Dairy-Free Alfredo Sauce (2024)

Creamy, ready in 15 minutes, and made with just six main ingredients, this dairy-free alfredo sauce is what pasta is made for! It's also nut-free and doesn't require a blender or food processor to make.

This is my go-to dairy-free alfredo sauce because it's easy to make, uses pantry staples, and it's ready in just 15 minutes. As much as I love using cashew cream to make vegan alfredo, I make this recipe so much more often because it's so easy to throw together!

Although I'm not strictly dairy-free, soy milk is my go-to milk, so I always use it to make vegan sauces like the kind in my vegan squash casserole and sun-dried tomato pasta.

I find that soy milk makes the best dairy-free alfredo sauce because it's naturally rich and creamy, and it has a neutral flavor. But fear not, this dairy-free sauce works just as well with oat milk or almond milk.

Why this recipe works

• Quick & easy: This dairy-free alfredo is ready in just 15 minutes using 6 main ingredients.
• Balanced flavors: Filled with garlicky flavor for a garlic spin on alfredo sauce. Fresh lemon juice is added at the end for a touch of brightness on an otherwise heavy sauce.
• All you need is a pan: Unlike a lot of vegan/dairy-free sauces, this recipe is made without cashews. All you need for my recipe is a skillet and a whisk. No blender or food processor needed!
• Inspired by alfredo sauce: Traditional alfredo sauce is made using cream, butter, and Parmesan. Obviously, a dairy-free sauce isn't going to be traditional, but my version is still inspired by the richness of classic alfredo sauce.

What you'll need

• Non-dairy milk: While soy milk is my go-to for dairy-free sauces, you can also use almond, cashew, or oat milk. Choose an unsweetened, unflavored milk.
• All-purpose flour: This combines with butter to make the roux.
• Vegan butter: I recommend butter instead of oil because it provides a similar quality of fat and flavor as traditional alfredo. I use Earth Balance buttery spread or buttery sticks, but any vegan butter should work. Miyoko’s is also a good option.
• Lemon juice adds brightness to this otherwise heavy sauce. One large lemon typically yields about 3 tablespoons of lemon juice. Add the lemon zest for an extra zesty sauce.
• Garlic: I like to add a lot of garlic (4-5 cloves) for a garlicky spin, but you can reduce or increase the amount based on your preference.
• Nutritional yeast: This is an umami ingredient that adds depth and a hint of cheesiness to the sauce.
• Pasta: Choose your favorite type of pasta to serve with the alfredo sauce.

Step-by-step instructions

Note: This recipe makes about 2 cups of alfredo sauce. I usually make ~8 ounces of pasta to serve with it which yields 4 servings.

1. Saute the garlic: Start by melting vegan butter in a skillet over medium heat (1A). Once hot, add a liberal amount of minced garlic. Sauté until golden (1B).
2. Toast the flour: Once the garlic is golden, slowly sprinkle in flour one tablespoon at a time. Whisk continuously to prevent clumping. (I recommend using a silicone whisk to prevent scratching your pan.) Continue stirring the flour in the pan until browned, about 1 minute.
3. Whisk in the non-dairy milk: Slowly pour in the soy milk, whisking continuously. I pour the milk in ½ cup at a time to make sure it is evenly mixed and prevent lumps. (Image 3 shows sauce after ~½ cup is added).
4. Add the seasonings: Once all of the soy milk is added, sprinkle in salt, pepper, and nutritional yeast. While whisking, bring the heat to medium-high.
5. Simmer the sauce: Once the sauce is bubbling, reduce the heat to medium-low. Simmer until sauce reaches desired consistency, whisking occasionally to prevent a skin from forming. This usually takes about 10 minutes.
6. Stir in lemon juice: Once thickened, squeeze in lemon juice, taste for salt and pepper & enjoy the garlic alfredo sauce tossed with pasta of your choice.

Recipe FAQ and expert tips

New to cooking vegan sauces and gravies? Check out my complete guide on how to make vegan bechamel sauce to learn more about the roux method used in this recipe.

• To avoid lumps: For a foolproof method to prevent lumps from forming the alfredo sauce, use a sifter or fine mesh sieve to sift in the flour.Or just stir the dairy-free milk slowly, whisking continuously to evenly distribute the milk.
• Toast the flour: Always toast flour in the pan for at least 2 minutes, or until it is lightly golden. This removes the raw flour flavor.
• Sauce thickness: The longer you simmer the alfredo sauce, the thicker it will become. This is simmering evaporates liquid from the sauce. If the sauce isn’t as thick as you’d like and it's been simmering for a while, add a slurry by mixing together 1 tablespoon cold water with 1 tablespoon flour. Simmer until thickened.
• Vegan alfredo variations: Substitute ½ cup pasta water (that's the water that your pasta is cooked in) for soy milk; this creates a creamier sauce. Substitute ½ cup white wine for milk for a more sophisticated flavor. Combine with equal parts of marinara for pink pasta.
• Serving ideas: Top alfredo sauce with cashew parmesan or Parmesan-style shreds and fresh basil for extra flavor.

FAQ

Looking for more dairy-free sauces?

If you like this dairy-free alfredo sauce you will probably love my vegan mac and cheese which is made with a similar method.

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