30-Minute Vegan Alfredo (GF)

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Cast-iron skillet filled with our Vegan Alfredo Pasta with peas

I don’t think I’ve ever met a person who didn’t like alfredo pasta.

Alfredo sauce is so rich, creamy, and classically Italian. Plus, it’s loaded with so much parmesan cheese it’s practically irresistible.

So what’s a dairy-free girl to do? Improvise.

Cast-iron skillet filled with easy homemade Vegan Alfredo sauce

This isn’t my first time sharing an alfredo recipe. Before cutting out dairy I made this simple version with garlic ciabatta bread. Then, I revisited the recipe after learning olive oil made a delicious butter-free alfredo sauce.

However, both of those versions still contain milk and cheese, and I’ve since created a version that’s completely dairy- and gluten free that’s seriously close to the real thing. Bonus? It only requires 30 minutes and 9 ingredients.

Cast-iron skillet filled with our delicious Vegan Alfredo Pasta recipe

How to Make Vegan Alfredo Sauce

The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour (if not GF). After some testing, I’ve found all-purpose flour yields a creamier sauce, but the gluten-free version isn’t far behind.

Plain almond milk adds creamy texture; vegan parmesan cheese and nutritional yeast pack in tons of cheesy flavor; and garlic powder, salt and pepper add depth and savoriness.

To keep this recipe gluten-free as written, use your favorite gluten-free pasta. I love Trader Joe’s gluten-free fusilli and spaghetti. But a more traditional noodle to serve would be linguini, which just happens to be my all-time favorite pasta shape.

More Gluten Free Vegan Pasta Recipes

We hope you love this recipe! If you give it a try, let us know by leaving a comment and rating it. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!

Big plate of our creamy, simple, and homemade vegan Alfredo

30-Minute Vegan Alfredo (GF)

Creamy, 30-minute vegan alfredo made with 9 ingredients and simple methods. Add spring peas and vegan parmesan cheese for a satisfying plant-based meal.
Author Minimalist Baker
Print
Big plate of simple and delicious Vegan Alfredo Pasta
4.89 from 233 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

PASTA

  • 8-10 ounces gluten-free pasta (linguini, spaghetti, or fusilli)
  • 3 Tbsp olive or avocado oil
  • 4 large cloves garlic (minced)
  • 4 Tbsp arrowroot powder (or sub all-purpose flour if not GF)
  • 1 ¾ – 2 cups unsweetened plain almond milk
  • ~1/2 tsp each salt and pepper (to taste)
  • 1/4 cup vegan parmesan cheese (plus more for topping)
  • 4-6 Tbsp nutritional yeast
  • 1/2 tsp garlic powder

FOR SERVING optional

  • 1 cup green peas (if frozen, thaw at room temperature while pasta cooks)
  • Red pepper flakes

Instructions

  • Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
  • Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
  • Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (as original recipe is written, 1 3/4 cups total, working up to 2 cups later on if needed // adjust if altering batch size) and whisk to prevent clumps. Cook for 2 minutes.
  • Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed – you want it to be pretty cheesy and salty so don't be shy.
  • Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
  • If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot or flour (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
  • Once sauce is ready, add pasta, peas and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flakes.
  • Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.

Video

Notes

*Nutrition information is a rough estimate calculated with Trader Joe’s GF Quinoa & Brown Rice Fusili, the lesser amounts where ranges are provided, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 412 Carbohydrates: 58.1 g Protein: 12.2 g Fat: 15.9 g Saturated Fat: 1.9 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 9.57 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 481 mg Potassium: 323 mg Fiber: 5 g Sugar: 0.4 g Vitamin A: 227 IU Vitamin C: 0.97 mg Calcium: 227.01 mg Iron: 2.12 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hmm I’m don’t think it could be made quite the same. If you do try it though, let me know how it goes!

