This. Pasta. Tho.
I’ve made alfredo before, but this, this may be my new favorite.
What sets it apart? Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. Now we’re talking.
This recipe requires 30 minutes and 10 ingredients to make.
While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside. This is comfort food at its finest.
I hope you all LOVE this alfredo pasta! It’s:
Creamy
Cheesy
Flavorful
Garlicky
Hearty
Comforting
& Oh so delicious
This would make the perfect fancy weeknight dinner, or meal for hosting guests. We made this recently for friends – neither of which are dairy-free – and they devoured their whole plates. That’s always a good sign. Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Garlic and White Wine Pasta with Brussels Sprouts
Ingredients
BRUSSELS SPROUTS
- 16 ounces Brussels Sprouts (halved)
- 1-2 Tbsp olive oil
- 1 pinch each sea salt + black pepper
SAUCE + PASTA
- 3 Tbsp olive oil or vegan butter
- 4 large cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)
- 1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
- 4 Tbsp arrowroot starch (or cornstarch)
- 1 3/4 cup unsweetened plain almond milk
- 4 Tbsp nutritional yeast
- Sea salt + black pepper to taste
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available - or this penne from Bionaturae)
FOR SERVING (optional)
- Garlic bread*
- Simple green salad*
Instructions
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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.
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Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
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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.
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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.
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Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
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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.
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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.
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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).
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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.
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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.
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Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.
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 Per Serving (1 of 4 Servings)
- Calories: 509
- Fat: 18.5g
- Saturated fat: 2.4g
- Sodium: 450mg
- Carbohydrates: 75.4g
- Fiber: 7.7g
- Sugar: 2.9g
- Protein: 12.3g
(<em><strong>optional</em></strong>)
This is one of the tastiest looking recipes you have ever posted. Now is it the answer to getting my husband to eat Brussel Sprouts? I’ve read that Brussel Sprouts are actually the #1 appetite suppressing food. So great for trying to beat down that appetite. But the garlic? The white wine? These are just good ideas!
My wife says she hates Brussels sprouts… But I made this and she gobbled it and loved every bite! Don’t be scared go for the gusto and serve, don’t tell him what’s in it until after he loves it… And he will.
Really great recipe! I’m 100% meat-eater, but this was delicious! ;)
It looks delicious. I tried the one you made cashews and nutritional yeast. Is this the one you talked about? If not, Which one do you recomend?
Sorry! I’m talking about vegan parmesan cheese.
Yes! This is the vegan parmesan I make and would recommend my recipe. Hope that helps!
I personally used the Go Veggie brand because I’m poor and cashews are expensive where I live. It was still super delicious!! Just make sure it’s the vegan kind if you’re vegan! They have a vegan one and a lactose free one, however the lactose free one isn’t vegan.
Not to be “that person” but do you think I could sub veggie broth for the white wine? We don’t drink so that poor rest of a bottle of white wine will just go unloved around here.
Ha! I do. That would be fine!
Just wanted to share: I buy little six packs of wine just for cooking.
Smart!
I think some marsala for cooking would work nicely if you have that
We used white grapes juice 100% and it tasted great
That is so smart!!!!
Mmmm this sounds so good, I loooove brussels and I’m always looking for interesting/different ways to incorporate them into dinners
Brussels sprouts and pasta yes. Always. And I agree- a clean plate from someone who doesn’t share your diet is just about the best complement you can get on a dish.
Oh my gosh!! I can’t wait to make this! Ever since you posted a sneak peak on your Instagram a few weeks ago I’ve been eagerly awaiting this recipe’s arrival! This is a combo of all of my favorites, roasted brussels, pasta and wine!
This looks incredible, such a good idea to use white wine!
Was wondering what could be used besides the white wine?
Veggie broth or omit!
Hi Dana!
I love your recipes so much! I want to try this one too but not everyone in my family likes Brussels sprouts. Could I combine broccoli with the Brussels sprouts for variety? Would they cook together well?
P.S. I made your green bean casserole and pumpkin spiced apple pie for thanksgiving this year and everyone loved them!! They came out perfectly :)
Totally! That’d be a great swap. Thanks for the kind words! xoxo!
