I don’t think I’ve ever met a person who didn’t like alfredo pasta.
It’s 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.
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.
The based is created with a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour. 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 nutrition 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.
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!
- 8-10 ounces (227 - 283 g) gluten-free pasta (linguini, spaghetti, or fusilli)
- 3 Tbsp (30 ml) olive, grape seed, or avocado oil
- 4 large cloves garlic, minced
- 4 Tbsp (23 g) arrowroot powder (or sub all-purpose flour if not GF)
- 1 3/4 - 2 cups (420 - 480 ml) unsweetened plain almond milk
- Salt and pepper to taste (~1/2 tsp each)
- 4-6 Tbsp (20-30 g) nutritional yeast
- 1/2 tsp garlic powder
- 1/4 cup (30 g) vegan parmesan cheese (plus more for topping)
- 1 cup green peas (if frozen, thaw at room temperature while pasta cooks)
- Red pepper flake
- 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 4 Tbsp arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (adding 1 3/4 cups total, working up to 2 cups later on if needed) 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. 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 flake.
- Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.