Best Vegan Alfredo Sauce Recipes

VEGAN CASHEW ALFREDO SAUCE

Steps:

• Soak cashews in 1 1/2 cups water until softened in a bowl, at least 20 minutes.
• Drain water; add almond milk. Blend mixture in an electric blender or food processor until smooth, 30 seconds to 1 minute. Add water until sauce is slightly thinner than you want it for the final product, as it thickens when heated. Add garlic, nutritional yeast, lemon juice, salt, and pepper; blend until smooth.
• Pour mixture into a saucepan. Heat on medium-low heat, stirring occasionally until heated through and desired thickness is achieved, about 5 minutes. You can add additional water or almond milk if sauce becomes too thick.

EASY VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute more. Add cauliflower and vegetable broth; cover with lid and simmer over medium heat until tender, about 5 minutes.
• Place cauliflower mixture in a blender. Add nutritional yeast, salt, lemon juice, and soy sauce; blend until smooth and creamy, about 3 minutes.

VEGAN CAULIFLOWER ALFREDO SAUCE

Steps:

• Heat olive oil in a deep pan over medium heat. Cook and stir onion until soft, about 5 minutes. Add garlic and cook for 2 minutes more. Add cauliflower, vegetable stock, basil, and rosemary. Cover pan and cook until cauliflower is soft, 15 to 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
• Pour cauliflower mixture and almond milk into a food processor. Puree until smooth. Season with salt and pepper. Drain pasta and ladle cauliflower sauce on top to serve.

DAIKON 'FETTUCCINE' WITH CYNDI'S VEGAN ALFREDO SAUCE

Steps:

• Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible.
• Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside.
• Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length.
• Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan.
• While the daikon is cooking, gently reheat the sauce.
• To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.

VEGAN ALFREDO SAUCE

Steps:

• Blend mozzarella-style vegan cheese, soy milk, cream cheese substitute, vegan margarine, vegan sour cream, nutritional yeast, garlic powder, and ground nutmeg in a blender until smooth.

VEGAN SPEEDY ALFREDO STYLE SAUCE (NO TOFU)

Steps:

• Add all the ingredients to a blender and blend until smooth. I used my "Magic Bullet" and it worked just fine. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
• Heat gently and toss with steamed broccoli or cooked pasta -- or anything you like!

FETTUCCINI WITH VEGAN MUSHROOM ALFREDO SAUCE

Steps:

• Combine cashews and 1 cup soy milk in a blender; blend until smooth. Add remaining soy milk, 1 cup water, parsley, nutritional yeast, miso, lemon juice, garlic powder, and nutmeg; blend until smooth. Set sauce aside.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Add mushrooms and garlic; saute until mushrooms are soft and golden brown, 8 to 10 minutes, adding small amounts of water if necessary to keep mushrooms from sticking. Stir in soy sauce.
• Drain pasta and return it to the pot. Add sauce and heat over low heat until sauce is heated through, 2 to 3 minutes. Serve topped with mushrooms.

HURRY UP ALFREDO SAUCE (FROM VEGAN YUM YUM)

Steps:

• Boil the pasta until tender but not mushy.
• Combine everything else in the blender and blend until smooth.
• Drain the noodles, return to the pot and pour the sauce over until well heated.
• Would be great to mix in some cooked veggies too.
• Serve hot.

5-MINUTE VEGAN ALFREDO SAUCE

Steps:

• Place cashews, 1/2 cup water, garlic, nutritional yeast, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the pitcher of a high-speed blender. Puree until completely blended, 1-2 minutes. The sauce should be the consistency of eggnog, buttermilk, or a thick heavy whipping cream. If it's thicker than that, add 2 tablespoons of water at a time until you get it there. Taste and add additional salt and pepper if desired.
• Cook and drain pasta or gnocchi and add back to the pot. Pour sauce over the top and toss until gnocchi or pasta is coated. Add herbs if you like and serve!

QUICK VEGAN PESTO ALFREDO SAUCE

Steps:

• Blend all ingredients together in a blender.
• Heat to a boil on the stove while stirring constantly.
• Serve on top of cooked pasta and enjoy!

VEGAN ALFREDO SAUCE

Steps:

• Add all ingredients except Soy Milk in a blender and mix until smooth.
• Add milk as needed to create the right consistency for the sauce.
• Pour contents into a saucepan and heat thoroughly.
• Mix in spinach (if desired) and add salt and pepper.
• Pour over your favorite noodles!

VEGAN TARRAGON ALFREDO SAUCE

Steps:

• Get a large pot of water boiling for the Pasta.
• Grind up your cashews until fine. In a blender add the cashews , milk, sour cream, cream cheese, nutritional yeast, garlic powder, salt, pepper and tarragon.
• Process and put in a sauce pan. Cut up the mushrooms and saute in some oil with some more tarragon. Set aside.
• Heat up the Tarragon Alfredo sauce on low. Cook your pasta according to the directions.
• Put the pasta in a large bowl, pour some of the Alfredo sauce over it. Sprinkle with a little more fresh ground black pepper. Top with the mushrooms and sprinkle with a little tarragon for garnish.
• Add some of your favourite hard cheese on top. Serve with garlic bread and a glass of white wine.
• Enjoy