Go Back
–+ servings
dark grey plate with pasta and creamy sauce
Print Recipe
5 stars (12 ratings)

Dairy Free Alfredo Sauce (No Cashews or Cauliflower!)

Creamy and rich, this Dairy Free Alfredo Sauce will blow you away. While most non-dairy alfredo recipes rely heavily on cashews, this recipe is nut free. Plus you don't need an expensive blender; the sauce is made in one pan in 10 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main
Cuisine: Italian-inspired
Servings: 6 servings
Calories: 256kcal
Author: Nora Taylor

Ingredients

  • 1/2 cup vegan butter
  • 2 cups unsweetened soy milk*
  • 4 ounces vegan cream cheese* if you have a nut allergy, make sure there are NO NUTS in your cream cheese!
  • 3 large cloves garlic, minced
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt, or more to taste
  • few shakes black pepper
  • 1 cup grated vegan parmesan cheese*
  • Optional: 1 teaspoon lemon zest
  • cooked fettuccine pasta
  • red chili flakes, for serving, optional
US Customary - Metric

Instructions

  • Add the vegan butter, unsweetened milk and cream cheese to a large skillet. Cook over medium heat and whisk until the butter has melted.
  • Add the minced garlic, garlic powder, Italian seasoning, salt and pepper and whisk until smooth.
  • Whisk in the parmesan until melted and stir in the lemon zest, if using.
  • Serve immediately over cooked fettuccine. Sprinkle with a few red chili flakes, if desired. Enjoy!
  • Storing leftover sauce: Store leftover alfredo sauce in a jar/container with a lid in the refrigerator for up to 5 days. Reheat, whisk and serve. It can also be frozen for 2-3 months.

Notes

  1. I have used Earth Balance and Miyoko's brand butter here. Any vegan butter should work well, just make sure you like the flavor of the brand you use.
  2. If you don't have a nut allergy, you may use unsweetened, unflavored almond or cashew milk. Whatever you use, ensure there is no vanilla or sweetener added or it will ruin your sauce.
  3. I used tofutti vegan cream cheese. I would not recommend Violife here because it simply turns to oil immediately when hot. 
  4. For the vegan parmesan, I used Follow Your Heart shredded parmesan. You could use my homemade parmesan if desired.

Nutrition

Serving: 1of 6 servings | Calories: 256kcal | Carbohydrates: 9g | Protein: 4g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 509mg | Potassium: 119mg | Fiber: 3g | Sugar: 1g | Vitamin A: 893IU | Vitamin C: 1mg | Calcium: 134mg | Iron: 1mg