Name: Best Ever Vegan Alfredo Sauce (Creamy & Dairy Free)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 tbsp vegan butter ((I use Miyoko's vegan butter - it's the best!)); 1 clove garlic, (minced); 2 tbsp all-purpose flour; 3 cups unsweetened plain almond milk; ½ tbsp white wine vinegar; 2 tbsp nutritional yeast; 1 tsp iodized salt (or salt of choice to taste); ground black pepper to taste

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Trust me, this vegan Alfredo sauce is the best you'll ever eat. It's rich and creamy with just the right amount of salt, tang, and flavor. It's dairy-free, cashew-free, and takes only 15 minutes to make. It tastes so close to the real thing, you probably won't even be able to tell the difference.

pouring alfredo sauce over fettuccine noodles

When I was still vegetarian, I would always order fettuccine Alfredo at Italian restaurants. That rich creaminess of traditional Alfredo sauce? Yum. I just couldn't resist.

So when I went vegan back in 2016, I knew it had to be one of the first meals I veganize.

Over the years, I've improved this recipe more and more into what it is now. And not to toot my own horn or anything, but this sauce is simply perfection.

For a more balanced and high protein meal using this sauce, check out my fettuccine Alfredo post to see how to make the tofu and green beans I typically serve with this.

If you're big on comfort food and creamy pastas like me, make sure to check out my vegan mac and cheese. And if you're looking for more rich and flavorful Italian sauces for pasta, this vegan pesto is a staple!

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Why You're Gonna Love This White Sauce
Ingredients
Instructions
How To Make Vegan Fettuccine Alfredo
Variations
Storage
Recipe

Why You're Gonna Love This White Sauce

It's a dairy-free Alfredo sauce (no more tummy troubles for my lactose intolerant friends)
It's lower in calories and fat than traditional Alfredo sauce (just 95 per serving)
It requires just one pan and a whisk (no high-speed blender needed!)
It takes only 15 minutes to make
It's an excellent source of calcium (a nutrient that vegans often need to pay more attention to!)
It has a creamy texture and delicious flavor
It only requires a handful of ingredients that may already be in your pantry

Ingredients

All you need to make this easy vegan Alfredo sauce recipe are a few simple ingredients.

Vegan butter (I prefer Miyoko's - it's simply the best)
Garlic
Unsweetened almond milk (I prefer this over soy milk or coconut milk because both of those have too strong of a flavor that makes the recipe taste funny.)
All-purpose flour (as a thickener; cornstarch would also probably work fine if you're gluten-free)
Nutritional yeast (vegans often use this as a vegan parmesan cheese as it gives a bit of a cheesy flavor.)
White wine vinegar (you can also use fresh lemon juice, but I think the final product tastes best with white wine vinegar)
Salt
Black pepper

There are no raw cashews needed for this dairy free Alfredo sauce! See recipe card for quantities.

Instructions

Here's how to make the best creamy sauce ever in just 15 minutes.

Heat a large pan over medium heat. Add in vegan butter and garlic. Let butter melt and whisk the butter and garlic together.

Once butter has melted, add flour and whisk together until smooth (There will still be chunks of fresh garlic - that's fine!).

Add in almond milk and whisk until smooth.

Add the nutritional yeast, white wine vinegar, salt, and pepper. Whisk to combine.

Let the sauce cook for about 10 minutes, whisking occasionally. Turn off heat and let it cool for a few minutes. It will thicken as it cools.

Serve over fettuccine or other preferred pasta, garnish with black pepper and chopped fresh parsley, and enjoy!

I use my Cuisinart pots and pans to make my Alfredo sauce, cook fettuccine noodles, and steam green beans. The 3 quart saute pan with the cover is the perfect size for making the sauce and then adding in the cooked noodles.

How To Make Vegan Fettuccine Alfredo

Simply heat a large pot of salted water and bring to a boil. Add fettuccine noodles (or your favorite pasta). While the pasta is cooking, make the vegan cream sauce. Drain the hot water or use tongs to add the cooked noodles into the sauce. Enjoy!

I personally love to pair this Alfredo pasta with tofu and green beans to increase the overall nutritional value of the meal. Eating a source of fat, fiber, and protein with every meal and snack is great for stabilizing our blood sugar and staying more satiated throughout the day (aka less cravings!)

creamy alfredo after its just poured on pasta

Variations

Wanting to change things up? Here are some ideas.

Low Fat - I've never tried to make this low fat (because the butter makes the most creamy vegan Alfredo sauce!) but you could always try omitting or reducing the butter for a lower fat version.

Low Carb - you can try this sauce with zucchini noodles or spaghetti squash if you're wanting to be ultra low carb but I recommend the real carby pasta for the best taste.

Gluten-Free - Use a gluten-free pasta of your choice - I prefer chickpea pastas when I go this route as they are higher in protein. Also make sure to use gluten-free flour or cornstarch as a thickener instead of all-purpose flour.

Nut Allergy - To make it nut-free, you can try using a different non-dairy milk like unsweetened rice or oat milk. Make sure you also use a nut-free vegan butter as Miyokos is made with cashews or sub with refined coconut oil (the kind that doesn't taste like coconuts).

delicious creamy vegan alfredo sauce up close

Storage

This sauce is it's very best when served fresh, but you can store leftover sauce in an airtight container in the fridge for 3-5 days.

If you store the sauce mixed with the cooked pasta, it may soak up into the pasta and dry out, so you can add in a little bit of unsweetened almond milk when heating it up to thin it out again.

Recipe