Top Eight Best Vegan White Pasta Sauce Recipes


vegan white pasta sauce

There are a few different types of vegan white pasta sauce, but they all have one key ingredient in common: dairy-free milk. Here are some best recipes for vegan white pasta sauce.

1. Vegan White Pizza Sauce by Minimalist Baker

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Ingredients:

1 can (15 oz) white kidney beans, drained and rinsed

1/2 cup water

1/4 cup olive oil

1/4 cup freshly squeezed lemon juice

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

Optional: 1-2 tablespoons nutritional yeast for a “cheesy” flavor

Instructions:

Add all ingredients to a blender and blend until completely smooth. Season to taste with additional salt and pepper, if desired. Serve on your favorite pizza or enjoy it as is!

Leftover sauce will keep in a sealed container in the fridge for up to 5 days.

2. Vegan Alfredo Sauce by Oh She Glows

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Ingredients:

1 large head of cauliflower, chopped (about 6 cups / 1.4 kg)

1/2 cup (120 ml) unsweetened plain almond milk, or more as needed

1/4 cup (60 ml) olive oil or grapeseed oil

1/4 cup (27 g) finely ground blanched almond flour*

3 cloves garlic, minced (1 1/2 teaspoons)

1 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Optional: 1/4 teaspoon of each onion powder and garlic powder

Instructions:

1. Bring a large pot of water to a boil and add the cauliflower. Boil for 10 minutes or until very tender. Drain well.

2. In a food processor, combine the cooked cauliflower, almond milk, oil, almond flour, garlic, salt, pepper, onion powder (optional), and garlic powder (optional). Puree until completely smooth, scraping down the sides as necessary.

3. Serve immediately over your favorite pasta with a sprinkle of black pepper on top. Store any leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

3. Vegan Cashew Cream Sauce by Blissful Basil

Ingredients:

1 cup (120 g) of raw cashews, soaked in water for at least 2 hours, drained, and rinsed

1/2 cup (120 ml) water

1/4 cup (60 ml) freshly squeezed lemon juice

3 tablespoons (45 ml) olive oil

2 cloves garlic, peeled and roughly chopped

1 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Instructions:

Add all ingredients to a high-speed blender and blend until completely smooth. Enjoy it as-is or use it as a dip, spread, or sauce! Leftover sauce will keep in a sealed container in the fridge for up to 5 days.

4. Vegan Parmesan Cheese Sauce

Ingredients:

1 cup (130 g) raw cashews, soaked in water for at least 2 hours and drained

3/4 cup (180 ml) unsweetened plain almond milk, or more as needed

1/4 cup (60 ml) freshly squeezed lemon juice

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) white wine vinegar

1 clove of garlic, peeled and roughly chopped

1 teaspoon dried oregano

1 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Instructions:

Add all ingredients except for the almond milk to a blender and blend until completely smooth. With the blender running, slowly pour in the almond milk until the desired consistency is reached. Serve immediately over your favorite pasta or store in a sealed container in the fridge for up to 5 days.

5. Vegan Tomato Cream Sauce by The Minimalist Baker

Ingredients:

1 can (15 oz) diced tomatoes, drained

1/2 cup (120 ml) unsweetened plain almond milk, or more as needed

1/4 cup (60 ml) olive oil

3 cloves garlic, minced (1 1/2 teaspoons)

1 teaspoon dried oregano

1 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Optional: 1 tablespoon (15 g) tomato paste for a richer flavor

Instructions:

Add all ingredients to a blender and blend until completely smooth. Season to taste with additional salt and pepper, if desired. Serve over your favorite pasta or store in a sealed container in the fridge for up to 5 days.

6. Vegan Pesto Sauce by Minimalist Baker

Ingredients:

1/2 cup (120 ml) olive oil, plus more as needed

3 cloves garlic, minced (1 1/2 teaspoons)

1/4 cup (27 g) finely ground blanched almond flour

1 bunch of fresh basil leaves, stems removed (about 2 cups / 60 g packed)

1/4 cup (15 g) freshly grated Parmesan cheese

1/2 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Instructions:

Add all ingredients to a food processor and process until completely smooth, scraping down the sides as necessary. Taste and adjust seasonings as needed. Serve over your favorite pasta or store in a sealed container in the fridge for up to 5 days.

7. Vegan Alfredo Sauce by The Minimalist Baker

Ingredients:

1/2 cup (120 ml) olive oil

3 cloves garlic, minced (1 1/2 teaspoons)

1/4 cup (27 g) finely ground blanched almond flour

1 cup (240 ml) unsweetened plain almond milk, or more as needed

1/4 cup (60 ml) freshly squeezed lemon juice

1/2 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Instructions:

Add all ingredients to a blender and blend until completely smooth. Season to taste with additional salt and pepper, if desired. Serve over your favorite pasta or store in a sealed container in the fridge for up to 5 days.

8. Vegan Arugula Pesto Sauce by The Minimalist Baker

Ingredients:

1/2 cup (120 ml) olive oil, plus more as needed

3 cloves garlic, minced (1 1/2 teaspoons)

1/4 cup (27 g) finely ground blanched almond flour

1 bunch arugula, stemmed (about 2 cups / 60 g packed)

1/4 cup (15 g) freshly grated Parmesan cheese

1/2 teaspoon sea salt, or to taste

Freshly ground black pepper, to taste

Instructions:

Add all ingredients to a food processor and process until completely smooth, scraping down the sides as necessary. Taste and adjust seasonings as needed. Serve over your favorite pasta or store in a sealed container in the fridge for up to 5 days.

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