Garlic & White Wine Pasta with Brussels Sprouts

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Swirling a fork in a plate of White Wine & Garlic Alfredo Pasta with Brussels Sprouts

This. Pasta. Tho.

I’ve made alfredo before, but this, this may be my new favorite.

Baking sheet with Bruseels Sprouts ready to be roasted for a gluten-free plant-based meal

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.

Adding a splash of white wine into a pan for making Gluten-Free Vegan pasta

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.

Collection of photos showing the components of our White Wine & Garlic Alfredo Pasta recipeINCREDIBLE 30-minute White Wine + Garlic Alfredo Pasta with Roasted Brussels Sprouts! Quickly becoming a fan favorite for good reason! #vegan #glutenfree #pasta #recipe #plantbased #minimalistbaker

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!

Hearty serving of our comforting recipe of Vegan Garlic Alfredo Pasta with Roasted Brussels SproutsBig plate filled with Incredible White Wine & Garlic Alfredo Pasta with Roasted Brussels Sprouts

Garlic and White Wine Pasta with Brussels Sprouts

Flavorful, insanely delicious pasta white wine and garlic white sauce and roasted Brussels Sprouts. Just 30 minutes and 10 ingredients required!
Author Minimalist Baker
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INCREDIBLE 30-minute White Wine + Garlic Pasta with Roasted Brussels Sprouts! Quickly becoming a fan favorite for good reason! #vegan #glutenfree #pasta #recipe #plantbased
4.84 from 168 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (entrée portions)
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

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

*For those curious, I also tested this recipe with Jovial grand gluten free tagliatelle. It contains eggs, but is gluten free and I thought it was nearly undetectably gluten free! But Trader Joe's brown rice + quinoa fusilli is another great choice that is vegan.
*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.

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 509 Carbohydrates: 75.4 g Protein: 12.3 g Fat: 18.5 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 450 mg Fiber: 7.7 g Sugar: 2.9 g

(<em><strong>optional</em></strong>)

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  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  2. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can add the nutritional yeast if you want a cheesier flavor. Otherwise those subs should all work!

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. 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.

  5. 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 :)

  6. 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!

  7. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  9. 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.

  10. 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!

  11. 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!

  12. 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 :)

  13. 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!

  14. 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.

  15. 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.

  16. 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!

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  18. 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!

  19. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  20. 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.

    • 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.

  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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  22. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  23. 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.

  24. 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.

  25. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  26. 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

  27. 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!

  28. 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 :)

  29. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  30. 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.

  31. Allie says

    Unreal. This recipe was designed to impress eaters of all ages and preferences. A staple dinner for me.

  32. 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. ??

  33. 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.

  34. 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❣️

  35. Paula Fisher says

    incredibly good with zucchini pasta! The white wine just adds that special level of flavor…wow!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  36. 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!

  37. Ann P says

    Wonderfully rich and creamy sauce! I added some frozen pesto sauce! Love your recipes such an inspiration .

  38. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you liked it, Karen! Thanks for the lovely review and for sharing your modification!

  39. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  40. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  41. 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!

  42. 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

  43. 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

  44. 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!

  45. 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

  46. 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!

  47. 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!!!

  48. 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.

  49. 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!

  50. 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!

  51. 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!!!

  52. 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!

  53. 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!

  54. 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 ?

  55. 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.

  56. 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!!

  57. 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.

  58. 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!!

  59. 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!

  60. 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… ☺️

  61. 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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Arrowroot is used as a thickener and you can purchase it here! For substitutions, check the comments above!

  62. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes it should, though we haven’t tried doing it. Report back if you give it a go!

  63. 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!!

  64. 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.

  65. 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!

  66. 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.

  67. 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.

  68. 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!

  69. 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.

  70. 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.

  71. 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!

  72. 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!

  73. 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!

  74. 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.

  75. 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. ??

  76. 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!

  77. 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

  78. 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. :)

  79. 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.

  80. 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!

  81. 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!

  82. 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!

  83. 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.

  84. 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!

  85. 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.

  86. 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!

  87. 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.

  88. 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!

  89. 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!

  90. 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!

  91. 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!

  92. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Polly! Many people have used veggie broth as a replacement and have had success I would try that!

  93. 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!

  94. 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.

