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5 Minute Vegan Sun-dried Tomato Alfredo


This easy vegan alfredo recipe is bursting with savory sun-dried tomato and herb flavor. It comes together in a blender and it’s great over pasta & veggies.

5 Minute Vegan Sun-Dried Tomato Alfredo Sauce

I have been chomping at the bit to get this sauce recipe on the interweb. A) Because it’s my new favorite sauce EVER. And B) Because I know you guys are going to LOVE it.

This is just one girl’s humble opinion, but I’m quite sure that sun-dried tomatoes are one of the absolute best flavors in existence. The tangy, savory flavor is like someone took the essence of summer and made it into a concentrate. Tastebud party!

This alfredo sauce is me paying tribute to those magical tomato flavor bombs and turning them into something you can use to drown pasta (or drink straight from the blender, whatever – it’s your prerogative and I’m not here to judge).

Here’s how we make this sauce – follow along closely, because it’s super complicated. 😏😏😏

Step 1 – You throw everything in the blender. Blend until smooth.

Step 2 – Heat it up and eat it.

Got it? Good. It’s seriously that easy.

We’re not fussing with melting butter or making a roux or mixing in cheese. Although, I have no beef with that super-decadent style of homemade alfredo. I just think there is plenty of room in our pasta-loving world for this simple kind of alfredo sauce. Especially when it involves sun-dried tomatoes.

The only “out of the ordinary” ingredients you will need are nutritional yeast and whole coconut milk. We buy nutritional yeast in bulk because we use A LOT of it. And we buy our coconut milk at Costco, also in bulk because we use a lot of it. If you’re wondering what in the heck nutritional yeast is, here’s the lowdown.

Pasta Fork Bowl

5 Minute Vegan Sun-Dried Tomato Alfredo Sauce – – This stuff is CRACK. It's so flavorful and crazy easy to make. It's my favorite pasta sauce and goes great over veggies too!

I cooked a pot of fettuccini noodles for this post but this sauce would be divine on so many other foods. Sun-dried tomato alfredo gnocchi? Sun-dried tomato alfredo cauliflower? Sun-dried tomato alfredo zucchini noodles? Ok. I’ll stop. I could go on all day singing the praises of this sauce. But you gotta try it to understand. And when, not if, you do – you better tell me about it in the comments below! 👇👇👇


5 Minute Vegan Sun-dried Tomato Alfredo

This easy vegan alfredo recipe is bursting with savory sun-dried tomato and herb flavor. It comes together in a blender and it’s great over pasta & veggies.

  • Author: Jordan Cord
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 16 oz. 1x
  • Category: Sauce


  • 14 oz. can whole coconut milk (from can, not carton)
  • 1/4 cup sun-dried tomatoes (use the kind in oil, but drain off the oil)
  • 1/4 cup nutritional yeast (what’s nutritional yeast? click here!)
  • 1 Tablespoon white wine vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon black pepper
  • vegetable broth, optional, to thin sauce to desired consistency.


  1. Combine all ingredients into a blender and blend on high speed until well combined. Scrape down the sides to be sure all of the chunks are blended.
  2. Heat and serve over pasta, veggies, veggie noodles, etc. Garnish with fresh herb of your choice.


This recipe makes 16 oz. of sauce. Depending on the pasta or veggies you pair it with, it serves between 4 and 6 people.
Store in the refrigerator for 7-10 days.
Nutritional yeast is NOT optional for this recipe. The only substitution would be regular parmesan cheese.


  • Calories: 232
  • Sugar: 1 g
  • Fat: 17.4 g
  • Saturated Fat: 12.6 g
  • Unsaturated Fat: 4.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 8.2 g
  • Fiber: 4.5 g
  • Protein: 10.4 g
  • Cholesterol: 0 g

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  • Virginia
    February 24, 2020

    One of my favorite go to quick recipes! I’ve made it at least 10 times.