  1. Kenya says

    First off, let me say this meal was AMAZING. I used all purpose flour, as I could not find arrowroot. I was very nervous as I was creating the roux, because the consistency was not coming together. But as I transferred it to the blender and added the parmesan cheese and nutritional yeast, it was sooo good. I wanted to drink it out of the blender. The peas also gave it a nice touch. Thank you so much for this amazing recipe. I will definitely be making this again.

  2. Aw says

    I made this tonight after reading the recipe, however, I didn’t have almond milk so I used soy and I didn’t have peas so I used steamed broccoli! It was delicious and the vegan parm cheese was delicious!! Will definitely make this again!

  3. JV says

    Made this for our NYE dinner and it was amazing! I subbed soy milk for the almond milk. One note: arrowroot powder loses its ability to thicken the more it is heated. I’m not a fan of using it for a roux. Instead, I sauted garlic in olive oil, then added the soy milk to the skillet, bringing it to a boil. I combined the milk mixture and remaining ingredients (I used 5 Tbsp nutritional yeast) in the blender until smooth and creamy. It needed just a bit of thickening so I blended in 1 Tbsp arrowroot powder. I returned to the skillet and added peas, which I’d rinsed with hot water. If you haven’t yet tried Miracle Noodles (vegan, gluten-free, zero calories), I’d recommend as they are delicious, nutritious, and makes this a 15-minutes meal.

  4. Paige says

    This alfredo is amazing! Thank you, thank you, thank you.
    My friends who eat a standard american diet tried it and said the same. I am always craving rich foods but it can be difficult at times, so this has been me and my friend’s go-to for some time now. Another bonus for quick preparation. ++

    Note:
    I don’t have arrowroot powder on hand, nor do any of the stores nearby carry it, so I’ve been using coconut flour in its place. I haven’t tried it with the arrowroot, but I’m sure it’s even better; however the coconut flour is working surprisingly well (just a big difference in ratio).
    I’ve also used cashew milk and canned coconut milk in lieu of the almond milk and it’s turned out great both times. So it seems there is room for creativity.

    Thanks again!

  5. Debra says

    I’ve made this a few times now for my son who has a dairy allergy. He loved it! I cut the recipe in half tonight since I didn’t need that much and I added a couple extra ingredients. Tonights sauce was the best yet!!! I added a couple tablespoons each of dairy free sour cream and some dairy free cream cheese. (More or less to taste). What a difference, tasted great!!!

  6. Alicia says

    Hi. Was wondering if Cashew milk would make a good Bechamel sauce, and if so ..would I want to use the the pure kind (those unrefrigerated cartons) or the kind in the refrigerated section with the milk? Actually wondering same about almond milk. When your recipes call for it, do I just want plain unsweetened refrigerated type or the 100% pure almond milk?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I can’t comment on cashew milk, but when I use plain unsweetened almond milk I prefer the cheaper off brands (like Trader Joe’s) because it’s not as high in almonds and more diluted. That works best for sauces like this. I like Almond Breeze + Trader Joe’s brands for this recipe.

  7. Tj says

    I made this and was fantastic as is everything I’ve tried from here I didn’t even use parm on it and was still delicious

  8. Jane says

    Delicious. Served atop mushroom ravioli. Added a little white wine and lemon juice. My 13 yr old daughter who is suspicious of everything I serve loved it. Will make often. Thanks.

  9. Lisa D says

    This may sound silly, since I made modifications making this clearly non-vegan, on a vegan website, but I found this recipe by Googling bc I was looking for a lower-fat Fettuccine Alfredo, The election depressed the crap out of me and I wanted comfort food. So, I made this by the book, except that instead of almond milk, I used Lowfat Goat Milk, and instead of vegan parm, I used goat-milk hard-cheese (I am not into cow milk, but ok with goat). It was fabulous! I didn’t have arrowroot, so subbed half the amount of cornstarch (2 tablespoons) for 1.75 cups goat milk. Somoene asked about skipping Step 4. I skipped it, and simply mixed in the garlic powder (I also added .5t onion powder) salt and pepper into the milk in the pan and stirred, and then added the pasta into the pan and stirred, and then sprinkled the cheese on the top. Absolutely delicious and perfectly paired with Larouque Pinot Noir. Yum!

