Creamy Alfredo Sauce
This dreamy, creamy Alfredo sauce is the ultimate comfort food—rich, garlicky, and totally dairy-free. Made with simple, wholesome ingredients, it’s perfect for tossing with pasta, drizzling over roasted veggies, or using as a cozy base for your favorite comfort dishes. You won’t believe it’s plant-based!
Servings
2 cups (2x the recipe if needed)
Cooking Time
15 min
Creamy Alfredo Sauce
By: Naysha Rivera
This dreamy, creamy Alfredo sauce is the ultimate comfort food—rich, garlicky, and totally dairy-free. Made with simple, wholesome ingredients, it’s perfect for tossing with pasta, drizzling over roasted veggies, or using as a cozy base for your favorite comfort dishes. You won’t believe it’s plant-based!
Ingredients
sauce:
- 1 cup raw cashews (soaked overnight or in hot water for 20 minutes)
- 1 cup unsweetened plant milk (oat or almond preferred)
- 1/2 cup veggie stock or water (adjust for thickness)
- 6–8 cloves garlic, sautéed or roasted for deeper flavor
- 1 shallot finely minced
- 4 tablespoons nutritional yeast (for that rich, cheesy taste)
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon vegan butter (optional, for richness)
- 1 bunch fresh thyme (optional) (but highly recommended)
- 1 teaspoon sea salt (or to taste)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black or white pepper
- 1/2 teaspoon dried Italian herbs (optional)
- 1 tsp adobo seasoning
- 1 tsp smoked paprika
- 1/2 tsp poultry seasoning
Notes:
Cashews = the creamy magic: The rich, creamy base comes from soaked cashews. For best results, soak them overnight—or if you’re short on time, use hot water and soak for 15–20 minutes to soften them quickly before blending.
Make it your own: This sauce is super versatile! Add fresh herbs like fresh basil or spinach. You can even toss in sautéed veggies like mushrooms or spinach for extra depth.
Perfect for more than pasta: While it’s amazing with fettuccine, this Alfredo sauce also works great as a white pizza base, poured over roasted veggies, or used as a creamy dip for bread or grilled tofu.
Step by Step Instructions
Sauce:
Sauté the aromatics:
In a medium saucepan, heat 1 tablespoon olive oil and 1 tablespoon vegan butter over medium heat.
Add the garlic (6–8 cloves, minced or sliced), 1 small shallot (finely chopped, optional), and fresh thyme leaves (or dried thyme).
Cook for 2–3 minutes until fragrant and slightly golden.
Add in the dried herbs and spices (onion powder, garlic powder, nutmeg, etc.) and sauté for another 30 seconds to open up their flavors.
Deglaze with liquid:
Pour in the 1 cup plant milk and 1/2 cup water, stirring to combine. Bring the mixture to a light boil.
Blend the cashews:
In a blender, combine the soaked cashews, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend until smooth and creamy. (add water of veggie stock if needed to get going in the blender)
Simmer and finish the sauce:
Lower the heat and pour the blended cashew mixture into the pot with the boiling liquid. Stir well and let it simmer gently for 5–7 minutes, stirring occasionally, until thickened and creamy. Taste and adjust seasoning as needed (add more salt, pepper, or lemon juice).
Optional: If the sauce is too thin, whisk in 1–2 teaspoons of flour (like all-purpose or gluten-free flour) and simmer until it thickens to your liking.
Serve: Toss with your favorite pasta, spoon over roasted veggies, or use in a creamy bake. Top with fresh herbs, black pepper, or vegan parmesan for extra flair. (Check out my recipe for a quick whole food vegan parmesian cheese)
