Vegan Alfredo Sauce




Introduction: Vegan Alfredo Sauce

About: Hi! I'm a slightly feral mountain hermit that likes to be helpful. I do community management at Instructables & Tinkercad. 🙌

This alfredo sauce is super yummy! Even my boyfriend that can eat loads of cheese and cream loves it. This recipe will make enough to cover 8 oz of pasta and can be easily scaled to feed a crowd.

The recipe for the alfredo sauce uses tofutti products and lots of garlic and is 100% vegan. :)

And best of all, by the time your pasta is done cooking, this vegan alfredo sauce will be ready to eat.

Step 1: What You'll Need:

  • 3-4 cloves garlic
  • 2 T cream cheese
  • 2 T sour cream
  • 1 tsp nutritional yeast
  • 1/2 tsp onion powder
  • good pinch italian seasoning
  • pinch of red pepper
  • 2-4 T unsweetened soy milk
  • salt & pepper
  • 1 T good quality olive oil (not shown)
  • 8 oz of pasta + boiling water
Pretty easy! And the tofutti sour cream and cream cheese are excellent - you can use them in lots of other dishes too.

And as far as the soy milk, make sure it is unsweetened! Check to make sure no sugar is listed on the ingredient labels. Silk milks are always slightly sweet, so try to go with a different brand. I like to use Wildwood. :)

Step 2: Mince the Garlic and Start the Pasta!

Mince the garlic very fine.

This is also a good time to measure out all the other ingredients. Keep them separate as shown on the ingredients page, because you add them in different stages.

This is an excellent time to get large pot of water to a boil for the pasta.

Step 3: Saute the Garlic and Then Add the Spices!

Heat a small saucepan over medium low heat and pour in a bit of olive oil. Once it's nice and hot, add the garlic and cook, stirring frequently for a couple minutes until the garlic is very lightly browned and smells awesome.

Make sure not to burn the garlic - you'll need to start over if you do that. The flavor will be just awful!

Once the garlic is cooked, dump in the nutritonal yeast, onion powder, red pepper, pepper and Italian seasoning. Stir this around until it is nice and fragrant.

Step 4: Add the Rest of the Ingredients!

Step 5: Serve Over Your Favorite Pasta!

I like to drain the pasta very well and then pour the sauce over and mix. Very easy!

It's very good with fresh basil mixed in, too. :)

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    Marilena Wilburn
    Marilena Wilburn

    3 years ago

    This was delicious! I made the sauce with soymilk creamer, used chicken and mushroom. Way better than using cashews.


    7 years ago on Introduction

    No cashews. Ok this is great for those who are allergic to certain nuts or all. I guess I am a little confused. If it is vegan why use the sour cream and cream cheese? I am not educated on vegan products that substitute. Are these brands shown vegan brands? Or is this a vegetarin dish? Also what if I did not have nutritional yeast. What can I use instead or can I opt it out the recipe?


    Reply 7 years ago

    KayteL, this is a vegetarian dish. The references to sour cream and cream cheese are actually Tofutti Sour Cream & Tofutti Cream Cheese which are both vegetarian products. You can probably leave out the nutritional yeast but that is what gives the dish a nice, "cheesy" flavor. If you leave it out, I would maybe substitute a vegetarian parmesan cheese or it may turn out a bit bland.


    10 years ago on Introduction

    Really happy to find a recipe that doesn't use cashews! Really great flavor and a lot creamier than I initially thought it would be! Who knew!?!


    10 years ago on Step 5

    I like it very much. Thank you for your sharing.


    10 years ago on Introduction

    Exciting! I've been rocking cashew and nutritional yeast Alfredo sauces for years, but I never thought to try this!
    Bravo. I thank you -but my scale begs otherwise.