  10. Christina says

    I made this tonight for my vegan sisters birthday party. It was soooo good!! Even the non-vegans like me enjoyed it very much! It was so creamy and flavorful you would swear there was chicken broth in it or something? I used store bought Parmesan but also made the recipe in the blue link to sprinkle on top of mine and I didn’t add the peas. I really recommend this recipe!:)<3

  11. Fred says

    Thanks for this … have a Yam in the fridge waiting for a purpose so will amend
    your recipe to create Fettuccine “Boniato” (spanish = yam) : )

  12. Yoaa says

    It is absolutely delicious and creamy. Slightly too garlicky to my liking though. I added oregano to the sauce and it tastes amazing!

  13. Mim says

    I’m cooking this for the second time tonight to serve with lemon soused asparagus to my adult omnivore children. They loved it so much last time I made it they have requested it again. My eighteen year old refers to it as ‘vegan sorcery’ ??

  14. Angie says

    This was incredible! Thanks for the recipe. First time I have ever used arrowroot. My boyfriend loves alfredo and I’ll bet he won’t be able to tell this is vegan. :-)

  15. Same says

    I made this today for dinner as I’ve been pushing myself to try new vegan dishes. The consistency of the pasta with the sauce is spot on, but the flavor is lacking. It’s completely bland, though I will admit I omitted the peas and added broccoli instead. I doubt that makes a huge difference though. Next time I would suggest adding in some caramelized onions and more spices to give the sauce more flavor because it honestly just tastes like flour and garlic. I do, however, appreciate the simplicity of it.

    • R says

      I seriously hate to admit it but mine tasted like flour also. Sure wish it would have tasted better. I’m not sure why this recipe received such great reviews. Maybe the arrow root is the key??

      • KFW says

        If you don’t cook the roux long enough it will taste floury. Also pepper flakes, black pepper, and salt make it more flavorful. I do think there’s too much garlic and I like garlic. Otherwise deliciously creamy!

  16. Terri says

    You should call this “10 minute” Alfredo pasta…it came together so quickly. Other than waiting for pasta to cook, it was still done in less than 30 mins. Creamy and smooth and so reminiscent of Alfredo sauce. I used Cashew milk instead of almond, and cut back on the garlic a bit, and it turned out fantastic.

  17. heather says

    Made this tonight for my family (2 who can eat everything, 2 who can’t eat dairy/gluten) and adapted it to be gluten free. I used rice flour for the AP flour, I also doubled the sauce and added about 2T of Dairy Free Smart Balance in the end (I felt it needed a “buttery” feel to it). The gf/df family members aren’t home yet, but the “can eat everything” members are chowing on this pasta! It is delicious!! I did add 2 grilled/sliced chicken breasts to the sauce and it is a perfect addition.

  18. Adele says

    My husband and I LOVE this recipe! We are a woefully GF and Dairy Free household so when those cheesy/bread-y cravings come along it’s rare that we have satisfying options. I made this using Bob’s Red Mill GF flour and it worked great. I also sautéed some onions and added salmon to create one of my favorite comfort dishes from when I lived in France, this time sans all the creme fraiche :) Thanks again!

  19. Mirella says

    This was incredibly easy to make and absolutely delicious! I made the vegan parmesan too and it was pretty good, too! Much better than a couple other parm recipes I’ve tried. Thanks for posting! I will be making these again and again!

  20. Anastasia says

    Could I melt a dairy free cheese instead of using the nutritional yeast? I don’t like nutritional yeast and hope to make this as it sounds good and I have no blender. I think this is something my little girl and I could love but maybe with daiya cheese.

  21. Sara says

    This was a super good recipe. I modified slightly but the results came out amazing. I substituted 1 to 1 flour for arrowroot. I used minced garlic instead of powder. I also cooked diced cHickenlooper mushroom and spinach. I used coconut milk in can with almond milk and added 4 tablespoons of coconut butter to make it creamy.

