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Vegan Alfredo Sauce

Creamy vegan alfredo sauce made with just a handful of ingredients. It’s ready in less than 30 minutes, perfect for a quick weeknight dinner. A satisfying plant-based meal the whole family will love.
Course Entree
Cuisine American, Italian
Level Beginner
Main Ingredient Nuts, Pasta
Diet Dairy-Free, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Soaking time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 795 kcal

Ingredients

  • 450 grams fettuccine
  • 1 medium white onion
  • 4 large cloves garlic
  • 3 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 cup raw cashew nuts (unsalted, soaked overnight and drained)
  • cups oat cream
  • ½ teaspoon sea salt
  • teaspoon black pepper (freshly ground)
  • ¼ teaspoon nutmeg (freshly ground)
  • 1 teaspoon lemon juice
  • ½ teaspoon vegan lactic acid
  • 3 tablespoons nutritional yeast
  • 6 tablespoons chives (for garnish)

Instructions

  1. After the cashews have soaked overnight (or at least 6 hours), drain them.
  2. Peel the onion and garlic. Dice the onion and press the garlic.
  3. Wash and chop the chives, set aside.

  4. In the meantime, cook your pasta in salted water to a perfect al dente according to the package instructions. You want to maintain a nice chew for more texture. Drain and set aside. Reserve 1 cup water from cooking your pasta to use if your sauce is too thick.
  5. Heat the olive oil in a medium pot over low heat. Add the onion and garlic and sauté for 3 minutes (be careful not to burn it), until soft and fragrant.

  6. Add the vegetable broth and increase the heat to medium. Cook for about 7-10 minutes until most of the broth has evaporated and the onion is completely tender.
  7. Transfer to a high-powered blender with the heating function (like the Vitamix). Add cashews and oat cream. Process until completely smooth and warm, about 5 minutes.
  8. Season with sea salt, ground black pepper and ground nutmeg. Add lemon juice, vegan lactic acid and nutritional yeast. Process once again until all the ingredients are blended and incorporated, around 2-3 minutes.
  9. Taste and adjust seasonings as needed – you want it to be pretty “cheesy” and salty so don't be shy. If the sauce is too thick, add a little water reserved from cooking your pasta. Blend until completely smooth.
  10. Serve over pasta and top with finely chopped chives for an extra flavor boost, serve immediately. Enjoy the decadent, but healthy, vegan alfredo sauce!

Notes:

The sauce will keep in the refrigerator for 2-3 days, just place it in a jar and reheat when needed.

Nutrition Facts
Vegan Alfredo Sauce
Amount Per Serving
Calories 795 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 5g25%
Trans Fat 1g
Cholesterol 95mg32%
Sodium 598mg25%
Potassium 714mg20%
Carbohydrates 106g35%
Fiber 8g32%
Sugar 13g14%
Protein 27g54%
Vitamin A 577IU12%
Vitamin C 6mg7%
Calcium 198mg20%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.