Roasted Garlic Alfredo Sauce

This super creamy vegan garlic alfredo sauce is perfect for an easy but comforting dinner.

vegan alfredo sauce recipe

Vegan Roasted Garlic Alfredo Sauce

This super creamy vegan garlic alfredo sauce is perfect for an easy but comforting dinner.

  • 1 head garlic ((you will only need to use 2 cloves))
  • 2 cups raw cashews (soaked in water overnight or soaked in boiling water for at least 30 min)
  • 1/4 cup diced white onion
  • 1/2 cup +1 Tablespoon vegetable broth
  • 2 Teaspoons lemon juice
  • 1/4 Teaspoon ground black pepper
  • 1 Teaspoon salt
  • 3/4 cup  Unsweetened Almondmilk
  1. Soak your cashews overnight – make sure your cashews are fully submerged in water overnight.  This will soften the cashews so they break down easier in the blender. Alternatively, you can flash soak them in boiling water for at least 30 minutes.
  2. In the meantime, preheat your oven to 200c. Peel and discard the out layers of the whole garlic bulb but leave the skins of the individual cloves of garlic intact. Cut the tops of the cloves to expose the individual cloves of garlic.
  3. Place the garlic on a baking tray with the cut side facing up. Drizzle with olive oil and cover in aluminium foil and roast for 30-40 minutes until the cloves are lightly browned.
  4. Remove the garlic cloves from their skins and place as many cloves as you’d like (we recommend using 2) in the blend with the rest of the ingredients.
  5. Blend. Blend. Blend. Use a high-powered blender to really break down the cashews. Combine ingredients the continue blending on high for several minutes, stopping periodically to scrape down the sides. Keep blending until you have reached the consistency you want and add additional splashes of either almond milk or vegetable broth, as desired. If you want the consistency thinner, add additional vegetable broth one tablespoon at a time.
  6. Taste and add additional garlic or salt, to taste. Continue blending on high until the sauce reaches a smooth consistency.

When you heat up your sauce to pour over either some pasta or some yummy spaghetti squash, have some vegetable broth on hand.  As you heat up the sauce, some of the broth/water will boil off and the sauce will thicken up even more, so you will want to add splashes of broth to thin it out again.  Then it will perfectly coat every noodle.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it