This. Pasta. Tho.
I’ve made alfredo before, but this, this may be my new favorite.
What sets it apart? Garlic and white wine, which are infused into a classic white sauce paired with al dente pasta and roasted Brussels Sprouts. Now we’re talking.
This recipe requires 30 minutes and 10 ingredients to make.
While the sauce is bubbling away and pasta is cooking to perfection, Brussels Sprouts are roasting until golden brown and slightly crispy on the outside. This is comfort food at its finest.
I hope you all LOVE this alfredo pasta! It’s:
Creamy
Cheesy
Flavorful
Garlicky
Hearty
Comforting
& Oh so delicious
This would make the perfect fancy weeknight dinner, or meal for hosting guests. We made this recently for friends – neither of which are dairy-free – and they devoured their whole plates. That’s always a good sign. Pair this creamy, sultry pasta with my Garlicky Kale Salad with Crispy Chickpeas for the ultimate plant-based comfort meal.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Garlic and White Wine Pasta with Brussels Sprouts
Ingredients
BRUSSELS SPROUTS
- 16 ounces Brussels Sprouts (halved)
- 1-2 Tbsp olive oil
- 1 pinch each sea salt + black pepper
SAUCE + PASTA
- 3 Tbsp olive oil or vegan butter
- 4 large cloves garlic, chopped (yields ~3 Tbsp as original recipe is written)
- 1/3 cup dry white wine (Pinot Grigio, Chardonnay, + Sauvignon Blanc, are best)
- 4 Tbsp arrowroot starch (or cornstarch)
- 1 3/4 cup unsweetened plain almond milk
- 4 Tbsp nutritional yeast
- Sea salt + black pepper to taste
- 1/4 cup vegan parmesan cheese (plus more for serving)
- 10 ounces vegan, gluten-free pasta* (brown rice pastas are readily available – or this penne from Bionaturae)
FOR SERVING (optional)
- Garlic bread*
- Simple green salad*
Instructions
- Preheat oven to 400 degrees F (204 C) and add Brussels sprouts to a baking sheet (use more baking sheets, as needed, if increasing batch size). Drizzle with oil, and season generously with salt and pepper and toss. Arrange in a single layer and set aside.
- Bring a large pot of water to a boil (for cooking the pasta) and salt generously (~1 Tbsp). Set aside while preparing sauce.
- Heat a large rimmed skillet over medium heat. Once hot, add oil and garlic. Sauté for 3 minutes or until fragrant and very slightly golden brown, then add wine (see photo). Be careful – it may flame, but only briefly. Stir and sauté for 2-4 minutes, or until the wine has reduced by about half.
- Add arrowroot and whisk, then add almond milk and whisk. At this point, it will be very clumpy – this is normal. Transfer to a high-speed blender and add nutritional yeast, salt + pepper, and vegan parmesan cheese. Blend on high until creamy and smooth.
- Taste and adjust flavor as needed, adding more vegan parmesan or nutritional yeast for cheesiness, or salt and pepper for more overall flavor.
- Transfer sauce back to the skillet and warm over medium-low heat until bubbly while whisking. The sauce should thicken, at which point you can lower the heat to low and simmer until pasta is cooked. If it looks too thick, thin with almond milk. If too thin, increase heat to medium to encourage thickening.
- Add Brussels sprouts to the oven and cook for 12-15 minutes or until slightly golden brown and tender, stirring once at the 10-minute mark to encourage cooking.
- Around this time, add pasta to boiling water and cook according to package instructions (mine took about 7-10 minutes, so I did that last. You want the pasta and Brussels to be done around the same time).
- Once cooked, drained pasta and add directly to the sauce, along with half of the Brussels sprouts and toss to combine. Season with a bit more vegan parmesan cheese (optional) for extra flavor.
- Serve with remaining Brussels sprouts and additional vegan parmesan cheese for flavor. I also like a bit of red pepper flake, but this is optional.
- Best when fresh, though leftovers keep well in the refrigerator for 2-3 days. Reheat in the microwave for best results.
Video
Notes
*Nutrition information is a rough estimate calculated without additional toppings (more vegan parmesan cheese).
*To make garlic bread spread vegan butter and minced garlic onto vegan-friendly baguette or bread and toast in a 425 degree F (218 C) oven until golden brown.
