This. Pasta. Tho.
I’ve made alfredo before, but this, this may be my new favorite.
What sets it apart? Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. Now we’re talking.
This recipe requires 30 minutes and 10 ingredients to make.
While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside. This is comfort food at its finest.
I hope you all LOVE this alfredo pasta! It’s:
Creamy
Cheesy
Flavorful
Garlicky
Hearty
Comforting
& Oh so delicious
This would make the perfect fancy weeknight dinner, or meal for hosting guests. We made this recently for friends – neither of which are dairy-free – and they devoured their whole plates. That’s always a good sign. Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Garlic and White Wine Pasta with Brussels Sprouts
Ingredients
BRUSSELS SPROUTS
- 16 ounces Brussels Sprouts (halved)
- 1-2 Tbsp olive oil
- 1 pinch each sea salt + black pepper
SAUCE + PASTA
- 3 Tbsp olive oil or vegan butter
- 4 large cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)
- 1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
- 4 Tbsp arrowroot starch (or cornstarch)
- 1 3/4 cup unsweetened plain almond milk
- 4 Tbsp nutritional yeast
- Sea salt + black pepper to taste
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available – or this penne from Bionaturae)
FOR SERVING (optional)
- Garlic bread*
- Simple green salad*
Instructions
- Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
- Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
- Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful – it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
- Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy – this is normal. Transfer to a high-speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
- Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
- Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
- Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.
- Around this time, add pasta to boiling water and cook according to package instructions (mine took about 7-10 minutes, so I did that last. You want the pasta and Brussels to be done around the same time).
- Once cooked, drained pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavor.
- Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavor. I also like a bit of red pepper flake, but this is optional.
- Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.
Video
Notes
*Nutrition information is a rough estimate calculated without additional toppings (more vegan parmesan cheese).
*To make garlic bread spread vegan butter and minced garlic onto vegan-friendly baguette or bread and toast in a 425 degree F (218 C) oven until golden brown.
*To make a simple green salad, add a generous serving of greens to a serving bowl (we love arugula or chopped kale). To a small jar or mixing bowl add 3 Tbsp (45 ml) lemon juice and 5 Tbsp (75 ml) good olive oil and a pinch each salt and black pepper and shake or whisk vigorously to combine. Pour dressing on salad just before serving, toss, and serve.
Vanessa says
Is there another option to replace the vegan parmesan?
Hi Vanessa, we’d encourage making our easy DIY version (linked in recipe), if possible! But otherwise, you could try subbing a little more nutritional yeast in its place. Let us know if you try it!
Caroline says
Delicious! I didn’t time the brussels and pasta to be ready at the same time, but it still worked out well. Could’ve used a sturdier pasta, but my thin spaghetti was still delicious! Topped with extra red pepper flakes. Already looking forward to the leftovers.
Amazing! Thanks for sharing, Caroline!
Kathy Oberto says
We made this two nights ago for dinner … absolutely delicious! I added a little extra garlic … and it was fabulous even as leftovers for lunch. We will make this again, and again!
Yay! We’re so glad you enjoyed it, Kathy! Thanks so much for the lovely review! xo
Nina says
I finally made this tonight and it was delicious! I couldn’t find arrow root in local stores so I had to order it online. Made it with broccoli as I didn’t have Brussels sprouts and fettuccine pasta. Definitely adding this to my rotation. The family loved it! Super easy and didn’t take long.
We’re so glad you and your family enjoyed it! Thanks so much for sharing, Nina! xo
Rose says
Made this with hoegaarden beer subbed for wine (didn’t have any) and used coconut milk instead of almond, still delicious!
Creative! Thanks for sharing, Rose.
Laurel says
Thank you for the recipe! I made this last night and it ended up being delicious, but I had some challenges, surely due to my own adaptations. I didn’t use any oil so my garlic was getting dry by the time I added the wine. When the wine reduced by half (to about 2.5 TBS), mixing in 4 TBS of arrowroot powder just made a solid mash inside my whisk, which was hard to get out. I didn’t have vegan parmesan on hand so I added a scant 1/4 cup raw cashews to the blender. It came out thick and I added added more liquid to the blender and more again after I put it back in the pot (I chose wine as my liquid). It did end up delicious, in spite of me. Next time maybe I’ll start with a larger quantity of wine, because I love the white wine flavor in the sauce, and will go a lot easier on the cashews! I’m still learning :)
Thanks for sharing, Laurel! You can mix the arrowroot into a small amount of liquid first if you want to avoid clumping.
Ovi says
This was absolutely amazing. THANK YOU!
Yay! Thanks for the lovely review! xo
Christine Benjamin says
I made this last night and it turned out great. I messed with the recipe and used what I had on hand. I didn’t have any brussels sprouts so I used mushrooms instead (sauted them in a pan). I would make this again.
Thanks for sharing, Christine! xo
Cindy says
This recipe changed my life. Sooooo good! 100% plant based and does not skimp out on the flavor. Thank you minimalistbaker, I can finally enjoy alfredo again!!!
Aw, yay! Thanks so much for sharing, Cindy! xo
bev says
I miss having traditional Alfredo since I have changed my diet. I made this with a few modifications as I did not have all of the ingredients (plus I was hungry). I didn’t have almond milk so I used a can of coconut milk, it wasn’t enough so I also dumped in some hemp milk I had made. The hemp milk made a great flavor so I will definitely use that again. I tossed nutritional yeast on, however, with the flavor of the hemp milk I truly didn’t need it. I sprinkled nutritional yeast on the sprouts that I had cooked with walnuts.
This was so wonderful that I will make this again. The penne pasta I used, had cauliflower, fava beans, and rice. I had picked it up recently and that was good too.
Thank you.
We’re so glad it turned out well! Thanks for sharing, Bev!
Melissa Kortko says
Easy and so flavourful! Will definitely put this recipe on repeat!
Thanks!
Whoop! Thanks for the lovely review, Melissa! xo
Suparna says
To be honest, I did not think this would actually taste good – an almond milk sauce?!
Thought it might lack flavour (I didn’t have any Parmesan). As it happens, it is really delicious and quite flavourful.
The substitutions I made: a tiny bit of brown rice flour in place of arrowroot, extra nutritional yeast in place of Parmesan.
It’s almost like you can’t go wrong with it. Great recipe.
We’re so glad you enjoyed it! Thanks for sharing!
Jenn says
Fantastic recipe! Subbed asparagus for the brussels sprouts (grocery store was out) and used oat milk instead of almond, and it was a huge hit. The meat-eaters in the house said it tasted like a real alfredo sauce and have requested it be added to our weekly rotation. Just make sure to keep an eye on your sauce when you add it back to the pan so that it doesn’t thicken up too much on you!
Whoop! We’re so glad everyone enjoyed it! Thanks so much for sharing!
Karly Marcy says
Wow. I didn’t want to make this cuz of all the dishes it was going to create but I’m so glad I did anyway. Soooo good. I used oat milk and cornstarch instead. And I also added mushrooms and spinach and so good! I cooked the mushrooms in the pan while the sauce was in the blender cuz I didn’t want to blend the mushrooms. Then added the sauce on top and it still thickened nicely! Then when the pasta and brussel sprouts were added I put spinach on top and cooked it down/folded it in. Glad this makes a lot of servings!
We’re so glad you enjoy it, Karly! Thanks so much for sharing! xo
Reese says
I am preparing this tomorrow night, but I am looking for a non alcohol substitute for white wine. Any ideas?
Hi Reese, you can try veggie broth or just omitting it! Enjoy!
Hayle Santella says
This is one of my all time favorite recipes! It’s the first plant-based Alfredo that *actually* tastes like Alfredo should!! We usually make a bit extra sauce (cause who doesn’t want to be saucy) and it’s perfect. I think it would also be great with broccoli or asparagus. If you’re not plant-based, then chicken or shrimp would be a great add to! I do have one question, has anyone ever made a batch of the sauce to freeze? I would love to make a bunch of sauce ahead of time so we can have part of the recipe pre-made for days when we’re tight on time. Thoughts on freezing sauce?
We’re so glad you enjoy it, Hayle! Thanks for sharing! We think the sauce would freeze well. Maybe just add more almond milk, if needed, when reheating? Let us know how it goes!
Allison says
This sauce is incredible and really satisfying. The only change I made was using regular parmesan instead of vegan and it turned out great.
We’re so glad it turned out well! Thanks so much for sharing, Allison!
svett lana says
My brother is the pickiest eater and him and my mom were practically begging me to make this dish again, it’s so creamy and so delish! i am looking forward to trying the pasta mixed eith different veggies aside from brussel sprouts such as mushrooms and tomato or broccoli and vegan meatballs!
Yay! We’re so glad everyone enjoyed it! Thanks so much for the lovely review, Svett!
