Vegan Alfredo Sauce

This vegan alfredo sauce is incredibly rich and creamy. It’s a cashew-based, dairy-free alfredo sauce with a deliciously savory, cheesy-like flavor. Whether you’re vegan or not, you’re gonna love it!

Vegan alfredo sauce in a glass jar next to a spoon.

The Best Vegan Alfredo Sauce Recipe

I’m so excited about this alfredo sauce recipe that I don’t even know where to start. It’s a vegan alfredo sauce. A dairy-free alfredo sauce. And a deliciously rich and creamy alfredo sauce that you’ll love even if you’re not vegan or dairy-free. Are you with me?

I’m not vegan or dairy-free (I’m what you’d consider dairy-light) but I love to create recipe options for those of you who are. Because as a gluten-free gal I know a thing or two about food restrictions and how exciting it can be to enjoy a classic recipe. Even if it is slightly modified.

If you’ve been following this blog for a while you’re familiar with my affinity for cashews and their amazing ability to morph into creamy, dreamy, dairy-like recipes. My homemade Cashew Milk, Vegan Caramel Cheesecake, Vegan Tzatziki and Cashew Date Shake are just a few examples.

Well, let me introduce you a new creamy, dreamy, cheesy recipe (though it has no cheese) – my Vegan Alfredo Sauce.

Vegan Alfredo Sauce Recipe Video

This sauce is extremely easy to make in a high-powered blender. Watch how I make it in the quick video below!

How to Make This Vegan Alfredo Sauce

There’s just three simple steps to make this recipe:

  1. Soak the cashews overnight. They form the base of this alfredo sauce.
  2. Add the drained cashews into a high-powered blender along with garlic, lemon juice, onion, nutritional yeast and some herbs.
  3. Blend everything together on high until creamy and voila – a super simple and amazingly delicious vegan alfredo sauce.
Vegan alfredo sauce ingredients in a blender.
Making vegan alfredo sauce.

Nutritional Yeast is the Secret Ingredient

The ingredient that gives this alfredo sauce that wonderfully cheesy flavor (without any cheese) is nutritional yeast.

If you’ve never cooked with nutritional yeast before, it’s small little flakes (about the size of large sea salt flakes) of deactivated yeast which provides a nutty, cheese-like flavor. Nutritional yeast is also a significant source of B Vitamins.

How to Use This Sauce

So what do you do with this sauce? I’d start with topping it on every spiralized veggie imaginable. In fact, to get you started I’ve whipped up a Parsnip Noodle Chicken Alfredo and Whole30 Chicken Broccoli Casserole which both use this sauce. If you’re vegan, just replace the chicken with snap peas, mushrooms or another vegetable. You can also top this alfredo sauce on roasted vegetables or potatoes. So good.

How to Store It

You can store this sauce in the fridge up to 5 days. You can also freeze it for up to two months. I recommend freezing it in a silicone ice cube tray, so you can easily thaw individual portions.

I should mention that this sauce does thicken up as it’s stored in the fridge and sometimes while you’re cooking with it. If that happens and you want a thinner sauce, just add more water.

Vegan alfredo sauce in a glass jar with spoon, and blender in the background.

More Vegan Sauces and Dips

Give these other vegan favorites a try!

Vegan alfredo sauce in a glass jar with a spoon.

Best Vegan Alfredo Sauce

4.96 from 166 votes
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings
Author: Lisa Bryan
This vegan alfredo sauce is a cashew-based, dairy-free alfredo sauce with a deliciously savory, cheesy-like flavor. Add it to spiralized vegetable noodles, potatoes and many other dishes.


  • 1 cup raw cashews, soaked overnight, drained and rinsed
  • 3/4 cup water
  • 2 garlic cloves, peeled
  • 1/2 tbsp lemon juice
  • 1/2 cup diced onion
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp dried rosemary
  • 1/4 tsp black pepper


  • After the cashews have soaked overnight (or at least 6 hours), drain and rinse them.
  • Add the cashews and all other ingredients to a high-powered blend and blend until smooth.
  • Use immediately in a recipe or store in a sealed container in the fridge.

Lisa’s Tips

  • The recipe makes approximately 1 cup of sauce. 


Calories: 223.5kcal, Carbohydrates: 16.5g, Protein: 10.5g, Fat: 14.5g, Saturated Fat: 2.5g, Sodium: 597.3mg, Fiber: 3.6g, Sugar: 3.3g
Course: sauce
Cuisine: American
Keyword: Cashew Alfredo, Dairy free Alfredo Sauce, Vegan Alfredo Recipe, Vegan Alfredo Sauce
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Recipe originally posted July 2017, but recently updated. 

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462 comments on “Vegan Alfredo Sauce”

  1. This is my go to Alfredo. I’ve made it so many times it’s SO good. I haven’t found one that comes close! Sometimes I don’t have rosemary so I use thyme and oregano and it turns out just as good. Definitely a family favorite. 5 stars

  2. My kids have a garlic allergy. Will the sauce still be good if I omit garlic or should I substitute something? Thanks!