That’s a lovely recipe. So are many of your recipes. It’s a beautifully done website. I wonder, though, whether this recipe needs so much fat to be as delicious as it sounds. Five tablespoons of olive oil is off the chart for most low-fat vegans (and there are lots of us). I’m guessing substituting vegetable broth for the sautéing part and tossing the Brussels sprouts with a teaspoon or less of olive oil for the roasting part and still have a delicious meal. Some people will of course want the fat, but you could mention such alternatives, or, better yet, come up with your own. What do you think?
Hi there! Simply reduce the oil and sub more wine or vegetable broth. Good luck!
That’s a great idea to reduce the calorie content on this splendid dish! I’m guessing most people who prefer a low-fat recipe will be clever enough to figure out how to reduce the fat by not putting as much in, as you suggested. Fat carries flavor though, so it will taste different. I prefer to avoid unnecessary sugars myself (maybe I’m a low-sugar vegan?), so this recipe works well for me as is. In any case, I don’t think anyone can really expect the author to include variations of all her recipes to suit the many different food mantras that exist. She already goes beyond the call of duty in addressing the dairy and gluten-free options.
Yum! I’m going to make this for dinner tonight!
This looks delish! Thanks for sharing
Is that cilantro or basil sprinkled on top?
Parsley!
Know any vegan white wines??
Good question! I’m not a stickler on that, but I’m sure if you ask your local wine retailer they’d be able to point you in the right direction!
The site barnivore.com has just about any alcohol listed on there and tells you whether it is vegan or not! You can always go to the store and double check brands of wine on your phone.
AHHHHH! I love everything you post! I’m so excited to make this!
I love all of the flavors going on in here, Dana, and I especially love that you used Brussels Sprouts (one of the most underrated vegetables, IMO)!! <3
I’m making this (and the salad) TONIGHT!! I’ve been looking for the perfect vegan gluten free recipe for alfredo; my son and I love it, but with all of his allergies (including nuts), the ones with cashew cream fail us :(
BEHOLD (I know this is dramatic… but seriously look at that creaminess): perfection. Thank you!!!
Ha! Yay! Thanks for sharing! xoxo
Made it… it’s 5-stars for sure! Having second helpings as I type LOL!
Making this tonight…I have broccoli to use up so I might sub it out…should still be delicious. That sauce sounds SO good :)
While we are not vegan (though my oldest eats a vegan diet Mon-Fri) I do have a dairy problems and your blog is a go-to! You made thanksgiving BOMB and this recipe made dinner 10/10. Love using white wine in cooking!
Thanks lady! So kind! xoxo
Hi! I am *so* excited to try this recipe. Could you tell me what the little red sprinkly bits I’m seeing are? I didn’t see anything red listed, but I may well have missed something. Thanks!
Red pepper flake! I always shake some on my pasta :D
Yummy! I love both pasta and Brussels sprouts, so it looks like a winning combination to me ;) Thanks for sharing!
This looks soo good! Can’t wait to make it. Just wondering.. is there any substitute for vegan parmesan? Thanks!
You could just try subbing the nutritional yeast only!
I am not vegan but was looking for an easy brussels sprout recipe. Can you tell me what nutritional yeast is and why it is being used in the recipe? If I don’t need it or it is a thickener of some sort I need to know what to use instead.
Hi Holly. Nutritional yeast is an ingredient that adds a cheesy flavor and yellow color to the sauce. If not vegan, you can simply sub your favorite cheese, such as parmesan (more info here: https://en.wikipedia.org/wiki/Nutritional_yeast). Hope that helps!
I subbed raw cashews for vegan parm and it turned out great!
Would you be able to recommend the best substitute for almond milk? I’m allergic to almonds! Thanks!! Looks delish!
Rice milk is usually the next best substitute!
I feel like your first line said it all: “This. Pasta. Tho.”
Who is wishing we were having this instead of salad for dinner right now? I am!! I love white wine and garlic alfredo sauces so so much!
Made this tonight and really enjoyed it. We thought next time we will make it with half milk/half veg broth and a splash of lemon juice. Thanks for a great recipe!
Looks yum!
What is the purpose of the nutritional yeast and could I substitute anything else?
It’s pretty critical. It gives the recipe that cheesy flavor! If you’re not vegan you could sub parmesan cheese.
