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
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



  • 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


  • 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.



*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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My Rating:

    • Support @ Minimalist Baker says

      Hi Shaunessy, We haven’t tried it, but other readers have mentioned doing so with success! Let us know if you give it a try!

  1. Kelsey says

    This recipe is by far my favorite!
    How long can I store the sauce in the fridge if I make it ahead of time?

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Kelsey! The sauce will keep for about 3-4 days in the refrigerator.

  2. Sara in Chicago says

    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!

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Sara. Thank you for the lovely review! xo

  3. Christopher says

    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!


    • Support @ Minimalist Baker says

      Yay! We’re so glad you both enjoyed the recipe, Christopher. Thank you for the lovely review!

  4. Mary says

    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.

  5. Natalie says

    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!

    • Support @ Minimalist Baker says

      Nice! Love that idea. Thanks for the great review and for sharing your modifications, Natalie!

  6. Heather says

    Made this recipe and it came out more like a Mac & Cheese sauce, even had a yellow/orange color to it. My best guess is that’s from the nutritional yeast. How can I make this and it actually look and taste like Alfredo sauce because this wasn’t fooling my kiddos!

    • Support @ Minimalist Baker says

      Hi Heather, did you use the homemade vegan parmesan? If not, that would be our recommendation! Otherwise, we’d say use the lesser amount of nutritional yeast and add more salt to taste.

  7. Carissa says

    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.

    • Support @ Minimalist Baker says

      Hi Carissa, sorry to hear it didn’t turn out quite right. Soy milk is likely the issue as it has a stronger flavor. We’d suggest a neutral-flavored almond milk for best results!

  8. Marie Biddix says

    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!

    • Support @ Minimalist Baker says

      Hi Mabel, sorry for the trouble! We’re looking into this issue and will hopefully be able to resolve soon.

  9. The Vegan Goddess says

    This looks delicious! Italian food is my favorite cuisine (with Mexican a close second) so it’s wonderful to have healthier and leaner ways of enjoying it.

    I love the idea of adding peas to this for green veggie power. I usually steam frozen peas. You don’t think steaming them would be necessary if defrosted?

    Do you ever eat this with veggie balls? That seems like a good combination with a side salad.

    • Support @ Minimalist Baker says

      We think you could toss the peas right in if they’re defrosted, and veggie balls do sound like a yummy addition! Let us know what you think if you give the recipe a try!

    • Support @ Minimalist Baker says

      Hi Jenn! You can omit, or perhaps use a bit of chickpea or yellow miso (~1 Tbsp) to add some savory flavor?

  10. Patty S. says

    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 :)

  11. Courtne says

    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!

    • Support @ Minimalist Baker says

      Thank you for sharing, Courtne! You want the garlic to become fragrant, but not turn brown (that can cause it to become bitter). Hope that helps!

  12. Wendi Wilson says

    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!

  13. Lorie Elerby says

    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.

  14. Lily says

    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

  15. Mike says

    Right now I’m not able to use arrow flour, what can I use instead for it to be gluten free? Does it matter what your I use? I have coconut flour and oat flour.

  16. Becky says

    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.

  17. Justyna says

    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.

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks for the lovely review, Justyna. We’re so glad you all enjoyed! xo

  18. Kigia says

    This is delicious. I make this using soy milk and it works!! It pairs really well with mushrooms. It’s so easy to make too. It also stores well in the fridge for 3-4 days!

  19. samantha says

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

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy it, Samantha. Thanks so much for the lovely review! xo

  20. maria says

    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 ;)

    • Sethmini says

      Made this tonight! I added heeeeeaps of sliced mushrooms and because I didn’t have garlic powder I just chopped up a whole garlic bulb and I chopped up half a white onion and added a couple of sage leaves into the oil. And a dash of nutmeg and thyme.

      Very nice, I think I’ll add some white wine next time .

      Thank you for the recipe

  21. Ashley says

    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 :-)

  22. Cheryl Northrup says

    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!

  23. Ethan says

    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!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Ethan. Thanks so much for the lovely review and for sharing your modifications!

  24. Diane says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amazing! Thanks, Diane! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  25. Julie Gawron says

    Made this last night. It was delicious. Even my meat and dairy eating husband enjoyed it!

    I did however run into a slight problem. When making the roux, as soon as I added the milk to the oil, garlic, arrowroot mixture, it all became a big gluey, gooey mess and I had to toss it. Almost seemed like some strange chemical reaction. I did use arrowroot starch since it’s what I had and an online search said arrowroot powder and starch were the same thing.

    I remade this part of the recipe using regular flour and it worked great but I’m trying to stay away from gluten and I’d really like to make this again. Just want to make sure if I purchase arrowroot powder, it will work next time.

