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Home » Recipe Index » Sauces

Vegan Alfredo Sauce

Modified: May 4, 2025 · Published: Jun 2, 2023 by Gigi & Sersie · This post may contain affiliate links.

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This healthy vegan alfredo sauce is amazing! Made with whole plant food ingredients, this creamy, delicious vegan white sauce is gluten-free, oil-free, and can be made in under 30 minutes.

top view of vegan alfredo sauce in a stainless pot with wooden spoon stirring the sauce
this deliciously creamy sauce is fast and easy to make

This fast, easy cauliflower and cashew pasta sauce is the perfect base for a healthy vegan fettuccini alfredo. It's also the foundation vegan white sauce for a spicy vegan rasta pasta.

What is this vegan alfredo sauce made of?

  1. Cauliflower
  2. Cashews
  3. Garlic
  4. Miso paste (yellow or white)
  5. Plain, unsweetened soymilk
  6. Lemon
  7. Nutritional yeast
  8. Dijon mustard
  9. Nutmeg (optional)
top view of ingredients for vegan alfredo sauce: cauliflower, cashews, miso paste, garlic, Dijon mustard, nutritional yeast, lemon and soymilk

How to make this vegan white sauce

Chop cauliflower into large florets.

Bring a medium pot of water to a boil.

Add cauliflower florets, raw cashews, and whole garlic cloves to a medium pot with a lid and boil (steam) over medium-high heat for 7 to 8 minutes. Strain and add to a high-speed blender with all other ingredients.

Remove the vent cap on the lid of the blender (so the heat can escape). Place a clean kitchen towel over the lid and blend at high speed for about 30 to 45 seconds or until smooth and creamy—salt and pepper to taste.

Enjoy this vegan alfredo sauce with pasta topped with fresh parsley, pour it on a baked potato with chives, or use it to make vegan rasta pasta.

top view of cauliflower florets being added to a pot with boiling water
1. bring a medium pot of water to a boil; add cauliflower florets, cashews, and garlic; cover with a lid and cook for 7 to 8 minutes
top view of cooked cauliflower, cashews and garlic cloves being added to a blender
2. strain cauliflower, cashews, and garlic; add to a high-speed blender
top view of soymilk being added to a blender with cauliflower and other ingredients
3. add the other ingredients (miso paste, nutritional yeast, Dijon mustard, and lemon juice)

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top side view of a blender with hot cauliflower in and steam coming out of the vented lid
4. put the lid on the blender, and remove the vent cap (so heat can escape)
side view of cauliflower in blender with a kitchen towel covering the lid
5. cover the lid with a clean dish towel (so it doesn't splatter all over your kitchen)
side view of vegan alfredo sauce blended in a blender with dish towel draped over the lide
6. blend at high speed until smooth and creamy

You can pour the sauce from the blender directly over the pasta. Or, transfer it to a small saucepan and warm it just before using.

Leftovers keep well in an airtight container in the refrigerator for up to four days. 

Check out these other tasty sauce recipes

  • Vegan Almond Pesto
  • Tahini Pasta Sauce
  • Spaghetti Sauce
  • Vegan Cheese Sauce
  • Cashew Cream Sauce

We hope you love this vegan alfredo sauce recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!

top view of vegan alfredo sauce in a stainless sauce pan with wooden spoon

Vegan Alfredo Sauce

5 from 1 vote
Course: Sauces
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 107kcal
Author: Gigi & Sersie
Print Pin Rate
This healthy, vegan alfredo sauce is amazing! Made with whole plant food ingredients, it's gluten-free, oil-free, and can be made in under 30 minutes.

Equipment

  • 1 high speed blender

Ingredients  

  • 14 ounces 410 grams cauliflower*
  • 1 ½ to 2 cups water to cook cauliflower, cashews and garlic
  • ¼ cup raw cashews
  • 2 cloves garlic whole
  • 2 tsp miso paste yellow or white
  • 1 cup soymilk plain and unsweetened
  • 2 Tbsp lemon juice
  • 1 Tbsp nutritional yeast
  • 1 tsp Dijon mustard
  • pinch of ground nutmeg optional
  • *Note:14 ounces is about half of a large head of cauliflower
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Instructions

  • Chop cauliflower into large florets.
  • Bring a medium pot of water to a boil.
  • Add cauliflower florets, raw cashews, and whole garlic cloves to a medium pot with a lid and boil (steam) over medium-high heat for 7 to 8 minutes. Strain and add to a high-speed blender with all other ingredients.
  • Remove the vent cap on the lid of the blender (so the heat can escape). Place a clean kitchen towel over the lid and blend at high speed for about 30 to 45 seconds or until smooth and creamy—salt and pepper to taste.
  • Enjoy this vegan alfredo sauce with pasta topped with fresh parsley, pour it on a baked potato with chives, or use it to make vegan rasta pasta.

Notes

Leftovers/Meal Prep: Leftovers keep well in an air-tight container in the refrigerator for up to 4 days. 

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 184mg | Potassium: 482mg | Fiber: 3g | Sugar: 3g | Vitamin A: 130IU | Vitamin C: 51mg | Calcium: 108mg | Iron: 1mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!

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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Nina Jones

    February 14, 2024 at 2:16 am

    5 stars
    This sauce is phenomenal. I did add a little extra garlic because I am a garlic lover. I loved this completely guilt free "I am accidentally eating cauliflower" recipe.

    Reply
    • Gigi & Sersie

      February 19, 2024 at 9:46 pm

      Lol! That's awesome. 🙂 Yes it's a sneaky way to add some cruciferous vegetables to the plate.

      Reply
5 from 1 vote

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