  95. 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!

  96. Shannon A says

    This was insanely delicious!!! My husband normally snubs his nose at Alfredo but he loved this!! 10/10 recommend!!!

  97. 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!

  98. 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!

  99. 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!

  100. 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!!!

  101. 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.

  102. 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

  103. 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!

  104. 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!

  105. 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.

  106. 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

  107. 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!

  108. 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

  109. 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 !!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  110. 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!

  111. 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!

  112. 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!

  113. 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…

  114. 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!

  115. 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.

  116. 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. :)

  117. 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.

  118. 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!

  119. 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.

  120. 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!!

  121. 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.

  122. 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!

  123. 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! :)

  124. 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

  125. 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!!

  126. 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.

  127. 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.

  128. 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!

  129. 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!

  130. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  131. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  132. 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!

  133. 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 ?

  134. 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!

  135. 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.

  136. 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.

  137. 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.

  138. 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!

  139. 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

  140. 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!

  141. 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!

  142. 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!

  143. 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!!

  144. 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!

  145. 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!

  146. 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.

  147. 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.

  148. 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!

  149. 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.

  150. 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!

  151. 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!

  152. 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!!

  153. 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.

  154. Ashley Gross says

    This was amaaaazing! I followed recipe exactly (without the red pepper because I’m a whimp), and it was delicious :)

  155. 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?

  156. 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 :-(

  157. 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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you use vanilla or sweetened almond milk? Try rice milk next time! Veggie broth will make it too salty…

  158. 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.

  159. 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!!!

  160. 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.

  161. 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.

  162. 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!

  163. 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!

  164. 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)

  165. 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 :)

  166. 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.

  167. 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!

  168. 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 !!

  169. 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!

  170. 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.

  171. 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).

  172. 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

  173. 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 =)

  174. 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.

  175. 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. ;)

  176. 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

  177. 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.

  178. 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!

  179. 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.

  180. 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.

  181. 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!!

  182. Alyssa Yas says

    Wow. This recipe. Is RIDICULOUSLY good. Like next level good. I’ve never left a comment on one of your recipes before, (even though I’m obsessed with you & your blog), but I felt compelled to leave one today because this garlic a lfredo is INCREDIBLE. I made it with asparagus instead of Brussels because that’s all I had on hand, but with one bite I was in vegan heaven. I actually became vegan 6 months ago and started to look up tons of new recipes because I didn’t know what to cook . I quickly realized that every one of the recipes that I LOVED happened to be yours. I’ve been a huge fan of yours ever since and actually just got your cookbook for my birthday! It’s amazing :) thanks for the constant inspiration & incredibly delicious recipes!

  183. Melissa@Sicknessbegonewellness says

    So I do not eat pasta often, but when I do this is an amazing recipe with lots of flavor. I add sautéed mushroom and zucchini and sprinkle feta on top. There’s so much flexibility with this.

  184. Rich says

    Another Hit… I am no chef… But the minimalist baker is my first stop when I am looking to cook something new and delicious… I have never been let down by a recipe and this one is no exception. I was nervous with sautéing the garlic… And with good reason… I ruined it on my first try… I let the pan get TOO hot before putting the oil and garlic in… So I dumped it and retried and even thought the parts didn’t come out in the right order… The meal was a hit with my wife who before tonight swore that she hated Brussels sprouts… Well she loved the meal and we both feel stuffed from a much smaller portion than normal…

    Great JOB this one is a hit… Next time I will take the time to make the vegan Parm recipe that you have… I made it before and I know it’s good too!

    P.s. I tagged a pic on Instagram as I always do…

  185. Holly Waterfall says

    I just made this. It was really goood. There was just enough for our family and it was cheesy and yummy. However, because of not being vegan I did change it slightly so I will post what I did here in case someone else wants to do it as well.
    I sauteed some garlic and then instead of wine I used chicken broth. I let it simmer for a bit then made the roux with flour because I couldn’t find my cornstarch. It had a few lumps but my husband said “it’s not homemade if it doesn’t have a few lumps”. Then I added half n half instead of milk because I had it on hand. Then I added colby jack cheese (about a cup). It came out very tasty. While the pasta was cooking, the Brussels Sprouts were roasting with salt/pepper/onion/garlic. When all was done I mixed it up and ate it up. Of course my picky son did not eat the spouts part of it, but like I stated in the beginning-the pasta was devoured! Thank you.