    • Support @ Minimalist Baker says

      Hi Julie, sorry to hear that happened! Arrowroot starch and powder are the same. We’d suggest adding more dairy-free milk and reducing the heat. It’s natural for the arrowroot to cause a little stickiness, but it does sound like something was off.

  26. Adriel Woods says

    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.

  27. Alison T Schwarz says

    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.

    • Support @ Minimalist Baker says

      Hi Ashley, we haven’t tried it, but a few readers have commented that they have had success with soy milk. Hope that helps!

    • UNIQUE WILSON says

      I loved this recipe I used the stove top only to prepare the sauce and did not use cashews. I also substituted the parmesan cheese with daiya cheese. I used the unsweetened almond breeze and all purpose flour.. I didn’t transfer to the blender after starting the roux, found the flavors still came out nicely and I just added the cheese and it was so creamy. I added shrimp and broccoli since I am not vegan but can’t have dairy. Will definitely do another rendition of this recipe. Thanks

    • Support @ Minimalist Baker says

      Hi Emily, for recipes like this one, we prefer the cheaper off brands (like Trader Joe’s) because it’s not as high in almonds and more diluted. Any that don’t have a strong almond flavor would be fine!

  28. Rebecca says

    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.

  29. Nadia says

    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!

  30. Kendra says

    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!

  31. Hanniel says

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

  32. Emily says

    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!!

  33. Victoria says

    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.

  34. Carrie says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can reduce the arrowroot if you found it to be too thick! Thanks for sharing! Glad you enjoyed it overall, Carrie. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  35. Addison says

    I am going to make this recipe tonight and wondered if I could substitute the vegan parmesan for vegan shredded mozzarella

  36. Laura says

    Wondering if it would still be good without the nutritional yeast? I ask only bc I have everything at home to make this except the yeast .

    • Support @ Minimalist Baker says

      Hmm, we aren’t sure it will be as flavorful, but might still work. We’d suggest increasing the vegan parmesan cheese.

  37. Renie says

    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. :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Renie! Thanks so much for the lovely review! xo

  38. Ellen says

    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.

    • Stephannie says

      Thank you so much! I was wondering if it would still work without the Vegan Parm, I can’t find it anywhere. I have everything else except that, so I will increase the Nutritional yeast. Making this for dinner tonight.

  39. Patricia Hanneman says

    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.😀

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Patricia. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  40. Jessie says

    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.

  41. Nikki says

    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.

  42. Constance Cannon says

    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!

  43. Holly says

    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!

  44. Stacey Parzik says

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

  45. Littlelilykc says

    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.

  46. David says

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

  47. Linda says

    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.”

  48. Marcelle says

    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!!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Marcelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Brittania says

        I actually find the comments just as, if not more, helpful than the ratings! I always read through the comments first and that helps me decide what to make and how I’ll do it!

  49. James Rapose says

    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!

  50. KShreve says

    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.

  51. Anne says

    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.

  52. vegangel says

    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.

    • Support @ Minimalist Baker says

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

  53. Kai says

    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!

  54. Debbie B says

    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!

  55. Courtney says

    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!

  56. Donelle N. says

    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!

  57. Emma says

    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.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Emma. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  58. Brooke Zahar says

    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!!!

  59. Glenda says

    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.

  60. Jennifer Knowles says

    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.

  61. Sue says

    So delicious! The best sauce ever! I was a cheese lover and can no longer have dairy. This recipe is as close to a real cheese Alfredo as I have ever tasted( better actually).
    Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Sue. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Support @ Minimalist Baker says

      We haven’t tried it, but other readers have mentioned doing so with success! Let us know if you give it a try!

  62. Ryan says

    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!

    • Jenny says

      I am out of plain almond milk, I have soy milk and coconut milk, and my daughter’s whole milk, what would you recommend?

      • Support @ Minimalist Baker says

        We think soy milk or whole milk would produce the most similar flavor. Coconut can be overpowering, but might still work. Let us know how it goes!

  63. Cheryl says

    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!

  64. Priya says

    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! :)

  65. Hilary FG says

    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.

  66. Susan O. says

    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!

  67. Alexa C. says

    Loooooooove this recipe!!
    It’s my 2nd time making it.
    I added cashews this time when blending it just because I had some and came out delicious.

    Question: I made a big batch of it. Can it be frozen to use at a later time? If so, what would you recommend- mason jar?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So great! Thanks for sharing! I think the sauce would freeze fine! It will expand when freezing, so don’t fill it all the way up. A mason jar or glass storage container should work!

  68. Juliette Dugger says

    Has anyone made this using unsweetened soy milk? I see lots of coconut milk and almond milk but the soy is what I typically keep on hand. Any ideas if it would change the flavor?

    • Support @ Minimalist Baker says

      Hi Juliette, a few readers have commented that they have had success with soy milk. Hope that helps!

  69. Lauren Billings says

    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!

  70. Gabrielle says

    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.

  71. Abri says

    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 :).

