Garlic & White Wine Pasta with Brussels Sprouts

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!

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.

This is my favorite white sauce of all time, so good.

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.

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 :)

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!

Great, easy dish to make. I used broccoli instead of brussel sprouts – delish!

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!

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!

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 :)

so amazing! Even my meatatarian husband loved it. Thank you

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!

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.

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.

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!

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.

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!

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!!

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!!

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!!

Incredibly bland and too involved for how bland it is.

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.

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.

I made this and it was delicious! I also added puréed butternut squash to the sauce for an extra nutritional (and colorful!) boost!

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

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!

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 good! I’m not vegan but dairy free while breastfeeding my son and I’ve been missing creamy pasta so much. This is amazing.

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

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. ??

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.

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❣️

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

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!

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

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.

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.

Delicious! Made this for dinner and my hubs just loved it. I will absolutely make this again!

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!

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

I made it and Loved it! I used can coconut milk and unsweet almond milk. Delicious! Also used chickpea pasta.

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

I LOVE this recipe. It always turns out perfect! One of my staples and go-to’s on this blog!! Thank you so much!

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

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!

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!!!

This was absolutely delicious. I used oat milk. It was thick, rich, and creamy. I can see using this Alfredo sauce in other recipes.

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!

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!

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!!!

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!

This recipe was DELICIOUS. Bookmarking to make again! Thank you.

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!

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 ?

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.

YUMM!!!!! Loved this recipe!!

What do you think of cashew milk instead of almond?

I made this tonight….with the almond…it was delicious ?

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!!

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.

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!!

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… ☺️

made this and loved it! thank YOU

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.

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!

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.

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.

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!

Never had a white vegan pasta sauce that I enjoyed so much.

Forgot to add the stars

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.

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.

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!

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!

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.

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. ??

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!

I will definitely be making this again! I used different vegetables but it was wonderfully delicious and easy to make.
Thanks for sharing!
Joy

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. :)

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.

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!

So good! My new favorite too! Don’t care for Brussels sprouts so I used roasted broccoli instead. Amazing! Thanks for the recipe!

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!

Delicious! I did not have cornstarch, so I blended 1 cooked potato. Yummy.

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.

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!

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.

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!

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.

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!

Very yummy! A dinner that even my meat-eating, dairy-loving boys also enjoy.

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!

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!

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!

I am amazed at how delicious this is!!! Absolutely fabulous. A new house favorite, for sure!

I make this once a week! It’s fantastic!

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!

We made this last night and it was AMAZING! I had leftovers for lunch today and loved it even more!

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

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!

DELICIOUS! Wouldn’t change a thing.. will definitely make this again!

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!

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!!!

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!

OMG SO GOOD!!! We loved this so much.

I made this last night and it was delicious but kind of a pain in the ass to make.

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!

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.

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

AMAZING! One of the most delicious recipes I’ve ever made.

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!

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

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!

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!

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!

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!

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.

So incredibly yummy!

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. :)

Just made this. You are my comfort-food-recipe source, Dana. Loved it. So tasty, so quick.

Swati

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.

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!

This was great! We are not vegan, so I used dairy. The result was still fantastic. Also, thanks for including nutrition information. K.C.

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!!

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.

This is one of my favorite pasta recipes ever! One note, I always add more wine than the recipe calls for, ha. SO GOOD!

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! :)

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

My boyfriend loved this! Perfect easy weekday supper and great with a glass of white wine.

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!!

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.

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.

I love this receipe! And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration!

I made this tonight. Soooooo good! Even my carnivorous in-laws loved it. ?

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!

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!

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 ?

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.

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.

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.

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

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!

Awesome recipe! This alfredo has taken a spot in our regular rotation from here on. Thanks so much!!

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!

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!

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!!

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!

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.

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!

Made this tonight, without the vegan Parmesan cheese, DELICIOUS! Have the other half of the packet of sprouts left, will be making it again!

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!

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!!

Delicious! We actually ended up eating the whole lot for four between the two of us. Oops.

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.

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

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?

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.

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!!!

Made this using bow tie pasta and also added a little sun-dried tomato. It was amazingggggg

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.

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!

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!

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 :)

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.

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!

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 !!

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!

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.

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).

So god! Loved my kid and parents alike

We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Delicious ?

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 =)

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.

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. ;)

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

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!

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.

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!!

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.