vegan alfredo sauce on pasta

10-Minute No-Cook Vegan Alfredo Sauce

This vegan alfredo sauce is rich, thick, creamy, and comes together in just 10 minutes! No cooking required!

Course Dip, Sauce
Cuisine gluten-free, Italian, vegan
Keyword alfredo, dinner, dip, easy, fettuccine, gluten-free, Italian, linguine, lunch, no-cook, pasta, pici, sauce, spaghetti, spread
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Calories 403 kcal


  • 1 cup cashews soaked in boiling water for 10 minutes
  • 1 cup water less if you want a thicker sauce
  • 6 cloves garlic
  • ¼ large onion roughly chopped
  • ½ tsp salt more or less to taste
  • ¼ tsp black pepper
  • 1/8 tsp red chili flakes
  • ¼ cup nutritional yeast
  • ¼ cup lemon juice


  1. Soak the cashews in a bowl of boiling water for 10 minutes.
  2. Add all the other ingredients to a high-speed blender such as a Vitamix, Ninja, or Nutri Bullet.
  3. Rinse and drain the soaked cashews, then add them to the blender with the other ingredients and blend until you have a smooth, creamy sauce.

  4. If serving with pasta, add the desired amount of sauce to a skillet along with the cooked pasta noodles, and stir on low heat for two minutes to incorporate the sauce.
  5. Sauce keeps for up to one week in the fridge, or three months in the freezer.

Recipe Notes

As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.

Nutrition Facts
10-Minute No-Cook Vegan Alfredo Sauce
Amount Per Serving (1 cup)
Calories 403 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 5g31%
Sodium 599mg26%
Potassium 623mg18%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 5g6%
Protein 15g30%
Vitamin A 35IU1%
Vitamin C 15.6mg19%
Calcium 40mg4%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.