*To make a simple green salad, add a generous serving of greens to a serving bowl (we love arugula or chopped kale). To a small jar or mixing bowl add 3 Tbsp (45 ml) lemon juice and 5 Tbsp (75 ml) good olive oil and a pinch each salt and black pepper and shake or whisk vigorously to combine. Pour dressing on salad just before serving, toss, and serve.
N Barnett says
Just absolutely delicious! Made exactly per the recipe except I did use “regular” Parmesan cheese as I did not have the vegan version on hand. I will be making this again…and again!
Renate says
Still delicious in 2018.
A quick tip: You can skip the blending if you mix the starch with a little bit of water (stir until smooth) before adding it.
Great tip! Thanks for sharing, Renate!
Christina Peter says
I thought this was going to be delicious i dont know what went wrong. Maybe the pasta i used (edmame pasta) didn’t mesh with the sauce. It just tasted like straight up almond milk. I used exact measurements for everything even added more parm. ??
Kristi says
I followed the recipe with no changes and this dish is delicious! So creamy, rich and filling. I don’t have a regular blender but everything fit into the Nutrisystem personal blender I use for smoothies.My husband asked for seconds, always a good sign!
Joy says
I will definitely be making this again! I used different vegetables but it was wonderfully delicious and easy to make.
Thanks for sharing!
Joy
Suzanne says
Oh wow! Ok… seriously, I haven’t really spent a lot time trying to regain the yum of creamy foods since I fully abandoned dairy a year ago, but wow. This dish really hits the spot. I made one modification by swapping out the vegan parmesan cheese for 1/2 cup of soaked cashews. Super duper good. :)
Cathy says
I made this recipe tonight for dinner. My husband and I loved, loved, loved it! It tasted like real fettuccini alfredo. Thank you for such a nice recipe. It will be a regular in our house.
Kaley says
You guys, this was so, so good. My picky, meat-eating husband even asked if I’d make enough for him next time after trying a bite off my plate. I made it with half brown rice noodles and half zucchini noodles and it was so rich and satisfying without feeling guilty at all, I will be making this a lot around our house!
Crisha says
So good! My new favorite too! Don’t care for Brussels sprouts so I used roasted broccoli instead. Amazing! Thanks for the recipe!
katherine says
This is insane. As someone knew to dairy-free life, this satisfies my cravings and is my new favorite dish. And it’s so easy! Thank you!
Yay! So glad to hear!
Lucia says
Delicious! I did not have cornstarch, so I blended 1 cooked potato. Yummy.
Jetta Garrity says
I love making this dish and end up making it 2-3 times a month! I usually put mushrooms, frozen peas, and spinach and it’s super quick to put together.
Bethany White says
Wonderful and easy recipe! The second time I made it, I roasted broccoli instead of brussels. Also added tomato pasta to the sauce and it added some great flavor!
Pamela says
Hi, this was delicious although next time I will cook the brussels sprouts rather than put them in the oven. We liked the sauce a lot! And I am sooo glad with the vegan parmesan cheese I made earlier this week! I also have a trick so that the sauce will not be lumpy: you can preheat the almond milk or the wine. Then add all of it in one go and stir. Be careful though! It will rise in your skillet and cook. You will get a smooth mixture directly. After that you can put extra milk or wine if it gets too thick etc.
Nicki says
5 stars! Definitely satisfied my alfredo craving. Made it exactly as written. I think roasted broccoli could be good in this dish also and I might try that next time. I think this could fool non-vegans. Thanks!
Em says
I made this, and it was my first time making an actual recipe. I accidentally skipped the step where you’re supposed to blend some of the sauce ingredients in the blender without even realizing it, and it still turned out pretty good! Hopefully in the future I can make it again the right way, and I’m sure it will be a lot better.
Kristal says
This was soooooooooo good. It took everything in me not to eat all of it. I subbed the white wine for the broth because I didn’t have any wine, but other than that, I made it as written. Delicious!
Emily says
Very yummy! A dinner that even my meat-eating, dairy-loving boys also enjoy.
