Bowl of vegan alfredo with herb and nut garnishes
Salsas, Sauces, Spreads & Seasonings

Plant-Based, Low Carb, and Versatile

Alfredo sauce is a traditional Italian white sauce made with parmesan cheese, butter, and cream and often served on pasta. This delicious plant-based alfredo sauce is quick and easy to make. Put noodles on to boil, blend the sauce while the vegetables are steaming, and—voilà, a flavorful meal in minutes! Add a salad and your meal is complete. This recipe is simple enough to take for your lunch and special enough to serve to company.

Prep Instructions

  • Yield: 6 (½ cup) servings
  • Prep Time: 5-10 minutes
  • Cook Time: 5 minutes
  • Total Time: 10-15 minutes

Recipe Ingredients

  • 1 cup water
  • 1 cup raw cashews
  • 1 teaspoon flour (for gluten-free sauce, use rice flour)
  • 1 tablespoon Chicken-Style Seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon nutritional yeast flakes
  • 2 cups hot water
  • 1/2 teaspoon basil, dried


  1. Combine everything except the two cups of hot water and basil in blender, and blend until smooth as cream. If your blender is not super-powerful, just blend longer.
  2. Pour blended ingredients into a saucepan and add basil (you don’t want to blend the basil or you will have green sauce).
  3. Pour 2 cups hot water into blender to capture any cream that is stuck to the sides and pour into the saucepan.
  4. Cook and stir until bubbly and thickened. Turn off heat and cover until ready to use.
  5. Serve over pasta with vegetables of choice, or as a thick dipping sauce for bread.

Nutritional Data

Calories: 112.52
Fat: 8.05 g
Saturated Fat: 1.34 g
Cholesterol: 0 mg
Sodium: 270.52 mg
Carbohydrates: 6.38 g
Fiber: 0.90 g
Sugars: 1.35 g
Protein: 3.71 g
© AdventHealth