vegan alfredo

The absolute BEST Vegan Garlic Alfredo Sauce that tastes like the guilty version. Lots of onion is the secret to this easy, low ingredient and rich dairy-free and oil-free alfredo sauce. You will be shocked there is not an ounce of dairy in it!

the Best Vegan Garlic Alfredo Sauce

salt

black pepper

x-large (15 grams) minced garlic cloves

(75 grams) raw unsalted cashews (see NOTE)

lemon juice

yeast

Add the onion and ONLY 1 cup of the broth to a large pan over medium to medium-high heat. Cook for about 8 minutes until the onion is very tender. (Add a tiny bit more broth if it is cooking too fast or turn the heat down, so the onions don't burn) After 8 minutes, add the garlic and cook a couple of minutes more, stirring often. All of the broth should have evaporated by now. If not, keep letting it cook until the broth is GONE. You don't want any more liquid once it's done cooking, so the end result is thick and creamy.

Add the cooked veggies (the onion and garlic) to a blender. Start out by adding JUST 1/2 cup more of the remaining broth and add the remaining ingredients (salt, pepper, cashews, starting with JUST 1/2 tablespoon lemon juice, nutritional yeast-starting with just 2 tablespoons yeast). Blend on high for a couple of minutes until very creamy and smooth. Add any more broth to reach desired consistency, if necessary. I did not. If you don&#039;t add more broth, you would likely not need any more yeast. Taste and add any more salt &amp; pepper or lemon, if desired.

Serve over preferred pasta. Note: When preparing your pasta, make sure to salt your water well, so your pasta has flavor and isn't bland, which can affect the end flavor result of the dish. I add around a tablespoon to a large pot of boiling water. Garnish with parsley, lemon zest and salt &amp; pepper, if desired. Add any veggies you like. I like to add broccoli or even peas. Store leftovers in the fridge. The sauce will thicken up even more overnight, which you can thin out a little with a touch of broth when reheating, if necessary.

Cauliflower Alfredo sauce is a creamy vegan, gluten-free, nut-free homemade Alfredo sauce with less fat &amp; less calories as compared with the original recipe

Cauliflower Alfredo

cauliflower florets

garlic (minced)

olive oil

plant-based milk (or vegetable broth)

white pepper (or black pepper)

fettuccine (or other pasta of choice)

Bring a large pot of boiling water to a boil. Add the cauliflower and cook, covered, for 8-10 minutes or until cauliflower is fork tender. Reserve 1 cup of the boiling water.

Heat the olive oil a large skillet over medium heat, sauté the minced garlic until soft and fragrant, but not browned, about 1-2 minutes.

Use a slotted spoon to transfer the cooked cauliflower to a blender. Add the sautéed garlic, reserved 1 cup cooking liquid, milk, salt and pepper. Cover the vent in your blender lid with a thin kitchen towel to allow venting and puree until the sauce is smooth and creamy, about 1 minute. If the sauce starts to look dry, add a few drops of water, milk, or olive oil.

Serve with cooked fettuccine

https://content.jwplatform.com/videos/TfnH8hMR.mp4

Cauliflower Alfredo sauce is a creamy vegan, gluten-free, nut-free homemade Alfredo sauce with less fat & less calories as compared with the original recipe

This quick &amp; easy Skinny Fettuccine Cauliflower Alfredo is rich, creamy &amp; delicious. It also happens to be really low in calories &amp; virtually fat free!&nbsp;

Skinny Fettuccine Cauliflower Alfredo

/ ½ medium head of cauliflower

onion

garlic (, finely chopped)

onion powder

salt (, plus more to taste if required)

black pepper (,

vegetable broth

milk

¼ teaspoon smoked paprika

sweet white miso paste (, OPTIONAL)

olive oil (, OPTIONAL)

(4 small packages) NuPasta Fettuccine

Cook the cauliflower until fork tender. I like to steam it but you can boil it if you prefer. Drain and add to a blender.

While the cauliflower is cooking gently sauté the onion until transparent then add the garlic and carry on cooking until it is just starting to turn golden. Remove from the heat and add to a blender.&nbsp;

Add all of the other ingredients to the&nbsp;blender, EXCEPT the milk and fettuccine. The olive oil is optional but makes the sauce glossier if added. The miso is optional but helps the flavour so if you have some please use it. It's still good without though so don't worry too much.&nbsp;

When cooked, drain the cauliflower and add to the other ingredients in the blender then blend until completely smooth. This might take a few minutes, especially if you don't have a high powered blender. Add the milk gradually as needed until the sauce is the consistency you want. You might need slightly more or less than stated.&nbsp;

Remove from the packaging and rinse in a sieve under a running tap for at least 20 seconds.&nbsp;

Add the sauce to a large pan and warm gently. Once hot add the nuPasta Fettuccine. It is already cooked so will only take a minute or two to warm through in the hot sauce. Serve immediately.&nbsp;

IF USING NUPASTA

Bring a large pan of salted boiling water to a rolling boil then drop in the fettuccine and cook as per the packaging instructions.&nbsp;

While it is cooking warm the sauce gently in a pan.&nbsp;

Cook the fettuccine until al dente then drain and return to the pan. Pour as much sauce as you need into the fettuccine and stir gently to coat. Serve immediately.&nbsp;

IF USING DRIED FETTUCCINE

A rich and creamy vegan Alfredo sauce made with coconut milk that is free of gluten, soy, and dairy.

