Can you make vegan alfredo sauce without cashews?

The cashews are necessary for the creamy, smooth texture but if you don’t have any, you can try using white beans or slivered almonds instead. If you have an aversion to nuts, replace the cashews with sunflower seeds. Have not tested these are just suggestions.

What goes well with alfredo sauce?

Pour the heated sauce over fettucini or any pasta noodle you love. Vegan fettucini alfredo is delicious next to garlic bread and Caesar salad !

What’s the best way to store vegan alfredo sauce?

The sauce on its own can be stored in an airtight container in the fridge for 3 to 4 days

Can you freeze vegan alfredo sauce?

Yes! Keep the blended sauce in an airtight container or ziplock bag and freeze.

5-Minute Vegan Garlic Alfredo Sauce

Description

This 5-Minute Vegan Garlic Alfredo Sauce tastes just like the real thing! Blended with cashews, garlic, white wine, and vegetable bouillon, your guests will have a hard time believing this pasta sauce is vegan. Pour it over fettucini for the very best weeknight dinner!

Ingredients

Scale

For Alfredo Sauce:

3/4 cup raw cashews
2 cups unsweetened plant milk, I use oat milk or cashew
1/3 cup dry white wine
1/4 cup vegan cream cheese
3 teaspoons white miso (Shiro Miso)
1 and 1/2 teaspoons better than bouillon seasoned vegetable base or no chicken soup base
3/4 teaspoon granulated garlic (powder)
1/2 teaspoon onion powder
3/4 teaspoon salt
pinch of pepper
1 and 1/2 teaspoons dried basil

Optional:

2-3 garlic cloves, minced and or small diced onion (see notes!*)

For serving:

fettuccine or pasta of your choice, gluten free if needed (10-12 oz uncooked)

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Instructions

Cook pasta: Cook pasta according to package instructions. Drain and toss with a little oil and set aside.
Make sauce: while pasta is cooking add cashews to a small bowl. Cover with boiling water. Set aside while you gather other ingredients. Drain cashews and add the to a high speed blender with rest of ingredients -(EXCEPT BASIL)- Blend until smooth- that's it! (if using fresh garlic and onions see notes*)
Simmer sauce: Pour sauce and dried basil into a heavy bottomed sauce pot/pan. Bring to a good simmer over medium heat, while stirring. Simmer for 1-2 minutes until thickened slightly and to cook out wine a bit. Remove from heat (it will thicken as it cools) Add a teaspoon or two of distilled vinegar and or a squeeze of lemon juice. Add salt and pepper if necessary. If too thick add a little plant milk or water.
Serve over fettuccine or your favourite pasta.
Enjoy with a little vegan parmesan a simple side salad or vegan caesar salad , green peas, maybe a slice of no knead artisan bread! mmm!!

Notes

Garlic: for more garlic flavour fry 2-3 cloves of minced garlic with a little vegan butter or oil. Stir into sauce or add to blender
Onions: for a sweeter sauce sauté a small diced onion or a couple shallots with a little oil over medium low heat, 10 minutes or so until tender (add in the fresh garlic towards the end if using) Blend with sauce
To store and freeze: pasta and sauce will keep in the fridge for 3-4 days and sauce freezes well.
Nutritional chart includes pasta

Originally publisher January 2019 this post has been updated with photos, suggestions and more. The recipe itself is unchanged

Prep Time: 5 minutes
Cook Time: 5 Minutes
Category: Mains, 30 minute vegan recipes, sauces & dressings
Method: Stovetop
Cuisine: Italian, American, Canadian