Leslie says
As a newcomer to vegan cooking I have searched and tried quite a few vegan recipes, but I have never left a comment at any site until now. This is such a delicious, easy dairy free Alfredo sauce that I felt compelled to do so. I made this last night and just finished leftovers for dinner tonight, which I think were even better. Like another reviewer I used Trader Joe’s lemon papardelle pasta and the hint of lemon was very nice. I didn’t roast the Brussel sprouts – instead I just sautéed some shiitake mushrooms, and added frozen peas to the boiling pasta water in the final couple of minutes – the combination was simple but satisfying. Thank you for making my new vegan lifestyle a delicious adventure!
Angie Broyles says
This was really good for a healthy and filling meal! I added a few things to the sauce, like 1/2 veggie boullion, a squeeze of lemon, a little miso. The red pepper flakes were a must for me!
Cj says
Would soy milk work instead of the almond milk?
Hi Cj! That should work!
Donna says
The sauce was delicious. We substituted lots of sautéed mushrooms (with Chardonnay) and doubled the amount of sauce bc we make 1 lb of pasta. Wine sauce was amazing! Loved it!
Chelsea says
I am amazed at how delicious this is!!! Absolutely fabulous. A new house favorite, for sure!
Polly says
Dana, I wonder if you might have a good tip for replacing the white wine? It’s just I don’t have any in the house now that I’m pregnant. Can I use lemon or apple cider vinegar? I have fresh red grapes growing out in the garden too…
By the way, my boyfriend made this for me on my birthday earlier this year and oh my was it delicious. Dying to have it again!
Hi Polly! Many people have used veggie broth as a replacement and have had success I would try that!
Kess says
I’ve made this dish before and absolutely loved it. Now I am going on a trip and want to make it again. Do you think the consistency would change dramatically if I make the sauce before I go, keep it refrigerated, and then reheat the sauce two days later on the stove? Thanks!
Hi Kess! That should work!
Richard says
Hi Dana,
I’m going to try this recipe tonight. I haven’t got arrowroot starch or cornstarch, so am wondering whether tapioca flour or potato starch would be an adequate substitute?
Richard.
Hi Richard! That will work!
Heather says
I make this once a week! It’s fantastic!
Tara says
Just made this for Dad & BF (neither of them are vegan) and we all loved it. SO satisfying! Vegan parm is a game changer. Also, it tastes better the next day if that’s possible, haha. Thanks, Dana!
Jess says
We made this last night and it was AMAZING! I had leftovers for lunch today and loved it even more!
Shannon A says
This was insanely delicious!!! My husband normally snubs his nose at Alfredo but he loved this!! 10/10 recommend!!!
Alexandria P says
This was so delicious!
The only thing that I did differently is that I added the cornstarch to half of the almond milk prior to adding them to the wine-garlic-olive oil mixture. I only did this because I tend to have better luck with cornstarch when I add it to a liquid prior to introducing it to the rest of the sauce ingredients.
I’ve been a fan of your vegan parmesan cheese recipe for a while now, and I was glad that this recipe gave me an excuse to make another parmesan batch. This Alfredo recipe was easy to follow, and it turned out to be so tasty! Thanks for another great recipe!
Kelley says
DELICIOUS! Wouldn’t change a thing.. will definitely make this again!
Cherith says
oh my word this is amazing! and the sauce… wow. you wouldn’t know it doesn’t have dairy in. I’m lactose intolerant and just to be able to have a creamy pasta is absolute heaven! I’m going to be using this sauce for cauliflower gratin and mac and cheese in future. Thanks for all your great recipes!
Niki says
Hi, not sure if anyone mentioned this: you can skip the whole blender step by just whisking cornstarch into the almond milk. Good recipe. I will make it again. Thanks!
Janine says
I would love to rate and comment this one t least 10 times! :D it was so so delicious! Rest of the household hasn’t gone vegan – but they loved it!! Vegan for 2 weeks now and ate this one twice already :D
Perfect!!!
Erica says
Dana- Is the 4 Tablespoons nooch plus 1/4 cup vegan parm listed in the recipe correct? Your sauce looks far too blonde to have that much nooch in it. I stopped at 1 T. plus the 1/4 cup parm and the cheese flavor is quite pronounced (though very delicious!) and the color is much more yellow than your pics. Any more and I think it would have become nacho cheese (also very delicious, just not what I want in a garlic wine sauce). A five star recipe either way.