  22. Robin says

    WOW. I cannot believe how incredibly creamy and delicious this came out! I subbed the peas for some steamed broccoli – YUM! Can’t wait to make this again in the near future.

    Thank you Dana for the new staple!

  23. Sarah says

    I have made this lovely recipe more than once and it works beautifully for anyone who skeptical. Thank you so much!
    Sarah

  24. Allison says

    This was amazing! SO creamy and delicious :) I used the flour instead of arrowroot, canola oil instead of olive, and penne for my pasta. Still turned out great. Going to make this one of my regular meals. Thanks for such an awesome recipe

  25. Olivia says

    I’m with Jaime, this recipe is so delicious, even dairy-eaters alike will enjoy this. They DID in my house, which is no easy feat! I cook for two picky young boys and fussy husband, and the extra predicament is that I am going vegan again. They ALL gobbled it up!!! Needless to say, this one’s a keeper!! Thanks so much!! ?

  26. Jamie says

    Oh my gosh, so I made this for dinner the other night. Keep in mind, I haven’t gotten to enjoy alfredo without getting horribly sick in like, years. So needless to say, I was excited. Guys, this is the real deal!!!!! I’ve tried the cauliflower recipes and the kind with daiya, never have been a fan. I LOVED this and we’re still eating leftovers! Plus, my boyfriend was in love with it- when you have someone that can eat dairy on the regular and THEY approve it and gobble it up? Perfect! I am so happy I found your blog and can’t wait to try out all your recipes!!!

  27. Michelle says

    thank you for another fantastic recipe!! The kids gobbled it up (with some tortellini). Instead of transferring to a blender and back- because I’m lazy and always try to do less clean up, I just took the roux off heat and then used the immersion blender and returned it to heat. Super!!!

  28. Marla says

    Tried this for my first time today after knowing about it for over a year now. I can safely admit that this is one of my favorite vegan recipes I’ve ever come across. I made some modifications that I would like to share. I roasted a whole head of cauliflower on 400 degrees for about an hour and a half because I like mine very soft with crunchy Florets. I then combined the roasted cauliflower with the pasta at the end, and it got me thinking that a great substitute for the pasta would be to make the sauce and put it over cauliflower by itself. I also minced a shallot at the beginning along with the garlic because I’m a fan of onion flavor. All in all I look forward to making this again it is absolutely delicious

  29. Eric says

    Just tried this for supper tonight! Definitely liked. I might try using cashew milk next time, as I’m not really a fan of almond milk to begin with, but nonetheless I really enjoyed this! I may also add mushrooms, that’s what I used to do with my alfredo before I want vegan, Thanks for the great recipe! This will be my go to pasta dish :)

  30. Erin Sanders says

    This dish was AMAZING! Made it tonight, and my husband didn’t believe that it was a completely vegan dish! So keeping this for a quick night meal. I even shared it with my sister-in-law, she can’t wait to make it!!

  31. Dee says

    I made this for my family of 6. We’re not vegan or gf but we love Alfredo and I was looking for a new version. The butter/heavy cream recipe I used for years was just too rich. My family fell in love with this at first bite – even my super picky 7 yr old! I only had unsweetend vanilla almond milk on hand but it was delicious anyway. So the next time I used plain and everyone asked me what was different. They actually preferred it with vanilla almond milk! Haha! Thanks for this fantastic recipe. It’s on regular rotation here. I always double the recipe and serve it with a salad.

  32. Alyssa R. says

    Does anyone know how this would taste if it was served cold? I’m at work and school well past dinner time and need something that can be kept cool in my lunch box, as I am not near a microwave or any heat source.

  33. Jahnie says

    I tried making this this afternoon and it freaking rocks!! Thanks so much for this beautiful recipe:)

  34. Sonya says

    Your recipe assured me it would be OK to sub almond milk for regular when I found mine had soured while making another recipe. It also tipped me off to needing more GF flour than the conventional recipe I was following called for. This looks delicious though, and I will try (the whole recipe) next time. :)

  35. Destiny says

    Hi Dana!

