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Vegan Alfredo Sauce

4.87 from 46 votes

This is the best creamy vegan Alfredo sauce recipe you’ll ever find, and it’s easy to make at home with no dairy, no eggs, and no cashews required!

Creamy Dairy Free Alfredo Sauce

Imagine a classic vegan Alfredo recipe so luxuriously rich and smooth, you’ll want to pour it over absolutely everything.

I’ve served the recipe to both vegetarians and omnivores, always with rave reviews and expressions of complete disbelief that something this deliciously creamy could possibly be made without any heavy cream at all.

Also be sure to try this Vegan Cheesecake

The Best Vegan Alfredo Recipe

The best vegan Alfredo sauce

Dairy free

Gluten free

Nut free

No tofu or soy

No heavy cream

It’s perfect for serving over your favorite pasta, such as fettuccine, linguine, tortellini, spaghetti, rigatoni, penne, rotini, macaroni, or ravioli.

Or if you want to try something other than pastas, the dairy free Alfredo is also great with broccoli or roasted vegetables, gnocchi, rice, stuffed shells, lasagna, low carb zucchini noodles (zoodles), baked potatoes, or spaghetti squash (see How to cook spaghetti squash).

You can even use it as a vegan white sauce for an Alfredo-style Vegan Pizza!

Vegan Mac And Cheese Recipe

More vegan pasta recipes

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Vegan Cheese Sauce

I’ve also included my cauliflower Alfredo recipe below, or if you’re looking for a homemade Alfredo sauce with cashews, try this Creamy Vegan Garlic Pasta.

Vegan White Sauce With No Cashews Or Tofu

Healthy Alfredo ingredients

Milk of choice: Feel free to use whatever milk you have on hand. I recommend choosing an unsweetened variety, such as almond milk or soy milk, or it’s especially rich and creamy if you use nondairy creamer or canned coconut milk.

For garlic Alfredo: Add 2-3 tsp minced garlic to the saucepan at the same time as the salt, before bringing the mixture to a boil.

For the cheese: The recipe works with either Parmesan cheese (such as dairy free Violife or Follow Your Heart) or nutritional yeast. The two ingredients have different flavors but are both good here in their own right.

Or you can sub your favorite shredded vegan cheddar, pepper jack, or mozzarella cheese. Add this in at the very end when you turn off the heat, then stir until it melts.

Oil free Alfredo: While the recipe below does call for oil or butter (try Earth Balance or Miyokos vegan butter, or Smart Balance Light for low calorie Alfredo sauce), I substituted an equal amount of tahini once with great results.

Add-ins: Make it a meal by throwing in a handful of spinach or kale, some roasted mushrooms, peas, vegan bacon (for carbonara), or a protein like baked tofu or tempeh.

This vegan pasta sauce is super quick and easy to make, but if you’re looking for something even easier, then there are a bunch of boxed or jarred Alfredo brands on the market, including Primal Kitchen, Daiya Cheeze Sauce, Victoria Vegan, and Simple Truth Plant Based Alfredo.

For dessert, try these Homemade Chocolate Bars

Vegan Alfredo Sauce

How to make vegan alfredo pasta

To make the recipe, start by gathering all of your ingredients.

In a saucepan, whisk the cornstarch into the milk or creamer until it’s completely dissolved, with no lumps.

Whisk in the salt and oil or vegan butter spread. If desired, also add 2 tsp minced garlic.

Over low-medium heat, slowly bring this mixture to a boil. Stir occasionally at first, then constantly once it begins to thicken. The whole process should take under 10 minutes.

Once thick, turn off the heat and whisk in the nutritional yeast or vegan Parmesan until it melts. Taste the sauce, and season with salt and pepper as desired.

Above, watch the Alfredo recipe video

How To Make Cashew Free Vegan Alfredo Sauce
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Vegan Alfredo Sauce

This creamy vegan Alfredo sauce recipe is easy to make at home for dinner, with no dairy, eggs, or cashews required.
Cook Time 10 minutes
Total Time 10 minutes
Yield 2 cups
4.9 from 46 votes


  • 2 cups milk of choice or nondairy creamer
  • 3 1/2 tbsp cornstarch or 5 tbsp flour (or try this Cauliflower Alfredo Recipe)
  • 2 tbsp oil or vegan butter (for oil free, see note above)
  • 6 tbsp vegan parmesan or nutritional yeast
  • 1/2 tsp salt, plus salt and pepper to taste
  • 8 oz pasta, optional


  • In a saucepan, whisk cornstarch into milk until completely dissolved. Whisk in salt and oil (and 2 tsp garlic if desired). Slowly bring to a boil over low-medium heat, stirring occasionally at first and then constantly once it starts to thicken. Once thick, turn off heat and stir in cheese until it melts. Taste, and season with salt and pepper as desired. 
    View Nutrition Facts


Readers also really love this popular Vegan Chocolate Cake.

Have you made this recipe?

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Published on May 2, 2021

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Emily says

    OMG this looks delicious. So healthy – I’m making this for dinner next week
    As always – love reading your posts! Thanks for the dinner idea!

  2. Sarah says

    I happened to have everything on hand so I made this for lunch. It was delicious and stupid easy to make. Recipe printed out and going on regular rotation now. 🙂

  3. Sarah says

    Katie, do you mind answering a non-food question? I absolutely adore your jeans in this photo and was wondering if you would share with your blog readers what brand/style they are. Keep up the great balance between healthy desserts and main dishes!