Vegan Alfredo Sauce with Coconut Milk

(13.5 oz)can coconut milk ((full fat))

water

tapioca starch (aka tapioca flour)

garlic powder (or 2 cloves minced garlic)

liquid smoke ((optional

16 oz. fettuccine noodles

Cook pasta of choice according to package directions.

While the pasta is cooking, pour a can of full-fat coconut milk into a saucepan and add water, salt, nutritional yeast, garlic, and tapioca starch to the milk and give it all a stir.

After the ingredients are mixed, turn on the heat to medium-low and heat the sauce while stirring frequently until it starts to boil and thicken.

Allow it to boil for about 30 seconds and then turn off the heat.

Once the pasta has been cooked, drained and rinsed, pour the Alfredo sauce over it. Mix well and serve hot.

https://content.jwplatform.com/videos/wujdCCcz.mp4

Rich and creamy vegan Alfredo sauce made with canned coconut milk.

Vegan Alfredo Sauce

Date night Vegan Alfredo for two, tossed in a delicious cashew (or hemp) cream, with sauteed mushrooms, Meyer lemon zest and a secret ingredient that gives this extra complexity, flavor and depth. Can be made in under 30 minutes! Try this with Smoked Mushrooms for extra WOW factor!

Vegan Alfredo Recipe for Two

white onion

garlic

raw cashews, soaked (or hemp seeds) see notes

veggie broth (or 1 cup water and boulllion)

nutritional yeast

white miso paste

nutmeg

Cook Pasta

Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.

Make Alfredo Sauce

Heat oil over med low heat,  and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg.  Blend until creamy and smooth.

Saute or smoke the mushrooms

. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes,  until golden and tender, seasoniong with salt.

Combine

Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).

Divide

Garnish

with lemon zest, pepper, chili flakes and chopped parsley.

I love this!! The sauce taste so freakin fresh! My boyfriend who eats meat, loved it very much.🥰🥰 I added fresh artichoke to mine (jus cause I love em) and I had leftovers for the next day. 💛

Wow! So easy to make and it was amazing! Thank you!! Made exactly to recipe and it was delicious!

What an awesome and delicious recipe, and even better when topped with the Vegan Cheesy Sprinkle (which is now a staple in our house for topping pasta and vegan cheese toast).  Thanks for sharing!

A-mazibg. Simply extraordinary,  yet simple. Making my newly vegan-ish lifestyle a pleasure. Thank you so much!
P.s.Mushrooms don't sit too well with me, so I sub blanched broccoli with it. De-lish, and causing me to get my veggies!

I was not convinced that this would taste like an alfredo sauce (how could it, really, without butter and cream and with hemp hearts instead???) We were soooo impressed. We had a scrumptious dinner, and we could not get over the fact that it was vegan. I just had no idea. Even though I wasn't opposed to eating vegan meals, as a foodie, I thought that eating vegan would mean eating substitutes that were just ok ("Meh. It's good...for vegan food..."). This was just delicious. Thank you for opening my eyes to new possibilities!

THIS. IS. THE. BEST. 

My husband and I started eating completely plant-based at home in March of this year, for health purposes. But when we are out to eat or having dinner at someone's house, we still eat whatever, which means I haven't forgotten the taste of delicious, creamy dairy alfredo sauce. HOWEVER, I'm going to forget it by choice after this recipe, because *why* would I ever choose any other alfredo sauce but this one?? My husband immediately said "I like this way better than regular alfredo sauce" and I concur. It's incredible - earthy, rich... I can't stop thinking about it. 

As neither of us love the texture of mushrooms, I roughly blended them into the sauce after it was nice and creamy. I also can't stand peas, so I subbed steamed broccoli instead. Other than that, we made this as written!

My next step is to try and turn this into a broccoli alfredo soup to serve in bread bowls for an upcoming party. Mmmm. 

Thank you Sylvia, for another incredible recipe! Your site has all of our favorite plant-based recipes and is where I turn first for something new to try, as we haven't found one yet that we don't like. No bland "this is good...for being plant-based" recipes here! Keep up the amazing work.

I made this last week and I can’t believe how good it is. I’m making it again tonight because I haven’t been able to stop thinking about it. All the flavors are amazing and I can’t even begin to describe how creamy the sauce is. I’m not necessarily vegan, but I have been making more plant based meals since I found out my cholesterol was high. My husband and son loved this recipe too. Sending you a great big Thank You!

Make this frequently. We love it kids included. So easy and tasty.

I make so many of your recipes and they are simply the best, this one is another hit and I love the smoked mushrooms and they were very easy to make! Thank you🙏🏻

https://content.jwplatform.com/videos/8Yh78kyF.mp4

A video on How to make Vegan Alfredo (for Two) with the most delicious Vegan Alfredo Sauce (made with cashews or hemp hearts), tossed with sauteed mushrooms, peas, Meyer lemon zest and a secret ingredient that gives this extra complexity and depth.