  72. Priya says

    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!

  73. Sam says

    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!

  74. Christa says

    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!!

  75. Rosalind Kilkenny McLymont says

    I love this recipe. I substituted organic Pea Protein powder for arrowroot/flour and it came out just great.

  76. Jess says

    Added white beans to this recipe and removed some of the milk…after beans cooked in the sauce blended…delicious

  77. Monica says

    I’ve made this at least 4 times for my husband and I and we absolutely love this recipe! So creamy and delicious! The perfect comfort food! I use lentil pasta or chickpea pasta (Explore Asia brand) and use soy milk and it’s always wonderful. Tonight I added roasted broccoli as well. We garnish with a few hot pepper flakes, a bit more freshly ground black pepper and a sprinkle of nutritional yeast on top and a glass of Pinot Grigio. Perfect! Thank you again for this wonderful recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Monica. We are so glad you and your husband enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  78. Maddy says

    This was amazing… SO good. I couldn’t find vegan Parmesan cheese anywhere so I used soy shredded cheese from trader joes and it still tasted great. The sauce came out so great but it was so sticky… maybe from the arrowroot powder? I will so make again. I asked my boyfriend to try some and he thought there was something “healthy” in this so he didn’t want to try it but he did and he said it didn’t even taste healthy! So yay!!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Maddy. We are so glad you and your boyfriend enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • gaby says

      Maddy reason it came out sticky was the trader joes cheese. I made a pizza with it yesturday and though it was amazing, it was super sticky.

  79. Lisa says

    Made this for the first time today for a late lunch and it was delicious. Definitely cook the roux a bit to get the raw flour taste out of the mix. I think I’ll try arrowroot powder the next time to assess the difference and I’ll throw in a squeeze of lemon to cut through the richness a bit. I did throw in a squirt of schiracha and that did the trick. Also, I reserved a bit of pasta water at the end to loosen it up at the end but I didn’t end up using it, but it’s a good way of getting desired consistency for folks that think it’s too thick.

  80. Hazel says

    This recipe is amazinnngggg tastes so good, I didnt add as much nutritional yeast but came out perfect. Seriously amazing sauce.

  81. Jocelyn says

    The tastiest and easiest alfredo pasta I’ve made so far. This recipe is a keeper! Thank you for sharing your talents with us!

  82. Talyn says

    This was absolutely delicious! I decided to use broccoli instead of peas. unfortunately I made the mistake of pouring the broccoli into the pan without removing the water from the steamed broccoli. Even with my mistake it turned out great. Thanks so much for sharing this wonderful recipe.

  83. Freyr C. says

    I have made this dish three times and each one turned out delicious! I’m an athlete so I usually like my entrees to have a little more protein than this. It was an easy fix though! To accomplish this I used protein pasta and added a bag of gardein meatless chick’n strips to the recipe. I sautéed the “chicken” separately and added it into the sauce along with the noodles at the end. You may have to slightly reduce the amount of noodles you make to accommodate the chick’n strips, but I’ve found that whether or not you have to do this depends on how thick you make the sauce.

  84. Austin says

    Do you think I could make this sauce in advance and store in the fridge for a few days (maybe a week) for meal prep?

  85. Austin says

    Can I sub the oil for water? I’d prefer to make it oil free but I don’t want to alter the taste and texture too much. Thanks!

  86. Jeanine says

    This sauce is amazing! Next time I will double the recipe.
    I didn’t have olive oil so I used Miyoko’s Vegan Butter.
    I mixed the sauce with corkscrew pasta, fresh spinach and steamed carrots. So good!

  87. Megan says

    I love this vegan alfredo. It’s the easiest and best tasting that I’ve tried so I continue to use it whenever the mood for alfredo sauce strikes. Thanks!

  88. Mariam says

    Wow this is extremely yummy ! The way everything ratio wise is perfection. I used oat milk and earth balance vegan Parmesan – delicious !!!!
    Will be making again ! :)

  89. Carolyn says

    First of all, this is a delicious cream sauce whenever you eat it. *but*-

    The recipe says “best served fresh,” but it really takes on a more authentically alfredo flavor after it has been in the fridge for about a day. So, if you want an alfredo to serve your Italian cooking snob friends (which I assume you have), put it in the fridge and heat it before serving the following day.

    Alterations: Higher vegan parmesan::nutritional yeast ratio (so more parm, less nutch) for a more traditional alfredo flavor. Coconut oil in lieu of olive oil for a more buttery consistency.

    Thank you so much @minimalistbaker for sharing. This is delicious.

    • Support @ Minimalist Baker says

      We are glad you enjoyed it as leftovers as well, Carolyn! Thanks for sharing your alterations :)

  90. Patricia says

    Question for you, Dana. Where can I purchase dairy free Parmesan Cheese? I’m grateful to see this recipe for dairy free Alfredo Sauce. Thank you! I have a recipe for Chicken Alfredo with GF Pumpkin Gnocchi. Made with roasted fresh pumpkin no less. I will repost with a review and pictures after I try this. Bon appetit!

