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This absolute BANGER of a vegan Alfredo sauce recipe is about to ascend your pasta nights to the creamiest, dreamiest upper echelon of pasta heaven. For real, this Alfredo is quick and easy to make. It's amazing flavor and silky texture is thanks to the nourishing magic of white beans.
Recipe tips tailored to what matters most to you:
No wheat anywhere in this sauce, so it's already gluten-free as is.
Short on time? A hot water soak for just 30 minutes gets the cashews soft enough to blend, instead of waiting overnight.
Cook a batch of dried white beans instead of using a can, it's cheaper per serving and you can freeze the extra.
Stir some steamed broccoli or peas into the finished sauce, they disappear right into all that creamy white bean base.
Lemon zest makes a fine stand-in for amchur if you don't have it.
Soaking cashews is the difference between them turning into cashew butter and cashew cream.
Using a high-speed blender like a Blendtec make sures you end up with a creamy alfredo sauce, and not a pot of ground-up nuts.
After blending, your sauce's consistency is key. Start with less liquid and add gradually.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
It's not just the bomb on fettuccini. Oh no mommy! You can slide some of this amazing sauce into my vegan baked ziti, or slather the heck out of some vegan meatballs with it on a sub. It's a versatile sauce that is gonna make you question - "should I or shouldn't I take a tub in this glorious stuff?" The answer is yes, but that's gonna take an awful lot of batches in your blender, so why don't we just make a normal amount and eat the darned stuff instead, OK?
Ready to whip up the best vegan Alfredo sauce you've ever tasted? I promise this one doesn't taste of cobwebs and drop ceiling tiles like some of the others you may have tried before. Let's get cooking!
My husband is a self-proclaimed alfredo snob and has been on an ever-failing mission to find the best cruelty-free Fettucine Alfredo since going vegan. I am happy to report that his task is now complete!
Adam, this recipe is phenomenal! The amchur and white pepper really make
a HUGE impact with the flavor.
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰Why you'll adore this white bean alfredo sauce
- 🧄Ingredients for vegan Alfredo sauce
- 🤯 Vegan alfredo sauce recipe ideas
- 📖 How to make Vegan Alfredo Sauce
- 💡Serving Ideas
- 👉Top tips for PERFECT vegan Alfredo sauce
- 🤷♀️ Recipe FAQs
- ✌️My fave accoutrements to serve with vegan Alfredo sauce:
- White Bean Vegan Alfredo Sauce Recipe
🥰Why you'll adore this white bean alfredo sauce
✊ Vegan AF, GF annnnnd SF: Ok, like all of my vegan Italian recipes, and vegan sauces, you know what's not in there? Obviously, animal products. But this also happens to be one of my vegan gluten-free recipes that is completely soy-free too!
🕺 Bean Bonanza: White beans aren't just for making escarole and bean soup with, you silly goof! In this recipe, they help create the perfect creamy consistency and they come packed with plant-based protein and fiber. This means our Alfredo sauce not only tastes incredible but turns a sometimes not-so-healthy pasta meal into something nourishing.
Tested and Approved Worldwide. Like all the vegan recipes I share, I spent wayyyy too many hours tweaking this in the kitchen. And then, I shared it with a huge team of recipe testers from all over the planet who gave this sauce their thumbs up before I shared it with you.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🧄Ingredients for vegan Alfredo sauce
Cashews
Raw cashews are the secret to the creaminess of this Alfredo sauce. They blend into a smooth, rich texture that mimics the mouthfeel of traditional dairy-based sauces. For a nut-free option, use pine nuts (NO, they aren't actually nuts, and YES they make the bomb butter for blue corn pancakes), or sunflower seeds can offer a similar creaminess.
White Beans
While traditional alfredo sauce gets its creaminess from heavy cream, white beans thicken the sauce beautifully while adding a silky smooth texture and a nutritional boost. If you don't have any, you can kiiiinda get away with using chickpeas in this recipe, but I think the flavor is better with white beans. The creamy texture of canned beans, or cooked beans, be it navy, cannellini, or butter beans, brings heartiness and plant-based protein. If you love white beans as much as I do, you will be super into my recipe for the Moroccan dish Loubia, and will freak out about making homemade vegan chicken with them too!
Nutritional Yeast
Nutritional yeast brings an umami-rich cheesy flavor that's irreplaceable not only in this recipe, but in bangers like vegan nacho cheese sauce, vegan Italian sausages, and also in the vegan drumsticks I make my plant-based buffalo wings out of. Anyway, this is one ingredient you really can't substitute. So don't even think about not making this recipe with nooch!
Amchur
Ok, so this ingredient is optional in the Alfredo, but adds the perfect diary-like tang that makes the sauce really pop. Made from dried, unripe mangoes, amchur powder infuses the Vegan Alfredo Sauce with the complexity reminiscent of traditional cheese sauces, which is why I use it in my vegan parmesan cheese too. If you don't have any, a good substitute is sumac, known for its tartness in dishes like Turkish ezme, though it may slightly alter the sauce's color.