  3. I made this to go along with your chicken and broccoli recipe – WHAT A HIT!!! I can see this recipe being used for so many things in my kitchen’s future!5 stars

  4. Stumbling onto this site has leveled up my meal planning/preparing. This one takes a bit to ready and bring together but so worth it. Absolutely delicious! 5 stars

  5. I love making this sauce, I’ve made it many many times, it’s not only super easy but super tasty! I love freezing it in ice cube trays with lids as I live alone it just makes it so easy to come home after a busy day & pop a couple out to top some zucchini & carrot x
    Thankyou Lisa 5 stars

  6. This is the absolute best sauce. My husband who has no food restrictions loved this, and so do I!!! We both will be eating this again, and soon! Already have some in the freezer. Thank you!  5 stars

  7. I have no words ….this is SOOOOO GOOOOD!!!! Even my picky husband (who has zero food intolerances) LOVED it!! This recipe has brought back the ability to eat my favorite pasta dish and I could not be more grateful. This recipe however, is NOT just a decent substitute….I dare say it might even be better somehow than a traditional alfredo sauce! Sadly, far to many “alternative” recipes are ones we just have to learn to like and know that it does not compare to the original in any way. NOT this recipe – this one does not suffer in any way and provides an absolute delight in both taste and texture! I will probably make this at least once a week in the winter for sure! Thank you again for your delicious recipes that do not make me feel like I am sacrificing taste or texture in any way sans the ingredients that I should not be eating for my autoimmune disease!5 stars

  8. This was delicious and so easy to make! Thank you for sharing.5 stars

  9. Outstanding! I’m not a huge fan of nutritional yeast so I cut that in half for this recipe. I used powdered garlic and onion for convenience and cut back on the salt to about half teaspoon. Increased the lemon to two tablespoons. Left out the Rosemary and the pepper. It makes the perfect alfredo sauce. I’m so happy because I cannot tolerate dairy but love a creamy savory pasta sauce. Thank you!5 stars

  10. This was so delicious and so easy to make! We tried it in the WHOLE30 CHICKEN BROCCOLI CASSEROLE recipe, but will definitely be making it again in a fettuccine this week. YUM!5 stars

  11. I have a tree nut allergy, any suggestions?  Thanks.  

  12. fantastic sauce! 1/2 tsp salt was plenty for me, but the balance of the rest of the ingredients was pretty darn perfect….and I’m Italian5 stars

  13. Hi! So made this last night and mine turned out gritty! I think maybe my cashews were too old? I was using a high power blender. The flavor was amazing and I still ate it haha but I wanted to get your thoughts. Still rated it 5 stars because I’ve yet to have a bad recipe from you. Thanks!5 stars

  14. Hello,
    Is the nutritional information per serving or total?

  15. Hi! Loveeee love the recipe. It’s incredibly rich and full of flavor. Not heavy either. Best part! I was wondering, how long does this keep in the fridge? What about in the freezer? Please let me know. Thank you! ^_^

  16. This was SO good and easy. Made the recipe as described. I used it for Lisa’s Chicken Broccoli Alfredo bake, which was very popular with my household. Thank you for putting together truly delicious, healthy recipes, Lisa!5 stars

  17. This recipe is SO good!!! My favorite vegan alfredo recipe! It is on my weekly meal prep schedule. I pretty much pour this on everything because it is so delicious!! Also, it is so good on Lisa’s broccoli chicken casserole! Yum. Thank you!!5 stars

  18. We are not dairy intolerant. What would be the measurement if we used parmesan cheese in this recipe? Thanks – We love your site. My son searches your recipes all the time :)

    • Thanks Becky! Unfortunately, I haven’t tried this recipe with parmesan, so I’m not sure what the conversion would be.

    • Hi Becky – I have made this recipe and used Parmesan in place of the nutritional yeast equal parts – you may want to omit the salt depending on the saltiness of your cheese. 

  19. Should I use a yellow onion or a white onion for this recipe?

  20. I made extra. How long can I store in refrigerator?

  21. I am Italian, I did not believe your comment that adding nutritional yeast would make the Alfredo taste like cheese… Why did you prove me wrong.

    Wow oh I am shocked. It is delicious and cannot wait to use this in more recipes.5 stars

  22. I’m not even a vegan and I’m OBSESSED with this. So much easier on your tummy than all the dairy. And really good with chicken on top!5 stars

  23. I added shredded Brussel sprouts and riced cauliflower to the veggies- my 10 yo son gobbles it up!   Thanks for this recipe!5 stars

  24. Wow!!! It blows my mind that a yummy sauce like this can be made from cashews!!! I was so skeptical making it and throwing all the ingredients into a blender, but it was delicious and turned out beautifully. My daughter is newly on a gluten and dairy free diet, so I’m grateful for a recipe like this. 5 stars