  91. Holly says

    This was fantastic! I already had everything on hand, so it made it super simple. I honestly believe that nonvegans would absolutely love this. I have this fantasy of making an amazing vegan meal for nonvegans and having them shower me with praise about how delicious dinner was and then I say “HA! It’s all plants!!!” This would be what I’d make in that dream world. Seriously, if you’re on the fence, hop on off and run inside and make this. You will not regret it.

  92. Jenny says

    I’ve made it before and really liked it (with all purpose flour). Made it tonight and loved it! I used coconut milk instead of almond milk (I’ve recently begun using coconut milk for soups and dishes requiring almond milk – takes it to the next level of creamy!). I also added chopped onion to the roux. Amazing how good it tastes just like that before the rest of the ingredients! Then with the rest… omg so delicious! I could eat it just like that without the pasta! I threw in some corn (cuz I didn’t have any peas and wanted comfort food) and added a side of zucchini. The kids loved it too and just waiting for the husband to try it. I secretly wished they didn’t like it so I could eat it all – is that wrong?! Lol. Every recipe I’ve ever tried from Minimalist Baker has been so good! Thank you Dana!

    • Patricia says

      Ah! Sautéed onion in the roux! Excellent idea! I also like the Italian Trilogy of sautéed onions, sweet peppers and garlic. Zucchini added is a wonderful addition to round out the color and texture of the meal. I will try it. Thanks!

  93. Katia says

    I made this & bought everything I needed & it looked the delicious & I got everything done nicely up until the sauce… I don’t know if it’s because I burnt the garlic a bit or if I put too much flour or too much yeast, but it made my stomach turn so I failed the sauce part. Everything else was great though!! So I have a question, when you’re cooking the olive oil & garlic together & have to add the flour, & then the almond milk, what consistency is it supposed to take? I didn’t leave any lumps & it turned out thick, but just then it tasted a little funky. Please anyone with detailed tips on how to make the sauce?? I already have the pasta, cauliflower & broccoli ready!

    • Support @ Minimalist Baker says

      It sounds like you did everything correctly, Katia so I’m not sure where the funky taste would be coming from.. did you check the expiry date on all of your ingredients? It may have either been that, or burnt garlic as you suspected.. Better luck next time!

  94. Ash says

    This recipe was fantastic! Delicious & quick. My husband wanted Alfredo tonight and we happened to have everything on hand so we whipped up this recipe together in an instant. We’ll be making again! Thanks!!

  95. RPG says

    This recipe is awesome. I’m always craving creamy pastas, but with lactose intolerant kids and husband, I never get to eat them. It really is impossible to believe this is vegan, its so creamy and cheesy. I made it with pea milk instead of almond milk and it worked great!

  96. Maia Stewart says

    I just tried this recipe. It was really good. I used coconut milk instead of almond milk, because I added shrimp and clams to the sauce. I plan to make this in the future.

  97. Jessica says

    This was my first attempt at a vegan/ dairy free Alfredo sauce and it turned out amazing! A really great base sauce for lots of different recipes. The texture was great. When making the roux I used gluten free all purpose flour and whisked frequently. I omitted the garlic because my b/f is allergic. Instead I added 1.5 tablespoons of gf soy sauce while blending which gave it a really good flavor. I added cooked onions and mushrooms to the sauce with dill. Poured over spaghetti squash pasta and it was a crowd pleaser!! 1000% will use this sauce recipe again.

  98. Beatriz Herrmann says

    Omg.. You did it again.????????You never, never fail. I’ve made your cranberry scones, the best damm biscuits, your vegan parmesan and some of your recipes.. I really can named all of them.. and now this recipe. It was DELICIOUS!!!… I’ve read some of the comments. I did not have the “too much garlic” problem. I used organic and I cooked it as you directed. I had my own Vegan Alfredo sauce recipe with much more Cashews and even though is good, this recipe is definitely better. I added just a bit more salt on my plate (my hubby does not like a lot of salt).. And our plate look delicious, no time to take a pic, we devoured it . I served it with roasted garlic on bread and fresh salad and steamed peas.. Wine. Thank you..

  99. melissa says

    I just made this and it is AMAZING but I did make a few adjustments for my own convenience. I used homemade oat milk (1C oats to 3C water blended and strained) instead of almond milk because its creamier (and more affordable). However, if trying to keep this recipe gluten free, make sure you buy gluten free oats. I omitted the garlic powder and vegan parmesan because I tasted the sauce before adding those two and found that it didn’t need anything extra but also I was being lazy lol. Thank you for another great recipe Dana (:

  100. cam says

    so so yummy!!! one of the best pastas I’ve made while vegan. I added arrabbiata sauce to make a “vodka” sauce (without the vodka) & added peas. was frustrated at first with the arrowroot sticking to my wisk but after adding more almond milk & blending it was perfect (: Thank u!!! love your recipies <3

  101. Erin Mae Spradling says

    This was the most easiest Alfredo recipe ever! I could not believe how quick and delicious it was. I even had leftovers.