  186. Sara Bingham says

    This recipe turned out so well, and my non-vegan husband liked it very much, despite having no exposure to nutrition yeast, and he even helped prepare the sauce. All of his former skepticism disappeared when he tasted it! So much healthier than the fettuccine Alfredo that he had eaten (and felt rather sluggish after) the week before. Thanks so much for all your recipes – your website is great! Sara Bingham

  187. Lizzie says

    Well, I thoroughly enjoyed this dish. The only sub I made was cashew milk instead of almond- I think that made the sauce a bit goopier; but it was very tasty. My 6 year old liked it and even ate some brussels sprouts–score!
    Thanks for this recipe–Your site is making my health-related dairy and egg free existence tolerable!

  188. Christine says

    Made this last night and it was SO good! I think my only mistake was letting the sauce get a bit too thick, and maybe overcooking the pasta because it became a little sticky. I used a food processor instead of a blender to blend the sauce which worked perfectly. I used probably only about 12 ounces of pasta, and it was plenty for my boyfriend and I and I still have some for lunch today – which I’m very much looking forward to!

    For those saying the corn starch made it gummy… yes, that’s what corn starch does. It’s 100% taken care of in the food processor. And for those saying it’s bland… easily solved in my opinion by adding a bit of salt or red pepper flakes or more nutritional yeast. Mine had more than enough flavor!

  189. Laura says

    This. Was. SO. GOOD!!!! Added some simple sautéed chicken for my husband and nephew. RAVE reviews and totally clean plates from everyone! Making this again FOR SURE, and love the versatility. Will try adding some roasted mushrooms to the mix next time. Yum!

  190. Ashton says

    Just made this and loved it. We made a couple changes – 12 oz pasta, real parmesan cheese, and we only had 12 oz brussel sprouts on hand. But still, it came out amazing! Definitely going in my recipe binder. Thanks for sharing!

  191. Debbie says

    So, I made this tonight, but I had to make some adjustments, Dana. The wine going into the oil/arrowroot mix did exactly what you described-gummy. But the splattering of the wine to oil was a huge mess! My pan was probably too hot-my fault. I started over and subbed for flour after sautéing the garlic, then I added the wine. Seemed to work better for me, then I didn’t have to put in a blender. I also switched from olive oil to vegan butter. Now to eat! Thank you for the delicious recipe!!

  192. Kerri says

    I made this last night and it was soooooo yummy. I do not have dairy intolerance so I used whole milk and cheese in place of the non-dairy alternatives. I did not transfer the sauce to a blender, but instead used my immersion blender directly in the saucepan. I was concerned because my sauce frothed up (likely because of the milk), but after warming it back up on the stove, it incorporated just fine. I suspect mine was thicker because of the use of dairy, so I had to add more white wine (fine by me!) to thin it out. I absolutely loved the consistency of the sauce! I did not miss the butter/roux one bit in this white sauce- it didn’t coat my mouth like other fatty versions. The roasted sprouts pair perfectly with the flavorful white sauce, especially the crispy bits! Thank you for concocting hearty and satisfying meat-free recipes!

    • Laura says

      I can’t believe the crispy bits from your Brussels sprouts made it into the dish…they’re the first thing I snitch off the roasting pan when they come out of the oven! Lol!

  193. Melissa GC says

    Excellent! I like the white wine addition in this sauce. In place of Brussels sprouts I used steamed broccoli as my husband doesn’t like sprouts.

  194. katy says

    I like the concept, but the sauce was bland and flavorless. Also made for a lot of dishes, between roasting the sprouts, cooking the pasta and sauce, and blending the sauce. Not worth the effort in my humble opinion.

    • Thomas says

      I’m wondering how the sauce could be bland with garlic, white wine and nutritional yeast! I also cook a lot with white wine and it always adds a great flavor. Maybe your problem is that you didn’t salt the sauce enough? Salt improves the flavor too.

      • katy says

        I followed the recipe & like the idea (Brussel sprouts with cream sauce), but it seemed like the nutritional yeast overpowered all other flavors. No one in the family liked it, we don’t have gluten problems so will stick with a similar roux cream sauce m the almond milk in the future.

