Vegan Alfredo

This amazingly rich and creamy vegan alfredo sauce has no oil or starches, perfect for a hearty dinner in the winter time. It only requires 7 ingredients and you can make it your own by adding any additional veggies. Serve hot!


For the pasta

  • 14 oz bag of gluten-free brown rice fettuccine pasta (or your preferred pasta)
  • 1/2 tablespoon fine sea salt

Alfredo sauce

  • 2 cups low-sodium vegetable broth
  • 1/4 cup raw cashew butter or 3/4 cup raw cashews
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 2 tablespoons brown rice flour
  • 3/4 teaspoon garlic powder
  • 3/4-1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper


  1. Start your pasta before the sauce. Add 12 cups of very hot water to a large pot and put the lid on. Turn to high heat and once boiling, add a pinch of salt. Cook for 9 minutes or until al dente.
  2. While you are waiting on your water to come to a boil, this is when you will add all of your "alfredo sauce" ingredients to a blender. Blend until very smooth. It will be very runny, don't worry about that, it will thicken up a lot when cooking.
  3. Add the sauce to a large sauce pan and whisk well from the bottom to make sure there are no lumps from the rice flour. Turn to high heat.
  4. Once it starts bubbling all over, immediately turn to medium heat and whisk continually while letting it cook 3-5 minutes until thickened. Remove from heat.
  5. Once pasta is done, toss in with the sauce and garnish with extra dried Italian herbs or red pepper flakes or anything else you like. Serve hot!