30-Minute Vegan Alfredo (GF)

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

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

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!

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!!

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.

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

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

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.

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.

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!

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!

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 ! :)

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.

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.

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!

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!

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!!

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!

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.

I’ve made this recipe at least 5 times. Never fails me. I LOVE IT ?

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.

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..

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 (:

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

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.

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!

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!!!

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!

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!

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!

So delicious and easy! Make this weekly!

Girl, alfredo is really really not italian, but nice recipe!

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.

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

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!!!

This was really good, I added about a TBSP or so of lemon juice. My husband who is not vegan loved it! Me too!

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!

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.

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.

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.

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!

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! ?

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.

I hope this recipe is in your next book!!!!!

OMG!!! I just made this and it is the bomb!!!! Crazy good!!!!!!

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.

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!!!!

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!

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

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!

Made this tonight. Added sundries tomatoes and extra peas. So good!!!

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!

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!

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. :)

“Did s#!% gooda Dan a muhf#@%a!” ~My husband.

It’s really excellent..

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

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

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!

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.

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 !

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.

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!!

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!

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!

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.

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

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.

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 ?

Very good!
I’ll repeat it!

This was the best vegan dish I have ever made. Great recipe!

I made this but instead of almond milk, used cashew milk and omg it’s amazing.

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.

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

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.

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!

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!

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.