Go Back
–+ servings
Vegan fettuccine Alfredo on a plate.

Best Ever Vegan Alfredo Sauce

Justine Drosdovech
Try this vegan Alfredo sauce for a simple, dairy-free spin on a classic Italian favorite. With only 4 ingredients and extremely easy prep work, it turns out ultra-creamy, decadent, and indulgent.
5 from 76 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main
Cuisine Italian, Vegan
Servings 4 servings
Calories 255 kcal

Equipment

  • Stockpot
  • Colander
  • Skillet
  • Blender

Ingredients
 

US Customary - Metric
  • 8-10 ounces pasta (fettuccine, spaghetti, angel hair, etc.)
  • 1 - 1 ½ cups reserved pasta water
  • ½ cup vegan butter
  • 1 cup vegan Parmesan cheese
  • ¼ - ½ teaspoon cracked black pepper
  • Sea salt to taste (plus more for the pasta)

Instructions
 

  • Bring a pot of generously salted water to a boil, then cook the pasta according to the package instructions, or until al dente. Drain the pasta and reserve the water for the sauce.
  • Once the pasta is done, heat a non-stick skillet over low-medium. Add the butter, Parmesan cheese, and ½ cup of hot pasta water. Melt the mixture together, while stirring fairly constantly.
  • If your vegan Parmesan cheese is not forming a uniform consistency with the butter and pasta water, transfer everything to a blender.
  • Mix the sauce on high speed until smooth and creamy, adding pasta water as needed (for reference, we added 1 ½ cups).
  • Transfer the sauce back to the skillet and toss it with the pasta of your choice. Add cracked black pepper directly into the sauce or as a garnish. Taste the sauce before seasoning it with salt (we don’t find it necessary). Happy eating!

Notes

  • Quality ingredients: Choose quality store-bought vegan Parmesan cheese for the best consistency. For this specific recipe, homemade cashew Parmesan won’t cut it since it needs to melt. It’s still a delicious garnish!
  • Taste and adjust: Taste the sauce before adding salt, since the vegan Parmesan, vegan butter, and pasta water all contain salt.
  • Use a blender: If your sauce won’t come together uniformly, use a high-powered blender for a perfectly smooth and creamy sauce.
  • Don't overheat: Overheating vegan Alfredo sauce can make it too thick or grainy. Heat it low and slow and remove it once the ingredients come together.
  • Add fresh pepper: Use freshly cracked black pepper to cut some of the richness.
  • Adjust the consistency: Adjust the amount of pasta water slowly until you achieve your desired consistency. We prefer 1 ½ cups, but you may need more or less.
  • Serve it immediately: Plate and serve your vegan Alfredo sauce with pasta immediately for the freshest flavor and texture.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 7.1g | Protein: 1g | Fat: 24.3g | Saturated Fat: 6.7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7.4g | Trans Fat: 0.1g | Sodium: 462.5mg | Potassium: 9.6mg | Fiber: 1g | Vitamin A: 1079.5IU | Calcium: 20.5mg | Iron: 0.4mg
Don't miss another recipe!Subscribe to our newsletter!