My Husband HATES Nutritional Yeast :( I left it out and subbed raw cashews for the vegan parm. It turned out great! I just added the vegan parm to the top of my dish only as I love Nutritional Yeast. :)
Oooh! Your recipe showed up in my email today. I grabbed a bottle of Chardonnay on the way home. I subbed crimini mushrooms for the sprouts and oh my!!! This one is a keeper! My whole family loved it – even the lone carnivore.
Being wolfed down right now across the river from you as a late night dinner.
Made a ton of sauce, and ended up throwing in the whole box of pasta.
My husband will be thrilled when he comes home! Scrumdidliumptious!
Thanks so much Dana!
It looks delicious. I tried the one you made cashews and nutritional yeast.
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!
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!
I know what I will be having for dinner tonight!
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.
This sounds amazing! Sophie x
sophiehmstewart.com
So I can’t eat brussels, but im in love with this creamy recipe. Is there another veg you would recommend?
Yeah! I think broccoli, cauliflower and even sweet potatoes would be great!
OMG this looks so good!
Mmm, this looks so delicious. I don’t have wine, but I’m guessing it works perfectly well without it.
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 :)
WOoo, I’m trying this tonight since I have all the ingredients at hand!
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.
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!
This looks incredible! Going to try it this Friday with your salad (my husband’s favorite from your cookbook!
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!
Thanks, Alexis!
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!
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?
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?
I make my own vegan parmesan cheese (cashews, salt, garlic powder, nutritional yeast). But I do think you could leave it and just sub more nutritional yeast. Good luck!
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!
I have nut allergies (tree nuts & peanuts) can I use rice milk instead?
Yeah!
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!
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!!
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
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!
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.
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.
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.
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.
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!
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!
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!!
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!
This looks delicious! I gotta try it :)
Added sautéed leeks ??
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!
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!
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!
Thanks for sharing!
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
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.
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…
Thanks Rich!
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.
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!
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!!
If that ever happens thin with more almond milk!
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.
Dana is there anything you can’t cook?? I have read over a few of your recipes- amazing! I love-love your approach to food! You have such a passion for what you do! Happy holidays to you & your Family! I will definitely be buying your book for myself, family & friends. God Bless.
So kind! Thanks Michelle!
I’ve been an avid follower of Minimalist Baker for a while, and I must say, I have yet to be let down by a recipe! That said, this is the first comment I have ever left, because this dish was absolutely PHENOMENAL.
I’m a vegetarian (very slowly and carefully attempting to make the transition to veganism) and cheese lover, though cheese does not love me back. I’ve been working on (again, slowly) eliminating dairy from my diet, and this recipe was absolutely both mind-blowing and life-changing. Seriously. You would NEVER know that the sauce was dairy-free! I used cashew milk and fusilli instead of almond milk and linguine/fettuccine, and although I needed to use more milk to keep the sauce from getting too thick, everything turned out perfectly. The sauce was thick, creamy, and CHEESY. Even the timing for the Brussels sprouts ensured that they were perfectly caramelized and golden brown. I used a full package of pasta (16oz), which ended up making around 3-4 large servings total.
I immediately sent this recipe on to my sister, who has a severe lactose intolerance, and I can’t wait to hear what she thinks!
So kind! Thanks Sarah!! xoxo
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.
Can you substitute cashew milk for the almond milk? Thanks
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
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 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.
I just made this for lunch…its amazing! I did not have almond milk so used canned coconut milk. I used an immersion blender for blending it (eliminates the messy transfer to blender) and it turned out so creamy and delicious. I think you could easily substitute other veggies for the Brussel sprouts when they are no longer in season…I’m thinking broccoli? Good work, minimalist baker =)
Thanks! Yeah, broccoli would be amazing with this!
Great thinking on using the immersion blender! ?
Maybe I missed it, but when do you add the 1/3 cup white wine?
When the garlic is sautéed.
We made this tonight, it was amazing!! Added sautéed mushrooms and roasted red peppers. Delicious ?
So god! Loved my kid and parents alike
Hello! I REALLY LOVE your recipes! Want to make this but am I able to sub all purpose flour instead of arrowroot etc? Thanks and keep up the great vegan work! Xoxo
That should work!