Hi Erica! Yes, those measurements are correct!
jo palmer says
This recipe is brilliant , I added fried mushrooms instead of brussel sprouts , such a great base for any vegan pasta . Thanks a million I will use it many many more times
Jay H says
This was pretty good! I have a love/hate relationship with nutritional yeast so will add in increments next time. I added a splash of white wine at the end to give it a bit more of a kick Will make it again!
Rach says
OMG SO GOOD!!! We loved this so much.
Fay says
I made this last night and it was delicious but kind of a pain in the ass to make.
Kathleen says
I’ve made this recipe a few times now—it’s one of my favourites—and this time I decided to mix it up a bit, and instead of Brussels sprouts, I added peas (put into the boiling water with the pasta right when it was almost done) and I served the pasta on top of some portobello mushrooms, and it was /really/ good. The mushrooms added a lot of really nice flavour.
This recipe is one of my most favourite “cheese” sauce alternatives.
Also, re the parmesan cheese, I discovered that I was out of cashews, but the sauce still turned out great after omitting.
Thanks so much for this amazing recipe!
Angela says
This is a delicious and easy go-to sauce/meal that my whole family loves! My toddler-daughter devours this as well. Thank you so much for this DF and nutrient-packed recipe! We love it with the Trader Joe’s lemon papardelle and GF fusilli, too.
Ashley says
Wow!! This recipe is absolutely delicious! I didn’t use vegan parmesan cheese , used olive oil and cornstarch like recommended in recipe. This was amazing! A great way to get a little B12 and super tasty! The flavors all marinated together perfectly and I will definitely be making again. I used brown gf rice noodles that I had on hand too so a double win! Thank you for always providing such wonderful recipes. Since going animal product free and trying to do a 70% plant base /30 vegan way of life, I always find your recipes absolutely amazing. Thank you thank you for sharing your passions, art and knowledge.
~Ashley
Maggi says
AMAZING! One of the most delicious recipes I’ve ever made.
Casey says
Super good! My family is not gluten free or vegan so we made this with a couple adjustments – regular pasta and real parmesan since we had both “in stock”. I have been looking for a nutritional yeast recipe to try and have to say that this one is amazing! The white wine and garlic flavor really come through and the texture of the sauce is fantastic.
I didn’t have any issues adding the white wine to the pan, probably because my pan wasn’t super hot. Since I used cornstarch instead of arrowroot I avoided any gumminess / chunkiness by making a slurry with the cornstarch and liquid before adding it into the pan. I did have to watch my sauce very closely when heating after blending, it went from very liquid to much thicker swiftly so take that into account while cooking.
Looking forward to trying more of your recipes!
Katie says
Oh my! Sooo delicious! Words can’t do it justice. I just sent it to all my friends and told them they need to make it ASAP
Skye says
All the flavours were there… OH SO delicious…but….. oh so dry, gutted!!! I am confident it was something I did wrong (and not the recipe) but not quite sure what – maybe too much yeast? too much pasta?? perhaps I got the timing a bit wrong and let the sauce reduce too much…I am thinking a mix of all the above….any tips please? I am going to attempt making it again but this time – perfect it !!!
Hi Skye! Oh no – We are sorry to hear that! I am not sure what went wrong but this dish shouldn’t coming out dry. Did you change the recipe at all? If the sauce was left too long and reduced, that definitely could have been the problem. Better luck next time!
Skye says
Now that I look back at the recipe – I did use cornflour instead of cornstarch – could the be the reason? And I probably left it too reduce too long. Can’t wait to make it again this weekend and get it right !! Also, what other veggies would best suit with this recipe?
Hi Skye! Cornflour and cornstarch are very different ingredients and the swap up could definitely have been the reason it didn’t turn out for you! As for other veggies, asparagus would be a good addition!
Dean says
This is a GREAT recipe and one that I make often when I feel like carbo loading after an intense run :)
Just fyi for the fellow vegans out there, be sure that the white wine you use is actually *vegan* because many white wines use egg whites as a preservative or refining agent. (I know, it’s so annoying that they do this – why?!?)
A good tip is to use the Barnivore app to see which white wine brands are vegan (red wine is almost always vegan).
Just a tip, hope this helps!
Ann-Marie says
I made this the other night for my non-vegan daughter and son-in-law. I had some organic brussels sprouts and all of the other ingredients so figured I’d make it for dinner. I showed her the recipe beforehand, and she was on the fence but they were both willing to try.
