Vegan Tarragon Alfredo Sauce

Jo Zimny


This is quite different from regular Alfredo sauces because it has no dairy in it. I added some fresh tarragon right out of my garden into this sauce and it really gave it a wonderful flavor.

★★★★★ 1 vote
10 Min
10 Min


1 lb
fettucini or other long noodle pasta
1 c
ground raw cashews
1 c
non-dairy unsweetened milk
2/3 c
vegan sour cream
1/2 c
vegan cream cheese
1/2 c
nutritional yeast
1 tsp
garlic powder
1/2 tsp
sea salt
fresh ground pepper to taste
sprigs of fresh tarragon, cut up small
4-8 large
button mushrooms, medium chopped


1Get a large pot of water boiling for the Pasta.
2Grind up your cashews until fine.
In a blender add the cashews , milk, sour cream, cream cheese, nutritional yeast, garlic powder, salt, pepper and tarragon.
3Process and put in a sauce pan.
Cut up the mushrooms and saute in some oil with some more tarragon. Set aside.
4Heat up the Tarragon Alfredo sauce on low.
Cook your pasta according to the directions.
5Put the pasta in a large bowl, pour some of the Alfredo sauce over it. Sprinkle with a little more fresh ground black pepper. Top with the mushrooms and sprinkle with a little tarragon for garnish.
6Add some of your favourite hard cheese on top.
Serve with garlic bread and a glass of white wine.

About this Recipe

Course/Dish: Pasta
Dietary Needs: Vegetarian