The Edgy Veg

Vegan Garlic Pasta Sauce

Vegan Creamy Garlic Pasta SauceThis 10-mins vegan creamy garlic pasta sauce is so quick and delicious to make! The vegan garlic sauce can be made completely in a blender and added to any pasta you like!

Add any fresh or frozen veggies you wish to add! This vegan recipe is super customizable!

Creamy Garlic Pasta VeganThis vegan pasta sauce can be made in advance and left in a container in the fridge for easy pasta meals. It can also simply be made gluten-free by swapping traditional pasta for gluten-free.

I like to keep soaked cashews in my fridge for when I’m craving something creamy like this cream sauce. When you want to make this vegan creamy pasta sauce, just throw these ingredients into a blender, boil some pasta and add your veggies of choice!

Related Recipe: Vegan Stuffed Shells with Ricotta

Creamy Garlic Sauce VeganCreamy Garlic Pasta Sauce


This vegan creamy garlic pasta sauce recipe is the perfect balance of creamy, garlicky and all around yummy. Serve with a side salad or vegan meat alternative.


Tip: If you don’t have access to garlic seasoning, you can also use 2 cloves of garlic (less or more depending on how much garlic you love!)


5.0 from 4 reviews
Vegan Creamy Garlic Pasta Sauce [Quick]
Prep time
Cook time
Total time
This 10-mins vegan creamy garlic pasta sauce is so quick and delicious to make! This creamy vegan garlic sauce can be added to any vegan pasta you choose and can be made completely in a blender! Serve with a side salad or vegan meat alternative.
Recipe type: Pasta, Sauce
Cuisine: Italian, Vegan
Serves: Roughly 2 cups
  1. Cook pasta of choice.
  2. In a blender, combine garlic, cashews, plant-based milk, olive oil, lemon juice, nutritional yeast, and onion powder. Blend until smooth and creamy.
  3. Drain pasta, reserving at least 1 cup of cooking liquid.
  4. Transfer pasta back into the pot, add veggie add-ons and top with the creamy garlic pasta sauce. Add ¼ cup of pasta water to start. Over medium heat give everything a toss, and add more pasta water as needed to create a silky sauce. Taste and add salt, pepper, and spice as needed.
  5. Serve and garnish (I used fresh parsley).
  6. The sauce will keep for 3-5 days in the fridge. It will thicken, simply thin with reserved pasta sauce during next use, or vegetable broth if using over veggies without pasta.
Nutrition Information
Serving size: ¼ cup of sauce Calories: 74 Fat: 5.7g Carbohydrates: 2.8g Sugar: 0.6g Fiber: 0.8g Protein: 2.9g

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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  • The deliciousness of this took me by surprise. New to replacing dairy and this recipe is giving me confidence that I can do it!

  • kit maguire says:

    Based on the feetback Im trying it! I asked hubby to pick up some cashews but couldnt find raw but found roasted. Hmmmm, guess I”ll try them. If they dont work out that will make them roasted and busted. LOL

  • I’ve made this recipe twice now and it’s truly one of the easiest creamy sauces to whip up together after a school night. The important thing is to soak cashews overnight (I planned tonight’s meal last night and just put cashews in water overnight). I used 2 tbsp of minced garlic (perfect garlic-y taste) and 1 tbsp of lemon juice – I did 2 tbsp last time but prefer less acidic so found 1 tbsp to be perfect.

    Highly recommend this as a quick and easy weekday meal alongside some garlic bread!

    • Awww this makes me so happy to hear! Thanks so much Susan for amazing comment and 5-star review❤️ Truly helps me out

  • I can’t stress how quick and delicious this sauce was to make! I literally made the pasta, sauce and some chopped tomatoes and spinach in 8 mins lol. I’ll be making this regularly! Next time I want to add 1 tbsp garlic or 3 cloves because I’m LOVE garlic! Also some chili flakes or even paprika would be nice to next next time for a little kick. Highly recommend!

  • Rebecca says:

    Made this with a couple of adjustments, mainly switched the measurements of the the nooch and lemon, bc I’m a cheesy girl not a lemony girl, and a sprinkle of paprika and mushroom seasoning. Used peas, sautéed onion, and finely chopped spinach as my veg. Didn’t have the parsley. It was delicious and so quick and easy. My mom said it tastes just like the fettuccine weesie at Carrabba’s. Will definitely make it again!


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