The Hamptons Vegan

Living the Vegan Lifestyle

Make Your Pasta Happy with Vegan Garlic Alfredo Sauce

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A creamy, tasty treat for any pasta you make!

Pasta is an easy, comforting dinner choice for any night of the week. Add a little butter, salt, and pepper to keep it simple. Otherwise, choose from many different toppings like Aioli, Marinara, Cheese Sauce, or Pesto. But if you want something different, this Vegan Garlic Alfredo is it!

`It has a creamy garlic flavor with bright notes from the lemon zest and the fresh parsley. It pairs so well with any vegetable you have alongside it on your dinner plate, too. It’s also good with sautéed mushrooms mixed in.

The ingredients are basic and easy to find, and the recipe comes together quickly. While boiling water for pasta, you can make this sauce and have it ready quickly!

Here are the pictorial steps for a visual walk-through:

Add 1 1/2 cups diced onions and 4 minced cloves of garlic to 1 cup vegetable broth. Cook on medium heat until the liquid is evaporated. It takes about 8 to 12 minutes.
Assemble all the rest of the Alfredo ingredients and start boiling a large pot of water for the pasta. Any pasta works. Shown in this recipe with fettuccine.
Don’t forget to zest your lemon before squeezing it!
Perfect! The onions and garlic are done!
Now blend it all on high speed for a couple of minutes until smooth and creamy.
Drain the pasta, blend in the sauce, and garnish with parsley, lemon zest, salt, and pepper.
MMmmmm, So good!

© thehamptonsvegan 2017-2025 all rights reserved

vegan garlic alfredo pasta
thehamptonsvegan

Vegan Garlic Alfredo Sauce

A creamy, garlicy, delicious sauce for any pasta you have.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Italian, vegan
Ingredients Equipment Method

Ingredients
  

  • 1 !/2 cups diced onions
  • 4 cloves minced garlic
  • 2 cups vegetable broth, separated in 1/2
  • 1/2 cup raw cashews
  • 5 tablespoons nutritional yeast
  • 1 tablespoon fresh lemon juice (about 1/2 of a lemon) (Zest lemon before juicing)
  • zest from lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 – 12 ounces pasta of choice (I used fettucine)
  • 1/4 – 1/2 cup fresh parsley, chopped

Equipment

  • high speed blender

Method
 

  1. Add diced onions and minced garlic to a medium sized saucepan with 1 cup of the broth. Cook over medium heat until all liquid has been cooked off. (About 8 – 15 minutes.)
  2. While onions and garlic are cooking, set a large pot of water on stove and bring to a boil.
  3. While water comes to a boil and onions and garlic are cooking, add cashews, 1 cup broth, nutritional yeast, lemon juice and salt and pepper to blender jar.
  4. When water is boiling cook pasta according to directions on box.
  5. When onions and garlic are finished cooking, add them straight into the blender with the other ingredients and leave it there until pasta has cooked and then drained.
  6. Now, blend ingredients in the blender for a couple minutes until everything is smooth and creamy. Put pasta back into it's cooking pot and pour the sauce over it, gently folding it all together.
  7. Garnish with fresh parsley and lemon zest, and more salt and pepper to taste.