  102. I’m 12 and this was a great dinner I made my family says

    Even tho I didn’t leave it in the blender as long as I was supposed beacuse I thought it was thin enough and added a whole bag of chess beacuse I thought it was supposed to be cheesy it still needed up to be pretty good. But I am not lying when u say this thing was sooooooooo cheesy but it still tasted Good I would recommend any wine who is making this to not put a whole bag of cheese. I really ibjoyed the meal and I think it was aperture good meal to surprise my family with.

  103. Glenda says

    This recipe was SOOOOOOOOOOOOO good!!! It was my first time making it and I honestly don’t cook much so I’m glad it came out this good! It has a good slight spicy kick to it. I used all purpose flour. I used Follow Your Heart shredded parmesan (vegan) and I only used 2.5 tablespoons of the nutritional yeast because I was afraid of the bitter taste. Next time I will use less salt, it was a tad bit salty but not too bad though. It could also be because of the vegan parmesan. The servings were small for me because I honestly ate about 3 servings lol. The sauce part didn’t come out as thick and even when I tried adding the flour it was clumping a little. So, I left the sauce as is without it being thick but it still turned out really, really great once I added the pasta. You have to make this!!! Delicious!! Thanks for sharing this recipe!

  104. Margret says

    Made a half batch using AP flour for the roux. Served with gnocchi instead of pasta. One package of Trader Joe’s gnocchi was good for the half batch of sauce. Mixed in some thawed frozen spinach instead of the peas. Great dish!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We haven’t tested it this way and can’t guarantee the results. But if you try it let us know how it goes!

  105. Anya says

    I’ve unintentionally been eating vegan since the beginning of this year. My cousin gave me a vegan cookbook and I’ve had a great time eating vegan! Since then I’ve shared the cookbook with my co-worker who is vegan and we’ve been sharing our excitement with our 101 new vegan recipes! My co-worker then showed me that she made vegan Alfredo and said it was super easy to make. We both work long hours at a hospital and traditional vegan cooking can take FOREVER!! So I Googled vegan Alfredo and found this recipe, which I have thoroughly enjoyed twice now! Thank you Dana. I modified it both times I’ve made it. The first time only adding broccoli and the second time modifying it quite a bit. I like a thinner sauce so I only used 2 tbsp of flour and 3 tbsp of the nutritional yeast. I also added 1/4 cup of white cooking wine while adding the milk which added depth and savoriness to the sauce. I also added 1 15oz can of fire roasted tomatoes. The dish would be just as delicious without the tomatoes, but like I said before, I thoroughly enjoyed this dish!

  106. Rebeckah Wellen says

    Thanks for the fantastic recipe! This is my first venture into vegan sauces, and I couldn’t be happier. I used barely sweetened almond milk since that was all I had on hand, and I definitely could tell in the end product. I will use unsweetened next time for sure. That being said, I am very happy with this. It is just as creamy as non-vegan alfredo I’ve tried. Thanks for the great blog!

  107. Kate says

    This is SO good, I can’t even describe it. I’m Italian and went plant-based about 2 years ago, and alfredos, ricotta, etc. have all been sorely missed. This is such a good find. Thank you, thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Add more dairy-free milk and reduce the heat. It’s natural for the arrowroot to cause a little stickiness – I think it adds to the “cheesy” texture!

  108. Tracey says

    I made this Alfredo Sauce for dinner tonight. Yum! It was everything I’d hoped it would be. We’ve been eating for about 7 months. I don’t know why I didn’t try this sooner. I made ours with sautéed mushrooms and sun-dried tomatoes folded into the sauce once complete.

    • Support @ Minimalist Baker says

      Hi Nicole, we haven’t tried it, but it might work! We would recommend starting with less flour though.

  109. Ashley says

    Hello! Can the Alfredo Sauce be made a day or two in advance and stored until I make a fettuccine Alfredo meal? If so, will it need to be stored in fridge or freezer? Can this be made in batches? Can’t wait to try this for fettuccine Alfredo! Just made fettuccine Alfredo with broccoli and mushrooms and it was really good, but vegetarian. Would love to make a vegan version!

    • Support @ Minimalist Baker says

      Hi! Yes – I would just refrigerate it if you are planning on using it within a couple of days!

  110. Rocelyn says

    Pretty bomb. I need some acidity so added a bit of lemon juice. I added cooked broccoli and mushrooms, and it was delicious.

