Go Back
+ servings
vegan alfredo sauce tossed with fettuccini.
Print

The BEST Vegan Alfredo Sauce - Easy + Creamy Recipe

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!
Course Sauce
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Soak 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 232kcal

Ingredients

Instructions

  • 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.

Video

Notes

  • 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.

Nutrition

Calories: 232kcal | Carbohydrates: 14g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 594mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 21IU | Calcium: 25mg | Iron: 3mg