  4. Anna says

    Hey Katie!

    I made the recipe for dinner last night and added steamed broccoli. It was delectable, and my whole family gobbled it up! We love our “Chocolate Covered Katie” desserts, but I think we like your savory recipes even more. I’ve been making the sweet potato chili for more than a year now and have even served it at parties. Thank you for your great blog!

  5. Maria says

    I think I’ll make this tonight! Just need to pick up some cauliflower and shallots, I have everything else. Looks easy and delish!

  6. Nina says

    Delicious dinner. Thank you beautiful CCK for this awesome post. I love your recipes and enjoy getting to know a little about you.

  7. Bites for Foodies says

    I love alfredo sauce but always make a dairy-free version. It’s a lot of work sometimes. I spend my summers in Italy and they actually have dairy-free cream or panna, as they call it. It is DELICIOUS…unfortunately, I’ve yet to find it at home in Canada.

  8. Svenja Evans says

    OMG! I just made this and ate almost the entire pot myself. This is absolutely to die for and will definitely be added to my meal rotation!

  9. Camille Coad-Williams says

    I just made this alfredo sauce. It was super creamy and fantastic. I like like like garlic, so I will add extra next time.

  10. Kristy says

    We make this regularly. Thanks for a great recipe! The whole family enjoys it! Sometimes I use broth and powdered coconut milk in place of the “milk of choice” for some extra nutrition.

  11. Veronica says

    This was so much creamier than I thought it would be. My non vegan family was very pleasantly surprised too! Thank you for a great (and easy!!) recipe! We are very happy :).

  12. J. says

    Made this vegan alfredo sauce with earth balance, parma, and nutpods plain creamer. HIGHLY RECOMMEND IT THIS WAY

  13. May says

    Katie you are brilliant! I have been looking for a cashew free alfredo, and finally you delivered. Every other post I’d click on would call for cashews or tofu as the base (or one had coconut milk), and I didn’t want any of those. This was perfect! It was creamy and delicious, while also being low fat and soy free. Thank you, thank you, thank you for this recipe!!!

  14. Felicia says

    I’ve tried many plant based alfredo’s and I must say.. This is the best one yet and it’s so simple to whip together! Perfectly creamy and rich. I used canned coconut milk and ate it on edamame spaghetti.

  15. Laura says

    I made this with coconut coffee creamer (half and half version, unflavored), gluten free flour, and nutritional yeast. Not a big fan. It tasted like a white sauce, but not at all like alfredo. I think the coffee creamer is not a good idea – it’s too rich and leans toward the sweet side. It was simple to make and it was edible, but to me it wasn’t alfredo at all.

    • Jenn says

      5 stars
      I made this tonight for myself and my partner who absolutely loves alfredo pasta and barely eats any vegetables. He thinks he hates cauliflower :). So I made this and only told him that I made a lighter version of the sauce. He loved it! He was going on about how good it was and said to make sure I kept the recipe. I was going to tell him what was in it after he ate, but decided not to. I’ll keep making your recipe and he can keep hating cauliflower. 😉 I loved it too btw. Delicious.

  16. Lorie says

    4 stars
    I used cashew milk and parmesan. No nutritional yeast.
    The only thing I did different was add quite a bit more parmesan, and it definitely needs salt and pepper. Turned out pretty good and was very easy to make.

  17. Elizabeth says

    5 stars
    Does anyone know how long this sauce keeps in the fridge? It turned out really good, but I can’t eat all of it in one sitting.

    • CCK Media Team says

      5 stars
      Thank you so much for making it! We have kept it successfully for 3 days but haven’t had it around any longer than that to know.

  18. Ceressia Menefee says

    Thank you! I enjoyed the simplicity of this recipe and I was very satisfied w the result. Very tasty! I will use it all the time!

  19. Barb says

    5 stars
    We loved this alfredo sauce! I am a vegan as is my daughter, but hubby and our other daughters are not. Clean plate club for all of us, both vegans and omnivores!

  20. Reader says

    Oh jeez, I hate to be a lead balloon, but this is technically a roux-based cream sauce, not an Alfredo.

    Alfredo is special. I acknowledge this even though I abjure the things it is traditionally made from. And as far as I know, it’s only ever been made that way. Nothing in a jar or tin has ever even approached being an Alfredo, and to my knowledge no vegan version has yet been created.

    I’ll share this much: it does not involve flour, and requires far more fat than this.

    I know I’m being a little cranky here, but Alfredo is one sauce and one sauce only. Anything with this level of fat and these ingredients can only be called a low-fat mock Alfredo. Eating low-fat and vegan, as I am? Fine, but Alfredo isn’t on that menu. It’s just not. A lovely low-fat -mock- Alfredo like this one can be, but please don’t call it Alfredo.

    I believe it can be made vegan, but one would have to have -just- the right vegan ingredients to achieve it.

    At least you’re not putting in garlic and other spices. So kudos and thanks for that. The pepper should be white pepper.

    At some point I will try to work this out, but am currently enjoying a very low fat diet, and development of an Alfredo would not fit into the regime 😀

    This is as much a challenge as it is a critique; I’d LOVE to see you prove me wrong by creating an actual vegan Alfredo that’s made from vegan equivalents of the only ingredients in a real Alfredo, and made in the same way as a real Alfredo (such that by Alfredo’s in Florence) is made. 😀

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