30-Minute Vegan Alfredo (GF)

This was fantastic. So flavorful! I don’t -love- nutritional yeast so only added 3 TBSP which seemed perfect for me. I used unsweetened extra creamy oatmilk. I also used an immersion blender instead of a regular one.
I’ve made 3 variations on vegan alfredo in the last week and this one is the best and has the best consistency! Thank you so much!

Wow. Husband and I used your sauce recipe with a seitan chickn and OMG… IT WAS DELICIOUS!!! Your recipe was the closest we’ve had to Alfredo sauce since going vegan 6 years ago. THANK YOU!!! I can’t tell you how much we appreciate you for providing this recipe (and the many others of yours we’ve tried).

I’ve made this more times than I can count. Creamy, rich, and so decadent we save it just for special occasions. I’d say it’s even better than an alfredo with dairy in it. Thanks so much Dana.

Ummmmmm. Wow! I thought the comments were over generous but they were right! For the vegan parmesan, I used walnuts instead of cashews. Added broccoli and mushrooms. Chef’s kiss!

Please send address so I can KISS YOU!!!!!!!

Seriously, what a delicious dish. My wife at age 51 found out she was allergic to bakers yeast, eggs, gluten, and dairy. It’s been a slow process finding recipes like this to bring back the foods she loves. This was a dish even a person like myself with no allergies will cook and eat again. Now on to garlic bread and pizza!

Chris

This was incredible! I saw that you told someone else they could use cornstarch and that’s what I had. I can’t even say how much I loved this! I used gf fettuccine from Trader Joes and it was so yummy I ate way more than I should have. I will be posting your site.

It’s a hit!
I didn’t have any peas so I just used a can of chickpeas. My family enjoyed it very much! I Thanks!

I had high hopes that this would be simply divine and an instant hit. Made exactly as written with the only ingredient substitutions being soy milk and broccoli because I didn’t have any almond milk or peas on hand. Came together fantastic and creamy thick. The flavor just isn’t close enough for me to an Alfredo sauce. I would probably classify this as more of just a cream sauce. This is the second non dairy Alfredo recipe I’ve tried. The first being a Cashew- based recipe from another site. Unfortunately, I think I may have to come to terms with Alfredo being in the category of meals that I won’t find an acceptable substitution due to my taste buds being tainted by dairy cheese lol.

Ummm this is the first review I have ever written while eating the actual dish…yes, it is that good! Seriously! Go.Make.It.Now. I made it exactly as written as far as the Alfredo goes…I subbed broccoli for peas and used Jovial GF brown rice fusilli. My new favorite pasta dish. Do I say that every time you make a new one? That’s okay, keep making them! Much love to team MB!

Hello MB Team,

Thank you for a simplified vegan Alfredo sauce recipe. I’ve cooked and shared this recipe with my family and every HR Professional I work with!

Bonus: Combining the sauce with noodles results in leftovers that keep well in the fridge. This makes for a great meal prep base :)

For substitute ideas. I have made a roux with quinoa flour and coconut oil… worked perfectly!

Yummy end result :) I found myself struggling with the timing of everything (noodles boiling, stirring the roux, blending…) and definitely recommend having every ingredient measured out before you start (herbs, milk, etc.). I didn’t add enough of the milk, so it turned out quite thick (about 1 1/4 cup, would go to 2c next time). But I can see why everyone loves the flavour so much. I sautéed mushrooms earlier in the day and added these as well for extra flavour. OH and a question, I wasn’t clear about the garlic instruction – do you brown it before the next step? Thanks!

I made this with besan (chickpea flour) as GF power for the roux. Thickens more quickly but it’s what I know and love! Lots of protein here naturally!

I have tried a couple of other vegan Alfredo recipes, this is my favorite hands down. I make it with angel hair pasta and add broccoli. I can make this on any given night because the ingredients I usually have on hand. I’ve made this a few times and this is definitely a recipe that I’ll make again and again.

So delicious! I highly recommend to add a squeeze of lemon juice and zest to brighten it up. I also added some spinach and some of her vegan meatballs which I thawed from the freezer. 15/10

Quick and tasty. Might skip the blender next time even though it probably adds to the creaminess.

So good and easy to make! Blender step is completely unnecessary so if you just add the spices to the pan it’s even easier. I also made it with broccoli instead of peas and added some vegan chicken.

