Creamy, ready in 15 minutes, and made with just six main ingredients, this dairy-free alfredo sauce is what pasta is made for! It's also nut-free and doesn't require a blender or food processor to make.
This is my go-to dairy-free alfredo sauce because it's easy to make, uses pantry staples, and it's ready in just 15 minutes. As much as I love using cashew cream to make vegan alfredo, I make this recipe so much more often because it's so easy to throw together!
Although I'm not strictly dairy-free, soy milk is my go-to milk, so I always use it to make vegan sauces like the kind in my vegan squash casserole and sun-dried tomato pasta.
I find that soy milk makes the best dairy-free alfredo sauce because it's naturally rich and creamy, and it has a neutral flavor. But fear not, this dairy-free sauce works just as well with oat milk or almond milk.
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Why this recipe works
- Quick & easy: This dairy-free alfredo is ready in just 15 minutes using 6 main ingredients.
- Balanced flavors: Filled with garlicky flavor for a garlic spin on alfredo sauce. Fresh lemon juice is added at the end for a touch of brightness on an otherwise heavy sauce.
- All you need is a pan: Unlike a lot of vegan/dairy-free sauces, this recipe is made without cashews. All you need for my recipe is a skillet and a whisk. No blender or food processor needed!
- Inspired by alfredo sauce: Traditional alfredo sauce is made using cream, butter, and Parmesan. Obviously, a dairy-free sauce isn't going to be traditional, but my version is still inspired by the richness of classic alfredo sauce.
What you'll need
- Non-dairy milk: While soy milk is my go-to for dairy-free sauces, you can also use almond, cashew, or oat milk. Choose an unsweetened, unflavored milk.
- All-purpose flour: This combines with butter to make the roux.
- Vegan butter: I recommend butter instead of oil because it provides a similar quality of fat and flavor as traditional alfredo. I use Earth Balance buttery spread or buttery sticks, but any vegan butter should work. Miyoko’s is also a good option.
- Lemon juice adds brightness to this otherwise heavy sauce. One large lemon typically yields about 3 tablespoons of lemon juice. Add the lemon zest for an extra zesty sauce.
- Garlic: I like to add a lot of garlic (4-5 cloves) for a garlicky spin, but you can reduce or increase the amount based on your preference.
- Nutritional yeast: This is an umami ingredient that adds depth and a hint of cheesiness to the sauce.
- Pasta: Choose your favorite type of pasta to serve with the alfredo sauce.
Step-by-step instructions
Note: This recipe makes about 2 cups of alfredo sauce. I usually make ~8 ounces of pasta to serve with it which yields 4 servings.
- Saute the garlic: Start by melting vegan butter in a skillet over medium heat (1A). Once hot, add a liberal amount of minced garlic. Sauté until golden (1B).
- Toast the flour: Once the garlic is golden, slowly sprinkle in flour one tablespoon at a time. Whisk continuously to prevent clumping. (I recommend using a silicone whisk to prevent scratching your pan.) Continue stirring the flour in the pan until browned, about 1 minute.
- Whisk in the non-dairy milk: Slowly pour in the soy milk, whisking continuously. I pour the milk in ½ cup at a time to make sure it is evenly mixed and prevent lumps. (Image 3 shows sauce after ~½ cup is added).
- Add the seasonings: Once all of the soy milk is added, sprinkle in salt, pepper, and nutritional yeast. While whisking, bring the heat to medium-high.
- Simmer the sauce: Once the sauce is bubbling, reduce the heat to medium-low. Simmer until sauce reaches desired consistency, whisking occasionally to prevent a skin from forming. This usually takes about 10 minutes.
- Stir in lemon juice: Once thickened, squeeze in lemon juice, taste for salt and pepper & enjoy the garlic alfredo sauce tossed with pasta of your choice.
Recipe FAQ and expert tips
New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.
- To avoid lumps: For a foolproof method to prevent lumps from forming the alfredo sauce, use a sifter or fine mesh sieve to sift in the flour. Or just stir the dairy-free milk slowly, whisking continuously to evenly distribute the milk.
- Toast the flour: Always toast flour in the pan for at least 2 minutes, or until it is lightly golden. This removes the raw flour flavor.
- Sauce thickness: The longer you simmer the alfredo sauce, the thicker it will become. This is simmering evaporates liquid from the sauce. If the sauce isn’t as thick as you’d like and it's been simmering for a while, add a slurry by mixing together 1 tablespoon cold water with 1 tablespoon flour. Simmer until thickened.
- Vegan alfredo variations: Substitute ½ cup pasta water (that's the water that your pasta is cooked in) for soy milk; this creates a creamier sauce. Substitute ½ cup white wine for milk for a more sophisticated flavor. Combine with equal parts of marinara for pink pasta.
- Serving ideas: Top alfredo sauce with cashew parmesan or Parmesan-style shreds and fresh basil for extra flavor.
FAQ
Yes! It will be a little less creamy but still delicious.