  111. Katie says

    Love this sauce!! I find it hard to duplicate a true alfredo with plant based ingredients. I wouldn’t say this is necessarily an alfredo sauce BUT it is creamy, delicious, and full of flavor!!!

  112. Liz says

    I’ve made this about a dozen times last year, and just made it again! I used to love Alfredo, and this has such a salty & cheesy taste, it is my go-to. I wouldn’t change it a bit, thank you again for all the delicious vegan noms!

  113. Michelle Pace says

    Made this tonight. Absolutely amazing. Doubled the sauce and made one modification by adding Follow Your Heart vegan mozzarella shreds. Tastes better than dairy alfredo to me. Definitely will be showing up on the regular at my house. Thanks for the recipe.

  114. MB says

    Amazing! I’m pretty new to GF and vegan living, and seriously miss my cheesy pasta.

    This was the first “vegan Alfredo recipe” that came up on my Google search. I didn’t look at any other, as I had everything on hand and it looked amazing and easy. I did use only two tablespoons of olive oil, but everything else was as instructed. It was great.

    I meant to take a picture of my creation, but we ate it all before I thought about it! Oops.

    • Support @ Minimalist Baker says

      Hi Kathy, this recipe doesn’t use cashews. Perhaps you are thinking of one of our other pasta recipes?

  115. Nakia Miller says

    Just made this recipe for dinner. It’s my first time doing a completely vegan meal. My kids devoured it. Even my picky eater was overly impressed with this meal. I added spinach along with the peas. My son had no complaints what so ever. Thank you so much for this recipe.

  116. Kate says

    We had this for dinner tonight and it was yummy, creamy, ‘cheesy’ and relatively easy! Perfect! Plus, I love that it was something different than the usual chick-pea/lentils dinner that can dominate the vegan menu.

    Thank you for your great recipes!

  117. Savannah says

    This recipe was amazing! I just made it and my non-vegan mom and dad (who are usually very anti-vegan foods) really enjoyed it! For anyone interested, I just used the garlic powder instead of garlic cloves (mine had mold ☹️) and it was just as good. Additionally, I just whisked everything together instead of blending them and it worked just fine! You guys should definitely try this recipe! It is very creamy and didn’t upset my stomach at all (I have a sensitive tummy!) Thank you for this! ?

  118. Caroline says

    This recipe is brilliant! I’m yet to find a recipe of yours I don’t like. I make this sauce frequently and use it not just on pasta but on pizza, tacos and over veg.
    I use all purpose flour, as I’m not celiac, and have never noticed a floury taste like others have commented. I suggest cooking the flour out for longer after adding it to the oil and garlic and before adding the almond milk. If you don’t cook it out, like with any other roux (vegan or not), then it will taste like raw flour.
    I also really appreciate the metric measurements. It seems so weird to me, in Europe, to use something as arbitrary as cups as they vary in volume in different places. So thank you.

    • Support @ Minimalist Baker says

      Hmm it will change the flavor and I would recommend using rice milk as an alternative if you have one on hand or getting some unsweetened plain almond milk. Good luck!

  119. Lindsey says

    My non-vegan husband looked at me and said, “Babe, I would DEFINITELY eat this again.” I call that a win. Thanks for the fantastic recipe. It was so good and so simple. I just happened to have all the ingredients on hand.

  120. Tami says

    I read all the comments after Reading the post, which lets be honest…. Sounded to good to b true. Most post raved about how it sounded….view made it. So, I tried it. In a house with a vegan, a healthy eater, eat anything n two kids under 4. I followed directions exactly. Well, except i m a garlic lover so added more powder n parm while blending. N sketti squash instead of pasta. Holy moly r u kidding me right now????? This was better than ur mind can even imagine. Grandkids r on their second helping. Their dad had no idea it was healthy. N me being a southern girl….wait for it….I didn’t even miss the butter. This was amazing. Ur an artist. Thank u so much!!!!

  121. Cassie says

    You are now my eldest son’s new hero… Possibly even above Superman. My family has been vegan for over a month now and Carbonara was always my 5yo’s favourite dish (I used to make the sauce myself, the traditional way using egg yolk and parmesan). I knew if I could master a VEGAN version, he’d be totally on board with this new way of eating. I got my first bag of Nutritional Yeast today and made this recipe. I’ve gotta say – I freaking nailed it! The look of utter shock when my 5yo had a taste! I wish you could’ve seen it!! He asked for seconds and thirds. So did my 4yo. I’ll be using this recipe a LOT in future, along with altered versions for things like cheese sauce on pizzas, etc. So, a million thank you’s from a very happy and much healthier family!

  122. MFH says

    Amazing. Made it tonight and everyone was so satisfied. I toped with sauteed mushrooms, used spinach fettuccine and organic wheat flour.