I made this last night and it was delicious! I’m allergic to dairy and miss alfredo, but this filled that gap nicely. My sons all enjoyed it, although they added oregano to theirs, (they add oregano to everything; I don’t get it, but ok). I love that you can mix it up with other veggies and flavors. Plus, it’s so quick and easy that it’s great for those busy days during the school year.

omg! my mind is blown! this is the best alfredo recipe i’ve ever made. so creamy! and so easy to make!

this is my new favorite pasta sauce!! so easy, so quick to make while the pasta is cooking, super simple. a great base to make it your own style too. ive added different spices, made it more garlicky, or more italian, or more cheesy. i make this like twice a week no lie. i usually make it for myself or two people, so i’ll halve the recipe and save the extra sauce to make more pasta later on in the week. this recipe makes tons of sauce!!! so its great for something like shells or noodles or twisty pasta:) or add veggies to it if you have a lot of sauce and want more food to cover ;)

One meal I miss the most after going plant based is a nice creamy alfredo pasta. I was very impressed with this recipe. Not only was it quick and easy, but it was delicious! So delicious that I made it for the first time 5 nights ago and I’m making it again tonight. I did use oat milk instead of almond, and I substituted broccoli for the peas. I also sauteed minced jalapeno with the garlic because I love spice! Thank you for sharing this recipe :-)

I made this using pillsbury gluten free flour. Delicious!

We love this recipe! We use it on our homemade AND bought pizza, as well as for alfredo. I am going to try it(the sauce) tonight just in the blender, without dirtying the skillet too. I have a Vitamix, so it will cook it, so I am hopeful!

I made this recipe about one week ago as we were craving some creamy garlicky goodness for dinner. It did not disappoint, and the leftover sauce just got better the next day (as everything does IMHOP). We substituted coconut drink for almond milk and Daiya mozzerella cheese shreds for parmesan, and it still worked perfectly: thick, creamy, delicious and very quick to make. Minimalist Baker you continue to be a fantastic go-to recipe resource!

Very delicious and super thick and creamy. Excellent alternative for pasta.

This is the second dairy free Alfredo sauce recipe I have tried. I gotta say this one its the best! I didn’t follow it exactly, I added onions. Came out really good. Very tasty!

So delicious I just made the sauce and turned it into a vegan cheese dip I added a can of rotel and used vegan cheese instead of vegan parmesan and vegan butter instead of oil.

I made this recipe to serve 6 people. My garlic cloves were not big so I used almost double the number of cloves of garlic. It was delicious and everyone loved it. Will definitely make it again.

I used this recipe to make the Alfredo sauce for my dish tonight. I decided to make caramelize red onions to add in with spinach after I heated up the sauce the second time. Def will use this recipe again!! It was delicious.

This recipe was very flavorful and filling. I used peas and sauted yellow squash. I did find it to be a little on the thick side as others have pointed out and had to thin it out quite a bit with the pasta water. Other than that it was great and I will be making it again!

This is an absolutely amazing recipe. I am vegan-ish, my husband is veggie but loves his cheese and cream. This is his favorite dish. I make it once a week or more. It’s nutritious, delectable, and tastes waaaaay heavier and creamier than it is. I am not gluten free, so I use regular flour and pasta. Sometimes I add sautéed mushrooms too. SOOOO GOOOOD!

I made this and added mushrooms! It was so easy to nail and it tastes so decadent it feels like a cheat meal!

This is so effing good!! Very creamy, I roasted my cloves of garlic and added a little extra parm in the blender. I added chopped broccoli and used chickpea rotini pasta. Best vegan pasta recipe ever!!

Since I had silken tofu in my fridge I was trying to get rid of, I replaced the oil, the almond milk and the arrowroot powder with 1 lb of silken tofu and 3 tbsp lemon juice. Came out delicious. Thank you.

Flavors definitely there – doesn’t taste like alfredo (like white sauce) more of a cheddar style b/c of the n. yeast. Ended up using 2.5c almond milk and it was still very thick – any suggestions? Used all 6T nutritional yeast. Loved the “parm” topping as well. Used with Trader Joe’s yellow lentil and brown rice spaghetti – really stuck to it for a comfort meal. Filling but don’t feel bloated like regular pasta dishes. Great recipe, thanks!

This was so tasty! I keep thinking about how good it was and I feel like I just have to let it be known that I really loved this. :)

I was so surprised by this! I’m not vegan but have been in the past and often still eat many vegan dishes. Tried a few creamy vegan pastas before and they were not great. But this one is just so delicious and doesn’t involve 20 steps like a lot of others. I didn’t have vegan parmesan so just added a bit of almond meal and more nutritional yeast and garlic powder. I probably used in upwards of the 6TBS of yeast. I also didn’t have arrowroot so used cornflour which worked out fine. This could be served to anyone just saying it’s normal alfredo and they wouldn’t know.

I made this tonight, it was delicious! I added broccoli I had previously steamed. Next time I will cut back on the peas, nutritional yeast & flour. Will add some veggie broth. Otherwise, great vegan recipe! My husband of course added chicken.😀

I decided to use broccoli that I steamed instead of peas. Wow. Just wow. This was so rich and creamy. And so incredibly easy. My husband had no idea it was vegan. Thank you for such an easy delicious recipe.

