Dairy-Free Alfredo Sauce (Vegan)

Ohh, you’re going to adore this creamy, garlicky Alfredo sauce!  Made with a cashew base, this sauce is dairy-free, vegan, and of course gluten free.  It makes a delicious topping for noodles of your choice, veggie noodles, or steamed veg.  As you can see, I chose to use zucchini noodles for my creation, and added sundered tomatoes and fresh sprouts- yum!

Thanks to Brandi from the Vegan 8 for sharing this hearty sauce recipe 🙂

Vegan Garlic Alfredo Sauce

A creamy, garlicky alfredo sauce made without dairy, to top pasta or veggie noodles, courtesy of Brandi from the Vegan 8! 

Servings 2 cups
Author Brandi from the Vegan 8


  • 1 medium white onion chopped (about 1 ½ cups)
  • 1-2 cups low sodium vegetable broth separated
  • 1/2 teaspoon fine sea salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 extra large garlic cloves minced (15g)
  • 1/2 heaping cup raw unsalted cashews (soaked in water 1 hour or overnight)
  • 1-2 tablespoons lemon juice
  • 1/4 cup nutritional yeast


  1. Add the onion and only 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn). After several minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is gone. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.

  2. Add the cooked veggies (the onion and garlic) to a blender. Start out by just adding 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, lemon juice, nutritional yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired.
  3. Serve over preferred pasta. Garnish with parsley, lemon zest and salt & pepper, if desired. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

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