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).
Made tonight w/excellent results. Could’ve gotten away with only 2-3 TBSP of arrowroot, but doubling up on almond milk worked great, and, since I have a tendecy to over-season, having a bit more sauce worked out well. Used pappardelle egg noodles…your vegan parm has been my money-saving go-to for almost 3 years…red pepper flakes were an excellent touch…the few glasses of the leftover sav blanc to have with it was the ultimate pairing…omnivore hubs had seconds…looking forward to leftovers for lunch tomorrow. You’re a genius. Thank you.
So kind. Thanks for sharing!
Red pepper flakes is I great idea. I’m also going to use pappardelle. Trader Joe’s is fab. I’m going to make this this week. I can’t wait. It looks so good. Pam
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!
I very rarely comment but must tell you how delicious this recipe turned out !! I haven’t found a vegan alfredo…ish recipe as delicious as yours. I used a good quality Pinot Grigio and we had the rest with dinner !! A non vegan friend who was visiting loved it and preferred it to the original finding that too rich tasting and caloric. She insisted on a copy the recipe and I sent her off with a baggie of nutritional yeast and your blog url ! The balance of flavours is perfect and I wouldn’t tinker with it as some have done. Would be great with mushrooms too. Thanks for a great recipe !!
So kind! Thanks for sharing, Laila! xoxo
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!
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 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 :)
Any suggestions on a vegetable to replace the Brussels sprouts with? I’d love to try this out but my husband hates them.
Love your blog btw, we use your blog to make dinner at least 1-2 times a week :D (My husband is obsessed with your stir fries lol)
Broccoli! xoxo
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 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!
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.
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.
Made this using bow tie pasta and also added a little sun-dried tomato. It was amazingggggg
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!!!
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.
Made this. Follow your recipes to a T and they never fail me. This one, I believe due to the almond milk, became too sweet and I was googling how to make a sauce less sweet which said citrus which I didn’t have. I’ll put brussels sprouts on anything – those were amazing. Perhaps veggie broth instead?
Hmm, did you use vanilla or sweetened almond milk? Try rice milk next time! Veggie broth will make it too salty…
Hi Dana! I am newly vegan and your site has helped me so much…especially around the holidays! I wanted to know if you think it would be okay to use frozen brussel sprouts in this recipe. My local organic market didn’t have any fresh ones available :-(
That should work!
When using frozen Brussels with this recipe- do you recommend boiling/cooking them first and then roasting them? Or can we roast them frozen?
Can’t wait to make this! Thanks for sharing :)
Hmm, I would say roasting from frozen, OR ideally letting them thaw a little first.
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?
Never mind, saw the cashew and rice milk comments!
I’d say rice milk or dairy milk is best!
This was amaaaazing! I followed recipe exactly (without the red pepper because I’m a whimp), and it was delicious :)
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.
Delicious! We actually ended up eating the whole lot for four between the two of us. Oops.
Thanks for putting up and maintaining such a great website. I’m super excited to try some of your recipes! Pam
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!!
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!
Oh, mannnn. I got so excited to post a comment, I forgot to rate the recipe. :)
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 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.
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!
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 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.
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!
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!
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!!
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!
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!
Awesome recipe! This alfredo has taken a spot in our regular rotation from here on. Thanks so much!!
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!
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
Is it correct that there is 422g of sodium per portion of this meal?
I’m not vegan but your recipe sounds amazing. I don’t know what nutritional yeast is but was wondering if I could sub it with something else. Looking forward to making it!
Hi Mary. It mocks cheese in the sauce. If not vegan, you can sub a cheese of your choice.
I have tried many of your recipes and there are very few that I tweek. This is my favorite recipe of yours and one of my top favorite meals to make. I would make it every day if my spouse let me. So so lovely.
Thanks, Chrissi!
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 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.
Are there any good substitutes for the wine?
I think the idea of using it sounds wonderful – so does the recipe! I just dont keep any around the house.
P.S. was binge reading some of your recent posts, and thank you for frequently including substitutions or variation idea’s! Makes it much easier to work with what I have and adjust for personal preference. You are by far my favorite food blog and Ive been following you for years now!