Rice Vinegar
Rice vinegar adds a delicate acidity, enhancing the overall depth of the sauce without overwhelming it. It's a versatile ingredient I incorporate in various recipes, from vegan mascarpone to dairy-free sour cream. For those seeking an alternative, apple cider vinegar, white vinegar, or sherry vinegar are suitable substitutes in this recipe.
White Pepper
White pepper is milder and less complex than its black counterpart and offers a discreet warmth that complements the creamy sauce without dominating it. Its warmth is a prevalent part of Southeast Asian cooking, and you can see it in full display in tempeh mendoan, and bihun goreng. It's ok to swap it for black pepper if white pepper is not in your pantry.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Vegan alfredo sauce recipe ideas
Truffled Alfredo: The easiest tweak in the galaxy? Maybe? The yummiest? Probably. Add a couple of tablespoons of the best quality white truffle oil you can get your hands on. Then when you smother your fettuccini with the sauce, add some roasted oyster mushrooms (which also make insaaaane vegan shawarma) or grilled lion's mane (which are my favorite fill-in for steak for vegan fajitas).
Smoked Sage Alfredo: Instead of using regular water in this recipe, use lapsang souchong tea. It's the same smoked black tea I use when I want to give my vegan cream cheese a smoky flavor. Then, when you blend the sauce, add a generous handful of washed fresh sage leaves. I LOVE this sauce made this way for serving on Turkish-style runner beans.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make Vegan Alfredo Sauce
Nail this sauce on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Aromatic Liftoff:
Heat the olive oil in a sauté pan over medium heat. After about ninety seconds, when the oil is hot, add the diced onion and minced garlic, stirring well. Continue to sauté for five minutes, or until the onion softens and becomes aromatic.
Step Two
C.R.E.A.M. (Cashews Rule Everything Around Me):
Transfer the sautéed onion and garlic to a blender. Add the remaining ingredients to the blender.
Blend until the mixture achieves a completely smooth and creamy consistency. Adjust the seasoning to taste, ensuring the flavors are perfectly balanced.
Step Three
Warm A Lorm Snorm Bri-Gorm:
Return the sauce to the pan and reheat over low heat, stirring continuously to prevent the sauce from sticking. If the sauce is too thick, gradually add more water or plant-based milk (almond milk, soy milk, and oat milk are all fine as long as they are unsweetened) to reach the desired consistency.
Step Four
To Protect and Serve:
Toss your preferred pasta in the dairy-free alfredo sauce, adding a little extra on top, garnishing with lemon zest herbs.
💡Serving Ideas
Pairing this creamy Vegan Alfredo sauce with the right side dishes can turn a simple meal into a BOMB feast that will make you sail into the galactic pasta mist on a gorgeous stallion made out of garlic!
Scoop up your fettuccini alfredo with perfectly buttery and cheesy Vegan Garlic Bread.
Want to mess with a little more protein in your meal? Add gluten-free Vegan Meatballs or thin slices of vegan pepperoni to your pasta. Thank me later, because these are silly-good.
End the meal with something sweet, a classic Italian dessert like my dairy-free panna cotta, or Vegan Tiramisu made with espresso-soaked vegan lady fingers are hard to beat. Unless you are a freak for vegan donut recipes, and then my vanilla custard stuffed vegan bombolini or zeppole might just be your thingy.
👉Top tips for PERFECT vegan Alfredo sauce
- Soak Your Cashews Right: Soaking cashews is the difference between them turning into cashew butter and cashew cream. For those in a hurry, a quick soak in hot water for 30 minutes can do the trick, but the longer, the better. If soaking overnight, store the cashews in a container in your fridge so they don't get funky.
- Don't Use That Thrift Store Blender From 1974: Using a high-speed blender like a Blendtec ensures you end up with a creamy alfredo sauce, and not a pot of ground-up nuts. Crappy blenders might take a really long time for the sauce to be smooth enough.
- Low and Slow Sauté: Look, I get it, as I am always trying to cook quickly, too. But when cooking your onions and garlic, keep the heat medium to prevent too much dark caramelization. The goal is to coax out their natural sweetness, which gives the sauce a depth of flavor. Rushing this step can lead to a little bitterness.
- Adjust Consistency Carefully: After blending, your sauce's consistency is key. Start with less liquid and add gradually. You're looking for a velvety texture that coats the pasta nicely, not too thick or too runny.
🤷♀️ Recipe FAQs
Vegan Alfredo Sauce is naturally gluten-free, as it doesn't contain any wheat-based products. However, if you have an extreme sensitivity, always check your ingredients' labels to ensure they haven't been processed in a facility that also handles gluten.
For a nut-free, non-dairy alfredo sauce, you can substitute the raw cashews with soaked pine nuts, soaked sunflower seeds, or drained, boiled potatoes for a similar creamy texture. Adjust the quantity to achieve the desired consistency.
