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Best Ever Creamy Vegan Alfredo Sauce (No Cashews or Coconut Milk)

A fork lifting fettuccine coated in rich vegan alfredo sauce from a white bowl.
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Make a rich, silky, dairy-free alfredo sauce quickly. This easy vegan alfredo sauce recipe uses a simple base, avoiding cashews and coconut milk for a traditional taste.

Ingredients

Scale
  • 1 cup firm or extra-firm tofu, pressed
  • 1 cup unsweetened soy milk or oat milk
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegan butter or olive oil (optional, for richness)

Instructions

  1. Drain and press the tofu to remove excess water.
  2. Combine the pressed tofu, soy milk, nutritional yeast, garlic, lemon juice, onion powder, salt, and pepper in a high-speed blender.
  3. Blend on high until the mixture is completely smooth and creamy. This may take 1 to 2 minutes. Stop and scrape down the sides as needed.
  4. If using, melt the vegan butter or heat the oil in a small saucepan over medium heat.
  5. Pour the blended sauce into the saucepan. Heat gently, stirring constantly, until the sauce thickens slightly, about 3 to 5 minutes. Do not boil.
  6. Taste the sauce and adjust salt or pepper as needed.
  7. Toss immediately with cooked fettuccine or your preferred pasta for a quick vegan dinner.

Notes

  • For a gluten free vegan alfredo, serve with gluten free pasta.
  • If you want a copycat vegan alfredo recipe similar to Olive Garden, add 1/4 teaspoon of dried Italian seasoning to the blender.
  • If the sauce is too thick after heating, add a tablespoon of reserved pasta water or extra plant milk until you reach your desired consistency.

Nutrition

Find it online: https://dishicious.com/vegan-alfredo-sauce-recipe-creamy-easy/