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Home Blog Cuisine American

Vegan Alfredo Sauce

Cheryl Malik
Cheryl Malik Posted: 08/11/14 Updated: 11/06/22
4.93
/5
36 Comments
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GF Gluten Free V Vegan VG Vegetarian

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Vegan Alfredo Sauce - The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese

Even since I was a kid, I’ve never been one of those people who squealed over pasta primavera, who even ordered a reasonable marinara, who ever got excited a cheesy baked ziti. Nope, it’s alfredo all. the. way. for me.

Vegan Alfredo Sauce - The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese

Which is unfortunate seeing as how, you know, it’s laden with cheese, cream, and butter, none of which are a) very healthy or b) very vegan. So when I went vegan, I knew I had to recreate this dish. Of course, there’s my avocado alfredo which is creamy, garlicky, and oh-so-rich, and I’m working on a cashew- and miso-based concoction to share with you. But there are (frequent) times when all I want is a classic bowl of tangy, rich, totally heavenly sauce just absolutely smothering some tender fettuccine, and in those times? This fits absolutely obliterates, destroys the bill.

Vegan Alfredo Sauce - The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese

I came up with this recipe for the vegan dairy brand Tofutti with whom I partner (check out that sweet rectangular ad in the sidebar >>>), and you may have seen some of my previous Tofutti recipes like my..

  • strawberry cheesecake milkshake (omg.)
  • ricotta and tomato layered pasta bowl (nom.)
  • lemon ricotta cheesecake with blueberry white wine sauce (omgomgomg…. NOM)
  • chocolate cupcakes with peppermint frosting, or..
  • vegan cronuts with blackberry-cream cheese filling and lemon glaze (I know. I know! It almost hurts how good they are)

So suffice it to say, Tofutti products and I have a pretty stellar working relationship, and they once again exceeded my expectations in this classic alfredo! By using Tofutti Better Than Cream Cheese, I found a totally smooth creaminess and richness, and by adding in a bit of Tofutti Better Than Sour Cream I found a necessary tang that comes with the cheese-and-butter edition and is so often missing from vegan takes. 

Vegan Alfredo Sauce - The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese

O and I totally devour this every time I throw it together, which is unsurprisingly often considering how a) delicious it is and b) how extremely easy it is to make. It’s also super versatile, lending itself well to folding in almost any veggies, proteins, herbs, or spices (even, say, a Cajun-blackened chicken, if you’re just trying to avoid dairy and aren’t vegetarian!). We’ve served it with steamed broccoli and chopped Roma tomatoes, which was bright and springy, yet still rich and so satisfying; it’s perfect, too, with just a handful of baby spinach stirred in right before serving. However you do it….

do it. 

Vegan Alfredo Sauce - The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

4.93 from 14 votes

Vegan Alfredo Sauce

Prep:15 minutes
Cook:20 minutes
Total:35 minutes
The perfect vegan alfredo sauce using Tofutti Better Than Cream Cheese. Rich, creamy, and tangy, this pasta sauce is beautifully versatile and comes together quickly and easily.
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4 servings

Ingredients

For the Alfredo Sauce

  • 2 tablespoons vegan butter
  • 2 teaspoons fresh garlic minced
  • 4 ounces Tofutti Better Than Cream Cheese at room temperature
  • 1 cup plain almond milk unflavored, unsweetened; at room temperature
  • 2 ounces Tofutti Better Than Sour Cream ¼ cup, at room temperature
  • ¼ cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon miso paste
  • ½ teaspoon salt more or less to taste
  • dried or fresh herbs optional

Serving Suggestions

  • veggies of choice optional; see Notes
  • 4 servings cooked pasta or cooked zoodles

Instructions 

  • Heat medium skillet over medium heat. When pan is hot, add butter and heat until melted, swirling pan occasionally to distribute butter.
  • When butter is melted, add minced garlic and sauté one minute or until garlic is fragrant.
  • Add Tofutti Better Than Cream Cheese to skillet. Immediately reduce heat under pan to medium-low.
  • Let cream cheese melt slightly. Add almond milk, sour cream, nutritional yeast, lemon juice, and miso paste to skillet and whisk until mixture is very smooth and heated through.
  • Whisk in ½ teaspoon salt and desired herbs (optional) and taste. Adjust seasoning as needed, then stir in any veggies if using, pour sauce over cooked pasta, and serve immediately.

Notes

  • Veggies: A totally optional mix-in! Broccoli florets, baby spinach, roma tomatoes, sun-dried tomatoes, diced mushrooms, green peas – anything you like will work here, or you can enjoy the sauce as-is.

Nutrition Information

Serving: 1serving, Calories: 333kcal, Carbohydrates: 33g, Protein: 8g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Sodium: 1094mg, Potassium: 132mg, Fiber: 3g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 89mg, Iron: 1mg, Net Carbs: 30g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Susie says

    Posted on 11/6/22 at 1:17 pm

    Will this cheese sauce freeze well? Also, do you need the nutritional yeast? What does that do? Is it a binder? I’m not vegan. I have a tub of this and want to use it in a recipe with spaghetti squash. I’ve not made your recipe yet. Thanks.

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 11/6/22 at 6:28 pm

      Hey, Susie! Nutritional yeast gives the sauce a cheesy flavor while keeping it vegan and dairy free. Without, this sauce won’t taste cheesy at all. And you should be able to freeze it fine, but you may notice a change in the consistency after thawing it again.

      Enjoy!

      Reply
  2. Cecilia says

    Posted on 1/13/22 at 8:28 pm

    Tastes like hollandaise sauce5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 1/13/22 at 8:49 pm

      We can see the similarities, but also believe it tastes like a fair vegan alternative to traditional Alfredo. 🙂5 stars

      Reply
  3. Caroline says

    Posted on 2/11/21 at 10:02 am

    I am just starting to use non dairy products in my cooking so am not familiar with tastes yet. I have started to use oat milk, finding its taste ok. Could I use that instead of almond milk and not change the taste?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 2/11/21 at 1:10 pm

      Oat milk will work!5 stars

      Reply
  4. Jocelyn says

    Posted on 5/23/20 at 8:20 pm

    This is SO delicious! Incredible flavor—way beyond any vegan Alfredo recipe I’ve tried before. Thank you so much!5 stars

    Reply
  5. Mary says

    Posted on 8/19/19 at 6:20 pm

    I made this tonight, its awesome!
    I used Miyoko’s vegan cream cheese and chives. I didn’t have any lemon or miso paste and it was still yummy!5 stars

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 8/20/19 at 4:49 pm

      So glad you loved it!

      Reply
  6. M. Vath says

    Posted on 7/22/19 at 6:35 pm

    This is delicious!! My whole family loved it. I added shallots and kale.
    Thank you!5 stars

    Reply
  7. Becky says

    Posted on 5/7/18 at 5:48 pm

    This is absolutely mind blowing! I can’t put my fork down. I am so ecstatic to have found this recipe. Great job Cheryl! My family loves cheese and I constantly lecture how unhealthy it is and now I’m making this for every one .life is Gooooood again!?

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 5/8/18 at 12:26 pm

      I am soooo glad you like it!!5 stars

      Reply
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