Brittany Ligman says
Oh my goodness I am eating this as I type and it is just beyond good. I had some leftover homemade semolina pasta and wanted to jazz it up a bit, and this was perfect! It is sooo creamy, salty, rich and delicious, and came together super quickly. I didn’t have any brussels so I used roasted zuchinni and kale but I’d probs go for broccoli or brussels next time. Thank you Dana!
We’re so glad you enjoyed it, Brittany! Thank you so much for the lovely review! xo
Ashley says
If I would like to make this recipe non-vegan, would I sub the:
– olive oil for butter?
– cornstarch/arrowroot for flour?
– plain almond milk for cow’s milk?
– vegan parmesan for regular parmesan?
Would I still need to include the nutritional yeast? :)
I can’t wait to try it!
You can add the nutritional yeast if you want a cheesier flavor. Otherwise those subs should all work!
Sherri says
Do you think red wine would work? No white wine house right now. Thanks
Unfortunately, we don’t think that would work.
Haley says
This turned out so good! I steamed some broccoli and used that instead. My boyfriend loved it and he is usually not a fan of my dairy-free meal ideas! This sauce also made enough to have for dinner tomorrow too.
We’re so glad you both enjoyed it, Haley! Thanks so much for the lovely review!
Kelly says
This is my favorite white sauce of all time, so good.
Jenny L says
Made this last night after a very active day. Indulgent, delicious, and perfect. Made as listed but with oat milk and regular fettucine. Also a head of roasted broccoli since the Brussels from the store were meager. Luscious and creamy sauce! Lots of clean up but totally worth it.
Michelle Smock says
Soooooo good. My husband & both kids loved it. The only thing I did differently was to use “real” Parmesan bc we are not totally vegan. This was super simple, and ridiculously tasty! Plus, now I have an excuse to have white wine to drink :)
Lisa says
My husband and I enjoyed this recipe. We subbed roasted cauliflower, carrots, parsnips, and onions for Brussel sprouts since we didn’t have those. We will make this again!
Shelagh says
Hi there. Love your recipes and use your cookbook weekly :)
I substituted the ‘cheeses’ with parmesan and emental and it was very good. I just had a bit of an issue with the sauce congealing. Can I ask why you don’t just use flour for the sauce? Is it a flavor or consistency choice? Would it work with flour, do you reckon? And if so, do you think you’d need to use butter instead of olive oil?
Oh flour would work! I just wanted to keep it GF. If using flour, butter would be a good option! It’s much richer in flavor and texture. Good luck!
Wynne Beck says
It would depend on how you want to make it. You can start with a rue, with flour, butter, and garlic, then add your milk and white wine, cook them down, then add your cheeses. Or you could add the flour when you would add the cornstarch, and you don’t need to add butter then, but you would need to cook it for a bit to thicken it, since flour takes being cooked to thicken.
Taryn says
Does it matter what type of white wine I use? I am not a wine drinker so ideally this could be a white wine that could be used to cook in other dishes? As I won’t be drinking it lol.
Hi Taryn, a dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc would be best. And yes, you should be able to use it in other dishes too!
Wynne Beck says
You should be able to just use cooking wine for it, which they sell in a lot of grocery stores. Otherwise, any dry white wine should be okay, and most other recipes are also going to call for a dry white wine if you’re cooking with it.
Laura says
I was looking for a way to use my Brussel sprouts and asparagus and found this recipe. I used both veggies in this and it was fabulous. Super quick, easy and delicious. My husband and I both enjoyed it. Thanks for sharing. I have never taken the time to comment on a recipe and figured it was about time. I love your recipes so much. I have tried several on you site and in your cookbook and they have never disappointed! Though I have never rated or commented on a recipe before I will endeavor to do so in the future. You have made our journey into the vegan world successful and delicious!
We’re so glad you both enjoyed it, Laura! Thanks so much for sharing! xo
Betsy says
Great, easy dish to make. I used broccoli instead of brussel sprouts – delish!
Thanks for sharing! So glad you enjoyed it, Betsy.
Nancy Richardi says
Do you think oat milk would be ok. I don’t know how the taste compares to almond milk. I happen to have a half gallon of oat milk in the fridge.
Hi Nancy, That should work! A few other readers have tried it with success.
Alison Mann says
I have made this a bunch and it is delicious! Sometimes I add cajun seasoning and saute vegan Italian sausages, mushrooms, green peas, and zucchini for a spicy version. One of my favorite recipes!
We’re so glad you enjoy it! Thanks for sharing, Alison!
Ana Soares says
I’ve tried the Garlic and white wine pasta and my family enjoyed it a lot!
I will try all the others.
Thank you for your nice and tasty ideas!
Carli says
This recipe is amazing! I made it last night for dinner and my husband and I can’t stop talking about how good this dish was. We are both vegan for a little over a year now and we both agree that this was the best vegan cheese sauce that we’ve ever had. Plus, the parmesan and brussels sprouts combination is a perfect match.
I made a few minor alterations (out of convenience) but it still was so delicious:
-I used 3 cups of brussels sprouts instead of 2 cups and my brussels were shaved (not halved) so the leaves got dark and crispy in the oven (which I like)
-I used veggie stock instead of wine
-I used oat milk instead of almond milk
-I used my immersion blender (instead of transferring to a blender), adding a little extra veggie stock and it blended the sauce perfectly
Next time I make this, I am going to add your coconut bacon :)
We’re so glad you both enjoyed it, Carli! Thanks for sharing!
Korol Kuklo says
so amazing! Even my meatatarian husband loved it. Thank you
Briona Petrous says
We make this at least a few times a month and love it so much! Such a great dairy free alternative. We will usually add chicken, and sometimes sub the brussels out for broccoli or another green veggie. Thanks so much for your great recipes!
Sabrina Thompson says
I don’t use alcohol at all. Can this recipe be made with something besides wine?
Hi Sabrina, you can try veggie broth or just omitting it! Enjoy!
Marilia Blumer says
Absolutely heavenly! Made it with asparagus instead of brussel sprouts, everything else stayed the same. It was amazing!
Recently switched to a dairy-free, plant-based diet in the last 6 months and it’s great to find these alternatives to yummy comfort foods! Especially to serve to your foodie friends that are carnivores.
Kelly says
Oh my goodness. This is AMAZING. I am not vegan, but oh my goodness this hits the spot. I am beyond pleased and highly recommend! I did not make any changes, except I used Banza pasta.
Lyn says
I made this for just the sauce and it came out great. I would emphasize the need for a “large rimmed” skillet as when you add the wine, the oil splatters. Another winner for me!
Fredda says
I made this recipe yesterday for a potluck. It was delicious. I did add all of the Brussels sprouts to the sauce. I also doubled the spices and added fresh rosemary and basil to the sauce. People couldn’t believe there was no cheese in the dish. Thanks.
Thanks so much for the lovely review and for sharing your modifications, Fredda. We are so glad everyone 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
Trisha says
Wow, this is creamy without cream, cheesy without cheese, flavorful without exotic ingredients. I had leftover roasted veggies and looked on here of course for ideas. This recipe transformed the veggies from last night’s leftovers into a divine feast! I used red lentil pasta too. Who ever heard of super healthy Alfredo!
We’re so glad you enjoyed it, Trisha! Thanks so much for sharing!
Kathryn says
I don’t know if I have commented on this before, but I absolutely LOVE this meal. I make it ALL THE TIME. My fiancé is getting a little tired of having it every week but I’m not! Whenever a new friend tries a plant based lifestyle change, I always share this recipe. That’s actually why I am on this page, to print it out and share! Phenomenal recipe. Thank you!!
Thanks so much for the lovely review, Kathryn. We are so glad you enjoy 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
Olivia says
Can I substitute anything alcohol free for the white wine? I’m not old enough to buy alcohol but I’d really like to make this.
Hi Olivia, you can try veggie broth or just omitting it! Enjoy!
Lyn says
Some grocery stores carry alcohol free wine in the oil and vinegar section.
Wynne Beck says
You should be able to buy cooking wine in most grocery stores. It’s not fully alcohol free, but the alcohol content is very low and cooks out of the food. I don’t think I’ve ever been carded for buying cooking wine and frequently kept it in stock before turning 21.
Kristin says
Soooooo delicious!! It turned out even though I was nervous cooking for some vegan friends for the first time and my carnivore husband loved it!! Thank you! So simple and delicious!!
