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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My Rating:




    • Avatar for Dana @ Minimalist BakerSupport @ 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    Chris

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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 .

    • Avatar for Dana @ Minimalist BakerSupport @ 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. :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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.😀

    • Avatar for Dana @ Minimalist BakerSupport @ 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!!