Hi Rebecca! How about vegetable broth? Let me know if you give it a try!
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’m making this tonight, can’t wait to try it.
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!
Hi :)
Is there any way to sub the vegan parmesan? I’m at my dads and they’re not really into this whole vegan thing which is why I would love to make that recipe to show them that veganism is bomb. But of course he does not have any nooch or vegan cheese here… Any ideas?
Recipe sounds amazing by the way!
Hi! You could just try subbing the nutritional yeast only? Or if you are not vegan, you could just use parmesan cheese? Hope this helps! Good luck!
I am vegan :)
I guess I’ll just leave it out.. Don’t know how I could sub the nutritional yeast
But thx :)
Hi Dana! I made this last night and it was absolutely lovely. However, the sauce turned out more bitter than anything else. Could it be because I subbed the olive oil for coconut and accidentally burned the garlic a bit? Or did I not simmer down the wine enough? It was wonderful and we devoured it anyway, but I am just curious if the bitterness is a part of it or if it was a mistake on my end. Thank you for another wonderful recipe to add to our dinners!
Hi! All of the reasons listed may have contributed to the reason your sauce turned out more bitter than it should be! Better luck next time though! :D
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!
I made this tonight. Soooooo good! Even my carnivorous in-laws loved it. ?
I love this receipe! And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration!
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 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.
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!!
Night** oops ?
My boyfriend loved this! Perfect easy weekday supper and great with a glass of white wine.
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
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! :)
This is one of my favorite pasta recipes ever! One note, I always add more wine than the recipe calls for, ha. SO GOOD!
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.
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!!
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 gone from vegetarian to (mostly) vegan over the past few months, and my husband has NOT been into it. He has always been fine with vegetarian, but when I started cutting back on cheese he didn’t know how to deal with it. I wasn’t sure how this recipe would be received, since he is a big fan of dairy-based pasta sauces, but we both LOVED it. He didn’t even top his with real parm! I added a little extra vegan parm and a pinch of red pepper flakes to the sauce, and it was as good as any dairy-based alfredo I’ve had. I just finished the (very large) final helping for my lunch, and I’m so sad it’s gone. We will definitely repeat!
Yay! Thanks for sharing, Katie!
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.
Just made this. You are my comfort-food-recipe source, Dana. Loved it. So tasty, so quick.
Swati
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. :)
So incredibly yummy!
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.
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!
Love garlic..white wine..creamy sauces on pasta and brussel sprouts..so..this is a perfect and unique recipe for me to try !
Thanks…
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 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 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!
All the flavours were there… OH SO delicious…but….. oh so dry, gutted!!! I am confident it was something I did wrong (and not the recipe) but not quite sure what – maybe too much yeast? too much pasta?? perhaps I got the timing a bit wrong and let the sauce reduce too much…I am thinking a mix of all the above….any tips please? I am going to attempt making it again but this time – perfect it !!!
Hi Skye! Oh no – We are sorry to hear that! I am not sure what went wrong but this dish shouldn’t coming out dry. Did you change the recipe at all? If the sauce was left too long and reduced, that definitely could have been the problem. Better luck next time!
Now that I look back at the recipe – I did use cornflour instead of cornstarch – could the be the reason? And I probably left it too reduce too long. Can’t wait to make it again this weekend and get it right !! Also, what other veggies would best suit with this recipe?
Hi Skye! Cornflour and cornstarch are very different ingredients and the swap up could definitely have been the reason it didn’t turn out for you! As for other veggies, asparagus would be a good addition!
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
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!
AMAZING! One of the most delicious recipes I’ve ever made.
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
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.
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!
I made this last night and it was delicious but kind of a pain in the ass to make.
OMG SO GOOD!!! We loved this so much.
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!
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
Dana- Is the 4 Tablespoons nooch plus 1/4 cup vegan parm listed in the recipe correct? Your sauce looks far too blonde to have that much nooch in it. I stopped at 1 T. plus the 1/4 cup parm and the cheese flavor is quite pronounced (though very delicious!) and the color is much more yellow than your pics. Any more and I think it would have become nacho cheese (also very delicious, just not what I want in a garlic wine sauce). A five star recipe either way.