To thicken simply warm it over low heat, stirring for a little while longer to evaporate some of the liquid. Or, if you know in advance you want it to be thicker, cut back on the liquid or use some pasta water in place of regular water in the recipe.
If it's too thick, whisk in a little more unsweetened plant milk, water, or vegetable stock to thin it to your desired consistency.
Vegan fettuccine alfredo is the obvious choice! But the sauce pairs wonderfully with a wide range of pasta, including farro pasta, whole wheat pasta, ziti or penne (both of which can also be used to make killer vegan baked ziti), and linguine. Choose your favorite, or try whole wheat or gluten-free pasta for a different vibe..
🥶Storing in the Refrigerator:
After allowing your leftover sauce to cool down to room temperature, transfer it into an airtight container. It can stay fresh in the refrigerator for up to five days. As with all vegan pasta recipes, the sauce is better off stored separately from the pasta to make it easier to reheat later.
❄️Freezing:
If you have more of this delicious white sauce than you can use within a few days, freezing is a great option. Pour the sauce into a freezer-safe glass container, leaving about an inch of space at the top for expansion. Vegan Alfredo Sauce can be frozen for up to three months.
🥰Thawing Frozen Sauce:
When you're ready to enjoy your frozen sauce, transfer it from the freezer to the refrigerator and let it thaw overnight. It's best to plan ahead to ensure the sauce has enough time to thaw completely. You will need to re-blend the thawed sauce, perhaps with a little extra liquid, or the consistency will be a little grainy.
🔥 Stovetop Reheating:
To reheat dairy-free Alfredo Sauce on the stove, pour it into a saucepan and warm it over low heat. Stir constantly to prevent the sauce from sticking to the bottom of the pan. If the sauce seems too thick, you can thin it by adding a little water or unsweetened plant-based milk until you reach the desired consistency.
⚡️ Microwave Reheating:
For a quicker option, Vegan Garlic Alfredo Sauce can be reheated in the microwave. Place the sauce in a microwave-safe glass dish, and cover it with a microwave-safe lid or another plate to avoid splattering. Heat on high for thirty seconds, then stir. Continue heating in thirty-second intervals, stirring in between, until the sauce is heated through. If necessary, add a splash of water or plant-based milk to adjust the consistency.
✌️My fave accoutrements to serve with vegan Alfredo sauce:
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White Bean Vegan Alfredo Sauce Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup diced onion
- 2 tablespoons garlic minced (about 4-5 cloves)
- 1 cup raw cashews soaked for 30 minutes and drained
- 15 oz. can white beans navy beans, cannelloni beans, or butter beans, drained
- ¾ cup water or unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1 clove garlic peeled
- 4 teaspoons lemon juice
- 1 tablespoon rice vinegar or white vinegar
- ½ teaspoon amchur optional
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon white pepper
- 1 ¼ teaspoon salt or to taste
Instructions
- Heat the extra virgin olive oil in a sauté pan over medium heat. After 90 seconds, when the oil is hot, add the diced onion and minced garlic, and sauté for 5 minutes until the onion is translucent and fragrant.
- Add the sautéed onion and garlic to a blender along with the remaining ingredients.
- Blend until the mixture is completely smooth and creamy, adjusting the seasoning to taste.
- Transfer the sauce back to the pan, and gently heat through, stirring constantly to prevent sticking. If the sauce is too thick, you can thin it with a little more water or plant-based milk until it reaches the desired consistency.
- Serve the Vegan Alfredo sauce over your favorite pasta, garnished with a little lemon zest, or herbs if desired.
Notes
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Paige Davis says
I recently got a pasta maker, and made fettucine the first time I took it on a test run. Of course I wanted a fantastic sauce to dress my noods! So many dairy free alfredo recipes have disappointed me over the 12+ years that I've been vegan, so when I found Adam's recipe here I was overjoyed. I followed the (often hilarious, always entertaining) directions carefully, and was SO happy with the delicious result. My search is over! This sauce has so much flavor, looks super appetizing, and delivers on all fronts. The leftovers were quickly finished off the next day. This is a Keeper!!
Meg says
Thus is so good. Well worth doing and it’s going on rotation….loved it. And so easy. Thank you chef Adam.
Robyn says
My husband is a self-proclaimed alfredo snob and has been on an ever-failing mission to find the best cruelty-free Fettucine Alfredo since going vegan. I am happy to report that his task is now complete!
Adam, this recipe is phenomenal! The amchur and white pepper really make
a HUGE impact with the flavor.
Kelly McLaughlin says
I made this recipe for dinner tonight along with Adam’s garlic bread recipe. It was easy to make, flavourful and so filling!
Adam Sobel says
So glad you liked it Kelly!❤️
Mj says
I had to absolutely give this 5 stars. I have made vegan alfredo sauces before, but this is the first one where I don't taste the cashews and I am so happy. It is creamy and garlicky, and I just could not even believe how well this dish came out! I will be making this as my alfredo sauce from now on! Thank you so much!
Adam Sobel says
It makes me super happy to hear that! Glad you loved it ❤️
-Adam