  195. Rose @ A Modern Rose says

    It is nice to read a brussel sprout recipe that isn’t focused around Christmas day or Thanksgiving only. So many people think that sprouts are just one for one or two days of the year and end up not making the most of this seasonal and healthy produce! Great recipe to include sprouts in a quick and easy meal!

  196. Georgia says

    This looks like such an amazing meal! I’m a veggie attempting to go vegan so I’ll definitely try this out as a bit of a transitional recipe! x

  197. Taylor says

    I just made this and I HAD to comment. It was soooo freaking good and easy to make (though I went a bit wild with the number of dishes I created..) I made mine with broccoli and topped it with red pepper flakes — and served with a side of wine ;) will definitely make this again!!

  198. Shannon says

    Just made this for a quick dinner and it was amazing. Haven’t had alfredo sauce in years since being lactose-intolerant and this sauce reminded me of how delicious it is! Really great recipe for vegans and non-vegans alike!

  199. Kaila @ Healthy Helper Blog says

    THIS LOOKS INCREDIBLE. OMG. Wow. Just so impressed with this delicious recipe! I can’t believe it’s vegan AND it combines all my fave foods. Brussels for the win!

  200. Mandy says

    I’m really excited to make this recipe!!
    Do you have a favorite vegan cheese brand? I’m not in love with the ingredients in many of them. Or could it be left out and substituted with more nutritional yeast?

  201. Anita says

    Hi Dana! First, just wanted to say that I love your site. I secretly swapped out 3/4 of our thanksgiving sides this year for vegan ones (without telling anyone) from your site and everyone loved it! I can’t wait to try this recipe.

    Can anyone recommend a good dry vegan white wine that I can keep stocked for cooking? I always come across recipes like this for sauces or risottos that call for white wine. It’d be nice to just have a couple bottles in my cabinet. Anyone have a go-to kind that works in most recipes?

  202. Jean says

    Made this last night I did 1/2 the recipe for 2 of us and it was plenty for a main entree. Very good will make again. Only thing I did to change it was dissolve the cornstarch in about 2-3 tablespoons of the milk to a thin paste add the nutritional yeast stir till smooth and add to the garlic,white wine mixture, you must continue to stir on a med heat so it does not turn lumpyIt was smooth no need to put in blender,eliminates one step and the extra wash up!

  203. Alexis says

    Another winner :-) I had made gluten-free and regular ziti for my fam for tonight, and made this for myself. Guess what everyone ate? You got it! This recipe is very versatile-I can’t wait to make it again and have your “Garlic Parmesan Green Beans” from Everyday Cooking as a side-the flavors are perfect! I even messed up and added equal parts nutritional yeast and vegan Parmesan it was fine! Very THICK sauce, my peeps love it!

    I think this is my favorite Alfredo that you have mastered, too! Thank you, Dana!

    • Margaret Hatton says

      This was delicious. Definitely will make again! The Brussels sprouts were perfectly cooked, not too soggy and not too crunchy, just right. Flavors of the vegan cheese and sauce were nicely balanced.

  204. Jacqueline says

    I made this tonight for supper and it was soooo good! I had all of the ingredients at home, except for the white wine, so I used vegetable broth as others suggested, and then I found it needed a little more acidity so I added a squirt of lemon juice, turned out great!

  205. Jennifer says

    This was delicious! I subbed cashew milk for the almond milk and didn’t have time to make the parmesan so I used 1/4 cup salted, roasted macadamia nuts instead. Yum. Super creamy.

  206. Amanda Dunkley says

    Wow! I love Brussels but struggle to think of things to do with them now I eat a vegan/gf diet. This was amazing, I don’t remember the last time I went back for seconds. Thank you :)

  207. Liane @thecleanfword says

    This sounds so delicious, I can’t wait to give it a try. I am not usually a fan of Brussel sprouts but the way you write just makes my mouth water.

  208. Steph says

    This looks so yum!! I love Brussels Sprouts
    Two questions, what does the yeast do? I can not have any yeast. With what could I exchange it with?
    Thaaaanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nutritional yeast isn’t like other yeast, so you may be fine with it. It is pretty crucial in this recipe – it gives it that cheesy flavor!