Thanks so much for the lovely review, Kristin. 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
Andrea says
Love this recipe. I am the only vegan in my house (my 8yo son is vegetarian). This dish is one that my meat eating daughter keeps requesting. She’s lactose intolerant so she loves that she can eat this without her stomach getting upset. I truly love your recipes. I have so many of them bookmarked on my phone. I also found (as previous reviewer said), that if I dissolve the arrowroot powder in the milk at the very beginning and let it sit, when I add the milk and arrowroot, it dissolves without having to be blended. The only downside to that method, is that my picky kids complain about the chunks of garlic, lol! Thanks for all the great recipes!!
Thanks so much for the lovely review, Andrea! We are so glad your daughter enjoys it!
Katherine says
Incredibly bland and too involved for how bland it is.
Hi Katherine, so sorry to hear that was your experience! Did you make any modifications to the recipe? So many others have enjoyed this recipe that we wonder if something could have gone wrong!
Shelli says
I saw this recipe over a year ago and I have been making it regularly for some time as we love brussel sprouts. (My daughter loves this blog too!) Recently, I found out my 17 y/o has a gluten allergy. It is one of the few recipes that we are able to “keep” in the rotation.
I might add that I sprinkle on red pepper flakes on top of mine because I like a bit of kick. I think this is one of the best recipes ever. Woot Woo!
We’re so glad you and your family enjoy it, Shelli! Thanks for sharing!
Carla Ogunrinde says
OMG!!! This is the BEST and most decadent tasting Alfredo I’ve ever had, let alone made. Thank you Dana for always making me seem like I know what I’m doing in the kitchen. I‘m vegan and I make your delicious recipes every week. They are delicious, inventive, have a layered flavor profile, and because they are always easy to follow. I tell people about Minimalist Baker all the time. I feel like you’re in the kitchen with me so I had to say Thanks so much for doing what you do, Dana and hubby.
Thank you for sharing, Carla! So glad you enjoyed it!
Jill Novak says
Just a tip: if you put the cornstarch in a bit of water and then add it to the sauce mixture, you will not get any lumps. Not sure if it’s the same for arrowroot, but I would assume so.
Thanks for sharing, Jill!
Caitlin says
I made this and it was delicious! I also added puréed butternut squash to the sauce for an extra nutritional (and colorful!) boost!
Thanks so much for the lovely review and for sharing your modification, Caitlin. 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
Stephanie says
I have made this quite a few times and I’ve discovered that if you leave the milk-flour mixture in the pan (heat off) for about 10 minutes, and then whisk, the flour lumps dissolve, so if you want to save dirtying a dish (the blender) you can! Xo
Wonderful! Thanks for sharing!
Jacquie says
This tip was really helpful!
It came out creamy and smooth without the blender, as suggested.
Brenda says
This was really yummy. It was really creamy and flavorful. I used broccoli and oat milk instead of the brussel sprouts and almond milk. Will definitely be making this again! In the meantime, can’t wait to try other recipes on this site!
So glad you enjoyed it, Brenda! Happy cooking! xo
Will says
I brought this dish to a party and it was a hit! The resemblance to dairy-based alfredo sauce is uncanny. I’ve found that I have to use more almond milk to get the thickness of the sauce right—about 3 cups total. It might have to do with me using cornstarch instead of arrowroot, though. I’ve made this three times so far, and it’s quickly becoming a dinner staple for me :)
So glad you enjoy it, Will! Thanks so much for sharing!
Melissa says
My son has a nut allergy, so we can’t use almond milk. Can I use an unsweetened oat milk instead? I finally found a nut free parmesan and really want to make it!
Thanks!
Hi Melissa, we haven’t tried it, but another reader reported success doing so. If you give it a try, let us know how it goes! Happy cooking!
Amiee says
So good! I’m not vegan but dairy free while breastfeeding my son and I’ve been missing creamy pasta so much. This is amazing.
So glad you enjoyed it, Amiee! Thanks so much for the lovely review! xo
Allie says
Unreal. This recipe was designed to impress eaters of all ages and preferences. A staple dinner for me.
So glad you enjoyed it, Allie! Thanks for the lovely review!
Kelsey says
Followed the recipe to a T and OMG this is amazing! Ridiculously creamy and the flavor from the garlic and wine is spot on. I could eat the sauce just by itself. Why wait til next week…im making this again tomorrow. Thanks for all your amazing recipes. ??
Yay- so glad you enjoyed it, Kelsey! Thanks for the lovely review!
Mariceli says
Second time I’ve made this and just WOWS me every time. My husband and I are vegan for the animals and he requested this dish to be done weekly. Everyone cleans their plates clean. What I find curious is that it doesn’t taste like nooch even if it calls for a lot of it. It’s just the perfect balance, flavorful, creamy, rich. Awesome comfort food indeed. I switch the roasted veggies or just combine them. Loved it paired with roasted cauliflower. And extra vegan Parmesan, the one from here is THE BEST I’ve ever tried.
Denise says
Hi, This was my first attempt at a vegan
Alfredo. I substituted roasted broccoli and carrots for the Veggie. I sauteed a chicken breast for my carnivore guy and served it sliced and tossed in the pasta. He is lactose intolerant so he enjoyed the chance to have alfredo. I could not get vegan parm at my grocery store so I used regular. It needed it to balance the strong flavor of the nutritional yeast .We could not tell it was made with almond milk. It was very tasty and satisfying. Thank you! I will definitely try more of your recipes as I continue my journey to healthier eating❣️
Paula Fisher says
incredibly good with zucchini pasta! The white wine just adds that special level of flavor…wow!
Thanks so much for the lovely review, Paula. 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
Alex says
This was delicious! It tasted exactly like regular alfredo (although I used regular parmesan instead of vegan)! I was a little intimidated by needing to use a blender and then reheat the sauce, but the whole process was so quick and smooth it wasn’t a big deal at all. Totally worth it for the final flavor!
Ann P says
Wonderfully rich and creamy sauce! I added some frozen pesto sauce! Love your recipes such an inspiration .
Yay, thanks Ann!
Karen W. Dellert says
This was an outstanding recipe! I followed the directions for the sauce exactly. I roasted veggies I had in the fridge instead of brussel sprouts. I used zucchini, carrots, onion mushrooms and a few artichoke hearts. Worthy to serve to guests.
So glad you liked it, Karen! Thanks for the lovely review and for sharing your modification!
Nicole says
Just made this tonight and it was a hit. For some reason my sauce never really thickened. Even added more arrowroot starch. Will make again for sure.
KP says
This tasted awesome!!! Question: do leftovers freeze well? Thanks!
Thanks for the lovely review! We don’t think leftovers would keep well, but if you give it a try, we would love to hear how it goes!
Jen says
Delicious! Made this for dinner and my hubs just loved it. I will absolutely make this again!
Abi Liu says
Absolutely delicious, and simple to make.
Question – if I were to make a batch of just the sauce, how long would it stay in the fridge for? Thank you!
Glad you enjoyed it, Abi! We think the sauce would last for a few days in the fridge, though we haven’t specifically tried that!
Destiny says
Awesome alfredo sauce! It’s a great base and then you can add your own spices to it. I added mushrooms and roasted onions. Add a dusting of nutritional yeast when serving!
Diana Alvarado says
I thought I totally ruined this recipe by using the only milk I had available which was unsweetened flax. Still left a very distinct sweet flavor. I thought the dish was ruined until it occured to me to add a couple of Adobe peppers. Wow!! Prefetly offset the sweetness. So delicious!! Thanks, Dana
Ileana says
I made it and Loved it! I used can coconut milk and unsweet almond milk. Delicious! Also used chickpea pasta.
Whoop!
Diana says
Dana- Just have to say I’ve been using your recipes for years now, and thank you! My husband has a ton of food allergies, and having to learn dairy-free alfredo and other recipes is difficult when you were used to buy a jar/can/box from the store. Your recipes and creativity are greatly appreciated.
-Diana
We’re so glad you and your husband have been enjoying our recipes, Diana! xoxo!
Kristen A Sobieski says
how much almond milk? its not listed
1 3/4 cup as listed.
JULIYA says
I LOVE this recipe. It always turns out perfect! One of my staples and go-to’s on this blog!! Thank you so much!
Gaynor says
Used up all the sprouts from Christmas. Definitely a hit in this family and we have two carnivores only so glad to have won them over and then baked bananas for dessert with vegan ice cream. Yeah. Make it again!
Thanks
Leslie says
This was my first time making a vegan Alfredo sauce! WOW! It is absolutely incredible and simple! I will definitely be using this as my go to sauce recipe! Also made the vegan parm, delicious!
Kevin says
This is by far one of my favorite recipes! Since I have found this recipe, I make it once a week. I could eat it every other day. I take the leftovers to work and it reheats well. Thank you for this recipe! Your website and cookbook are my #1 go to for vegan recipes. Keep up the good work!!!
Carol Davis says
This was absolutely delicious. I used oat milk. It was thick, rich, and creamy. I can see using this Alfredo sauce in other recipes.
