This creamy Vegan Alfredo Sauce is a game-changer for anyone seeking rich, indulgent flavors without dairy. Made with simple, wholesome ingredients, it delivers a velvety texture that clings perfectly to pasta. In just 25 minutes, you’ll have a luscious sauce that’s both comforting and guilt-free, with a hint of garlic and a touch of nutty undertones.
Its smooth, decadent consistency rivals traditional Alfredo, making it ideal for cozy weeknight dinners or impressing guests. The blend of savory and creamy flavors is so satisfying, you’ll forget it’s entirely plant-based. Whether tossed with fettuccine or drizzled over roasted veggies, this sauce is a versatile star that’s as quick to make as it is delicious.
Ingredients for Vegan Alfredo Sauce
- 12 ounces cauliflower florets (fresh or frozen)
- ½ cup raw cashews (soak for 1 hour if not using a high-speed blender)
- ¼ cup extra-virgin olive oil
- ½ cup water
- 2 garlic cloves (peeled)
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast (for a cheesy flavor)
- 1 teaspoon sea salt
- ½ teaspoon Dijon mustard
- Freshly ground black pepper (to taste)
- 1 (16-ounce) package fettuccine pasta (or any pasta of your choice)
- Chopped fresh parsley (for garnish)
Step-by-Step Instructions
- Prepare the cauliflower and cashews: Bring a large pot of salted water to a boil. Add the cauliflower florets and cashews, and boil until the cauliflower is fork-tender, about 8 minutes. Drain and transfer to a blender.
- Blend the sauce: To the blender, add the olive oil, water, garlic, lemon juice, nutritional yeast, salt, Dijon mustard, and several grinds of black pepper. Blend on high until the mixture is smooth and creamy, about 1-2 minutes.
- Cook the pasta: In the same pot, bring salted water to a boil. Add the fettuccine and cook according to the package instructions, or until al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
- Combine pasta and sauce: Return the pasta to the pot. Pour the blended sauce over the pasta and toss to coat evenly. If the sauce is too thick, add the reserved pasta water, a little at a time, until it reaches your desired creaminess.
- Serve: Transfer the pasta to serving bowls, sprinkle with chopped fresh parsley, and season with additional salt and pepper if needed. Enjoy immediately!
Perfect Pairings: Sauce and Topping Ideas
This Vegan Alfredo Sauce is incredibly versatile! Try adding sautéed mushrooms, roasted cherry tomatoes, or spinach for extra flavor and texture. For a protein boost, toss in some chickpeas or crispy tofu. A sprinkle of red pepper flakes or a drizzle of truffle oil can elevate the dish to gourmet status.
Serve It Right: Presentation Tips
Plate your pasta in shallow bowls for a restaurant-worthy look. Garnish with extra chopped parsley, a twist of black pepper, and a light dusting of nutritional yeast. Pair it with a side of garlic bread or a fresh green salad for a complete, satisfying meal.
Keep It Fresh: Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the sauce in a saucepan over low heat, adding a splash of water or plant-based milk to restore its creamy texture. Avoid microwaving, as it can make the sauce grainy.
Mix It Up: Recipe Variations
Swap cauliflower for zucchini or butternut squash for a different flavor profile. If you’re nut-free, use sunflower seeds instead of cashews. For a richer sauce, add a tablespoon of tahini or vegan cream cheese. Experiment with different pasta shapes like penne or spaghetti for variety.
Quick Tips: Save Time in the Kitchen
Use pre-chopped cauliflower florets to cut down on prep time. Soak the cashews in hot water for 15 minutes before blending for a smoother sauce. Cook the pasta while the sauce is blending to streamline the process. These small tweaks make this recipe even more convenient!
Vegan Alfredo Sauce
Ingredients
- 12 ounces cauliflower florets
- 1/2 cup raw cashews
- 1/4 cup extra-virgin olive oil
- 1/2 cup water
- 2 garlic cloves
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper
- 1 (16-ounce) package fettuccine pasta
- Chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the cauliflower and cashews and boil until the cauliflower is fork-tender, about 8 minutes. Drain and transfer to a blender.
- Add the olive oil, water, garlic, lemon juice, nutritional yeast, salt, mustard, and several grinds of pepper. Blend until creamy.
- Cook the pasta in a large pot of salted boiling water according to the package directions, or until al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
- Transfer the pasta back to the pot, pour the sauce over the pasta and toss to coat. If the sauce is too thick, add some of the reserved pasta water until it’s creamy.
- Sprinkle with parsley and season to taste.