This vegan garlic alfredo sauce requires just six ingredients and is nut-free, easy to make and so creamy!
Unlike most vegan alfredo sauces that use cashews which require soaking, this one can be made in just over 15 minutes. No blender or food processor required, just simple ingredients and a skillet.
This was originally the second recipe post on my blog. It has since been revamped with prettier pictures and more helpful instructions, but the recipe remains the same.
This post contains affiliate links. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information.
For the alfredo sauce you need just six ingredients (plus salt and pepper!):
- Soy milk (non-dairy milk)
- Vegan butter
- All-purpose flour
- Nutritional yeast
- Lemon juice
- Salt & pepper
You might be wondering if this sauce actually tastes like traditional alfredo.
Oh, yes! We aren’t taking any shortcuts to make this a “healthy” alfredo sauce, but some of the ingredients like soy milk are naturally lower in saturated fats than traditional milk.
Flour and fat combine into a deliciously creamy, thick sauce. I recommend using vegan butter in this recipe because it provides similar quality fat and flavor as traditional alfredo. However, olive oil also works and will still provide a creamy sauce.
How to make
Step one: Start by melting vegan butter in a skillet over medium heat (1A). Once hot, add a liberal amount of minced garlic. Saute 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.
Tip: For a foolproof method to prevent lumps, use a sifter to sift in the flour.
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 ~1/2 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 tossed with pasta of your choice.
Note: 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.
I find unsweetened, unflavored soy milk produces the creamiest result, but almond and cashew milk will also work. Just make sure to choose an unsweetened, unflavored non-dairy milk.
I have not tried this recipe with coconut oil so I cannot say how that would work, but if you give it a try let me know in the comments!
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
This sauce is great as is, but you can amp it up even more with these ideas:
- Substitute ½ cup white wine for soy milk for a more sophisticated flavor
- Combine with equal parts marinara for pink pasta
- Top with cashew parmesan or Parmesan style shreds for extra flavor
- Add sauteed or roasted vegetables like zucchini, bell pepper, and broccoli for a more filling meal
- Substitute 1/2 cup pasta water (that’s the water that your pasta is cooked in) for soy milk; this creates a creamier sauce
Looking for similar staple vegan recipes? Here are a few of my favorites:
However you choose to make your pasta sauce, I hope that you love it!