Vegan Alfredo Pasta


Being vegan especially for beginners may seem complicated and exhausting. The transition to veganism is very mental. That’s why cooking traditional dishes in a vegan way can help. No matter the dish you are always able to substitute the animal products which consist of any products that come from the animal including but not limited to milk and eggs.

I was in the mood for some Vegan Alfredo so I turned to google to see what recipes I could find. Most not the one’s I found contained cashews (which I hate) and required an overweight process. As I searched and search I finally found one that sounded like something I could enjoy. It was from the Minimalist Baker It was my final pick Although theirs suggest peas I don’t like peas.

Vegan Alfredo Recipe

  • 8-10 ounces gluten free pasta
  • 3Tbsp olive or avocado oil
  • 4 cloves of garlic (minced)
  • 1 3/4-2 cups unsweetened almond milk
  • 1/2 Tsp each of salt and pepper
  • 4-6 Tbsp nutritional yeast
  • 1/2 Tbsp garlic powder
  • 1/4 cup vegan parmesan ( I like the follow your heart brand)
  1. Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
  2. Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
  3. Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (as original recipe is written, 1 3/4 cups total, working up to 2 cups later on if needed // adjust if altering batch size) and whisk to prevent clumps. Cook for 2 minutes.
  4. Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed – you want it to be pretty cheesy and salty so don’t be shy.
  5. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
  6. If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot or flour (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
  7. Once sauce is ready, add pasta, and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flake.
  8. Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.
  9. add what ever vegan sub meats you like or veggies

vNutrition Per Serving (1 of 4)

  • Calories: 455 Fat: 17.6g Saturated fat: 2.9g Sodium: 388mg Carbohydrates: 62g Fiber: 9.3g Sugar: 3.6g Protein: 13.8g


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