I have to be honest, for years, I thought “Dairy-Free Alfredo Sauce” was an oxymoron a sad compromise. I mean, the original is literally just butter, cream, and cheese. How could you possibly replicate that decadent, silky, cling-to-the-pasta richness? I tried all the “healthy” versions that tasted… healthy. But I wasn’t looking for a light veggie sauce; I was craving honest Alfredo.
After numerous trials and errors (and some questionable batches), I finally cracked the code. This Dairy-Free Alfredo Sauce is the one. It’s genuinely rich, totally crave-worthy, and packs all that savoury, comforting flavour you remember. It’s the recipe I make for my dairy-loving friends, and they are always shocked when I tell them it’s an entirely plant-based Alfredo sauce.
The secret? It’s a two-part magic trick. First, a luxuriously smooth Cashew Alfredo Sauce base, and second, a classic roux to build a stable, glossy sauce that actually coats the pasta. And the best part? You can whip this up in about 20 minutes. It’s the perfect solution for when you want pure, unadulterated comfort food, no dairy required!
Table of Contents
The Easiest Dairy-Free Alfredo Sauce
Ingredients
For the Cashew Cream:
- 1 cup raw cashews
- 1 cup unsweetened almond milk or cashew milk
For the Alfredo Sauce:
- 2 tablespoons olive oil or dairy-free butter
- 1 tablespoon fresh garlic minced
- 2 tablespoons all-purpose flour
- 1/2 cup vegetable broth or chicken broth
- 3/4 cup prepared cashew cream from above
- 3/4 cup full-fat canned coconut milk
- 1 teaspoon nutritional yeast or more to taste
- 1/2 to 1 teaspoon coarse salt adjust to taste
- Freshly ground black pepper to taste
For Serving:
- 16 ounces fettuccine or pasta of choice
- Fresh parsley or basil for garnish optional
Instructions
- Make Cashew Cream: Place raw cashews in a saucepan, cover with water, and boil for 5-10 minutes until very soft. Drain. Transfer softened cashews to a high-speed blender, add almond milk, and blend on high for 2-3 minutes until completely smooth. Set aside.
- Cook Pasta: Cook pasta in a large pot of heavily salted water according to package directions until al dente. Important: Reserve at least 1/2 cup of the starchy pasta water before draining.
- Make Roux: In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for 30 seconds until fragrant (do not brown). Whisk in the flour and cook for 1 minute, whisking constantly, to form a golden paste.
- Build Sauce: Slowly pour in the broth while whisking constantly to prevent lumps. Once smooth, whisk in the full-fat coconut milk and 3/4 cup of the prepared cashew cream.
- Simmer & Season: Whisk in the nutritional yeast, 1/2 tsp salt, and pepper. Bring to a gentle simmer, then reduce heat to medium-low. Let it bubble for 3-5 minutes, stirring, until thickened. Taste and adjust seasonings.
- Toss Pasta: Add the drained pasta directly to the skillet with the sauce. Add 1/4 cup of the reserved pasta water and toss to combine. The starchy water will help the sauce become glossy and cling to the pasta. Add another splash of pasta water if needed to reach your desired consistency.
- Serve: Serve immediately, garnished with fresh parsley and an extra crack of black pepper.
Notes
- Gluten-Free: Swap the all-purpose flour for 1 tablespoon of cornstarch. Mix the cornstarch with 2 tablespoons of cold broth to make a slurry before adding it to the pan (in Step 4, after the garlic).
- Nut-Free: Substitute the 1 cup of raw cashews with 1 cup of raw, shelled sunflower seeds (soaked the same way).
- Storage: This sauce is best served fresh. Leftovers can be stored in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.
Nutrition
Ingredients You’ll Need
Here’s the simple shopping list for this creamy vegan Alfredo sauce. It appears to be two parts, but they come together in a flash.
For the Cashew Cream:
- 1 cup raw cashews
- 1 cup unsweetened almond milk (or cashew milk)
For the Alfredo Sauce:
- 2 tablespoons olive oil (or dairy-free butter)
- 1 tablespoon fresh garlic, minced (about 2-3 cloves)
- 2 tablespoons all-purpose flour (or see notes for gluten-free)
- 1/2 cup chicken broth or vegetable broth
- 3/4 cup prepared cashew cream (from above)
- 3/4 cup full-fat canned coconut milk (this is key for richness!)
