Vegan Alfredo Sauce (No Cashews, No Dairy)
This Vegan Alfredo Sauce is a rich, creamy, and comforting alternative to traditional Alfredo—without any nuts or dairy.
Equipment
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Wooden spoon or silicone spatula
- Large pot (for pasta, optional)
- Colander (if using pasta)
Ingredients
- 2 cups unsweetened milk of choice or nondairy creamer
- 3 tbsp cornstarch or 5 tablespoons all-purpose flour
- 2 tbsp oil or vegan butter
- 6 tbsp vegan parmesan or nutritional yeast
- 1/2 tsp salt
- Salt and black pepper, to taste
- 8 ounces pasta (optional: fettuccine, linguine, penne, etc.)
Optional Add-Ins and Variations:
- 2-3 tsp minced garlic
- vegan cheddar, pepper jack, or mozzarella
- 2 tbsp tahini instead of oil
- spinach, kale, mushrooms, peas, vegan bacon, tofu, tempeh, broccoli, roasted vegetables
Instructions
- Add the milk and cornstarch (or flour) to a medium saucepan. Whisk until fully smooth and dissolved.
- Mix in the salt, oil or vegan butter, and minced garlic if using.
- As the mixture heats and begins to thicken, stir constantly to prevent lumps.
- Stir in the vegan parmesan or nutritional yeast until fully melted and incorporated.
- Serve immediately for the best creamy texture.
Video
Notes
Cooking Tips
- Cornstarch creates a smoother, lighter, gluten-free sauce. Flour makes it slightly thicker and heavier.
- Coconut milk adds extra creaminess but may bring a subtle coconut flavor.
- Add garlic before heating so it softens and blends into the sauce.
- If the sauce thickens too much, stir in a splash of milk to loosen it.
- Increase nutritional yeast or vegan parmesan for a cheesier flavor.
- Keep heat low to avoid lumps and maintain a silky texture.
- Reheat leftovers gently with a splash of milk for best consistency.