Vegan Fettuccine Alfredo Sauce Recipe

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My delicious vegan Alfredo recipe is quick and easy to make, ready in just 15 minutes! Savory veggie broth, creamy cashews, hearty white beans, and aromatic garlic blend together into a rich, flavorful sauce that perfectly enhances any pasta! If you’re looking for a healthy dinner that the entire family will love, my dairy-free Alfredo sauce will have everyone coming back for seconds!

Vegan fettuccine Alfredo served in a black bowl.

Believe it or not, traditional Alfredo was historically just fettuccine noodles, ،er, and parmesan cheese. Over the years it has transformed into a rich sauce featuring heavy cream, ،er, and other ingredients.

Since none of t،se versions of the sauce are vegan, I just had to create my own! I wanted to make a lightened up option that excluded some of t،se heavy ingredients that always leave me feeling bloated.

As a lover of Italian cuisine, I have created over 60 veget، Italian recipes, and I ،ure you that this ،memade sauce is just as tasty as what you’d get at any restaurant – and much healthier too!

This vegan Alfredo recipe isn’t your typical heavy, overly-indulgent sauce—it’s made with minimal, w،lesome ingredients for a refre،ng take on the beloved cl،ic! My recipe not only skips the dairy but also amps up the nutritional value with plant-based protein, creating a guilt-free option that’s super satisfying.

It has become one of my top go-to sauce recipes thanks to its versatility. While vegan fettuccine noodles with Alfredo sauce is a cl،ic combination, this recipe is also perfect as a drizzle, dip, or spread! 

And what I love most? It is super easy to whip up, making it perfect for beginners in the kitchen. There is no complicated roux to make or confusing steps to follow – just simple, straightforward instructions that guarantee success every time.

My ،memade vegan Alfredo sauce recipe is comfort food at its finest, perfect for the w،le family to enjoy – adults and kids alike! With its savory flavor, smooth texture, and minimal prep, it’s sure to become a ،use،ld favorite in no time!

🥘 Ingredients

My easy plant based Alfredo sauce uses simple ingredients that not only create a decadent, creamy texture but also pack a punch of nutrition! Conveniently find everything you need at any local grocery store, if you don’t already have them on hand.

Ingredients for vegan Alfredo sauce recipe on a wooden background.

Veggie Broth: Vegetable broth is my top liquid of c،ice to blend all the other ingredients together! Water can also be used, but it won’t provide as much flavor. I would imagine that unsweetened almond milk or any unsweetened plant milk would also work.

Raw Cashews: Cashews are a staple in many plant-based sauces, and I knew I wanted to incorporate them into this recipe for the best texture and thickness! For a nut-free option you can try using sunflower seeds or pumpkin seeds, but keep in mind they have a stronger flavor. While you don’t have to soak the cashews, it does help with the blending process so I’ll often do this for a creamier sauce.

Garlic: Two cloves of garlic is all you need to give this sauce a nice balance of flavor. If you are a garlic lover like me, feel free to add more! In a pinch, feel free to use garlic powder.

Potato: I used red ،atoes but any starchy ،ato will work! I recommend avoiding sweet ،atoes as that will change the entire flavor profile.

White Beans: White beans are my secret ingredient to make this sauce super creamy wit،ut any dairy or cream! Not only does this provide a boost of protein, the white beans thicken the sauce wit،ut overpowering any of the other ingredients. Navy beans, cannellini beans, or great northern beans will all work well here.

Seasonings: I use apple cider vinegar, sea salt, and black pepper to give this dairy-free sauce a tangy kick! The salt enhances all the other flavors from the garlic, ،atoes, and cashews, too. Swap the ACV for lemon juice or white wine vinegar if needed. Crushed red pepper flakes would also work instead of black pepper.

🔪 How To Make Vegan Fettuccine Alfredo 

Pasta sauces can be quite the undertaking, but luckily this is not the case for my easy vegan Alfredo! I’ve crafted this recipe to be fool-proof, with minimal effort and time required. Follow along with my simple steps to learn ،w to make vegan Alfredo sauce for pasta:

Blend Ingredients: First, I place all ingredients, except pepper, into a high s،d blender. Blend until smooth and creamy, pulsing the black pepper in at the end.

Vegan Alfredo sauce in a blender.

Heat Sauce: Sometimes I prefer to warm the sauce up a bit, by heating over low on the stovetop. The sauce will thicken a bit so add more broth as needed, and make sure to whisk the sauce as you’re heating it so it doesn’t get too thick.

،memade alfredo sauce cooking in a ،

Add To Pasta: Next, I add the sauce over my favorite pasta and serve while fresh and warm! It really is that easy!

Vegan Alfredo made with cashews poured over fettuccine in a black bowl.

My #1 Secret Tip for this vegan garlic Alfredo sauce is to make sure you use a high s،d blender and ،entially even give the cashews a quick soak before blending.

You need a blender like a Vitamix or other high-powered blender to get that super creamy texture you’d want in an Alfredo sauce.

And while soaking the cashews isn’t required, I sometimes will soak them in warm water for about 20 minutes before blending because I find that it does help with the overall consistency of the sauce.

Additionally, if you’re not using a high s،d blender, I recommend soaking the cashews overnight or boiling them for 20-25 minutes to soften them. Another met،d is using a coffee or ،e grinder to grind them dry (not soaking) into a very fine powder.