They loved it!
Linda says
This dish is absolutely AMAZING!! I’ve been trying to be a vegan for over 6 months now and this is the first time my 8 year old daughter found a vegan meal that she actually LOVES! Now I have hope that she will become a vegan also….one day lol. Thank you Minimalist Baker! I’m looking forward to trying more of your delicious recipes!
stanp says
Love garlic..white wine..creamy sauces on pasta and brussel sprouts..so..this is a perfect and unique recipe for me to try !
Thanks…
Sarah says
I just made this and it was delicious! I’ve never cooked brussel sprouts nor vegan alfredo before so this was my attempt to make brussel sprouts I’d actually eat! This meal was quick and easy (had vegan parmesan already made). It turned out great (although I undercooked the pasta…I still don’t know exactly how to tell when GF pasta is done..some of the noodles were tender others were tough)! But as for the recipe, amazing. It has a wonderful creamy, cheesy texture that I never knew was possible without…CHEESE. Thank you honey for all the amazing recipes. You are helping me to transition to a meat and dairy-free life as well as getting me acquainted with GF cooking!
Roshae says
This recipe was so easy and delicious. I never had brussels sprouts in pasta before, and it was a perfect addition. I was concerned it would not be enough sauce, but it was more than enough. Whipped up in less than thirty minutes, perfect for a busy mom like myself.
Bethany says
So incredibly yummy!
Jessi says
This is super tasty! I’ve made this before without the dairy substitutes, but this time I did it with the substitutes and I really like it! The only thing I would change is how much nutritional yeast is in… maybe I’m just not used to the flavour of it yet but it was a little overwhelming for me. Extremely straightforward and very tasty. :)
Swati says
Just made this. You are my comfort-food-recipe source, Dana. Loved it. So tasty, so quick.
Swati
MeriLee says
For a while I’ve just enjoyed browsing through this site and looking at all the delicious food thinking some day I’d try some things. Well, I’ve now tried 3 recipes and I’ve enjoyed all of them! And I really enjoyed this one as well. I used plain soymilk instead of almond, and also Daiya vegan cheese and it was great. Plus I love Brussels sprouts! Very filling and delicious.
Katie says
I’ve gone from vegetarian to (mostly) vegan over the past few months, and my husband has NOT been into it. He has always been fine with vegetarian, but when I started cutting back on cheese he didn’t know how to deal with it. I wasn’t sure how this recipe would be received, since he is a big fan of dairy-based pasta sauces, but we both LOVED it. He didn’t even top his with real parm! I added a little extra vegan parm and a pinch of red pepper flakes to the sauce, and it was as good as any dairy-based alfredo I’ve had. I just finished the (very large) final helping for my lunch, and I’m so sad it’s gone. We will definitely repeat!
Yay! Thanks for sharing, Katie!
Kathy Campbell says
This was great! We are not vegan, so I used dairy. The result was still fantastic. Also, thanks for including nutrition information. K.C.
Amy Fehr says
I’ve made this 2x this week!! Flavourful is fantastic and I swirled a tablespoon of pesto through it for my 3 picky boys (one who does not like anything cream-based at all including mayo but really liked this sauce!). I roasted green beans, drained cannellini beans and sliced mushrooms instead of Brussel sprouts and the textures were fab! Well done Dana!!
Brittany says
I am a meat eater, but omgosh. This was SO good! Thank you for your amazing recipes. The flavors are always so on point. I can’t wait to try more recipes.
Amber says
This is one of my favorite pasta recipes ever! One note, I always add more wine than the recipe calls for, ha. SO GOOD!
Mariel Morales says
Love this recipe! I’ve made this pasta a couple times already and every time I’ve added a different kind of veggie. So far I like it best paired with asparagus and mushrooms! :)
Colleen says
Dana, it’s been a fabulous few days exploring vegan cheese options with your wonderful recipes. Last night I made eggplant roll-ups and tonight this Garlic Alfredo recipe! Both were amazing. The rollups felt fancy and special, while the Alfredo was comforting and nostalgic of my mom’s non-vegan Alfredo from childhood. I’m not vegan, but often cook vegan dinners. However, rarely have I ventured into recipes involving vegan cheeses. These two recipes have proven how absolutely delicious a vegan lifestyle can be and my stomach feels much better compared to eating regular Alfredo. THANK YOU! I feel so inspired and excited by your recipes. Keep on rockin’.