  123. Jen says

    I made your alfredo sauce tonight, and both of my children (and I) loved it! My husband, who is our pickiest eater, wasn’t here tonight, so we’ll have to get his verdict the next time. My one son and I are allergic to gluten, dairy, and eggs — so this recipe was really exciting for us!! I just used an all-purpose gluten free flour blend for the roux, and it worked great. Thanks so much for sharing your brilliant recipes!

  124. Lynn says

    I just made this and it is absolutely delicious. I took you advise about “don’t be shy” when deciding if I wanted to add more ingredients and I added more nutritional yeast, salt and garlic powder. All I can say is WoW!!! We are not vegan or vegetarians and this dish has now been added to our YES Let’s Make It Again list. Thank you for all the delicious!

  125. Erin Wilson says

    I made this tonight and afterwards I just wanted to hug you! This was amazing! All I added was some additional spices sonce I didn’t have pepper and this was amazing. Thank you for sharing your creativity with us. As a newbie to the plant-based world, your website has been our saving grace.
    Can’t wait to have more for lunch tomorrow!

  126. Jamie says

    This recipe makes me feel like it’s possible to be a vegan more than anything ever has. When I’m craving that pizza, I’ll turn to Dana’s awesome Alfredo sauce.

    Made it and couldn’t be happier. :)

  127. Juliana Alzate says

    I just made this for dinner and it honestly tastes just like alfredo sauce! Very happy with how it came out

  128. R says

    Made this recipe with flour. Honestly I was disappointed. The end result tasted like flour and garlic. Maybe the arrow root is the key?

  129. Kalpa says

    O M Geee! Was not sure what to expect but I actually did a double take when I tasted this sauce! SO yummy and tastes just like regular alfredo! Thank you for the excellent recipe!

  130. Felicity says

    I’ve been searching for a white cheesy sauce for a long time,

    I’m vegan and I missed it a lot, I made this tonight following the recipe and with my own homemade vegan Parmesan and I was shocked by how amazing it was, tasty, cheesy, creamy perfection!

    Thankyou so much, I’m not sure why anyone would want to ruin this recipe by adding chicken, ew.

  131. D says

    First of all, this was delicious! But I did have some difficulty in the process. When I added the arrowroot powder it clumped up with the garlic and when I added the almond milk it stayed clumpy (I was wisking the entire time). Do you think I should add the milk first and then add the arrowroot powder? Is there something I’m doing wrong? (I’m sorry, I’m new to cooking and I’m not sure what I’m doing half the time!) Nevertheless, once I blended it up with the other ingredients the clumps came out and it was a nice consistency. And it was tasty!

    • Support @ Minimalist Baker says

      Hi! Yes, I would add the milk and then slowly add the arrowroot powder, whisking as you add it to ensure clumping does not occur.

  132. Elena says

    Wow, this was amazing! I poured the sauce over some sauteed summer squash and pasta (after sampling few spoonfuls of the sauce…) and it was delicious :) Thank you so much for sharing !

    • Support @ Minimalist Baker says

      Hmm, we’re not sure if that would work. Let us know if you try it! GF blend or white rice flour would probably work better.

  133. Caroline says

    Thank You so much! This was delicious and a keeper. I tend to avoid alfredo sauce because I am lactose intolerant and this was perfect for me. I did add to mine canned tuna and it came out perfect.

  134. Brit says

    I’m not an experienced cook, but I am vegan. Recently I decided I needed to start switching it up because I have been bored with eating the same things all the time. Well, I made this today, it was easy and absolutely delicious. My younger brother who is not vegan loved it and ate a huge bowl. Even my dad who is a big meat eater and experienced italian cook said it was good. Thank you!!

  135. Hannah Hansen says

    Made this a ton of times and love it! It’s one of my favorites! I notice that the sauce is somewhat gel-like and I want the sauce to be more creamy. Have you run into this? Should I use flour instead of arrowroot?

  136. Shanti says

    Looks so yummy! What can I substitute the almond milk with? My husband is allergic to almonds and I find that most of your recipes have almond milk or almond flour. Thanks in advance!

  137. Gail says

    Stupid question, isn’t there eggs in pasta? I’m not Vegan but need to make a vegan recipe for this weekend so I did a trial run on your recipe. My husband and I both liked it but weren’t sure about the sweetness from the Almond Milk. I bought “original”. What would be your second choice if you didn’t use Almond milk. I heard the unsweetned was awful, but that was just one persons opinion. The only noodles I had in the house were egg noodles so I used those. Obviously they have eggs but now I’m wondering about other pastas. Would appreciate any feedback. Thanks

  138. Brittney Masters says

    I have made this now for my husband and I multiple times! Absolutely LOVE it!!! It never makes our stomachs hurt which was almost a guarantee with a dairy-based Alfredo pasta! Thank you!

