When we think of alfredo most of us usually think of a buttery, artery-clogging, unhealthy (but delicious) fettuccine pasta dish. Lucky for you guys, I created a no-cook Vegan Alfredo Sauce. That means it's free of butter, cream, saturated fat, and cholesterol.
My No-Cook Vegan Alfredo Sauce recipe was inspired by one of my most popular posts from years ago - my raw vegan fettuccine alfredo over kelp noodles. I have been itching to redo this recipe a bit and make it with warm gluten-free cooked noodles instead of kelp noodles. I'm very excited to share it with you - you will love it, I can almost 100% guarantee it.
No-Cook Vegan Alfredo Sauce Ingredients
This vegan sauce is made from pine nuts, cashews and hemp seeds instead of milk, cream and butter. This sauce doesn't at all taste like it would be something incredibly healthy. Mainly because it's creamy and tastes so rich. You would have no clue it's actually good for you.
- Oat milk
- Nutritional yeast
- Garlic cloves
- Hemp seeds
- Pine nuts
- Black pepper
- Raw cashews
- Sea salt
- Parsely (or other fresh herbs)
See recipe card for quantities.
No Cook Alfredo Instructions
The best part of this sauce is that there is no sauteeing, no cooking, no roasting or baking! All you need is a vitamix! That's it. If you're eating it over fettuccine noodles, then you will need to cook the noodles, of course, but the sauce doesn't need any cooking at all.
Combine all dry ingredients and blend until nuts and seeds become a mealy or flour-like texture. Then add the wet ingredients and blend again until almost completely creamy.
Hint: If you want a runnier sauce add a little bit more milk as you blend. Scrape the blender container and blend again. You will need to do this a few times.
You can make a few changes or additions to this recipe but I wouldn't change much if you don't have to. I rarely say that. I normally say "have fun and try all kinds of different variations" but this alfredo sauce is solid how it is.
- Herbs -parsley is merely a suggestion. Try basil or even chives as a garnish.
- Extra buttery - add vegan butter to the warm noodles before adding the sauce. This will create an even butterier and creamier sauce.
- Meaty - add a protein of some kind. Maybe a walnut meat or Impossible burger.
- Noodles - use zoodles in place of gluten-free fettuccine. Or try kelp noodles, regular pasta or whatever you want.
- Sauce - this can be used as a dipping sauce (for potatoes, etc.) or a salad dressing as well. Try it on roasted sweet potatoes.
All you need is a Vitamix for this alfredo recipe (Isn't that great?). If you want to eat it with pasta, then you will need a large pot for boiling pasta noodles.
NO-COOK VEGAN ALFREDO SAUCE
- 7 oz Gluten-free Fettuccini noodles
- ½ cup Raw cashews
- ¼ cup Raw pine nuts
- ⅓ cup Nutritional yeast
- ½ teaspoon Cracked black pepper
- 1 teaspoon Sea salt
- ¼ cup Shelled hemp seeds
- ½ cup Oat milk
- 1 Lemon juice only
- 2 cloves Raw Garlic
- ½ cup Fresh herbs like parsley
- In a Vitamix container add the nuts, salt and seeds, and nutritional yeast (dry ingredients). Blend until they turn into a mealy flour consistency.
- Add the rest of the ingredients (wet ingredients) and blend again until almost smooth. Stop and scrape the sides of the container to help it blend better. Blend again until it's creamy and well mixed but maybe a tad grainy for some interesting texture.
- Meanwhile, you'll want to cook the fettuccine noodles in a large pan of boiling water. About 8 minutes.
- Strain pasta. Add creamy alfredo sauce to the warm noodles. Serve warm.
- Garnish with your favorite fresh herbs.