This was pretty great! I made it according to the recipe with very minimal changes at the end. I thought the sauce thickened up a bit too much and lost its creaminess once it had been mixed with the pasta, so I went ahead and added some extra almond milk to rectify this. I also thought the recipe really needed some lemon, or any kind of acidity for that matter, so I added that at the end too. I wish I would have cooked the lemon juice into the sauce earlier, because it made a big difference and I think it could have elevated it even more. Personally, I thought there was too much nutritional yeast in the sauce and it was a bit overwhelming. Next time, I would add closer to 3 tbsps.

Omg! Really good! I sautéed mushrooms with 2 cloves of garlic and added sauce after blending. I added 1/2 cup vegetable broth to the sauce while in blender to thin it out, other than that followed recipe. It was really good!

I love every recipe Minimalist Baker posts and this was delicious! I will say, however, that I think there might be too much nutritional yeast in this recipe, between the recipe itself + vegan parm. It’s an overload of B vitamins for my body and turns my urine neon and makes me extremely irritable, to an uncomfortable degree. I know it’s the nutritional yeast from my experience of taking B vitamins before. Just a note if anyone else out there knows they are sensitive like me!

This was delicious! I added chopped spinach and sun-dried tomatoes and my non-vegan husband and son gobbled it up.

This recipe is delicious and easy to prepare. I did add juice of 1 lemon for a little tang. And black pepper. I did use the upper end of the milk quantity, or more. It really thickened a lot in the pan. Really yummy recipe.

As a vegan who has not had any cheesy pasta dishes in quite some time, let me just say: That was tasty.

This recipe is AMAZING Amazing Amazingly delicious!
I used canned fat of the coconut milk instead of the almond milk.
I feel like a “great food taste dance.”

I used flour for the “rue” and hit it with some white wine just as it was bubbling- instead of sautéing the garlic I roasted it and added it while I used my stick blender to whip up the rest of the sauce ingredients- Whole grain linguine in a big bowl added roasted asparagus, red pepper, mushroom, onion and charred tomato – dumped the sauce on top and sprinkled fresh basil- holy mackerel- you don’t have to be vegan to lick your plate!!!

Very, very easy to make, and delicious! I didn’t have any almond milk on hand, and we only had vanilla flax milk in the fridge, so I improvised with what I had, which was a can of premium (12-14% fat content) coconut milk. I actually think the higher fat content made the sauce that much creamier. I used about 3/4 of the can, and thinned out the sauce in the blender using the cooking water from my pasta (a little trick I learned by using the cold water cooking method for the pasta!). I also served the dish with some blackened seitan cubes and the peas. I will definitely use this recipe again, probably always using the coconut milk, since that’s what I usually have in my pantry. Thanks for a great base recipe!

It was very creamy, but my family didn’t care for it. I think it’s the nutritional yeast. It does not have the rich flavor of authentic Alfredo. If you like nutritional yeast, you’ll love it.

This was a marvel! I didn’t even use fresh garlic, just all garlic powder. Made your vegan parmesan (which was also great). We put the alfredo sauce on pizza with roasted broccoli and red pepper. It was super rich and decadent, just the thing for a winter evening. Thank you for this brilliant recipe.

This alfredo is amazing!!! I’ve been vegan over 30 years, and I’ve really missed pasta alfredo. I was all set to make the recipe, but realized last minute I didn’t have any fresh garlic. I sauteed half an onion along with some garlic powder, then doubled the garlic powder in the recipe. I used brown rice elbows, and it came out perfect. My (recently vegan) boyfriend loved it, and we ate all of it all at once. (Not necessarily recommended!) I can’t wait to try it exactly as written.

This is my go-to pasta dish to make for people who arent vegan! And they always love it! Made it for my vegan partner tonight and it was thoroughly enjoyed :) i always add extra garlic and nutritional yeast, and don’t blend it for a more rustic feel! Instead of blending i just whisk it often to get it to be more creamy. Thank you for this great recipe!

This was a hit! The only changes I made was using half almond milk/half coconut milk. Then when I added the last ingredients, rather than transferring to a blender, I used a hand emulsion blender in the same pot. After sauce was made, I added gluten free fettuccine noodle, cooked chicken breast and sautéd broccoli, and a small amount of the starchy cooking water from the pasta. It was creamy, delicious and cheesy tasting!

This is the first vegan recipe I’ve made … we were looking for a dairy free recipe, and this was it! I would add more garlic cloves next time, personally! But it’s a good solution to a dish that normally is dairy based. Thanks for the recipe!

Dinnertime Winner!!! This meal was amazing. If you are a pasta lover like me, you are in for a delightful treat. This meal came out perfectly. I was skeptical at first about using the blender but I’m glad I did because it gave it such a smooth and creamy texture. The flavors are perfect, giving it an authentic cheesy taste. I added steamed broccoli and some vegan chik’n strips to complete the dish. I brought some leftovers in for my coworkers and they were amazed at this vegan meal. Thank you for sharing!