- 1 teaspoon nutritional yeast (or more to taste for extra cheesy flavour)
- 1/2 to 1 teaspoon coarse salt (adjust to taste)
- Freshly ground black pepper to taste
For Serving:
- 16 ounces fettuccine or pasta of choice (use gluten-free if needed)
- Fresh parsley or basil for garnish (optional)
How to Make Dairy-Free Alfredo Sauce, Step-by-Step
Get ready, because this comes together fast once you start. My best tip? Read through the steps once before you begin, and have your ingredients measured out. You’ve got this.
â‘ Make the Cashew Cream
This is the magic base for our Dairy-Free, Creamy Alfredo sauce. Place your 1 cup of raw cashews in a small saucepan and cover them with water. Bring this to a boil over high heat, then reduce to a simmer and let it cook for 5-10 minutes. You want them to be very soft and plump.
Drain the cashews, then transfer them to a high-speed blender. Add the 1 cup of unsweetened almond milk and blend on high for 2-3 minutes. You’re looking for a completely smooth and creamy texture with zero graininess left. It should resemble heavy cream. Set this aside you’ll use 3/4 cup of it for the sauce.
â‘¡ Cook the Pasta
While the cashews are boiling, start your pasta water. Fill a large pot with generously salted water (it should taste like the sea!) and bring it to a rolling boil. Add your fettuccine and cook according to the package directions until it’s perfectly al dente.
Now, this is the most crucial part: Before you drain the pasta, use a measuring cup to scoop out and reserve at least 1/2 cup of the starchy pasta cooking water. This stuff is liquid gold! The starch in the water helps the sauce emulsify and cling beautifully to every single noodle. Drain the pasta and set it aside.
â‘¢ Create the Roux
In a large skillet or saucepan (big enough to hold your pasta later), heat the two tablespoons of olive oil over medium heat until it shimmers. Add the minced garlic and sauté for just 30 seconds. Stir constantly! You want it to become fragrant and golden, not brown burned garlic will make your sauce bitter.
Immediately sprinkle the two tablespoons of flour over the garlic and oil. Whisk it vigorously to combine. Keep whisking for about 1 minute. The flour will absorb the oil and form a thick, golden paste. This is your roux, and it’s what will give our sauce that classic, dense body.
â‘£ Build the Creamy Base
Here comes the transformation! Slowly, slowly pour in the 1/2 cup of broth while whisking constantly. This prevents any lumps from forming. The mixture will get very thick at first, which is totally normal.
Once the broth is whisked in, keep whisking as you gradually pour in the full-fat coconut milk, followed by 3/4 cup of your prepared cashew cream. Keep that whisk moving until the sauce is completely smooth and all the ingredients are fully incorporated. You should see a beautiful, creamy white sauce taking shape!
⑤ Season and Simmer
Now for the flavour. Whisk in the nutritional yeast (I always call it “nooch”). This is what adds that essential, savoury, cheesy depth that makes this sauce so special. Season it with 1/2 teaspoon of salt and a generous few cracks of black pepper.
Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it bubble gently for 3-5 minutes, stirring occasionally, until it has thickened to a consistency that coats the back of a spoon perfectly. This is the time to taste it. Does it need more salt? A little more “cheesy” kick from the nooch? Adjust it until you love it.
â‘¥ Toss with Pasta
Add your drained, cooked pasta directly to the skillet with your dreamy sauce. Now, add about 1/4 cup of the reserved pasta water you set aside. Using tongs, gently but thoroughly toss everything together.
You’ll see the sauce and pasta water come together to create that restaurant-quality, glossy finish. If the sauce seems a little too thick, add another splash of pasta water and toss again. Continue tossing until every strand of pasta is beautifully coated.
⑦ Finish & Serve
That’s it! Transfer your gorgeous dairy-free fettuccine Alfredo to serving bowls. I love to garnish mine with a handful of fresh parsley and a generous sprinkle of black pepper. Serve it immediately while it’s hot and at its absolute creamiest.
