Vegan Fettuccine Alfredo Sauce Recipe

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My delicious vegan Alfredo recipe is quick and easy to make, ready in just 15 minutes! Savory veggie broth, creamy cashews, hearty white beans, and aromatic garlic blend together into a rich, flavorful sauce that perfectly enhances any pasta! If you’re looking for a healthy dinner that the entire family will love, my dairy-free Alfredo sauce will have everyone coming back for seconds!

Believe it or not, traditional Alfredo was historically just fettuccine noodles, butter, and parmesan cheese. Over the years it has transformed into a rich sauce featuring heavy cream, butter, and other ingredients.

Since none of those versions of the sauce are vegan, I just had to create my own! I wanted to make a lightened up option that excluded some of those heavy ingredients that always leave me feeling bloated.

As a lover of Italian cuisine, I have created over 60 vegetarian Italian recipes, and I assure you that this homemade sauce is just as tasty as what you’d get at any restaurant – and much healthier too!

🥘 Ingredients

My easy plant based Alfredo sauce uses simple ingredients that not only create a decadent, creamy texture but also pack a punch of nutrition! Conveniently find everything you need at any local grocery store, if you don’t already have them on hand.

Veggie Broth: Vegetable broth is my top liquid of choice to blend all the other ingredients together! Water can also be used, but it won’t provide as much flavor. I would imagine that unsweetened almond milk or any unsweetened plant milk would also work.

Raw Cashews: Cashews are a staple in many plant-based sauces, and I knew I wanted to incorporate them into this recipe for the best texture and thickness! For a nut-free option you can try using sunflower seeds or pumpkin seeds, but keep in mind they have a stronger flavor. While you don’t have to soak the cashews, it does help with the blending process so I’ll often do this for a creamier sauce.

Garlic: Two cloves of garlic is all you need to give this sauce a nice balance of flavor. If you are a garlic lover like me, feel free to add more! In a pinch, feel free to use garlic powder.

Potato: I used red potatoes but any starchy potato will work! I recommend avoiding sweet potatoes as that will change the entire flavor profile.

White Beans: White beans are my secret ingredient to make this sauce super creamy without any dairy or cream! Not only does this provide a boost of protein, the white beans thicken the sauce without overpowering any of the other ingredients. Navy beans, cannellini beans, or great northern beans will all work well here.

Seasonings: I use apple cider vinegar, sea salt, and black pepper to give this dairy-free sauce a tangy kick! The salt enhances all the other flavors from the garlic, potatoes, and cashews, too. Swap the ACV for lemon juice or white wine vinegar if needed. Crushed red pepper flakes would also work instead of black pepper.

🔪 How To Make Vegan Fettuccine Alfredo 

Pasta sauces can be quite the undertaking, but luckily this is not the case for my easy vegan Alfredo! I’ve crafted this recipe to be fool-proof, with minimal effort and time required. Follow along with my simple steps to learn how to make vegan Alfredo sauce for pasta:

Blend Ingredients: First, I place all ingredients, except pepper, into a high speed blender. Blend until smooth and creamy, pulsing the black pepper in at the end.

Heat Sauce: Sometimes I prefer to warm the sauce up a bit, by heating over low on the stovetop. The sauce will thicken a bit so add more broth as needed, and make sure to whisk the sauce as you’re heating it so it doesn’t get too thick.

Add To Pasta: Next, I add the sauce over my favorite pasta and serve while fresh and warm! It really is that easy!

📖 Variations 

Mix-Ins: Sometimes I add chopped spinach, broccoli or cauliflower florets, peas, or diced mushrooms to the vegan pasta Alfredo sauce for an extra veggie boost. I’ll either add them into the blender directly, or I’ll dice them small and toss the veggies with the finished sauce and pasta. It is a great way to sneak in extra vegetables and fiber – my kids don’t even notice!

Vegan Chicken Alfredo: To make this a super satisfying, hearty meal combine the sauce with pasta of choice and top with some sliced vegan chicken. Seasoned tempeh or tofu would be great here, too!

Other Protein Options: There is some protein in this sauce thanks to the cashews and white beans, but if you’d like to add more, mix in nutritional yeast or hemp seeds. 

Gluten Free: The sauce is already gluten-free, so just toss with your favorite gluten-free pasta or with zucchini noodles for a GF version!

🍽 Serving Suggestions

My vegan fettuccine Alfredo recipe is so versatile and pairs nicely with so many meals! Here are some of my all time favorite ways to enjoy this dairy-free Alfredo sauce:

For Pasta: This is my favorite (and most classic) way to serve Alfredo sauce. Mix the sauce in with whatever pasta you prefer like fettuccine, spaghetti, angel hair, or even gnocchi. I have also made it into a creamy macaroni for my kids, adding nutritional yeast for that cheesy flavor.

As A Drizzle: Sometimes I’ll top my stuffed broccoli cheese baked potatoes or vegan mashed potatoes with this creamy sauce. For a creative and tasty brunch addition, I love to drizzle some of this Alfredo over my homemade McDonald’s hash browns or a tofu scramble. And I have to let you in on my little secret – this makes the best drizzle on my sweet potato tacos with a little seasoning mixed in!

As A Dip: I’ll often serve this as a dipping sauce for roasted asparagus, air fryer french fries, or frozen tater tots. It’s a hit at parties!

🫙 Storage Instructions

Fridge: Once cooled, I store this sauce in an airtight container in the fridge for up to four days.

Freezer: When I want the sauce to last longer I pour into a freezer safe container, sealing tightly, and freeze for up to three months.

Reheating: I thaw the sauce in the refrigerator for a few hours or overnight. Then, I’ll reheat in the microwave or on the stovetop. Note that when you reheat it, you may need to add some broth or water to thin it out.

❓Recipe FAQs

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