Looking for a delicious, quick and easy vegan alfredo sauce recipe? In this post I share my Easy Vegan Alfredo Sauce recipe that is oil-free and plant-based. Alfredo sauce is one of my absolute favorite pasta sauces. My first job was as a cook at an Italian restaurant where I often made their homemade alfredo sauce. This recipe is my veganized version of the recipe I made all those years ago.

What is a vegan alfredo sauce?

Alfredo sauce is a thick, creamy sauce that is made with a “roux”, and often contains cream, parmesan cheese, nutmeg, and Italian herbs. To make this classic pasta sauce recipe vegan and oil-free, I’ve made this a quick and easy blender sauce using 100% plant-based ingredients. Instead of cream, I’ve substituted cashews cream. Instead of parmesan cheese, I’ve substituted nutritional yeast. Instead of making this sauce with a roux, I’ve simplified it to be easily prepared in a blender and then heated to serve in a saucepan.

How to serve vegan alfredo sauce

Serve this sauce over fettuccini pasta, or use it to make a lasagna with a white sauce. This sauce is also great on pizza and as a dipping sauce for garlic bread. This sauce is thick, creamy, savory, and flavorful. Make it ahead of time and keep it in an airtight container in the refrigerator for up to three days.

This vegan sauce dish covers all the bases: Creamy, fatty, indulgent, warm, ooey, gooey, and downright delicious. Before I went vegan I would say “but I just LOVE cheese and cream” and then I realized I could make creamy and cheesy dishes using ingredients like cashews.

Here’s the recipe:

Easy Vegan Alfredo Sauce Recipe

Makes about 2 cups oil-free vegan alfredo sauce

Ingredients

• 1 cup raw cashews, soaked
• 1-2 cups filtered water
• 1/2 tsp sunflower lecithin powder (optional)
• 1/4 cup nutritional yeast
• 1/2 tsp ground white pepper
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tsp natural salt

Directions:

1. Combine all ingredients into a blender and blend on high for 1-2 minutes, or until creamy.
2. Pour over cooked pasta, or enjoy as a dip with vegetables.
3. Store in an airtight container in the fridge for up to five days.

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Further reading:

• How to make vegan pasta dough: egg-free, oil-free recipe and video
• Super Easy Vegan Meatballs (oil-free)
• Oil-free vegan macaroni and cheese recipe

Read about the origins of Fettuccini Alfredo at Huffpost.com

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