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.
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.
How to Make Vegan Alfredo Sauce
The base for this 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
- The Best Vegan Gluten-Free Mac ‘n’ Cheese
- Vegan Roasted Red Pepper Pasta
- Creamy Mushroom and Asparagus Pasta (GF)
- Roasted Broccoli Pasta Salad with Hemp Pesto
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!
30-Minute Vegan Alfredo (GF)
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.
Jen says
I usually hate when a recipe commenter says “my husband loved it!” because it’s like… ok?? Who cares what your husband thinks. But I did come on here to tell you that my husband loved this and i feel that is relevant because he eats real dairy and real Alfredo sauce. lol. Can’t wait to make it again! So delicious and will be making this all the time going forward.
HA, we totally get it, Jen! 😆 Thanks so much for coming on here and sharing this! We’re so glad you will be making this recipe again! xoxo
Tracy says
Hi! I’d love to make this bit I’m wondering if there’s a substitute for the oil when making the roux? I prefer to eat WFPB without oil. Thanks!
Hi Tracy, we think the sauce would be lacking some richness, but you could try broth/water. However, we think this recipe would be a better fit. Hope that helps!
Barb says
In order to make this oil-free, could I substitute veg broth for the oil in making the roux?
Hi Barb, it might be okay, but we think the dish would be missing some richness!
Elle says
This is incredible! I can’t believe how much it tastes like alfredo sauce. I roasted finely chopped broccoli and added it to the sauce at the very last step. I will definitely be making this again.
Yay! We’re so glad you enjoyed this alfredo and will be making it again, Elle. Thank you for sharing! xo
Anna says
I love making this with peas or broccoli! I’ve done mushrooms too. The sauce comes out perfect every time!!
Yum, we love your creativity with it, Anna! Thanks so much for sharing! xo
Rebecca says
I made this for my meat loving kids. They both loved it!. The sauce was creamy and my 20 year old son who loves Alfredo sauce said it tasted like real Alfredo sauce. My first time making vegan parmesan and it was worth the extra time. I had some mixed unsalted nuts to top off cashews as that’s what I had on hand for parmesan. I sautéed mushrooms and onions which I added at the end when sauce was bubbling. This is THE recipe to try. Leftover were great too but best texture on day 1. Oh I also used gf flour in roux :)
Yay! We’re so glad this Alfredo was a hit with the whole family, Rebecca. Your modifications sound brilliant! Thank you for sharing! xo
Heba Assad says
Just made this sauce to go with some vegan tortellini and it’s hands down the best homemade vegan Alfredo sauce I’ve ever had. Will definitely be making it again in the future
YUM, tortellini sounds like a wonderful way to serve this sauce! We’re so glad you enjoyed it. Thank you for the lovely review, Heba! xo
VC says
So garlicky and cheesy! I used Violife parm, added some soy curl “chicken” and this was a knockout, absolutely delicious. This is will be my new go-to for Alfredo!
Yay! We’re so glad you enjoyed the alfredo and will be making it again. Thank you for the lovely review! xo
MamaBird says
I put in half of the garlic powder and it was too strong still. It was an okay recipe but I would not make it again.
Bummer! Sorry you didn’t love this one!