Vegan OG Alfredo Sauce

What’s up, y’all! I’ve shared a vegan alfredo sauce recipe with you guys before. But this is different. This is modeled after the classic Olive Garden alfredo sauce for all your Americanized-Italian food dreams.

I worked as a bartender and server at OG for like 4 years in college and practically bathed in the stuff. It’s not exactly healthy, but it was my guilty pleasure. I loved the cheesy, fatty, creamy goodness and ate it almost every shift.

So almost every ingredient to Olive Garden’s Alfredo is not vegan. Obviously. But thanks to modern food science, we can replicate and veganize the hell out of this magical sauce. And that’s what I did last week when I went to a family reunion dinner at the restaurant while on vacation in Florida. I snuck a Tupperware of my veganized alfredo onto the table and proceeded to dip breadsticks into it and pour it over my pasta. I even had my cousins and aunt try the sauce and they liked it too! Hooray for the nonvegan seal of approval!

So here you go: a rich, creamy, cheesy, vegan alfredo sauce perfect for recreating the fettucine alfredo from your OG experiences of yore.

Modified from this lil gem right here.

Vegan OG Alfredo Sauce

A rich, creamy, cheesy, vegan alfredo sauce perfect for fettuccine alfredo and breadstick dipping, Olive Garden style. Recipe by The Friendly Feast

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Prep Time 2 minutes mins

Cook Time 5 minutes mins

Total Time 7 minutes mins

Course Staples

Cuisine American, Italian

Servings 2 cups

Ingredients

  

Cashew Cream

• 1 cup raw cashews (soaked overnight or boiled in water for 10 minutes)
• 2 cups water

Alfredo Sauce

• 1/2 cup vegan butter
• 2 tsp garlic powder (or 3 cloves minced)
• 2 cups cashew cream (prepared beforehand; alternatively you can use store bought milk)
• 2 tsp lemon juice
• 2 T nutritional yeast
• 1/2 cup vegan parmesan (I like Follow Your Heart brand)
• salt and pepper to taste

Instructions

 

Cashew Cream

• Blend cashews and water on high until completely smooth. Set aside.

Alfredo Sauce

• Melt butter in a medium saucepan. Add all ingredients except for parmesan and bring to a simmer. Add parmesan, salt, and pepper and serve.

Notes

You don’t have to make cashew cream if you don’t want to– thicker store-bought *unsweetened, non-vanilla* milk will do just fine.

This is just the right amount for half a box of pasta. Or you can be cool and bring it in a Tupperware to a restaurant. You do you.

Keyword alfredo sauce, cashew cream, sauce