Vegan Alfredo Sauce

The most delicious Vegan Alfredo Sauce – so creamy and rich, made with just a few simple ingredients. Perfect for pasta, zoodles, veggies, and even pizza!

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vegan alfredo sauce tossed with fettuccini.

Who doesn’t love the classic fettuccine alfredo? This vegan alfredo sauce recipe has all the components you love! Creamy, peppery, and rich. We also love this Vegan Walnut Bolognese or this Vegan Pad Thai when opting for a vegan meal. Check out all of our Healthy Vegan Recipes for inspiration!

IN THIS POST: Everything you need to make Vegan Alfredo

vegan alfredo sauce tossed with fettuccini.


No fancy ingredients like nutritional yeast are needed! Everything for this vegan fettuccine alfredo is made with common pantry items. And so much easier than cauliflower alfredo sauce.

  • raw cashews – these will be soaked
  • water – filtered is best!
  • flour – we use spelt flour
  • sea salt
  • garlic powder
  • olive oil
  • basil – fresh or dried but we love the flavor of fresh – especially in summer!
  • pepper

So how do you make vegan fettuccini alfredo without heavy cream? You use the wonder of cashews. Soaking cashews, and then blending them magically transforms the crunchy nut into a silky, creamy non dairy alfredo sauce.

Cashews = vegan cream. Problem solved.

cashews in a jar.

How to make this recipe

First, start by soaking the cashews.

Let them soak in water for about an hour to soften them up before blending.

cashews in a bowl soaking in water

Next, gather the spelt flour, garlic powder, and salt.

These will both season and thicken the sauce.

flour and seasonings in a small glass bowl.

Next, place the soaked cashews, filtered water, and the seasonings – except the basil – in the blender and blend it all together until it is the frothy consistency of milk and no chunks remain.

This takes no time at all.

white frothy liquid in a blender.

Then, pour it into a saucepan.

Now it’s time to get creamy!

white creamy liquid being poured into a saucepan.

Slowly, bring the mixture to a boil, stirring frequently.

You want to make sure it doesn’t stick to the bottom of your saucepan.

a spoon stirring white sauce in a saucepan.

Cook and stir until it begins to bubble. Remove from the heat. Keep stirring until it thickens to your desired consistency. Stir in the basil and fresh ground pepper to taste.

a spoon stirring white sauce.

Serve warm with your noodles of choice. See notes for serving suggestions.

vegan alfredo sauce tossed with fettuccini.

FAQ’S, Tips, + Substitutions

  • How do you make something creamy without dairy? Nuts, like cashews in this recipe, have a super creamy texture when soaked and blended. Now you know what vegans use instead of heavy cream.
  • Try brown rice fettuccini for gluten-free noodles! After you drain the noodles, toss them in a bowl with vegan butter for an even more decadent dish. It is worth the calories. Sprinkle with vegan parmesan cheeses.
  • Serve this dairy-free sauce with Spaghetti Squash noodles. Stir in some green peas – more vegetable bonus points. This is also a delicious sauce with roasted asparagus.
  • Substitute veggie broth instead of water for even more flavor in the vegan alfredo pasta.
vegan alfredo sauce tossed with fettuccini.

More healthy cashew recipes

vegan alfredo sauce tossed with fettuccini.

**This recipe was originally posted on June 14, 2013, and updated on July 10, 2020, and again on June 24, 2022, with recipe notes, writing, and new photos.**

If you’ve tried my cashew alfredo sauce, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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vegan alfredo sauce tossed with fettuccini.

The BEST Vegan Alfredo Sauce – Easy + Creamy Recipe

Sharon Rhodes
The most delicious Vegan Alfredo Sauce – so creamy and rich, made with just a few simple ingredients. Perfect for pasta, zoodles, veggies, and even pizza!
5 from 10 votes
Prep Time 10 minutes
Cook Time 10 minutes
Soak 1 hour
Total Time 1 hour 20 minutes
Course Sauce
Cuisine American
Servings 4
Calories 232 kcal



  • FIRST – Soak your cashews for at least an hour. This will ensure they are soft for blending and will give you a super creamy sauce. Place them in a bowl and cover them with water. Drain and rinse after an hour.
  • Add the cashews, the filtered water, the flour, and the seasonings – EXCEPT for the basil and pepper – to a blender. Blend until you reach the consistency of frothy milk and there are no chunks of cashew left.
  • Pour the mixture into a medium saucepan over medium-high heat and bring to a slow boil, stirring frequently as it thickens.
  • Once it begins to bubble, remove from heat and stir in the basil and cracked pepper to taste.
  • Toss with the cooked noodles of your choice and top with fresh basil if desired.



  • Try brown rice fettuccini for gluten-free noodles! After you drain the noodles, toss them in a bowl with vegan butter for an even more decadent dish. It is worth the calories. Sprinkle with vegan parmesan cheeses.
  • Serve this dairy-free sauce with Spaghetti Squash noodles. Stir in some green peas – more vegetable bonus points. This is also a delicious sauce with roasted asparagus.
  • Substitute veggie broth instead of water for even more flavor in the vegan alfredo pasta.


Calories: 232kcalCarbohydrates: 14gProtein: 7gFat: 18gSaturated Fat: 3gSodium: 594mgPotassium: 247mgFiber: 2gSugar: 2gVitamin A: 21IUCalcium: 25mgIron: 3mg
Keyword cashew alfredo sauce, creamy vegan alfredo sauce, vegan alfredo sauce
Tried this recipe?Let us know how it was!

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  1. 5 stars
    This Alfredo sauce was so creamy and rich, no one could tell it was plant based! My whole family loved it tossed with pasta!

  2. 5 stars
    What a delicious looking pasta dish. Cashews are sure amazing. Your vegan alfredo sauce looks so creamy and inviting. Will have to try this out for the family.

  3. 5 stars
    How delicious and how healthy. I love this recipe. I never tried vegan version but now i definitely will. Can’t wait to try this.

  4. YUM! Even as a non-vegan this would be amazing – I have lactose issues and never even thought to use nuts to create a deliciously creamy alfredo sauce. I happen to have some fresh basil in my garden too so I am adding this to our menu for the week – I cannot wait to give it a try!

    1. Awesome! Give that fresh basil a big long inhale before chopping. I looooove the aromatherapy from garden-fresh basil. 🙂 Thanks Melissa!


    With reference of your article we have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi).
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephews Alfredo and Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).

    We must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    We inform that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Alfredo e Ines Di Lelio

    1. Wow! Thanks so much for the history. You must be very proud to be a part of culinary royalty. I wonder if your grandfather would have liked my version:)

  6. Substitute question…. Will any type of flour work for this recipe? I only have oat flour at the moment, but this looks soooo easy to make and I’ve been missing alfredo 🙂

    1. The flour here is used as a thickener. I used arrowroot starch/flour as a substitute. And it worked great! You could also use cornstarch.

    1. I was so excited! It was a new sauce for me and I was truly impressed with how good it was and how easily it all came together.

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