How To Make Vegan Alfredo Sauce (Easy!)

Pour this vegan alfredo sauce over your favorite pasta, serve it with steamed veggies, or toss it with strands of spaghetti squash for the ultimate comfort food dish that’s dairy-free and requires minimal time to make!

Prep: 5 mins (+30 mins soaking)Total: 35 mins
Servings: 7 (makes 1 ¾ cups total) 1x


  • 1 cup raw cashews (whole, halves, or pieces – 4 1/2 to 5 oz total)*
  • 3 cups boiling water
  • 2 tablespoons nutritional yeast
  • 1 garlic clove, peeled
  • 1 tablespoon lemon juice
  • ½ teaspoon fine salt + more to taste
  • ¾ cup unsweetened almond milk**


  1. Place the cashews in a small bowl and cover with boiling water. Cover the bowl with a plate and set aside for 30 minutes (this softens the cashews).
  2. Drain the cashews and transfer them to a high-power blender.
  3. Add the nutritional yeast, garlic, lemon juice, salt, and almond milk to the blender with the cashews.
  4. Blend on high for 1-2 minutes, stopping to scrape down the sides as needed, until the sauce is very smooth. Taste and adjust salt and/or garlic, as desired.


* You can substitute macadamia nuts, blanched almonds, pine nuts, or raw sunflower seeds for the cashews with good results. Should you use sunflower seeds, keep in mind the taste won’t be exactly the same and the color of the sauce will be darker.

** You can substitute any unsweetened non-dairy milk for the almond milk, such as cashew milk or oat milk.

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 110
  • Fat: 8 g
  • (Sat Fat: 1 g)
  • Sodium: 183 mg
  • Carbohydrate: 7 g
  • (Fiber: 1 g
  • Sugar: 1 g)
  • Protein: 4 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Jessica Beacom