Cassidy says
This is one of my favorite recipes of all time, I felt like it was time to leave a review. This pasta is a staple in my household, whenever we have people over or just craving pasta, this is a classic. I was always a big fan of Alfredo in my non-vegan days and this is the perfect replacement. its creamy and carb-y and delicious, the Brussel sprouts really knock it out of the park. I highly suggest to anyone!
Katharina says
Just made this tonight, scaled down to 1 portion. Absolutely loved it! What a decadent Alfredo Sauce, the best vegan white sauce I‘ve ever tasted. Creamy & Delicious. Didn’t bother with the blender, instead I added the flour first (not starch, just like a regular Béchamel), then the white wine & milk. Added a splash of pasta cooking water too. The Brussels were a perfect addition, soft and slightly caramelized they had some sweetness that paired very well with the cheesy sauce. Will definitely make again!
Kels says
Oh my god, this was the best alfredo I’ve ever had. I’ve been vegan for over 3 years and have been searching for an actually-good vegan alfredo recipe for that long… I’ve finally found it. We used a kosher pinot grigio from Trader Joe’s, and instead of brussels sprouts, I added sliced & sauteed baby bella mushrooms and spinach. It was so good, I seriously can’t believe it. Thank you so much Dana!!!
Bryan says
Made this last night! It was delicious. It was like a warm, cozy hug-the perfect comfort food. I doubled up on the recipe for left overs this week. It was very simple to make and everything came together quickly. I added turkey bacon on top for those non-vegans in the house and was a great addition. Will definitely be making this dish again!
Allie says
This recipe was DELICIOUS. Bookmarking to make again! Thank you.
mckenzie says
This was really tasty. I made it with lentil and beet pasta. Yum! One thing: The sauce does coagulate readily and I would halve the thickening agent. Also make sure to serve it hot or it’ll seize up. Overall yummm, making again next week!
Christina Peter says
This was a hit! Hubby claimed the leftovers for lunch I tried not to show my disappointment but I should have fought him for it ?
Katie G. says
I made this the other night and it actually surprised my how amazing it tasted. If you didn’t know it was vegan, it tasted exactly like alfredo sauce (or better!) I followed the instructions exactly and it came out perfect. Great left overs as well, just added a little almond milk to re-moisten. My boyfriend added some chicken since he isn’t vegan and he loved it.
Sarah says
YUMM!!!!! Loved this recipe!!
Yay!
Kara says
What do you think of cashew milk instead of almond?
I made this tonight….with the almond…it was delicious ?
Yes, that will work!
Michelle Neri says
I made this last night for my Vegan Dinner party in my Connecticut home! WOW was it a crowd pleaser! I didn’t have Brussels sprouts so I added in roasted broccoli. The sauce tastes like real Alfredo!!! Adding this recipe to my lifetime cookbook!!
Whoop! Glad to hear it was a hit, Michelle!
Kendal says
I love this recipe so much! This is the second time I have made it and both times it has turned out perfectly. I made this for my skeptic dairy loving in-laws and they loved it. I also add a little more (lot more) wine than the recipie calls for.
Yay! Glad to hear it, Kendal!
Halley says
I have made this recipe many times now.. my kids love it and always tell their friends about it. Very tasty and easy to make. I have always followed the recipe to a T and it’s always delicious!!
Laura says
I made this a couple of times and love this recipe! Thank you for a delicious, more healthful version of the traditional Alfredo. I LOVE dairy, but unfortunately my body doesn’t, so this is a wonderful option that feels as rich and decadent as the original.
I’ve also made it with roasted broccoli and tomatoes and that works well. Adding chopped basil is a nice finishing touch too. I’ve made it with the wine and then with broth, the wine gives it a nice zing.
Thanks and I look forward to exploring your site more!
Lynn S says
What can I use in place of white wine? Thanks.
Hi Lynn! I recommend veggie broth or just omitting it!
Shannon says
I tried this recipe for the first time today. I used store bought alfredo instead (because I’ve never made it from scratch and it’s a weeknight so I have no patience for messing up ?), but I still sautéed garlic & white wine before adding the sauce. I also let my Brussel sprouts get a little crispy on the outside and seasoned them with lemon pepper & balsamic vinegar in addition to salt & pepper. It turned out great!! Will definitely make it again. Maybe I’ll get brave and try making the sauce in the future… ☺️
Scholekster says
looks soooo good but i have no idea what arrowroot is and where i get this. I don’t think we have it in belgium…
Hi! Arrowroot is used as a thickener and you can purchase it here! For substitutions, check the comments above!
Larissa says
made this and loved it! thank YOU
Woot woot!
Mira says
Would it work to keep the sauce in the fridge for several hours after blending it and before returning it to the skillet? (Between steps 5 & 6) would it still thicken properly?
Yes it should, though we haven’t tried doing it. Report back if you give it a go!
Siobhan says
I don’t have time to get any nutritional yeast and I’m not vegan – do you think subbing regular parmesan for the nutritional yeast would be fine? Looks so good!!
Yes, that will work!
Lauren says
Tip for reheating: I put the leftover pasta in a casserole dish with a little extra almond milk. Shredded brussel sprouts and olive oil on the whole top (to hold the moisture in). 350 in the oven for 15 mins. It tasted just like the fresh batch.
Thanks for the tip, Lauren!
Kilee says
Made this tonight for dinner and it was a hit! Didn’t have arrowroot powder/corn starch so added in about a cup of puréed cauliflower and only a splash of almond milk. Threw in some diced onion and asparagus as well. Super creamy and delish!
Yay! Glad you enjoyed it, Kilee!
Debbie says
This is the second time we made this recipe. Both times were so good. I did forget how it gets gummy and then re-read to blend. :) My queue for Plan to Eat has all 5 recipes this week from Minimalist Baker. Thanks for putting the hard work in so we can enjoy.
Danielle C says
This is amazing. This sauce is the absolute best I’ve had since becoming vegan. Thank you so much, this is going into regular rotation in my house.
Angela says
This is truly my favourite meal I’ve ever had since going plant based. THANK YOU SO MUCH! I have to admit the sauce sounded strange, but it blew me away. I used extra nutritional yeast in place of vegan parmesean and did end up adding extra almond milk to thin it out a bit (awesome rec). Can’t wait to make this for non-vegan friends…they’ll have no idea!! So cheesy!
Glad you’re a fan of this pasta recipe, Angela! :D
Marianna says
Never had a white vegan pasta sauce that I enjoyed so much.
Jennifer says
Forgot to add the stars
Jennifer says
This was amazing! I think for my personal tastes when I make it again I will add a few extra garlic cloves….but I’m a huge garlic fan. I think most people would love just as is.
Brooklyn says
I just made this! Wow, it was incredible, like soooooo good. I shouldn’t be surprised; all your recipes are delicious. You’re my favorite food blogger.
Sara says
This was so good I almost cried, I will definitely be using this as my go to pasta sauce when I crave something rich. I made it as an entree and got about 6 servings, which helps with the fat/calories. Whole wheat pasta and a pound of brussel sprouts are filling!!
I have yet to try a recipe here that I have not loved!
mamaplanted says
Delicious! I’ve made a ton of vegan sauces with cornstarch and they’ve all turned out a failure. So I was super hesitant to make this one, but I went ahead anyways. Not sure what went right but it thickened up perfectly! I think blending it was a really great idea that helped make it super smooth. I didn’t have any vegan parmesan cheese so I just added a couple of whole cashews to the mix and blended. Yummmmmmm!
N Barnett says
Just absolutely delicious! Made exactly per the recipe except I did use “regular” Parmesan cheese as I did not have the vegan version on hand. I will be making this again…and again!
Renate says
Still delicious in 2018.
A quick tip: You can skip the blending if you mix the starch with a little bit of water (stir until smooth) before adding it.
Great tip! Thanks for sharing, Renate!
Christina Peter says
I thought this was going to be delicious i dont know what went wrong. Maybe the pasta i used (edmame pasta) didn’t mesh with the sauce. It just tasted like straight up almond milk. I used exact measurements for everything even added more parm. ??
Kristi says
I followed the recipe with no changes and this dish is delicious! So creamy, rich and filling. I don’t have a regular blender but everything fit into the Nutrisystem personal blender I use for smoothies.My husband asked for seconds, always a good sign!
Joy says
I will definitely be making this again! I used different vegetables but it was wonderfully delicious and easy to make.
Thanks for sharing!