  139. Katy says

    I made this almost to the T and it is DELICIOUS! I only added a small bit of olive oil (less than 1/2 tbsp) purely for non-stick properties, because we are trying to reduce oil in our diet. I used a bit of water to make up for the other 2.5 tbsp. That reduced our calorie count to around 350 per serving. I could not believe how indulgent and filling it was! We are new vegans and have been trying about 3-4 recipes per week. We have yet to be disappointed! Thank you for the wonderful work you are doing!

  140. Jamie says

    In fairness, I only had unsweetened vanilla almond milk and I should have made my own. Despite that minor setback, this was really good! I won’t make it with almond vanilla milk again, but I will definitely make it again. I’m not vegan, so I seasoned some chicken breasts and added some crushed red pepper and parsley to the noodles and peas and it was an awesome meal! I also used a gf flour blend. I have a hard time with roux’s and as per my usual, it came out clumpy, but I stuck it in the blender and the clumps went away. Like I said though, that was probably a me issue and not an issue with the recipe.

  141. Jeremy says

    Wow, nutritional yeast! My wife is gluten and dairy free and loved this (she’s also kinda picky). Thank you for sharing this recipe!

  142. Chozyn says

    This recipe is so amazing!! Thank you so much for sharing it! I did tweak it slightly to fit our lifestyle. Instead of using oil, I used a little bit of vegetable broth to make the roux. I ate it over a bed of spaghetti squash, while my husband ate his over pasta shells.

  143. Jordan Marie Fox says

    I just made this and it was absolutely amazing. I didn’t have all of the ingredients, so I used all purpose flower instead of arrow root, earth balance vegan butter instead of olive oil, and daiya mozzarella shreds instead of vegan parses an. I’ve only been vegan for 3 months, so I wasn’t sure if I was going to like it, but one taste and I was in love. Thank you for this awesome recipe ?

  144. Greg Buchold says

    I generally find that almond milk tends to break when you cook it, and it doesn’t naturally thicken as it reduces, unlike cream. I have found that full-fat coconut milk (Chaokoh preferably) and cashew milk are better substitutes for sauces like alfredo. Nutritional yeast is a good addition to this sauce to mimic the umami flavor that would result from using a dry cheese like parmesan.

  145. Cathie says

    Delicious! I used the cashew milk instead of almond ( that’s all I had on deck ). The fussy family gave you the thumbs up!!!
    Thank you so much we are new to this non dairy stuff.

  146. Rik says

    My wife and I are doing the Daniel Fast with our church congregation. We are entering our second week and the first week has been….well, bland. We came across your website and started looking for Daniel Fast friendly recipes and came to this one and we made it tonight. WOW is the best word for it. First off the vegan parmesan is fantastic and will become a staple moving forward. We didn’t have enough arrowroot to make sauce so we subbed organic cornstarch and we added sun dried tomatoes with peas but otherwise followed the recipe to the tee except we doubled it. We served it with organic whole wheat fusilli. It is so delicious and we actually polished off the whole pot between 5 people. Thank you for such a great recipe and offering such tasty dishes to make for the next two weeks of our fast and going forward. We are definitely going to be trying many more recipes. Tomorrow, spaghetti squash with tomato basil pesto! Thank you again and God bless

  147. Julia Primavera says

    This recipe is awesome. I added a dash of basil to give it the italian touch. I was so surprised I cannot believe it is vegan.

  148. Andrea says

    I’ve been an unhealthy vegetarian my whole life because I couldn’t get away from cheese! I’ve recently decided to go vegan and my cheese craving kicked in hard this week. This recipe is amazing! It has that slightly bitter taste from the nutritional yeast, but otherwise I think it’s identical in taste and texture! Mine was a little thick – next time I’ll add more almond milk. I also added some sauteed mushrooms instead of peas and topped with a sprinkle of shallots. Yum!

  149. Emily K. says

    You NEED to try this recipe. It’s unbelievable how yummy it is. I have to stay GF (thanks celiac disease :D) so I sub Krusteaz gluten free flour which turns out no different from the all purpose flour versions I made a few months back before I found out I couldn’t have gluten. The Krusteaz subs the same amount the original recipe calls for and seems just as creamy to me. I would really recommend adding the full 6 T of nutritional yeast and the peas. I’ve had it without peas and it just seems as though it is missing something (but still DELICIOUS!!). I also used penne pasta cooked al dente. I will never stop making this recipe. Thanks Dana!

  150. Ashley S. says

    My husband and I made this tonight and it was AMAZING!!! We also made the red pepper pasta and it is one of our favorites. Thanks for sharing. We will be back to try more recipes.

    • Support @ 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!

  151. 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.

  152. 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!

  153. 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.

  154. 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. ++

    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!

  155. 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!!!

  156. 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.

  157. 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

  158. 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.

  159. 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!

  160. 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

  161. 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) : )

  162. 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!

  163. 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’ ??

  164. 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. :-)

  165. 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.