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The Ultimate Creamy Vegan Alfredo Sauce (No Cashews, Gluten-Free Option)

Close-up of fettuccine noodles coated in creamy vegan alfredo sauce being lifted by a fork.
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Create an indulgent, creamy vegan alfredo sauce that tastes like the traditional version. This recipe avoids cashews and coconut milk, offering a quick, dairy-free white sauce perfect for fettuccine.

Ingredients

Scale
  • 1 cup firm or extra-firm tofu, pressed
  • 1 cup unsweetened soy milk (or other plain, unsweetened plant milk)
  • 1/2 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Pinch of nutmeg (optional)

Instructions

  1. Drain and press the tofu to remove excess water. This step is important for a non-watery sauce.
  2. Combine the pressed tofu, soy milk, nutritional yeast, lemon juice, garlic, olive oil, onion powder, salt, pepper, and nutmeg (if using) in a high-speed blender.
  3. Blend on high speed until the sauce is completely smooth and creamy. Stop and scrape down the sides as needed. This usually takes 1 to 2 minutes.
  4. Taste the sauce and adjust seasonings. Add more salt, pepper, or nutritional yeast for a cheesier flavor.
  5. Pour the sauce into a small saucepan and heat gently over medium-low heat, stirring constantly, until warmed through. Do not boil.
  6. Toss the warm sauce immediately with cooked fettuccine or your preferred pasta. Serve right away for the best texture.

Notes

  • For a gluten-free vegan alfredo, use gluten-free pasta like rice or corn fettuccine.
  • If you want an Olive Garden vegan alfredo copycat flavor, increase the garlic slightly and add a tiny pinch of dried Italian herbs.
  • If the sauce is too thick after heating, thin it with a tablespoon of reserved pasta water or extra plant milk until you reach your desired consistency.

Nutrition

Find it online: https://delishsymphony.com/vegan-alfredo-sauce-recipe-in-minutes/