Joy
Suzanne says
Oh wow! Ok… seriously, I haven’t really spent a lot time trying to regain the yum of creamy foods since I fully abandoned dairy a year ago, but wow. This dish really hits the spot. I made one modification by swapping out the vegan parmesan cheese for 1/2 cup of soaked cashews. Super duper good. :)
Cathy says
I made this recipe tonight for dinner. My husband and I loved, loved, loved it! It tasted like real fettuccini alfredo. Thank you for such a nice recipe. It will be a regular in our house.
Kaley says
You guys, this was so, so good. My picky, meat-eating husband even asked if I’d make enough for him next time after trying a bite off my plate. I made it with half brown rice noodles and half zucchini noodles and it was so rich and satisfying without feeling guilty at all, I will be making this a lot around our house!
Crisha says
So good! My new favorite too! Don’t care for Brussels sprouts so I used roasted broccoli instead. Amazing! Thanks for the recipe!
katherine says
This is insane. As someone knew to dairy-free life, this satisfies my cravings and is my new favorite dish. And it’s so easy! Thank you!
Yay! So glad to hear!
Lucia says
Delicious! I did not have cornstarch, so I blended 1 cooked potato. Yummy.
Jetta Garrity says
I love making this dish and end up making it 2-3 times a month! I usually put mushrooms, frozen peas, and spinach and it’s super quick to put together.
Bethany White says
Wonderful and easy recipe! The second time I made it, I roasted broccoli instead of brussels. Also added tomato pasta to the sauce and it added some great flavor!
Pamela says
Hi, this was delicious although next time I will cook the brussels sprouts rather than put them in the oven. We liked the sauce a lot! And I am sooo glad with the vegan parmesan cheese I made earlier this week! I also have a trick so that the sauce will not be lumpy: you can preheat the almond milk or the wine. Then add all of it in one go and stir. Be careful though! It will rise in your skillet and cook. You will get a smooth mixture directly. After that you can put extra milk or wine if it gets too thick etc.
Nicki says
5 stars! Definitely satisfied my alfredo craving. Made it exactly as written. I think roasted broccoli could be good in this dish also and I might try that next time. I think this could fool non-vegans. Thanks!
Em says
I made this, and it was my first time making an actual recipe. I accidentally skipped the step where you’re supposed to blend some of the sauce ingredients in the blender without even realizing it, and it still turned out pretty good! Hopefully in the future I can make it again the right way, and I’m sure it will be a lot better.
Kristal says
This was soooooooooo good. It took everything in me not to eat all of it. I subbed the white wine for the broth because I didn’t have any wine, but other than that, I made it as written. Delicious!
Emily says
Very yummy! A dinner that even my meat-eating, dairy-loving boys also enjoy.
Leslie says
As a newcomer to vegan cooking I have searched and tried quite a few vegan recipes, but I have never left a comment at any site until now. This is such a delicious, easy dairy free Alfredo sauce that I felt compelled to do so. I made this last night and just finished leftovers for dinner tonight, which I think were even better. Like another reviewer I used Trader Joe’s lemon papardelle pasta and the hint of lemon was very nice. I didn’t roast the Brussel sprouts – instead I just sautéed some shiitake mushrooms, and added frozen peas to the boiling pasta water in the final couple of minutes – the combination was simple but satisfying. Thank you for making my new vegan lifestyle a delicious adventure!
Angie Broyles says
This was really good for a healthy and filling meal! I added a few things to the sauce, like 1/2 veggie boullion, a squeeze of lemon, a little miso. The red pepper flakes were a must for me!
Cj says
Would soy milk work instead of the almond milk?
Hi Cj! That should work!
Donna says
The sauce was delicious. We substituted lots of sautéed mushrooms (with Chardonnay) and doubled the amount of sauce bc we make 1 lb of pasta. Wine sauce was amazing! Loved it!
Chelsea says
I am amazed at how delicious this is!!! Absolutely fabulous. A new house favorite, for sure!
Polly says
Dana, I wonder if you might have a good tip for replacing the white wine? It’s just I don’t have any in the house now that I’m pregnant. Can I use lemon or apple cider vinegar? I have fresh red grapes growing out in the garden too…
By the way, my boyfriend made this for me on my birthday earlier this year and oh my was it delicious. Dying to have it again!
Hi Polly! Many people have used veggie broth as a replacement and have had success I would try that!
Kess says
I’ve made this dish before and absolutely loved it. Now I am going on a trip and want to make it again. Do you think the consistency would change dramatically if I make the sauce before I go, keep it refrigerated, and then reheat the sauce two days later on the stove? Thanks!
Hi Kess! That should work!
Richard says
Hi Dana,
I’m going to try this recipe tonight. I haven’t got arrowroot starch or cornstarch, so am wondering whether tapioca flour or potato starch would be an adequate substitute?
Richard.
Hi Richard! That will work!
Heather says
I make this once a week! It’s fantastic!
Tara says
Just made this for Dad & BF (neither of them are vegan) and we all loved it. SO satisfying! Vegan parm is a game changer. Also, it tastes better the next day if that’s possible, haha. Thanks, Dana!
Jess says
We made this last night and it was AMAZING! I had leftovers for lunch today and loved it even more!
Shannon A says
This was insanely delicious!!! My husband normally snubs his nose at Alfredo but he loved this!! 10/10 recommend!!!
Alexandria P says
This was so delicious!
The only thing that I did differently is that I added the cornstarch to half of the almond milk prior to adding them to the wine-garlic-olive oil mixture. I only did this because I tend to have better luck with cornstarch when I add it to a liquid prior to introducing it to the rest of the sauce ingredients.
I’ve been a fan of your vegan parmesan cheese recipe for a while now, and I was glad that this recipe gave me an excuse to make another parmesan batch. This Alfredo recipe was easy to follow, and it turned out to be so tasty! Thanks for another great recipe!
Kelley says
DELICIOUS! Wouldn’t change a thing.. will definitely make this again!
Cherith says
oh my word this is amazing! and the sauce… wow. you wouldn’t know it doesn’t have dairy in. I’m lactose intolerant and just to be able to have a creamy pasta is absolute heaven! I’m going to be using this sauce for cauliflower gratin and mac and cheese in future. Thanks for all your great recipes!
Niki says
Hi, not sure if anyone mentioned this: you can skip the whole blender step by just whisking cornstarch into the almond milk. Good recipe. I will make it again. Thanks!
Janine says
I would love to rate and comment this one t least 10 times! :D it was so so delicious! Rest of the household hasn’t gone vegan – but they loved it!! Vegan for 2 weeks now and ate this one twice already :D
Perfect!!!
Erica says
Dana- Is the 4 Tablespoons nooch plus 1/4 cup vegan parm listed in the recipe correct? Your sauce looks far too blonde to have that much nooch in it. I stopped at 1 T. plus the 1/4 cup parm and the cheese flavor is quite pronounced (though very delicious!) and the color is much more yellow than your pics. Any more and I think it would have become nacho cheese (also very delicious, just not what I want in a garlic wine sauce). A five star recipe either way.
Hi Erica! Yes, those measurements are correct!
jo palmer says
This recipe is brilliant , I added fried mushrooms instead of brussel sprouts , such a great base for any vegan pasta . Thanks a million I will use it many many more times
Jay H says
This was pretty good! I have a love/hate relationship with nutritional yeast so will add in increments next time. I added a splash of white wine at the end to give it a bit more of a kick Will make it again!
Rach says
OMG SO GOOD!!! We loved this so much.
Fay says
I made this last night and it was delicious but kind of a pain in the ass to make.
Kathleen says
I’ve made this recipe a few times now—it’s one of my favourites—and this time I decided to mix it up a bit, and instead of Brussels sprouts, I added peas (put into the boiling water with the pasta right when it was almost done) and I served the pasta on top of some portobello mushrooms, and it was /really/ good. The mushrooms added a lot of really nice flavour.
This recipe is one of my most favourite “cheese” sauce alternatives.
Also, re the parmesan cheese, I discovered that I was out of cashews, but the sauce still turned out great after omitting.
Thanks so much for this amazing recipe!
Angela says
This is a delicious and easy go-to sauce/meal that my whole family loves! My toddler-daughter devours this as well. Thank you so much for this DF and nutrient-packed recipe! We love it with the Trader Joe’s lemon papardelle and GF fusilli, too.
Ashley says
Wow!! This recipe is absolutely delicious! I didn’t use vegan parmesan cheese , used olive oil and cornstarch like recommended in recipe. This was amazing! A great way to get a little B12 and super tasty! The flavors all marinated together perfectly and I will definitely be making again. I used brown gf rice noodles that I had on hand too so a double win! Thank you for always providing such wonderful recipes. Since going animal product free and trying to do a 70% plant base /30 vegan way of life, I always find your recipes absolutely amazing. Thank you thank you for sharing your passions, art and knowledge.
~Ashley
Maggi says
AMAZING! One of the most delicious recipes I’ve ever made.