    • thefitchen
      March 11, 2020

      Awww yay! I’m so glad you like this recipe. :) I love how quick it is too!

  • Nadia
    October 11, 2018

    Was not a fan! The coconut milk was a bad choice for a dish like this. Flavour wise it clashed too much with the sundried tomatoes and just didn’t go. I have made creamy vegan sauces before and have found that soy milk works best. None the less, I thought I would give it a go as I love the sound of a vegan, creamy, sun-dried tomato pasta sauce! Will make it again but with soy milk, and can thicken with any kind of flour if need be.

    • thefitchen
      October 15, 2018

      Hi Nadia –

      I’m sorry that you didn’t love this recipe! Personally, I’m a huge fan of coconut milk. I love using it for all sorts of sauces and dishes. I hope you used the type that comes in the can, not from the carton. That certainly makes a huge difference.

  • Lavanya Madhusudan
    September 21, 2018

    I’ve made this recipe a couple of times now and love it! What a brilliant idea to use coconut milk (canned – it’s creamier than the refrigerated drink type) for pasta sauce! It blends so well with the Italian seasoning and sundried tomato flavors. Such a creamy, rich pasta sauce without the dairy! This is on regular rotation at our house now. I found we didn’t need the veggie broth as the sauce was already quite thin – but perfect consistency to coat each piece of pasta.

    • thefitchen
      September 22, 2018

      Awesome! I’m so glad you enjoy this recipe! I love using coconut milk for pasta sauces. :) No dairy for the win!

  • Catherine
    May 1, 2018

    Yum! I wanted sun-dried tomatoes and I wanted quick. This is a delicious sauce!

  • Dan McCuin
    March 25, 2018

    Just tried it. EXCELLENT!!! We tweaked it and added generous amounts of cayenne pepper and Cajun seasoning over penne pasta. We also added the remaining sun dried tomatoes into the pasta. Vegan cheesy Cajun pasta that even our anti-vegan kids gobbled up. Thanks!!

    • thefitchen
      March 31, 2018

      Oh dang! You guys really jazzed up this sauce – it sounds amazing! Thanks for letting me know how you modified. :)

  • Ginny
    February 24, 2018

    Exactly what I was craving! This is the bomb. The flavor is rich, tangy and cheesy. I poured some over shiratake noodles. This will become a staple for me. Thank you for sharing!

  • Sophie
    December 19, 2017

    Hey what is that cheese you sprinkled on top at the end????

    • thefitchen
      December 21, 2017

      Just a bit of shaved parmesan! Totally optional.

  • Nettie
    May 7, 2017

    Do you drain the oil from the tomatoes?

    • thefitchen
      May 10, 2017

      Hi Nettie –

      Yes, just add the tomatoes. None of the oil from them is necessary. I’ll clarify that in the recipe!

  • Nicol
    May 1, 2017

    Made this for dinner last night, was very delicious!

  • Megan J.
    April 13, 2017

    Can I use something else in place of the white wine vinegar?

    • thefitchen
      April 19, 2017

      Of course! You could use lemon juice for acidity or just add more broth.

  • Gali
    March 6, 2017

    Hi. Could I use something other than coconut milk?

    • thefitchen
      March 8, 2017

      Hi Gali – You could substitute almond milk, cashew milk, or even regular dairy milk if not vegan.

      • Danielle
        March 20, 2018

        Think rice milk would work in stead of the coconut? I know it’s very thin.. we just have a lot of allergies here

        • thefitchen
          March 21, 2018

          You could certainly try rice milk! I would recommend adding more nutritional yeast to thicken.

  • J
    February 18, 2017

    Would this still taste nice without the nutritional yeast?

    • thefitchen
      February 18, 2017

      Hi there! The nutritional yeast is important in this recipe because it thickens the sauce and provides a “cheesy” flavor. If you’re not vegan, you could certainly use parmesan cheese instead. Otherwise, I’d definitely recommend keeping the nutritional yeast!