-Colleen
Amanda says
My boyfriend loved this! Perfect easy weekday supper and great with a glass of white wine.
Caitlin says
After a sad lunch break during a meeting (the restaurant thought a vegan salad was 1/3 green pepper and shredded lettuce) where my coworkers looked at me sympathetically and declared they could never be a vegan, I came home and made this. Amazing, stick to your ribs, eat seconds and thirds comfort food!! A recipe so easy that even after a long day I would rather make this than reach for my phone to order delivery. Thank you for saving my nught!!
Caitlin says
Night** oops ?
Kelli Howard says
I made this for the fam last night and it was a massive hit! Our six year old, who is always a bit leary of new dishes, involuntarily said “Mmmm” at least half a dozen times while eating. I loved how simple it was and the fact that I had most of the ingredients on hand. Thank you so much for another BEAUTIFUL recipe.
Sue says
I’m not vegan but this recipe looked so damn delicious, I had to make it. A++. This will now be a “company dish” in my repertoire.
Kristin Little says
I love this receipe! And equally as much, I love your page. Everything is amazing, easy and beyond delicious. Thanks for the inspiration!
Aly says
I made this tonight. Soooooo good! Even my carnivorous in-laws loved it. ?
Lauren says
I made this on the weekend, and again during the week. what a FANTASTIC recipe. I have been searching for a ages for a go-to vegan white sauce. Quite honestly, this is the best that I’ve ever had. I tried this recipe using cornstarch the first time, and arrowroot starch the second time. Both worked out very well.
Thank you, Dana for never letting me down with your recipes!
Thelea says
Hi Dana! I made this last night and it was absolutely lovely. However, the sauce turned out more bitter than anything else. Could it be because I subbed the olive oil for coconut and accidentally burned the garlic a bit? Or did I not simmer down the wine enough? It was wonderful and we devoured it anyway, but I am just curious if the bitterness is a part of it or if it was a mistake on my end. Thank you for another wonderful recipe to add to our dinners!
Hi! All of the reasons listed may have contributed to the reason your sauce turned out more bitter than it should be! Better luck next time though! :D
Nikola says
Hi :)
Is there any way to sub the vegan parmesan? I’m at my dads and they’re not really into this whole vegan thing which is why I would love to make that recipe to show them that veganism is bomb. But of course he does not have any nooch or vegan cheese here… Any ideas?
Recipe sounds amazing by the way!
Hi! You could just try subbing the nutritional yeast only? Or if you are not vegan, you could just use parmesan cheese? Hope this helps! Good luck!
Nikola says
I am vegan :)
I guess I’ll just leave it out.. Don’t know how I could sub the nutritional yeast
But thx :)
Erica says
This was excellent! I ran out of almond milk so used 1/2 almond milk 1/2 rice milk. Even my 190lb, iron-pumping, carnivore of a husband loved it!
Eve says
I’m making this tonight, can’t wait to try it.
ingrid says
Yum yum superior deliciousness!
I doubled the garlic and subbed the almond milk with plain soy milk and it tasted amazing! Leftovers will be cherished for lunch tomorrow ?
Rebecca says
Are there any good substitutes for the wine?
I think the idea of using it sounds wonderful – so does the recipe! I just dont keep any around the house.
P.S. was binge reading some of your recent posts, and thank you for frequently including substitutions or variation idea’s! Makes it much easier to work with what I have and adjust for personal preference. You are by far my favorite food blog and Ive been following you for years now!
Hi Rebecca! How about vegetable broth? Let me know if you give it a try!
Goretti says
I made this dish tonight for my husband and I exactly as the recipe was written. DELICIOUS!!!!!! Dana, your recipes are THE best. Keep up the awesome work.
E says
YUCK! I make almost exclusively vegan meals and this was not good. Not at all. Nothing to do with the the vegan aspect, more the putrid nutritional yeast overload. Really off putting. Not trying to be obnoxious, just warning potential home chefs that this ain’t great.
Chrissi says
I have tried many of your recipes and there are very few that I tweek. This is my favorite recipe of yours and one of my top favorite meals to make. I would make it every day if my spouse let me. So so lovely.
Thanks, Chrissi!