    First of all… HAPPY EASTER! to you and everyone else <3

    Secondly, Dana, you are a pure genius! I decided to give this recipe a go for the holiday and surprisingly (knowing I'm probably the worst cook. Ever. ) IT WAS A HUGE HIT! My whole family enjoyed the dish, including the dogs and myself. At first the sauce had a little off-taste to it. So I added a whole cup more of your Parmesan and that surely did the trick! For someone who is Italian and has had this classic dish fed to her since day 1, I can tell you that I've never tasted anything better. Ever since I have gone vegan I thought I'd never love again. UNTIL NOW! So thank you SO much for this recipe, it is definitely a new family favorite! My mom and grandmother also wanted to say thank you and keep hitting us with more of these fantastic recipes! Because of you I finally can LOVE again … WITHOUT blowing up the kitchen! xD

    ps, my mother has a special request– a vegan chocolate chip canolli

    Other than that.. I hope you & your family have a HOPPY HOLIDAY!!
    x's and o's <3

  36. Nathalie Salgado says

    I made this last night and my goodness did it turn out amazing! Everyone in my family loved it, including non-vegans. Definitely a new dinner staple, thank you!!!

  37. Samantha says

    Tonight was my second time making this recipe and just like the first time I wasn’t disappointed. It is SO GREAT! And really straight forward…if you are considering making this don’t think twice! Amazing as usual Dana. Xo

  38. Mindy says

    This is SOOOO AMAZING!! We have been making a chicken fettuccine alfredo for several years. It was one of my favorite recipes and I thought I would never have it again after going vegan. I made your alfredo tonight with mushrooms, green onions, diced tomatoes, parsley, and basil. It was just as decadent as the original, but no animals were harmed and we made a much smaller environmental impact. SUCCESS!!! THANK YOU!!

  39. Vanilla Girl says

    This would have been PHENOMENAL. Why do they put the word “vanilla” in such tiny letters on the almond milk?

  40. Kathryn says

    I made this last weekend, and it was oh-so-delicious! My New Years resolution this year was to incorporate more veggies in both my husband’s and my diet. I’ve been trying to eat vegan except when we go out, and your recipes have been resolution-saving! My husband and I love this dish and the mediterranean baked sweet potatoes! We’re trying the butternut and black bean enchiladas tomorrow night.

    Do you have any recommendations on how to re-heat the vegan alfredo and noodles? We’ve microwaved some of our leftovers, but they’re just not the same. The sauce is pretty dried out. Any suggestions?

  41. Val says

    Hi Dana,
    We wanted to let you know that we really enjoyed this recipe. We also added some roasted veggies as a topping to make it a bit more substantial, which worked really well.
    Today I decided to use the sauce recipe to make a lasagna. I cooked up a big batch of tomato sauce, using two 800ml tins of diced tomatoes, chopped zucchini, mushrooms and bell peppers, grated carrots and seasonings, and made a double batch of the alfredo sauce. I layered these in a huge Le Creuset roasting pan using instant lasagna sheets and sprinkled some extra Vegan Parmesan on the top. The result was quite delicious. Better still, it made 12 serves, which means two more dinners for our family of 4!
    I was thinking you might want to experiment with the recipe and come up with the perfect Bechamel Lasagna recipe!
    Thanks again for all your inspiring recipes!

  42. Miriah says

    This was so amazing! Thank you for a simple recipe with ingredients I had on hand! I ran out of almond milk and subbed in half soy. I added in extra salt, parm, and nooch, because that’s how I roll. So many other recipes require many ingredients and steps. I am a busy woman with a night job and I don’t have much time. I put this together in 30 minutes as promised. People, I seriously recommend hoarding some sauce for yourselves if you are making it for a group, or making a double batch. I almost used all the sauce on my plate alone! ?

