Vegan Alfredo Sauce Recipe

White vegan Alfredo sauce in a turquoise silicone container.

5 from 3 votes

Best vegan Alfredo sauce is perfect for meal prep. Pair this delicious sauce with pasta, veggies, & Buddha bowls throughout the week. Budget-friendly and kid-approved. Nut-free option.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people

Calories: 115kcal

Author: Nisha Melvani

Ingredients

1 cup chopped shallots small dice (about 2 large shallots) or 1 ½ cups chopped white onion
1 to 2 cups vegetable broth (preferably low-sodium)
4 large garlic cloves minced
½ packed cup cashews (see notes)*
2 tablespoons white miso (mellow miso)
½ tablespoon fresh lemon juice plus more to taste
Salt and freshly ground black pepper to taste

Instructions

Cook aromatics: Add the shallots and 1 cup vegetable broth to a large skillet. Gently boil over medium-high heat for about 8 minutes, or until the shallots are tender, stirring occasionally. (Reduce the heat if the shallots start to burn, adding more broth as needed.) Add the garlic and cook for about 2 minutes more, or until all the broth is absorbed.
Blend: Transfer the cooked shallots and onions, cashews, miso, lemon juice, and one-half cup broth. Blend until smooth, adding more broth as needed. Adjust lemon juice, salt, and pepper to taste.
For serving: Serve with cooked pasta of your choice or transfer to an airtight container and refrigerate for up to 4 days.

Notes

*If you do not own a high-speed bender, soak the cashews in boiled water for at least 15 minutes or overnight, and drain.
For nut-free, use silken tofu instead of cashews. Start with 12 ounces and add more as needed.
If you do not have miso, use 2 tablespoons nutritional yeast instead.
Storage: Refrigerate in an airtight container for up to 4 days to use throughout the week.
Reheating: Reheat in a microwave, or saucepan. Or add the desired amount to cooked pasta, with some vegan cheese shreds on top, and reheat in the oven.

Nutrition