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vegan alfredo sauce in spoon held over clear glass jar
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4.5 from 8 votes

Perfect Vegan Alfredo Sauce

This perfect vegan alfredo sauce will blow you away with its delicious simplicity and its healthy ingredients--think potatoes, onions, garlic, cashews, and coconut milk.
Prep Time5 mins
Cook Time10 mins
Course: Entree, Side Dish
Cuisine: American, Italian
Servings: 6
Calories: 155kcal


  • 3/4 cup diced potato (should be diced in 1/2 inch pieces)
  • 1/2 cup diced onion
  • 1 clove garlic
  • 3/4 cup raw cashews
  • 1/2 cup coconut milk (unsweetened, from a can, found in the Asian aisle of your grocery store)
  • 1 1/4 cup hot water (preferably cooking water from potatoes and onions)
  • 2 teaspoons nutritional yeast flakes (Add 1/2-1 teaspoon extra for added cheezy flavor, if desired.)
  • 2 teaspoons fresh or bottled lemon juice (Add 1/2-1 teaspoon extra for added tangy flavor, if desired.)
  • 1 1/4 teaspoon salt


  • Bring 4 cups of water to boil in a saucepan on medium heat
  • Dice a potato and about 1/2 an onion into 1/2 inch pieces. Place 3/4 cup of diced potato and 1/2 cup of diced onion into boiling water on the stove. Peel a clove of garlic, and add that to the boiling water in the saucepan.
  • Simmer diced potatoes, onion, and garlic on medium heat for about 10 minutes, or until potatoes are just fork-tender.
  • Use a strainer, collander, or slotted spoon, to drain liquid off of cooked potatoes and onions. Make sure to save at least 1 1/4 cup of the cooking liquid.
  • Place cooked potatoes, onion, garlic, cashews, coconut milk, nutritional yeast, lemon juice, and salt into a high-speed blender. Add 1 cup of your reserved cooking liquid (or hot water) to the blender as well. (You may add 1/4 cup of cooking liquid later, if you want your sauce a little thinner.)
  • If sauce isn't hot enough to your liking, heat it in a saucepan with pasta or vegetables, until it is hot and bubbly.


1. Don't be afraid to adjust the lemon juice and nutritional yeast flakes amount in this recipe. If you like a more cheesy flavor, add another teaspoon of yeast flakes. If you like your alfredo sauce a little more tangy, add 1/2 teaspoon of lemon juice or more to your liking.
2. Salt to taste
3. Don't have a high-speed blender? Have one of those inexpensive countertop blenders? No problem. (You definitely need a blender of some kind for this recipe, though.) Just soak your cashews in warm water for a few hours before making this recipe, and dump them into the boiling water for 10 minutes with the potatoes and onions to soften them up.
4. Love a strong garlic flavor? Don't boil your clove of garlic with your other veggies, and just add it to the blender at the end. This will preserve some of the raw garlic spice and tang that you love. I prefer a milder garlic flavor, so I cook it first.
5. Serving this alfredo sauce with pasta? This sauce adequately covers about 16 ounces of dry pasta. Cook pasta according to package instructions, drain, and pour sauce on top.
**This recipe contains affiliate links. As an Amazon associate, I earn from qualifying purchases.


Calories: 155kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Sodium: 491mg | Potassium: 291mg | Fiber: 2g | Sugar: 2g | Vitamin C: 7mg | Calcium: 16mg | Iron: 2mg