  43. Lake Villa Guatemala says

    My dad is the anti-vegan, but he’s keeping an open mind since he’s living with me now and I do all the cooking. Dad loves Alfredo, and this was the first recipe I tried. His words: “this is excellent!” He’s usually a bit suspicious of my vegan dishes and asks what is in them. This time he didn’t even ask–he just ate every bite.

    I didn’t have any peas, so I cut some broccoli small and steamed it until just tender, then mixed it with the pasta and sauce. I also sprinkled some smoked paprika over it. Yum!

    Thanks for such a fabulous recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Larae, you could try using additional vegan parmesan cheese for flavor. But it does tend to have nutritional yeast in it.

  44. Pam says

    Hi Dana,

    I’m so excited to try this recipe, it looks sooo delicious. I was wondering if you could suggest a substitute for the almond milk. In addition to my son being allergic to milk, he is also allergic to nuts (and eggs and tomatoes).

    I’m so excited to have found your website! Thank you!

    • Miriah says

      I used soy for half of mine, as I ran out. But I imagine you could use cashew, or something similar. I would stick with something more rich, and avoid things like rice milk, in order to keep that rich flavor.

      • Miriah says

        Oops, sorry, missed the nut part. A lot of people have a soy issue too, not sure if he’s allergic to that but it worked well.

  45. Melanie says

    Soooooooo… yesterday was Alfredo-Day! I have never eaten the original Pasta Alfredo, so I don’t know if it tastes like the dairy-stuff, but this recipe is so yummy!
    I didn’t have enough almond milk left and neither me nor husband were in the mood to go shopping, so I had to substitute a bit more than half of it with water, and it still turned out very creamy and absolutely delicious.
    I will definitely cook that again! But next time I’ll probably omit the parm that is in the sauce and add some nutmeg. Maybe that’s not “Alfredo” anymore then, but I think it would taste good!

  46. Lori says

    Just made this and it was amazing! We ate it all and I was expecting to have leftovers. It is seriously more creamy than dairy alfredo, but way healthier. Love your recipes!

  47. Latisha says

    I made this last night as part of my meal prep. It garlicky, creamy and delicious. When it is reheated the Alfredo consistency as not quite the same but the flavor and creaminess remain intact. I added parsley to fettuccine.

  48. Sarah says

    You are seriously a genius. I cant believe how creamy and delicious this recipe is! I make cauliflower alfredo quite often but this is a nice change! Everything I make these days is pretty much from your blog. Amazing recipes!

  49. Lauren says

    We made this last Friday with cashew milk and without the vegan parmesan and it still turned out fabulously! I think I prefer the Garlic Mac & Cheese recipe (which I’ve made numerous times!), but this version is a quick alternative :)

  50. Elizabeth says

    One option for a vegan parmesan, is instead of buying some nasty non-whole-foods version of it at the store, mix together in an appropriate blender 1/2 cup pine nuts, 1/2 cup nutritional yeast, and about 1/2 teaspoon of salt. It comes out looking like parmesan, and tasting nearly like the real thing. It is not my recipe, but it is practically a dead-ringer for parmesan cheese, because it is salty and tasty. :) (I dont have time to read thru all the comments, so if someone already suggested this, I apologize.) I will try this recipe tonight for dinner. Thank you :)

  51. Erin says

    I am new to the vegan world. My daughter can not tolerate dairy so I’m trying to be a quick study. I was wondering which would be better instead of almond milk, cashew or rice milk?
    Thanks

      • Monica says

        I was wondering why you don’t recommend cashew milk….I usually use cashew milk in coffee, cereals, other recipes..and also noticed another person did sub cashew milk for the almond milk and was successful.

  52. Vivian says

    Made this for dinner tonight for our family of vegetarian, omnivore, pescatarian and lactose intolerant folk. Everyone could eat it, and everyone liked it! A win in my books. Thanks so much for a great recipe. The only change I made was because my local health food store was out of vegan parmesan, so I used vegan cheddar instead (Daya), and it was soooo good.

