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vegan alfredo sauce tossed with fettucini in a bowl

5-Minute Vegan Garlic Alfredo Sauce

  • Author: Verna
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan


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!



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


  • 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)


  1. Cook pasta: Cook pasta according to package instructions. Drain and toss with a little oil and set aside.
  2. 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*)
  3. 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.
  4. Serve over fettuccine or your favourite pasta.
  5. 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!!


  • 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

Keywords: vegan alfredo sauce, vegan fettuccine alfredo, vegan alfredo