Tips, Variations, and My Favorite Swaps
One of the best aspects of this recipe is its adaptability. Here are a few swaps and additions I’ve tried and loved:
- How to Make a Nut-Free Alfredo Sauce: This is the most frequently asked question I receive! If you can’t do cashews, you have options. My top recommendation is to substitute the 1 cup of raw cashews with 1 cup of raw, shelled sunflower seeds (soaked the same way). Alternatively, you can create a Cauliflower Alfredo Sauce. Steam 1.5 cups of cauliflower florets until very soft, then blend them with the almond milk, 1/4 cup olive oil, and two tablespoons of nutritional yeast until smooth. Use this puree in place of the cashew cream in Step 4.
- For a Gluten-Free Dairy-Free Alfredo: This is an easy fix. Swap the all-purpose flour in the roux (Step 3) for one tablespoon of cornstarch. Create a slurry by mixing the cornstarch with two tablespoons of cold broth before adding it to the pan.
- Add a Flavour Boost: While the sauce is simmering (Step 5), try adding a tiny pinch of ground nutmeg it’s a traditional secret ingredient in classic Alfredo! A teaspoon of lemon zest at the very end can also add a beautiful, bright “zippy” note that cuts through the richness.
- Make-Ahead & Storage: Honestly, this sauce is at its absolute best when made fresh. It can get very thick upon cooling. However, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add the pasta and sauce to a skillet over low heat with a few tablespoons of water or broth, stirring gently until it loosens up and becomes creamy again.
What to Serve With This Dairy-Free Creamy Alfredo
While a big bowl of this pasta is, in itself, a meal, it’s also a fantastic base.
- Add a Protein: It’s terrific with sliced grilled chicken (if you’re not vegan), sautéed shrimp, or a plant-based Italian sausage.
- Pair with Veggies: My favourite way to round out the meal is with something green. Try serving it alongside roasted asparagus, steamed broccoli, or a simple, crisp green salad with a zippy vinaigrette.
- Garlic Bread: I mean, do I even need to say it? A crusty piece of (dairy-free) garlic bread for mopping up any extra sauce is never a bad idea.
Frequently Asked Questions (FAQs) About Dairy-Free Alfredo Sauce
Can Alfredo sauce be made dairy-free?
Absolutely! This recipe is 100% proof that you can achieve a rich, decadent, and creamy Alfredo sauce without a drop of dairy. The secret is using a combination of creamy bases (like blended cashews and full-fat coconut milk) and a traditional thickener (like a roux) to replicate that classic texture.
How do you make a creamy pasta sauce without using air?
This is the best part! There are several fantastic ways to achieve that creamy texture.
Blended Nuts/Seeds: Soaked raw cashews (like in this recipe) or sunflower seeds are my favorite. When blended, they create an incredibly smooth, neutral-flavored cream.
Full-Fat Coconut Milk: The cream from the top of a can of full-fat coconut milk adds unparalleled richness and depth.
A Roux: As we do in this recipe, cooking flour and fat together builds a thick, stable base that feels creamy.
Starchy Pasta Water: Never, ever throw it out! Tossing your sauce with that starchy water helps it emulsify and cling to the pasta, creating a glossy, creamy coating.
What can I substitute for milk in Alfredo sauce?
For a dairy-free version, you can substitute regular milk with a variety of unsweetened plant-based milks. I prefer unsweetened almond milk or cashew milk for their neutral flavour. Oat milk also works, but make sure it’s an unsweetened, plain version. For the “heavy cream” component, I prefer full-fat canned coconut milk.
What can replace cream cheese for Alfredo?
For a dairy-free version, you can substitute regular milk with a variety of unsweetened plant-based milks. I prefer unsweetened almond milk or cashew milk for their neutral flavour. Oat milk also works, but make sure it’s an unsweetened, plain version. For the “heavy cream” component, I prefer full-fat canned coconut milk.
You’ll Be Making This All the Time!
I’m so excited for you to try this Dairy-Free Alfredo Sauce. It’s become such a staple in my house, and it’s brought back that cozy, comforting pasta night I thought I’d lost when I cut out dairy. It’s proof that you don’t have to compromise on flavor, texture, or comfort.
If you give this recipe a try, please let me know! I’d love to hear your thoughts. Drop a comment below or share any of your own tips or variations. Enjoy!