  53. Amy says

    I’m in pasta heaven right now!! Haven’t been able to find a good cheesy vegan pasta recipe but this one is so good!! Thankyou! :D

  54. Marin says

    Delish. Made this last night and it was perfect! I love having a resource for quick, healthy, vegan meals. Your site is like a dream come true!! Thank you!

  55. Ana says

    I was reeeeally looking forward to trying this recipe, but having now made and tried it, I’m so disappointed! I’m going to give it 5 stars though until my next attempt, because going by the taste it may have been a mistake on my behalf. It had such a strong, almost ‘raw’ garlic flavour to me so I’m thinking perhaps I didn’t cook the garlic for long enough. I’m not a huge fan of garlic anyway as it makes my tum feel a bit funny (like it’s feeling now after attempting to eat this), could I just go ahead and make this recipe without the 4 cloves? Or would it not work without the garlic?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! You can omit the extra garlic. And It would still work without the garlic! I would recommend subbing a shallot instead.

  56. Tara says

    This dish was delicious! I made it tonight for dinner and even my 18 month old devoured it:) I’m vegetarian and strive to eat vegan. I have struggled giving up dairy, but I definitely think your recipes are going to help:) I love your vegan parm recipe and this was soooo good! I made it with mung bean fettucini noodles, used regular flour, and added some steamed broccoli along with the peas. It was quick, easy, and I will definitely be making this when I’m craving something rich and creamy! Thanks!

  57. Shanon says

    This is one of my favorite new recipes! Thank you for sharing it. I am a real alfredo fettucini freak, and this recipe does not disappoint. I’ve made it 3 times in the last month. Delicious and comforting. Yum

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So glad you enjoyed it, Sharon! You’ve been on a Minimalist Baker roll! Love it :D xoxo

  58. Paige says

    Anyway to make this without the parmesan cheese? Adding more nutritional yeast perhaps? I would love to try this but without the cashews.

    • Aya says

      I was wondering the same thing myself! I fear double nutritional might be too strong, but no add enough bulk. I was thinking of trying breadcrumbs, and slowly adding more nutritional yeast to taste

  59. Debbi says

    Best alfredo sauce ever! My husband, who doesn’t generally like even traditional full-of-dairy alfredo sauce, says I should make this again. And again. And again.

  60. kimbelina says

    Made this for dinner tonight and my kids loved it! My nine-year-old gave it 4.9999 stars — the missing .0001 star is because it needed more peas. Go figure.

  61. Saskia says

    Yaaaay for you converting us the ingredients list into the metric system as well! I am so excited right now, thank you!

  62. Rowan says

    Holy moly!

    I have made this two nights in a row. After trying nearly every vegan alfredo sauce recipe I could locate, I was skeptical! But this is the real deal. No longer do I fear I might lose it and eat some disgusting (but delicious) Olive Garden alfredo. This is easy and the best alfredo (vegan or not) I’ve ever eaten.

    I used cashew milk which I am sure helps with how creamy – but this in gnnochi is my new go-to comfort meal. *_*

  63. Ashley Griffiths says

    As a vegan, I crave alfredo almost every day. My meat-eater boyfriend literally RACED me to lick the spoon after we ate the dinner! He loved it more than any jarred vegan alfredo sauce, and perhaps more than any conventional alfredo sauce ever! LOVE this recipe! Thank you!

  64. Lucia says

    I made this last night!
    OMG! Thank you!!!! it’s pretty amazing!!! I tricked my boyfriend, he ate the whole thing not knowing it was not real alfredo! Yay! Thank You!

  65. Craig Young says

    I have never cared for Alfredo. I much prefer tomato sauce. In a pinch I would eat a blush sauce. I would add tomato sauce to my portion.