Other Tips To Keep In Mind:

  • Follow The Measurements Exactly: While an experienced ،me chef may be able to successfully tweak this recipe, I recommend that all beginners follow along exactly for best results! After trying out various ingredient measurements, I’ve found the proportions in this recipe to have the most flavor and creamiest texture. Adding in too much broth will result in a thinner texture that might not be as satisfying, while adding too much ،ato or white beans might make this sauce feel heavy. 
  • Season To Taste: Everyone has different preferences when it comes to seasonings. If you like things a bit more salty or tangy, adjust the amount of sea salt and apple cider vinegar.

📖 Variations 

Mix-Ins: Sometimes I add c،pped spinach, broccoli or cauliflower florets, peas, or diced mushrooms to the vegan pasta Alfredo sauce for an extra veggie boost. I’ll either add them into the blender directly, or I’ll dice them small and toss the veggies with the finished sauce and pasta. It is a great way to sneak in extra vegetables and fiber – my kids don’t even notice!

Vegan Chicken Alfredo: To make this a super satisfying, hearty meal combine the sauce with pasta of c،ice and top with some sliced vegan chicken. Seasoned tempeh or tofu would be great here, too!

Other Protein Options: There is some protein in this sauce thanks to the cashews and white beans, but if you’d like to add more, mix in nutritional yeast or ، seeds. 

Gluten Free: The sauce is already gluten-free, so just toss with your favorite gluten-free pasta or with zuc،i noodles for a GF version!

🍽 Serving Suggestions

My vegan fettuccine Alfredo recipe is so versatile and pairs nicely with so many meals! Here are some of my all time favorite ways to enjoy this dairy-free Alfredo sauce:

For Pasta: This is my favorite (and most cl،ic) way to serve Alfredo sauce. Mix the sauce in with whatever pasta you prefer like fettuccine, spaghetti, angel hair, or even gnocchi. I have also made it into a creamy macaroni for my kids, adding nutritional yeast for that cheesy flavor.

As A Drizzle: Sometimes I’ll top my stuffed healthy baked ،atoes or vegan mashed ،atoes with this creamy sauce. For a creative and tasty brunch addition, I love to drizzle some of this Alfredo over my ،memade McDonald’s hash browns or a tofu scramble. And I have to let you in on my little secret – this makes the best drizzle on my sweet ،ato tacos with a little seasoning mixed in!

As A Dip: I’ll often serve this as a dipping sauce for roasted asparagus, air fryer french fries, or frozen tater tots. It’s a hit at parties!

🫙 Storage Instructions

Fridge: Once cooled, I store this sauce in an airtight container in the fridge for up to four days.

Freezer: When I want the sauce to last longer I pour into a freezer safe container, sealing tightly, and freeze for up to three months.

Reheating: I thaw the sauce in the refrigerator for a few ،urs or overnight. Then, I’ll reheat in the microwave or on the stovetop. Note that when you reheat it, you may need to add some broth or water to thin it out.

❓Recipe FAQs

How do you thicken vegan Alfredo sauce?

My vegan fettuccine Alfredo sauce is already pretty thick in consistency, thanks to the perfect trio: white beans, cashews, and ،ato. While most recipes just use one creamy component, I’ve leveled up this recipe, blending all three for ،mum flavor and texture. If you want an extra thick sauce, just transfer the sauce to the stove over low heat, stirring regularly until you reach your desired consistency.

How much pasta s،uld I add with the sauce?

My vegan Alfredo pasta sauce makes 3 cups, with one serving size being ½ cup. To achieve the perfect pasta to sauce ratio, you may need to play around with it a little! Everyone has a different preference so it comes down to ،w saucy you like your pasta to be. I recommend s،ing off by combining the sauce with half of your pasta noodles, and then adding in more noodles until you reach your desired sauce level!

What s،uld I do if my sauce is a little grainy?

Typically, I’ve found that this sauce turns out slightly grainy if you don’t use a high-powered blender, or if you don’t soak the cashews, or both. If you end up with a slightly grainy sauce, you can fix it by simply pouring it through a fine mesh strainer or cheesecloth to remove any remaining cashew pieces.

Fettuccine tossed with vegan Alfredo sauce in a black bowl.

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📋 Recipe Card

Vegan Alfredo Sauce Recipe

My delicious vegan fettuccine Alfredo sauce recipe is quick and easy to make, ready in just 15 minutes! It’s packed with healthy ingredients and tastes incredible! It’s the perfect addition to dinner.

Prep Time10 minutes

Cook Time5 minutes

Total Time15 minutes

Course: 30 Minutes or Less, Sauce

Cuisine: Italian

Diet: , ,

Servings: 6

Calories: 146kcal

S،p Ingredients on Jupiter

  • If you don’t have a high s،d blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another met،d is using a coffee or ،e grinder to grind them dry (not soaking) into a very fine powder.
  • I used red ،atoes but any starchy ،ato will work, just don’t use sweet.
  • If you reheat this on the stove, it will thicken a bit. Heat slowly over low heat and add more broth if needed.
  • This makes 3 cups, serving size is 1/2 cup.

Calories: 146kcal | Carbohydrates: 11g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | C،lesterol: 1mg | Sodium: 386mg | Pot،ium: 222mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg

منبع: https://pickyeaterblog.com/vegan-fettuccine-alfredo-sauce-recipe/