Dairy Free Alfredo Sauce
Rich and creamy, this super easy homemade dairy free alfredo sauce comes together in 5 minutes flat! Made with just a few simple ingredients like cashews, nutritional yeast and spices, it’s silky smooth and has that awesome cheesy, garlicky flavor without the actual cheese. Vegan, gluten free and soy free.
So tell me. Do you love Italian food but have a really hard time finding dishes you can enjoy after going dairy free?
Yeah, I’m with you.
All those cheesy, creamy, delicious pastas … they were one of the hardest things for me to give up after having to ditch the dairy.
So today, we’re making things happen with this rich and creamy homemade dairy free alfredo sauce!
It’s silky smooth in texture and only takes 5 minutes to make. No cooking required – just pop a few things in the blender and whirl away.
Now, does this taste exactly like the real thing? Of course not.
BUT. It’s still darn good, super tasty and close enough that you won’t feel like you’re missing out.
It’s packed with that cheesy, savory, garlicky flavor you know and love … all without the actual cheese.
Decadent, healthier goodness that’s incredibly easy to make? We’ll take it!
How To Make Dairy Free Alfredo Sauce
So, let’s talk about how this easy sauce goes down.
Soak the cashews. First up, we’ll soak some raw cashews in water overnight or use a quick soak method if we’re short on time.
Add everything to a blender. We’ll drain and rinse the cashews, then add to a high speed blender along with some water, almond milk and plenty of spices and seasonings.
Process until creamy. Finally, we’ll blend away until creamy and silky smooth in texture.
You can enjoy right away OR store in the fridge for another time!
How To Use
Now, the sky really is the limit for how to put this dreamy sauce to good use. Here’s a few ideas to get you started:
- pasta / zoodles – Go classic and toss with a pasta of choice or veggie noodles. Like in our dairy free chicken alfredo!
- pizza – Smear a layer over your favorite crust as a dairy free white sauce substitute and then top as desired.
- dipping sauce – Grab some fresh veggies / chips / pretzels / crackers and dunk away for a delicious snack.
- casseroles – Use as a dairy free replacement when you’re looking for that creamy, cheesy flavor.
- drizzling sauce – Add some extra oomph to your favorite meal bowl or dollop over cooked protein and / or veggies.
Tips & Tricks
- First things first. If you forget to soak your cashews overnight, do the following instead. Add the cashews to a heatproof bowl, then cover with boiling water. Let soak for about 30 minutes to 1 hour and then proceed with the recipe.
- I highly recommend using a high speed blender to make this sauce as it will get it SO smooth and creamy. With that said, you can certainly try using a regular blender. Just keep in mind it will take longer to smooth out and won’t be quite as perfect in consistency (I’ve found cashew based sauces can be a bit grainy in texture with a regular blender).
- If you are making this in advance, keep in mind it will thicken up ever so slightly in the fridge. If needed, you can always thin the sauce out by whisking in a little extra almond milk or water.
How To Store
The sauce will keep in an airtight container in the fridge for about 5 to 7 days.
Additional Dairy Free Sauces You Might Enjoy:
- Homemade Peanut Sauce
- Homemade Enchilada Sauce
- Easy Peach Chipotle Barbecue Sauce
- Homemade Cranberry Orange Sauce
- Homemade Vanilla Thyme Cranberry Sauce
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup raw cashews, soaked overnight*
- ½ cup water
- ¼ cup unsweetened plain almond milk
- 1 clove garlic
- 2 teaspoons lemon juice
- ½ teaspoon apple cider vinegar
- ½ teaspoon dijon mustard
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ⅛ teaspoon pepper
- pinch of ground nutmeg
- 2 tablespoons nutritional yeast
- Drain and rinse the cashews, then add to a high-speed blender along with all the other ingredients.
- Blend on high until completely smooth and creamy (stopping if needed to scrape down the sides), about 1 to 2 minutes.
- Taste and season with additional salt / pepper as desired (I add a good pinch or so more salt - I’d estimate a scant ¼ teaspoon).
*Add the cashews to a small bowl and cover with water. Allow to soak at room temperature for at least 8 hours or overnight. If you forget, a quick soak method is included in the tips & tricks section in the post above.
If you want to thin out your sauce, add in additional almond milk and blend again.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 106mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 5g