Mary says
I’m not vegan but your recipe sounds amazing. I don’t know what nutritional yeast is but was wondering if I could sub it with something else. Looking forward to making it!
Hi Mary. It mocks cheese in the sauce. If not vegan, you can sub a cheese of your choice.
Mark G says
Is it correct that there is 422g of sodium per portion of this meal?
Ashley Shields says
Wow, this recipe is divine! My non-vegan mother went back for seconds. I dissolved the cornstarch into the milk and stirred constantly to prevent lumps [easier to prevent lumps than to take them out]. Added nutmeg, vegetable ‘better than bullion’, and Mrs dash table blend. Adding this to my favorites
Meg says
This was really good! My significant other( omnivore) ate it and no complaints! I am not sure if I made the wrong amount of pasta or just because I used a different kind, but I could have used a little more sauce (especially for leftovers) but others than that it was amazing and will make again!
Carrie B says
Awesome recipe! This alfredo has taken a spot in our regular rotation from here on. Thanks so much!!
Jes says
Just wolfed this down for dinner – so delicious and super simple to make! I subbed roasted broccoli and cauliflower and it was amazing. Perfect for a cold January night in New England! Thanks for being awesome, Dana!
Danielle says
So I’ve been regularly making your recipes for at least couple years now and have never commented but omg, I’ve already made this recipe four times…. Too good for words. We don’t drink so I skip the wine and use veggie broth. Amazing!!! Your parmesan cheese is also the BOMB. I put it all over my salads/pretty much everything the next few days after making this. Thank you!
Healthy mom says
I made this and it’s delicious. Husband approved. Easy and super satisfying. Tastes like rich, creamy, comfort food. I will definitely make this again. Soon!!
Beth says
Looks so yummy! I’m trying this tonight, subbing roasted tomatoes and mushrooms for the Brussels sprouts. I usually just use more nutritional yeast + garlic powder Bethin place of the cashew parmesan for calorie savings, and I always reduce the oil and use broth or water instead. I’ll let you know how it goes!
Courtney says
This sauce is delicious. I’ve made it a couple of times now. My non vegan husband actually requested that I make it again the very next day. He’ll eat anything happily, he’s a good sport, but it’s rare to find a vegan cream sauce that he is wild for. Your website is a gold mine. Thank you!
Jenn says
I recently went dairy free, soy free and gluten free so I’ve loved some of your recipes! I discovered nutritional yeast in the meantime – yummy!! We just found out my husband has a allergy to yeast (of all things) and so my question is is there a way to make this without it? I’d usually just omit it but 4 Tbsp seems like it’d make a big difference in the recipe and flavor.
megan says
This was my first time cooking with arrowroot powder. (I normally use it as dry shampoo!) It added a really strange texture to the sauce. Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. It was a fun experiment, but unfortunately, I wasn’t a fan of the sauce texture.
Triona says
I made this pasta for a crowd a few days ago and it was a total hit! I subbed roasted broccoli for the Brussels sprouts and stirred in a bit of lactose-free mozzarella at the end to up the cheesiness. Everyone loved it. Comfort food at its finest!
Gustavo Woltmann says
This is a mixed of all of my likes, thank you for making it. I will try to serve it tonight with my friends. Gustavo Woltmann.
Rachel Wren says
Made this tonight, without the vegan Parmesan cheese, DELICIOUS! Have the other half of the packet of sprouts left, will be making it again!
Josieinbc says
This was deeeeeelicious. I hadn’t eaten brussels sprouts in awhile and was just thinking about them when I saw this recipe. You definitely nailed the alfredo sauce. So, so, so good!
josieinbc says
Oh, mannnn. I got so excited to post a comment, I forgot to rate the recipe. :)
Leslie Swims says
This was delicious! We are not vegan, but dairy free due to my son’s allergy. We did sautéed shrimp with broccoli instead of Brussel sprouts and my 6 year old daughter had two helpings! Love your recipes!!
Pam says
Thanks for putting up and maintaining such a great website. I’m super excited to try some of your recipes! Pam
Polly says
Delicious! We actually ended up eating the whole lot for four between the two of us. Oops.
lizeck says
My Daughter and I just made this for our Christmas dinner tonight. It was not only easy to make , but delicious! My husband loved it and so did we! I was so glad we had some left over so we can have it for lunch tomorrow! We/I will make this again.