Casey says
Super good! My family is not gluten free or vegan so we made this with a couple adjustments – regular pasta and real parmesan since we had both “in stock”. I have been looking for a nutritional yeast recipe to try and have to say that this one is amazing! The white wine and garlic flavor really come through and the texture of the sauce is fantastic.
I didn’t have any issues adding the white wine to the pan, probably because my pan wasn’t super hot. Since I used cornstarch instead of arrowroot I avoided any gumminess / chunkiness by making a slurry with the cornstarch and liquid before adding it into the pan. I did have to watch my sauce very closely when heating after blending, it went from very liquid to much thicker swiftly so take that into account while cooking.
Looking forward to trying more of your recipes!
Katie says
Oh my! Sooo delicious! Words can’t do it justice. I just sent it to all my friends and told them they need to make it ASAP
Skye says
All the flavours were there… OH SO delicious…but….. oh so dry, gutted!!! I am confident it was something I did wrong (and not the recipe) but not quite sure what – maybe too much yeast? too much pasta?? perhaps I got the timing a bit wrong and let the sauce reduce too much…I am thinking a mix of all the above….any tips please? I am going to attempt making it again but this time – perfect it !!!
Hi Skye! Oh no – We are sorry to hear that! I am not sure what went wrong but this dish shouldn’t coming out dry. Did you change the recipe at all? If the sauce was left too long and reduced, that definitely could have been the problem. Better luck next time!
Skye says
Now that I look back at the recipe – I did use cornflour instead of cornstarch – could the be the reason? And I probably left it too reduce too long. Can’t wait to make it again this weekend and get it right !! Also, what other veggies would best suit with this recipe?
Hi Skye! Cornflour and cornstarch are very different ingredients and the swap up could definitely have been the reason it didn’t turn out for you! As for other veggies, asparagus would be a good addition!
Dean says
This is a GREAT recipe and one that I make often when I feel like carbo loading after an intense run :)
Just fyi for the fellow vegans out there, be sure that the white wine you use is actually *vegan* because many white wines use egg whites as a preservative or refining agent. (I know, it’s so annoying that they do this – why?!?)
A good tip is to use the Barnivore app to see which white wine brands are vegan (red wine is almost always vegan).
Just a tip, hope this helps!
Ann-Marie says
I made this the other night for my non-vegan daughter and son-in-law. I had some organic brussels sprouts and all of the other ingredients so figured I’d make it for dinner. I showed her the recipe beforehand, and she was on the fence but they were both willing to try.
They loved it!
Linda says
This dish is absolutely AMAZING!! I’ve been trying to be a vegan for over 6 months now and this is the first time my 8 year old daughter found a vegan meal that she actually LOVES! Now I have hope that she will become a vegan also….one day lol. Thank you Minimalist Baker! I’m looking forward to trying more of your delicious recipes!
stanp says
Love garlic..white wine..creamy sauces on pasta and brussel sprouts..so..this is a perfect and unique recipe for me to try !
Thanks…
Sarah says
I just made this and it was delicious! I’ve never cooked brussel sprouts nor vegan alfredo before so this was my attempt to make brussel sprouts I’d actually eat! This meal was quick and easy (had vegan parmesan already made). It turned out great (although I undercooked the pasta…I still don’t know exactly how to tell when GF pasta is done..some of the noodles were tender others were tough)! But as for the recipe, amazing. It has a wonderful creamy, cheesy texture that I never knew was possible without…CHEESE. Thank you honey for all the amazing recipes. You are helping me to transition to a meat and dairy-free life as well as getting me acquainted with GF cooking!
Roshae says
This recipe was so easy and delicious. I never had brussels sprouts in pasta before, and it was a perfect addition. I was concerned it would not be enough sauce, but it was more than enough. Whipped up in less than thirty minutes, perfect for a busy mom like myself.
Bethany says
So incredibly yummy!
Jessi says
This is super tasty! I’ve made this before without the dairy substitutes, but this time I did it with the substitutes and I really like it! The only thing I would change is how much nutritional yeast is in… maybe I’m just not used to the flavour of it yet but it was a little overwhelming for me. Extremely straightforward and very tasty. :)
Swati says
Just made this. You are my comfort-food-recipe source, Dana. Loved it. So tasty, so quick.
Swati
MeriLee says
For a while I’ve just enjoyed browsing through this site and looking at all the delicious food thinking some day I’d try some things. Well, I’ve now tried 3 recipes and I’ve enjoyed all of them! And I really enjoyed this one as well. I used plain soymilk instead of almond, and also Daiya vegan cheese and it was great. Plus I love Brussels sprouts! Very filling and delicious.
Katie says
I’ve gone from vegetarian to (mostly) vegan over the past few months, and my husband has NOT been into it. He has always been fine with vegetarian, but when I started cutting back on cheese he didn’t know how to deal with it. I wasn’t sure how this recipe would be received, since he is a big fan of dairy-based pasta sauces, but we both LOVED it. He didn’t even top his with real parm! I added a little extra vegan parm and a pinch of red pepper flakes to the sauce, and it was as good as any dairy-based alfredo I’ve had. I just finished the (very large) final helping for my lunch, and I’m so sad it’s gone. We will definitely repeat!
Yay! Thanks for sharing, Katie!
Kathy Campbell says
This was great! We are not vegan, so I used dairy. The result was still fantastic. Also, thanks for including nutrition information. K.C.
Amy Fehr says
I’ve made this 2x this week!! Flavourful is fantastic and I swirled a tablespoon of pesto through it for my 3 picky boys (one who does not like anything cream-based at all including mayo but really liked this sauce!). I roasted green beans, drained cannellini beans and sliced mushrooms instead of Brussel sprouts and the textures were fab! Well done Dana!!
Brittany says
I am a meat eater, but omgosh. This was SO good! Thank you for your amazing recipes. The flavors are always so on point. I can’t wait to try more recipes.
Amber says
This is one of my favorite pasta recipes ever! One note, I always add more wine than the recipe calls for, ha. SO GOOD!
Mariel Morales says
Love this recipe! I’ve made this pasta a couple times already and every time I’ve added a different kind of veggie. So far I like it best paired with asparagus and mushrooms! :)
Colleen says
Dana, it’s been a fabulous few days exploring vegan cheese options with your wonderful recipes. Last night I made eggplant roll-ups and tonight this Garlic Alfredo recipe! Both were amazing. The rollups felt fancy and special, while the Alfredo was comforting and nostalgic of my mom’s non-vegan Alfredo from childhood. I’m not vegan, but often cook vegan dinners. However, rarely have I ventured into recipes involving vegan cheeses. These two recipes have proven how absolutely delicious a vegan lifestyle can be and my stomach feels much better compared to eating regular Alfredo. THANK YOU! I feel so inspired and excited by your recipes. Keep on rockin’.
-Colleen
Amanda says
My boyfriend loved this! Perfect easy weekday supper and great with a glass of white wine.
Caitlin says
After a sad lunch break during a meeting (the restaurant thought a vegan salad was 1/3 green pepper and shredded lettuce) where my coworkers looked at me sympathetically and declared they could never be a vegan, I came home and made this. Amazing, stick to your ribs, eat seconds and thirds comfort food!! A recipe so easy that even after a long day I would rather make this than reach for my phone to order delivery. Thank you for saving my nught!!
Caitlin says
Night** oops ?
Kelli Howard says
I made this for the fam last night and it was a massive hit! Our six year old, who is always a bit leary of new dishes, involuntarily said “Mmmm” at least half a dozen times while eating. I loved how simple it was and the fact that I had most of the ingredients on hand. Thank you so much for another BEAUTIFUL recipe.
Sue says
I’m not vegan but this recipe looked so damn delicious, I had to make it. A++. This will now be a “company dish” in my repertoire.
Kristin Little says
I love this receipe! And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration!
Aly says
I made this tonight. Soooooo good! Even my carnivorous in-laws loved it. ?
Lauren says
I made this on the weekend, and again during the week. what a FANTASTIC recipe. I have been searching for a ages for a go-to vegan white sauce. Quite honestly, this is the best that I’ve ever had. I tried this recipe using cornstarch the first time, and arrowroot starch the second time. Both worked out very well.
Thank you, Dana for never letting me down with your recipes!
Thelea says
Hi Dana! I made this last night and it was absolutely lovely. However, the sauce turned out more bitter than anything else. Could it be because I subbed the olive oil for coconut and accidentally burned the garlic a bit? Or did I not simmer down the wine enough? It was wonderful and we devoured it anyway, but I am just curious if the bitterness is a part of it or if it was a mistake on my end. Thank you for another wonderful recipe to add to our dinners!
