Vegan Garlic Alfredo Sauce

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 120.0
  • Total Fat: 7.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 609.8 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Vegan Garlic Alfredo Sauce calories by ingredient

Number of Servings: 5


    1 medium white onion, chopped (1 1/2 cups chopped onion)
    2 cups low sodium vegetable broth, separated
    1/2 teaspoon fine sea salt
    1/4 teaspoon ground black pepper
    3-4 large garlic cloves, minced
    1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for 5 hours if you don't have a high powered blender)
    1 tablespoon lemon juice (or more to your taste, I added a little more, do not omit!)
    1/4 cup + 1 tablespoon nutritional yeast

    Note: It is not recommended to sub or eliminate any of these ingredients, as I cannot vouch for the results if any are changed. The lemon juice is crucial, as it eliminates any cashew flavor. Also, if you don't have a high powered blender like a Vitamix, soak the cashews for 5 hours, drain and rinse them and proceed with the recipe.


Add the onion and only 1 cup of the broth to a large pan over medium-low heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more. All of the broth should have evaporated by now. You don't want any more liquid once it's done cooking.

Add the cooked veggies to a blender. Start out by just adding 3/4 cup more of the broth with the remaining ingredients. Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. Taste and add any more salt & pepper, if desired. If you're feeling adventurous, you can add in a tablespoon of vegan butter.

Serve over preferred pasta. Garnish with parsley, lemon zest and salt & pepper, if desired. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if desired.

Serving Size: 5 1/2 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user LAURENAE.

TAGS:  Vegetarian Meals |