Vegan Garlic Alfredo Sauce

Name: Vegan Garlic Alfredo Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/4 cup vegan butter (see note #1); 4-5 cloves garlic (minced); 1/4 cup all-purpose flour; 2 and 1/2 cups unsweetened, unflavored soy milk (see note #2); 1/4 tsp 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)

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Creamy, ready in 15 minutes, and made with just six main ingredients, this vegan alfredo sauce is what pasta is made for! It's also nut-free and doesn't require a blender or food processor.

Large white bowl filled with fettucine topped in vegan alfredo and parsley.

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Recipe features

Dairy-free alfredo can be just as creamy and delicious as traditional alfredo! Here's what you'll find in this recipe:

Diet-friendly: vegan, vegetarian, nut-free and soy-free optional (just use a soy-free vegan butter and non-dairy milk!)
Quick & easy: Ready in just 15 minutes using 6 main ingredients
Filled with garlicky flavor
No blender or food processor needed
Made without cashews like many vegan alfredo sauces

What you'll need

For the alfredo sauce you need just six ingredients (plus salt and pepper!). Serve with your favorite pasta. I love using fettuccine.

Non-dairy milk: While soy milk is my go-to for sauces, you can also use almond, coconut, or oat milk. Choose an unsweetened, unflavored milk.
The roux: All-purpose flour and fat combine into a deliciously creamy, thick vegan sauce. I recommend using vegan butter in this recipe because it provides similar quality 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 a brightness to this otherwise heavy sauce.
Garlic: I like to add a lot of garlic (4-5 cloves) but you can reduce or increase the amount based on your preference.

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.

Step one: 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).

Step two: 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.

Step three: 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).

Step four: Once all of the soy milk is added, sprinkle in salt, pepper, and nutritional yeast. While whisking, bring the heat to medium-high.

Step five: 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.

Step six: Once thickened, squeeze in lemon juice, taste for salt and pepper & enjoy the garlic alfredo sauce tossed with pasta of your choice.

Gold fork lifting a biteful of fettucine out of a bowl.

Recipe FAQ and expert tips

Lumps: For a foolproof method to prevent lumps, use a sifter or fine mesh sieve to sift in the flour.
Sauce thickness: The longer you simmer the sauce the thicker it will become. This is because you are evaporating liquid from the sauce. If the sauce isn’t as thick as you’d like and you have been simmering for a while, you can 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 marinara for pink pasta.
Serving ideas: Top alfredo sauce with cashew parmesan or Parmesan style shreds and fresh basil for extra flavor.
If you like this dairy-free alfredo sauce you will probably love my vegan mac and cheese which is made with a similar method.

Can I use olive oil instead of vegan butter?

Yes! It will be a little less creamy but still delicious.

Can I make this gluten-free?

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

Can I make vegan alfredo without nutritional yeast?

You can but I think it's better with the nutritional yeast because it adds extra depth and flavor.

How long does this keep?

The alfredo sauce is best enjoyed within 3-4 days. Keep refrigerated in a closed container. You may need to add a splash of milk to loosen it when you reheat it.

Gold fork in fettucine in a white sauce.

Looking for more vegan sauces?

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