Hi! All of the reasons listed may have contributed to the reason your sauce turned out more bitter than it should be! Better luck next time though! :D
Nikola says
Hi :)
Is there any way to sub the vegan parmesan? I’m at my dads and they’re not really into this whole vegan thing which is why I would love to make that recipe to show them that veganism is bomb. But of course he does not have any nooch or vegan cheese here… Any ideas?
Recipe sounds amazing by the way!
Hi! You could just try subbing the nutritional yeast only? Or if you are not vegan, you could just use parmesan cheese? Hope this helps! Good luck!
Nikola says
I am vegan :)
I guess I’ll just leave it out.. Don’t know how I could sub the nutritional yeast
But thx :)
Erica says
This was excellent! I ran out of almond milk so used 1/2 almond milk 1/2 rice milk. Even my 190lb, iron-pumping, carnivore of a husband loved it!
Eve says
I’m making this tonight, can’t wait to try it.
ingrid says
Yum yum superior deliciousness!
I doubled the garlic and subbed the almond milk with plain soy milk and it tasted amazing! Leftovers will be cherished for lunch tomorrow ?
Rebecca says
Are there any good substitutes for the wine?
I think the idea of using it sounds wonderful – so does the recipe! I just dont keep any around the house.
P.S. was binge reading some of your recent posts, and thank you for frequently including substitutions or variation idea’s! Makes it much easier to work with what I have and adjust for personal preference. You are by far my favorite food blog and Ive been following you for years now!
Hi Rebecca! How about vegetable broth? Let me know if you give it a try!
Goretti says
I made this dish tonight for my husband and I exactly as the recipe was written. DELICIOUS!!!!!! Dana, your recipes are THE best. Keep up the awesome work.
E says
YUCK! I make almost exclusively vegan meals and this was not good. Not at all. Nothing to do with the the vegan aspect, more the putrid nutritional yeast overload. Really off putting. Not trying to be obnoxious, just warning potential home chefs that this ain’t great.
Chrissi says
I have tried many of your recipes and there are very few that I tweek. This is my favorite recipe of yours and one of my top favorite meals to make. I would make it every day if my spouse let me. So so lovely.
Thanks, Chrissi!
Mary says
I’m not vegan but your recipe sounds amazing. I don’t know what nutritional yeast is but was wondering if I could sub it with something else. Looking forward to making it!
Hi Mary. It mocks cheese in the sauce. If not vegan, you can sub a cheese of your choice.
Mark G says
Is it correct that there is 422g of sodium per portion of this meal?
Ashley Shields says
Wow, this recipe is divine! My non-vegan mother went back for seconds. I dissolved the cornstarch into the milk and stirred constantly to prevent lumps [easier to prevent lumps than to take them out]. Added nutmeg, vegetable ‘better than bullion’, and Mrs dash table blend. Adding this to my favorites
Meg says
This was really good! My significant other( omnivore) ate it and no complaints! I am not sure if I made the wrong amount of pasta or just because I used a different kind, but I could have used a little more sauce (especially for leftovers) but others than that it was amazing and will make again!
Carrie B says
Awesome recipe! This alfredo has taken a spot in our regular rotation from here on. Thanks so much!!
Jes says
Just wolfed this down for dinner – so delicious and super simple to make! I subbed roasted broccoli and cauliflower and it was amazing. Perfect for a cold January night in New England! Thanks for being awesome, Dana!
Danielle says
So I’ve been regularly making your recipes for at least couple years now and have never commented but omg, I’ve already made this recipe four times…. Too good for words. We don’t drink so I skip the wine and use veggie broth. Amazing!!! Your parmesan cheese is also the BOMB. I put it all over my salads/pretty much everything the next few days after making this. Thank you!
Healthy mom says
I made this and it’s delicious. Husband approved. Easy and super satisfying. Tastes like rich, creamy, comfort food. I will definitely make this again. Soon!!
Beth says
Looks so yummy! I’m trying this tonight, subbing roasted tomatoes and mushrooms for the Brussels sprouts. I usually just use more nutritional yeast + garlic powder Bethin place of the cashew parmesan for calorie savings, and I always reduce the oil and use broth or water instead. I’ll let you know how it goes!
Courtney says
This sauce is delicious. I’ve made it a couple of times now. My non vegan husband actually requested that I make it again the very next day. He’ll eat anything happily, he’s a good sport, but it’s rare to find a vegan cream sauce that he is wild for. Your website is a gold mine. Thank you!
Jenn says
I recently went dairy free, soy free and gluten free so I’ve loved some of your recipes! I discovered nutritional yeast in the meantime – yummy!! We just found out my husband has a allergy to yeast (of all things) and so my question is is there a way to make this without it? I’d usually just omit it but 4 Tbsp seems like it’d make a big difference in the recipe and flavor.
megan says
This was my first time cooking with arrowroot powder. (I normally use it as dry shampoo!) It added a really strange texture to the sauce. Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. It was a fun experiment, but unfortunately, I wasn’t a fan of the sauce texture.
Triona says
I made this pasta for a crowd a few days ago and it was a total hit! I subbed roasted broccoli for the Brussels sprouts and stirred in a bit of lactose-free mozzarella at the end to up the cheesiness. Everyone loved it. Comfort food at its finest!
Gustavo Woltmann says
This is a mixed of all of my likes, thank you for making it. I will try to serve it tonight with my friends. Gustavo Woltmann.
Rachel Wren says
Made this tonight, without the vegan Parmesan cheese, DELICIOUS! Have the other half of the packet of sprouts left, will be making it again!
Josieinbc says
This was deeeeeelicious. I hadn’t eaten brussels sprouts in awhile and was just thinking about them when I saw this recipe. You definitely nailed the alfredo sauce. So, so, so good!
josieinbc says
Oh, mannnn. I got so excited to post a comment, I forgot to rate the recipe. :)
Leslie Swims says
This was delicious! We are not vegan, but dairy free due to my son’s allergy. We did sautéed shrimp with broccoli instead of Brussel sprouts and my 6 year old daughter had two helpings! Love your recipes!!
Pam says
Thanks for putting up and maintaining such a great website. I’m super excited to try some of your recipes! Pam
Polly says
Delicious! We actually ended up eating the whole lot for four between the two of us. Oops.
lizeck says
My Daughter and I just made this for our Christmas dinner tonight. It was not only easy to make , but delicious! My husband loved it and so did we! I was so glad we had some left over so we can have it for lunch tomorrow! We/I will make this again.
Ashley Gross says
This was amaaaazing! I followed recipe exactly (without the red pepper because I’m a whimp), and it was delicious :)
Erin says
Question! I want to make this for Christmas Eve dinner in a few days but I have an eater at the table who is allergic to almonds. Does anybody think regular milk or cashew milk would be an okay substitute or would it not work in the recipe for any reason?
Erin says
Never mind, saw the cashew and rice milk comments!
I’d say rice milk or dairy milk is best!
L says
Hi Dana! I am newly vegan and your site has helped me so much…especially around the holidays! I wanted to know if you think it would be okay to use frozen brussel sprouts in this recipe. My local organic market didn’t have any fresh ones available :-(
That should work!
Danielle says
When using frozen Brussels with this recipe- do you recommend boiling/cooking them first and then roasting them? Or can we roast them frozen?
Can’t wait to make this! Thanks for sharing :)
Hmm, I would say roasting from frozen, OR ideally letting them thaw a little first.
Amber says
Made this. Follow your recipes to a T and they never fail me. This one, I believe due to the almond milk, became too sweet and I was googling how to make a sauce less sweet which said citrus which I didn’t have. I’ll put brussels sprouts on anything – those were amazing. Perhaps veggie broth instead?
Hmm, did you use vanilla or sweetened almond milk? Try rice milk next time! Veggie broth will make it too salty…
Andrew says
Wow. Fantastic consistency and texture. Works really well with some rotelli pasta and a nice bit of lemon zest to finish it off. This is all I want to eat anymore.
Alvina Lowe-Lloyd says
I made this yesterday a couple hours before going to a Christmas potluck and it was a hit. The only thing I would recommend is making extra sauce to add when dish is re-heated, since it did get a little dry after cooling. I added extra parmesan cheese and crushed red pepper, delicious!!!
Clare says
Made this using bow tie pasta and also added a little sun-dried tomato. It was amazingggggg
Lauren says
Made this last night and it was INCREDIBLE! Your vegan garlic mac n cheese is a favorite in our household but this one might surpass it. I love that hint of white wine and the addition of Brussels sprouts just knocks this right out of the park. I left out the vegan parm and it was still delicious.
Ulrike says
This looks so good, I love paste and I’m always looking for interesting/different ways to incorporate them into dinners. I love the way you combinate it with the brussels sprouts.
