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!
There’s a new dairy free alfredo sauce in town, and it couldn’t be easier to make. This one tastes scarily like the real thing!
Even though it’s vegan, it’s quite rich and nothing like the cauliflower versions you’ve probably tried. I’m sorry, but blended cauliflower and garlic just doesn’t equal creamy alfredo! Not in my book.
If you are looking for something a little healthier and you have a high powered blender, try my Vegan Alfredo Sauce, made with raw cashews. It’s super good!
I created this recipe because I know there are plenty of folks who either have a cashew/nut allergy OR they don’t have a high powered fancy blender.
This is the best dairy free alfredo sauce around, and you can make it on the stovetop in 15 minutes (or less). It’s that simple! Gluten free if you use gluten free pasta.
How to make dairy free alfredo sauce
Scroll down for the full, printable recipe.
All there is to this sauce is melting some vegan butter in a pan, adding a handful of ingredients (unsweetened plant milk, vegan cream cheese, garlic, spices and a bit of vegan parmesan cheese).
You can add a little lemon zest for extra tastiness! Serve over fettuccine pasta, or anywhere else you like, such as pizza, spaghetti squash or even baked potatoes.
Allergy notes
If you have a nut allergy, make sure you check the package for allergens!
Especially for the vegan cream cheese and vegan parmesan cheese. I believe Follow Your Heart vegan parmesan is nut free, as well as Tofutti cream cheese.
If you don’t have a nut allergy, feel free to use almond or cashew milk instead of soy.
More dairy free creamy pasta recipes
Dairy Free Alfredo Sauce (No Cashews or Cauliflower!)
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
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
- 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.
- 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.
- I used tofutti vegan cream cheese. I would not recommend Violife here because it simply turns to oil immediately when hot.
- For the vegan parmesan, I used Follow Your Heart shredded parmesan. You could use my homemade parmesan if desired.
I skipped the lemons and I found out last minute that my garlic powder wasn’t any good, but the Alfredo still turned out great! I probably added closer to 1/2 tsp salt and the cheese I added to taste. Couldn’t find the suggested brands for some: I used Country Crock plant butter (olive oil flavor) and Daiya plain cream cheese. I would have liked it to be a little thicker though (any suggestions that won’t kill the flavor?)
I like most of Nora’s recipes, but this one missed the mark for me :/
Sorry Lilly! It could be the kind of vegan cream cheese you used, I’ve noticed a few brands that are not creamy and just turn to oil when heated, which is not ideal here. Glad you like most of my recipes though!
I just made this recipe it’s amazing I chose not to use lemon zest and didn’t have any garlic powder but man oh man is it good without it thank you for posting this
Holy garlic Batman! Tasty, but very strong garlic flavor!