  66. Em says

    Yum this looks soo good!!!! Also have you heard of vegan meringue from the water of chickpeas? It would be awesome to see a with it

  67. Maddy @ The Sweetest Beet says

    GAHH I love love love this. Creamy sauce, al dente noodles and, to top it off, my absolute favorite mac and cheese add-in, peas?! Can’t wait to try this!

  68. Jasmin says

    As a kid I had to have at least once a week alfredo pasta (or similar pasta) with tons of dairy products, and I have to admit, I still didn’t tried vegan version similar to my family’s recipe, but this recipe is tempting me to take one big skillet, make that roux and see what will happen next ;)

  69. Amanda @ Sweets and Greens says

    Alfredo was definitely a favourite of mine pre-vegan. I’m looking forward to trying this one out – and I just checked out your parmesan cheese recipe! Oh my, so easy.

  70. Margaret @ Veggie Primer says

    This recipe arrived in my inbox just as I was deciding what we should have for dinner. It sounded so tasty I had to give it a try. Of course I was in the middle of preparing it when I discovered we were out of frozen peas – so I quickly steam sautéed a mix of kale, chard and collard greens and used that instead! (I shared a pic of my plate on Twitter – minus a few bites. Ha ha)

    It was delicious! My family was in agreement – and my 14 year old daughter (who has to avoid gluten and dairy) tried to steal her brother’s portion before he got home from work.

    I doubled the recipe, but was told quite firmly by my family that next time I need to triple it. Folks want left overs!

    Thanks for sharing another great recipe! :)

  71. MPaula says

    I have never cared for Alfredo. I much prefer tomato sauce. In a pinch I would eat a blush sauce. I am pinning this just in case I meet someone who like Alfredo sauce. I would add tomato sauce to my portion.

  72. Cindy says

    I am very very familiar with products like Veggie Shreds and Daiya, but I cannot recall ever seeing a Parmesan option. Do you have a product or brand that you would recommend?

  73. Linda says

    This sounds delicioius, never seen it made this way! It’s definitely not Italian in any way though, I am from Italy and we’ve never heard of it here!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah! So funny what we Americans think of as Italian food! Let me know if you give it a try, Linda! And thanks for the comment :D

  74. Alexa [fooduzzi.com] says

    YES! Alfredo was my go-to as a kid, but I can’t bring myself to have it anymore now that I know what’s in it ;)

    This healthier take sounds perfect, and the sauce looks so stinkin’ creamy!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It was a favorite of mine as a kid as well! Let me know if you give this lighter version a try, Alexa!

  75. Elizabeth Beil says

    My husband loves Alfredo but I wanted to cut calories but not taste and this is just the ticket! Ahh!! Totally going to make for dinner tonight!! Love the green peas as well, a little color and protein! :)

  76. Tom @ RYG says

    I keep looking through the ingredient list, scratching my head and trying to figure out how you made alfredo be this creamy without any ingredients that look even remotely creamy. Alfredo at the Olive Garden? Bad idea! The calories alone. I’ll have to workout AND buy man’s Spanx products.

  77. Tamanique says

    Mmmm! Definitely a comfort food classic. What is it about peas in pasta that makes it so much more irresistible? I’ll have to try this out on pasta night.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The combo is perfect! So colorful and savory-sweet. Hope you give it a try Tamanique! Beautiful name, btw.

  78. Rachel says

    Wow this looks so good! As someone who is allergic to dairy, I’m always on the lookout for classic dairy free recipes.

  79. Kaitlin @ Heaps of Me says

    You’ve done it again! Drooling for dinner before 9am;) Adding this recipe to my list of “to-tries,” along with every other gf/vegan recipe on MB. I’ve never used arrowroot powder before in my 3 years of gf! How do you think gf all purouse flour would sub? I used to make a mean cheese sauce with gf flour to make the roux, but that was before the dairy free days. Xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve never tried GF flour, but would suspect it could work! Any starch (like tapioca or potato flour) should work as well. Let me know how it goes!

      • Marie says

        I tried this with tapioca flour and it turned out great! I’ll probably make this again for dinner tonight because I loved it so much.