Yes! All-purpose flour can be replaced with a gluten-free all-purpose flour blend like Bob’s Red Mill or King Arthur. Simply substitute 1:1 and cook per recipe instructions
You can but I think it's better with the nutritional yeast because it adds extra depth and flavor.
Storage tips
Storage: The Alfredo sauce is best enjoyed within 3 to 4 days. Keep refrigerated in a closed container. Add a splash of soy milk to loosen the sauce before reheating.
Freezing: To freeze the sauce, first let it cool to room temperature. Transfer it to a mason jar, freezer bag, or freezer container. Freeze for up to 3 months. Let thaw in the fridge before reheating on the stove over medium heat. The sauce will need to be stirred well during reheating.
Looking for more dairy-free sauces?
If you like this dairy-free alfredo sauce you will probably love my vegan mac and cheese which is made with a similar method.
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Dairy-Free Garlic Alfredo Sauce
Ingredients
- ¼ cup vegan butter see note #1
- 4-5 cloves garlic minced
- ¼ cup all-purpose flour
- 2 and ½ cups unsweetened, unflavored soy milk see note #2
- ¼ teaspoon salt more to taste
- freshly ground black pepper to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice from 1 small lemon
- 2 tablespoons fresh chopped parsley for serving
- 8 ounces cooked pasta of choice for serving
Instructions
- Heat a medium skillet over medium heat. Once hot, add the vegan butter. Once melted, add minced garlic. Sauté until garlic is golden, about 1 minute.
- Once the garlic is golden, slowly sprinkle in flour one tablespoon at a time. Whisk continuously to prevent clumping. I recommend using a silicon whisk to prevent scratching your pan.
- Continue stirring the flour in the pan until lightly browned, about 1 minute. Slowly pour in the soy milk ½ cup at a time, whisking continuously to prevent clumping.
- After the soy milk is added, sprinkle in salt, pepper and nutritional yeast. While whisking, bring the heat to medium-high.
- Once the sauce is bubbling, reduce the heat to medium-low. Simmer until sauce reaches desired consistency, whisking occasionally to prevent a skin from forming. This usually takes about 10 minutes.
- Once thickened to desired consistency, whisk in lemon juice, taste for salt and pepper & enjoy tossed with pasta of your choice. See notes if you would like a thicker sauce.
Notes
- Vegan butter vs olive oil: I use Earth Balance buttery spread or Miyoko's. Olive oil will also work but the sauce will be slightly less creamy. I have not tried this recipe with coconut oil.
- Soy milk: I find unsweetened, unflavored soy milk produces the creamiest result, but almond and oat milk will also work.
- Tip for a smooth sauce: For a foolproof method to prevent lumps, use a sifter or fine mesh sieve to sift in the flour.
- Thickening the sauce: The longer you simmer the sauce the thicker it will become. If the sauce isn’t as thick as you’d like and you have been simmering for a while, make a slurry by mixing together 1 tablespoon cold water with 1 tablespoon flour. Add to the sauce and simmer until thickened.
- Gluten-free option: All-purpose flour can be replaced with a gluten-free all-purpose flour blend like Bob’s Red Mill or King Arthur. Simply substitute 1:1 and cook per recipe instructions
- Leftovers: Keep refrigerated in a closed container for 3-4 days. You may need to add a splash of milk to loosen it when you reheat it.
- Nutrition facts are calculated without the pasta. This recipe makes about 2 cups of vegan alfredo sauce.
Heather says
I used coconut milk instead and otherwise made it as directed, the lemon throws it off for me. I think I will make it without the lemon juice next time. Thank you for this recipe!
Molly says
Delicious and creamy!
Kristina Robinson says
Totally dairy free household, I’ve so missed Alfredo sauce. This was a delightful treat. I’m not an expert cook, but this recipe was pretty low key. I used almond milk with no issues. My first time using nutritional yeast, it’s a neat ingredient.
Cassidy Reeser says
It's a great ingredient, I hope you find more uses for it! I love just sprinkling it on popcorn or even roasted vegetables. Thanks for the review!
Brian says
This tastes questionable… 😀😀
Piedmont says
Used coconut milk and it came out really good. Easy to make.
Lily says
As someone living with a newly diagnosed dairy allergy - this was delicious!! I used oat milk instead of soy and had no problems.
Wendy says
I would like to make this but I cannot use all purpose flour. Can I use almond, oat or whole wheat flour instead?
Cassidy Reeser says
Whole wheat flour will work the best, as the roux needs gluten to thicken. Another option is arrowroot starch or corn starch, which work very well but require half the amount as flour.
Gina Sperry says
Hi! Have you ever frozen the cream sauce for later use? How did it turn out?
Cassidy Reeser says
I haven't frozen this myself but I have frozen homemade casseroles with cream sauces and they turned out just fine. I think it should work well!
Nancy says
This was what we made for Christmas dinner and it came out fabulous! Love the idea of adding nutritional yeast too☺️
mya says
WOW! this was amazing! Made it for the first time and its delicous love this vegan alternative.
Cassidy Reeser says
So happy to hear that! Thank you 🙂