a blender jar for preparing creamy white vegan sauce for pasta.
  • Finally, serve with warm vegan pasta, fresh or roasted veggies, pizza, or salad, and enjoy. Store any leftovers in the fridge, covered in an airtight container for up to 4-5 days, or freeze in a freezer-friendly container or silicone cube tray for up to 2 months.
    Creamy vegan alfredo sauce made with cashews and simple ingredients for pasta.

Notes

  • This recipe yields approximately 2 cups of sauce.
  • For the finest creamy texture use a high-powered blender. If using a regular blender, soak the cashews longer as described above.
  • Note that some cashews tend to have a sweeter taste, if yours are like that, taste and add more salt to balance out the sweetness.
  • Add a tablespoon of water at a time if you like your sauce to have a thinner texture.
  • You can add more seasonings if you like.

Nutrition

Calories: 266kcalCarbohydrates: 14gProtein: 8gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 880mgPotassium: 330mgFiber: 2gSugar: 3gVitamin A: 1IUVitamin C: 4mgCalcium: 23mgIron: 3mg
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