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The Best Vegan Alfredo Sauce (No Cashews!) Recipe

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4.3 from 8 reviews

This delicious vegan Alfredo sauce recipe delivers rich, creamy flavor without any cashews, making it perfect for those with nut allergies. Made with vegan butter, olive oil, garlic, flour, dairy-free milk, and vegan Parmesan, this Alfredo sauce pairs perfectly with fettuccine for a comforting plant-based pasta dish, ready in just 30 minutes.

Ingredients

Sauce Ingredients

  • 6 tbsp salted vegan butter (84g, like Violife or Country Crock Plant Butter)
  • 2 tbsp extra virgin olive oil (28g)
  • ½ tsp fresh grated garlic (about 1 clove)
  • 6 tbsp all-purpose flour (45g)
  • 3 cups dairy-free milk
  • ¾ tsp salt
  • ⅛ tsp black pepper (to taste)
  • 1 cup grated Violife Parmesan Cheese (32g, or other vegan parmesan like Trader Joe’s)

Pasta & Garnish

  • 1 lb fettuccine pasta
  • Chopped fresh basil for garnish

Instructions

  1. Cook Pasta: Fill a large pot with water, bring it to a boil, and cook the fettuccine according to the package instructions until al dente. Drain when done and set aside.
  2. Sauté Garlic: In a medium saucepan over medium-low heat, melt the vegan butter together with the olive oil. Add the freshly grated garlic and cook for about a minute until fragrant.
  3. Make Roux: Gradually whisk in the all-purpose flour, one tablespoon at a time, stirring continuously until the flour is fully incorporated and the mixture begins to thicken.
  4. Add Dairy-Free Milk: Slowly whisk in the dairy-free milk, one cup at a time, ensuring no clumps form by stirring constantly.
  5. Thicken Sauce: Lower the heat to low and continue stirring until the sauce bubbles and thickens enough to coat the back of a spoon. Remember it will thicken more as it cools and when combined with pasta.
  6. Season and Add Cheese: Stir in the grated vegan Parmesan cheese, salt, and black pepper, mixing thoroughly until smooth and creamy.
  7. Combine Pasta and Sauce: Place the drained pasta back into the large pot, pour over the vegan Alfredo sauce, and toss well to coat evenly. The sauce will thicken further as it heats with the pasta.
  8. Serve: Serve the pasta warm, garnished with extra vegan Parmesan, chopped fresh basil, and adjust seasoning with salt or pepper if desired.

Notes

  • Use any brand of dairy-free milk such as almond, soy, or oat milk for best results.
  • The sauce thickens as it cools; reheat gently if it becomes too thick before serving.
  • Grated vegan Parmesan can be substituted with nutritional yeast for a different flavor profile.
  • To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • For extra flavor, add a pinch of nutmeg or a splash of lemon juice when finishing the sauce.

Find it online: https://cookedbysarah.com/the-best-vegan-alfredo-sauce-no-cashews-recipe/