I made this for dinner tonight and it was even better than when I first tried this recipe a few months ago. I omitted the vegan parm (I’m personally not a huge fan of vegan cheese) this time around and I added a few extra tablespoons of nutritional yeast to bump up the “cheese” flavor. It was THE BOMB! I couldn’t have asked for a better meal on a cold January night.

This is hands down the best vegan Alfredo sauce I’ve found! I used spelt flour, tossed in some steamed greens instead of peas, skipped the garlic powder and served with a little dried parsley instead of red pepper flakes (the sauce was SO good I was afraid to add any heat). Delicious! Thank you so much for this!!!

I rarely cook, but wanted to try this recipe. I actually used pasta shells. The first time I made it, it was DELICIOUS! I made it a second time for Thanksgiving and it came out absolutely DELICIOUS once again. (And then I was craving it and made it again). I really don’t cook this much, but this recipe makes me feel like a chef! My vegan friend tasted it and asked me for the recipe.

I made this sauce last night, it was super good! The only thing I would do differently is add less black pepper, 1/2 tsp is too much. I will definitely make this again.

I love this recipe! I make it all the time and my girlfriend loves it too! It makes her super happy when she can bring leftovers to work. This recipe is just so easy to make and is so delicious! I am a garlic lover so I use way more garlic than the recipe asks fro (but hey I do that for all recipes, haha). I usually mince about a half a head of garlic or so – sometimes more. One thing I started doing after making it a few times is that I put a half a ladle or so of the pasta water into the sauce right at the end before I put the pasta in. I find that it makes the sauce much creamier! I don’t even drain the pasta, instead I use tongs to pull the pasta out and put right into the sauce! Thank you so much for this recipe!

This is tasty, easy, and quick to make. I just recently stopped eating dairy and was so pleased to find that this recipe is just as comforting and delicious as a classic Alfredo. Thank you for consistently being a reliable source for thoughtful and delicious recipes!

Brilliant recipe, is officially a staple in our household.

I simplified this version by omitting the nutritional yeast and vegan parmesean, and i skipped the blender step (i just whisked it right in the pan instead). It still turned out great!

I mixed this sauce with pasta and roasted brussels & butternut squash! :)

This is an awesome and versatile recipe. I’ve made almost exactly as is using a vitamix, and done some subbing – cornstarch not arrowroot powder, almond parm instead of cashew, garlic instead of garlic powder – and it always turns out great. Super easy and garlicky. The red chili flakes at the end really take this somewhere special but some good cracked pepper is great too.

I used vegan mozzarella because the store didn’t have vegan parmesan, but it still turned out great!

Soo good! My omni roommate was making a chicken alfredo family dinner that’s frozen in the bag at the same time i was making this, mine was done before theirs & they said it tasted better! This will be a staple in my home. I used almond/coconut blend milk & it was so creamy & delicious! Thank you so much!

This is an awesome alfredo! Its super easy and flavorful. Putting it in the blender is key to get out all the lumps. I like it with a splash of marinara to make a vodka sauce, a bit of canned pumpkin to make a creamy pumpkin pasta or some pesto for a creamy pesto pasta. Its amazing all on its own, but
I love how easy it is to mix up different flavors! LOVE IT
Thank you!

I was recently told I couldn’t have dairy or grains anymore. I decided to get more creative with my cooking and this was the perfect intro! I followed the recipe to a T but used coconut milk instead (tree nut allergies) and it still tasted great. Once the sauce was made, we tossed in some broccoli and grilled chicken (not a vegan home, sorry!) into chickpea pasta and just…wow. Couldn’t taste the difference compared to our usual alfredo sauce at all. Definitely going to be a staple in our home moving forward! Thanks for the great recipe.

One of my favorite recipes of all time! I love the flavor of the sauce. Definitely a healthy substitute to the ones with all the additives. Although I am now vegetarian, this is still one of my go-to meals :).

I didn’t have arrowroot powder so I used GF AP flour instead. Turned out a little sticky but still delicious! I don’t enjoy the flavor of nutritional yeast so I swapped it with some of the Trader Joe’s multipurpose umami seasoning. Works PERFECTLY with this! This was the perfect solution to my alfredo craving. Thanks, Dana!

Alfredo was my all-time favorite meal before going vegan, and this is the only recipe that I’ve found so far that tastes as good, debatably better, than dairy Alfredo. Made it for Christmas and my non-vegan sister said it was the best Alfredo she’s ever had!

I really was skeptical about this recipe as I’ve been wildly disappointed in the past with vegan Alfredo sauces. But this was fabulous! I followed it to the tee and the results were creamy, cheesy deliciousness. Really. You don’t know how close I came to skipping over this recipe. So glad I didn’t!!