Hi Erica! Yes, those measurements are correct!
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!!!
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!
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!
DELICIOUS! Wouldn’t change a thing.. will definitely make this again!
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!
This was insanely delicious!!! My husband normally snubs his nose at Alfredo but he loved this!! 10/10 recommend!!!
We made this last night and it was AMAZING! I had leftovers for lunch today and loved it even more!
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!
I make this once a week! It’s fantastic!
Hi Dana,
I’m going to try this recipe tonight. I haven’t got arrowroot starch or cornstarch, so am wondering whether tapioca flour or potato starch would be an adequate substitute?
Richard.
Hi Richard! That will work!
I’ve made this dish before and absolutely loved it. Now I am going on a trip and want to make it again. Do you think the consistency would change dramatically if I make the sauce before I go, keep it refrigerated, and then reheat the sauce two days later on the stove? Thanks!
Hi Kess! That should work!
Dana, I wonder if you might have a good tip for replacing the white wine? It’s just I don’t have any in the house now that I’m pregnant. Can I use lemon or apple cider vinegar? I have fresh red grapes growing out in the garden too…
By the way, my boyfriend made this for me on my birthday earlier this year and oh my was it delicious. Dying to have it again!
Hi Polly! Many people have used veggie broth as a replacement and have had success I would try that!
I am amazed at how delicious this is!!! Absolutely fabulous. A new house favorite, for sure!
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!
Would soy milk work instead of the almond milk?
Hi Cj! That should work!
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!
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!
Very yummy! A dinner that even my meat-eating, dairy-loving boys also enjoy.
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!
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.
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!
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.
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!
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.
Delicious! I did not have cornstarch, so I blended 1 cooked potato. Yummy.
This is insane. As someone knew to dairy-free life, this satisfies my cravings and is my new favorite dish. And it’s so easy! Thank you!
Yay! So glad to hear!
So good! My new favorite too! Don’t care for Brussels sprouts so I used roasted broccoli instead. Amazing! Thanks for the recipe!
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!
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.
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 will definitely be making this again! I used different vegetables but it was wonderfully delicious and easy to make.
Thanks for sharing!
Joy
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 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. ??
Still delicious in 2018.
A quick tip: You can skip the blending if you mix the starch with a little bit of water (stir until smooth) before adding it.
Great tip! Thanks for sharing, Renate!
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!
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!
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!
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 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.
Forgot to add the stars
Never had a white vegan pasta sauce that I enjoyed so much.
This is truly my favourite meal I’ve ever had since going plant based. THANK YOU SO MUCH! I have to admit the sauce sounded strange, but it blew me away. I used extra nutritional yeast in place of vegan parmesean and did end up adding extra almond milk to thin it out a bit (awesome rec). Can’t wait to make this for non-vegan friends…they’ll have no idea!! So cheesy!
Glad you’re a fan of this pasta recipe, Angela! :D
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 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.
Made this tonight for dinner and it was a hit! Didn’t have arrowroot powder/corn starch so added in about a cup of puréed cauliflower and only a splash of almond milk. Threw in some diced onion and asparagus as well. Super creamy and delish!
Yay! Glad you enjoyed it, Kilee!
Tip for reheating: I put the leftover pasta in a casserole dish with a little extra almond milk. Shredded brussel sprouts and olive oil on the whole top (to hold the moisture in). 350 in the oven for 15 mins. It tasted just like the fresh batch.
Thanks for the tip, Lauren!
I don’t have time to get any nutritional yeast and I’m not vegan – do you think subbing regular parmesan for the nutritional yeast would be fine? Looks so good!!
Yes, that will work!
Would it work to keep the sauce in the fridge for several hours after blending it and before returning it to the skillet? (Between steps 5 & 6) would it still thicken properly?
Yes it should, though we haven’t tried doing it. Report back if you give it a go!
made this and loved it! thank YOU
Woot woot!
looks soooo good but i have no idea what arrowroot is and where i get this. I don’t think we have it in belgium…
Hi! Arrowroot is used as a thickener and you can purchase it here! For substitutions, check the comments above!
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… ☺️
What can I use in place of white wine? Thanks.
Hi Lynn! I recommend veggie broth or just omitting it!
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!
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!!