Katie says
I made this tonight! Instead of vegan cheese, I used parmesan (but still used almond milk). I also used some kale in place of some of the brussels because I only had a handful or so left. I can’t wait to make it again! It would be great with roasted tomatoes and basil, lemon and tempeh… the possibilities are endless!
Justine says
Made this for dinner tonight after a full day of work. SUPER simple, quick, hearty, and delicious! I didn’t have any brussel sprouts so I roasted a tray of zucchini and green beans. Absolutely perfect.
Sidenote: I finished off my meal tonight with one of my final pumpkin spice mini vegan cheesecakes (your recipe) topped with warmed blueberries. Yesterday I made two loaves of your whole wheat bread (posted a vid on instagram lol), and a pot of the Peanut Butter Pad Thai from Everyday Cooking. I am on a Minimalistbaker ROLL right now and loving every minute of it. Thank you so much for the recipes girl, you are a wonder!
Jessica says
Any suggestions on a vegetable to replace the Brussels sprouts with? I’d love to try this out but my husband hates them.
Love your blog btw, we use your blog to make dinner at least 1-2 times a week :D (My husband is obsessed with your stir fries lol)
Broccoli! xoxo
Sharon says
I made this last night and was told by my non-vegan husband it was outstanding and one of the best dinners I’ve cooked. I did not need as much cornstarch and nutritional yeast, probably about 3/4 of the recipe amounts. Also my father in law got 3 containers of vegan sour cream on sale, so I used less milk and added sour cream. The flavor was amazing!
FYI one of the other big hits with my family is your zucchini lasagna :)
Rosey says
Made this tonight and loved it! My husband does not like nutritional yeast. :( That makes vegan cooking a challenge. I usually just omit it then add it to only my dish after it is cooked. So for this recipe I just omitted the nutritional yeast and vegan parm. Instead I added 1/4 cup of raw cashews and extra salt and pepper. For those saying the sauce is bland, like others have said, just added more salt and pepper. It turned out great! I topped my portion only with vegan parm.
Karen Franks says
I am sooo fortunate to have seen this recipe! My husband doesn’t like Brussels sprouts, but he really liked this dish. I only like them roasted so to me this was great! As others have suggested, I can easily see this sauce with mushrooms, asparagus, or broccoli and even as a white pizza sauce (perhaps then with additional roasted garlic). Thank you for your great recipes and culinary inspiration!
Laila says
I very rarely comment but must tell you how delicious this recipe turned out !! I haven’t found a vegan alfredo…ish recipe as delicious as yours. I used a good quality Pinot Grigio and we had the rest with dinner !! A non vegan friend who was visiting loved it and preferred it to the original finding that too rich tasting and caloric. She insisted on a copy the recipe and I sent her off with a baggie of nutritional yeast and your blog url ! The balance of flavours is perfect and I wouldn’t tinker with it as some have done. Would be great with mushrooms too. Thanks for a great recipe !!
So kind! Thanks for sharing, Laila! xoxo
ismena says
Ever since this arrived in my email not too long ago, I have been dreaming of making this dish. It turned out 100% heavenly!
Substitutions: I didn’t have arrowroot, so I googled that rice flour can be subbed in 3 tbs = 1 tbsp of arrowroot. I added approx 9 instead of 12 tbsp of rice flour, and I found this made my sauce quite thick. I had to after ad approximately another cup of almond milk and spices to thin it out. Could have added even more but I got lazy. Possibly could have saved ~ 1/3 for use in another dish.
My pasta turned out more saucey than I’d like, but it tastes delicious so I don’t mind!
Kdubs says
Made tonight w/excellent results. Could’ve gotten away with only 2-3 TBSP of arrowroot, but doubling up on almond milk worked great, and, since I have a tendecy to over-season, having a bit more sauce worked out well. Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow. You’re a genius. Thank you.
So kind. Thanks for sharing!
Pam says
Red pepper flakes is I great idea. I’m also going to use pappardelle. Trader Joe’s is fab. I’m going to make this this week. I can’t wait. It looks so good. Pam
Natasha says
Made this last night for myself and my husband. It turned out nicely :) We had the perfect amount of wine leftover to use in the sauce, and it imparted a wonderful depth of flavor. And the sprouts were perfection in this meal. Love this! We will definitely have this over and over again during the long winter months. We are vegans, and often crave a comforting, satisfying but versatile dish to add to our repertoire. I can imagine using different kinds of pasta, asparagus, etc to change up the flavor combinations. Thanks, Minimalist Baker!
*A couple of additions for added protein – rounds of vegan kielbasa lightly sautéed from a previous meal, a bit of black beans and a bit of navy beans (also leftovers from the previous night).
*Substitutions – Flour instead of arrowroot, and 365 brand whole wheat linguini (purchased at Whole Foods Market).
Blessed says
Hello! I REALLY LOVE your recipes! Want to make this but am I able to sub all purpose flour instead of arrowroot etc? Thanks and keep up the great vegan work! Xoxo
That should work!
Crj says
So god! Loved my kid and parents alike
Emily says
We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Delicious ?
Erica Bee says
Maybe I missed it, but when do you add the 1/3 cup white wine?
When the garlic is sautéed.
Hannah says
I just made this for lunch…its amazing! I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it (eliminates the messy transfer to blender) and it turned out so creamy and delicious. I think you could easily substitute other veggies for the Brussel sprouts when they are no longer in season…I’m thinking broccoli? Good work, minimalist baker =)
Thanks! Yeah, broccoli would be amazing with this!
Kdubs says
Great thinking on using the immersion blender! ?
Debi says
I made this and it was so good! I could not find the same pasta though. I made it with spirals. Wanted to add a photo.
Marissa says
Dana,
I made this tonight and my husband, kids (11 & 7) & I LOVED it! It was creamy, full of flavor, and perfect for a frigid night. I added extra pepper and red pepper flakes. Everyone had seconds. I love how decadent the sauce tasted after blending in my Vitamix. My husband asked to put this recipe in the winter rotation. And, my daughter wanted to tell you that your recipes are her favorites. She has been vegan for almost a year and she always asks me to make something from your blog or cookbook.
Speaking of cookbook, congratulations on winning best cookbook in the 2016 veggie awards from Veg News magazine! What a well deserved honor. ;)
Aisha says
I never comment on anything but I had to for this. I just made this sauce and it was so amazingly delicious! Hands down the best vegan alfredo Ive ever had. I have been vegan for 6 months now and your site is a go to for quick delicious recipes! Thank you for all you do :)
ps I tried giving it a 5/5 but there was a glitch and would only let me rate it 4/5
Nancy says
Can you substitute cashew milk for the almond milk? Thanks
Diana says
I made this with rice and OMG. I have shared the recipe with a few people so far. I made it twice this week. First time with rice, second time I made just the sauce but thickened it up and used it on pizza. So good.
Sarah says
I’ve been an avid follower of Minimalist Baker for a while, and I must say, I have yet to be let down by a recipe! That said, this is the first comment I have ever left, because this dish was absolutely PHENOMENAL.
I’m a vegetarian (very slowly and carefully attempting to make the transition to veganism) and cheese lover, though cheese does not love me back. I’ve been working on (again, slowly) eliminating dairy from my diet, and this recipe was absolutely both mind-blowing and life-changing. Seriously. You would NEVER know that the sauce was dairy-free! I used cashew milk and fusilli instead of almond milk and linguine/fettuccine, and although I needed to use more milk to keep the sauce from getting too thick, everything turned out perfectly. The sauce was thick, creamy, and CHEESY. Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown. I used a full package of pasta (16oz), which ended up making around 3-4 large servings total.
I immediately sent this recipe on to my sister, who has a severe lactose intolerance, and I can’t wait to hear what she thinks!
So kind! Thanks Sarah!! xoxo
Michelle says
Dana is there anything you can’t cook?? I have read over a few of your recipes- amazing! I love-love your approach to food! You have such a passion for what you do! Happy holidays to you & your Family! I will definitely be buying your book for myself, family & friends. God Bless.
So kind! Thanks Michelle!
Sfio says
I made this yesterday – I’m vegan and had a veggie friend over for dinner. We both loved it!
I look forward to making this again. Especially as I hope that the coordination of the roasting, sauce and pasta boiling will be easier next time (I get flustered with multiple things due at the same time :) ).
I used fresh vegan pasta, which only needs to cook a few minutes, so I switch the pasta pan on when the sprouts go in the oven and work on the sauce in the meantime.
Zoe says
I had this tonight with sweet potato noodles! So yummy. Don’t have a food processor so I made it with store bought vegan Parmesan, it became VERY gooey. Not necessarily bad, but unfortunately will not keep well. Sigh. I guess I’ll just have to make it again!!