 Date Night Vegan Alfredo Video

Pour this Creamy Vegan Alfredo Sauce with Zucchini over your favorite pasta for a hearty, cozy meal that&#39;ll keep you feeling satisfied all evening long. Vegan, Nut-Free, Gluten-Free option.

Creamy Zucchini Alfredo

pasta of choice

+ 1/2 teaspoon kosher salt (divided)

vegan butter

zucchini (divided)

hemp hearts cashews

pasta water (see instructions)

black pepper (to taste)

Prep: Use a vegetable peeler to peel all of the green outer layer off of one zucchini, then finely dice it. Take the other zucchini and finely grate or julienne it; set both aside, separately.

Cook the Pasta: Bring a large pot of salted water to a boil with 1/2 tablespoon of kosher salt. Once boiling, add the pasta and cook until al dente, according to package directions. When there is 1 minute left of cook time, (1) carefully remove 2/3 cup of the pasta water and set aside, then (2) add the julienned zucchini and cook for the remaining minute, to blanch it. Drain with a fine metal sieve and set aside.

Aromatics: In the meantime, melt the butter in a large sauté pan over medium heat. Add the onion and zucchini and sauté for 10 minutes, until the zucchini is translucent. Add the garlic and sauté for an additional 1 to 2 minutes, then remove from the heat.

Blend: Carefully transfer the sautéed zucchini and onion mixture to a blender along with the reserved pasta water, nutritional yeast, lemon juice, hemp hearts or cashews, and remaining 1/2 teaspoon of salt. Blend on high for 45 to 60 seconds, until a smooth sauce forms.

Combine: Return the blended sauce to the same pan over medium-low heat, then add in the cooked pasta and zucchini and mix well. Season with additional salt and pepper to taste.

Serve &amp; Store: Divide among plates and serve warm; store leftovers in the refrigerator  in a sealed container for up to 5 days.

A super easy vegan alfredo using a few common pantry staples. The sauce doesn&#039;t need any preparation and is gluten free!

Easy vegan alfredo pasta

servings of pasta of choice

extra virgin olive oil (1 tablespoon of vegan butter

brown onion (chopped)

garlic (crushed)

(250 milliliters) dairy-free milk

(12 grams) nutritional yeast

salt (or

(25 grams) vegan cheese (grated (optional))

(~35 grams) mushrooms (sliced)

(~30 grams) baby spinach

Fill a medium-size pot with water and cook the pasta according to its packet directions. Skip this step if you are using zoodles.

In a large frypan over high heat, add the onion and oil. Saute for 3 minutes or until slightly softened. Add the garlic and saute for 1 minute or until fragrant. Add the sauteed onion and garlic to a high-powered blender.

Drain the cashews and add them to the blender with the milk, nutritional yeast, salt and cheese if using. Blend until the mixture is as smooth as possible.

If you&#039;re using any of the optional add ins: In the large frypan, saute the mushrooms in a dash of oil until golden brown. Add the spinach and saute for 1 minute or until wilted.

Add the creamy sauce to the frypan and heat through. If you used cheese, make sure it has completely melted. Add the pasta and mix until well combined. 

Divide the pasta between 4 plates and enjoy! The pre-prepared pasta can be stored separately from the sauce in an airtight container in the fridge for up to 3 days.

This creamy vegan Cauliflower Alfredo Pasta Sauce is an amazing healthy alternative to traditional Béchamel or cheese sauce. It is gluten-free, low-fat, very delicious and easy to make in just 20 minutes! Perfect to serve with pasta, potatoes, vegetables or to use as a dip for nachos and tortillas!

vegan Cauliflower Alfredo Pasta Sauce

17.6 oz pasta (of your choice (gluten-free, if needed))

cauliflower

vegetable broth (300 ml)

onion (finely diced)

non-dairy milk (unsweetened (*see notes))

yeast flakes

pepper (to taste)

17.6 oz mushrooms

soy sauce (or tamari sauce, if gluten-free)

spinach leaves

parsley (chopped)

Cook the pasta to 'al dente' according to the package instructions. Then drain and toss with a little olive oil to prevent them from sticking.

While the pasta is boiling, make the sauce. Cook the cauliflower florets in the vegetable broth for about 10-12 minutes, or until tender.

In the meantime, heat the olive oil in a pan and sauté the onions until translucent, about 3 minutes. Add the garlic and sauté for another minute.

Once the cauliflower is tender, transfer both (cauliflower and broth) to a blender (or leave it in the pot if using an immersion stick blender to puree the sauce). Add the sautéed onions and garlic, non-dairy milk, salt, nutritional yeast flakes, and pepper and blend until creamy. (Add more non-dairy milk as needed to the desired consistency. Taste and adjust seasonings).

Heat the remaining oil in the same pan and fry the mushrooms on high heat for about 3 minutes. Then stir and fry for another 2-3 minutes on medium-high heat. Once tender, pour in the soy sauce and stir until the mushrooms are marinated and nicely brown. Finally, add the spinach to the pan, cover and allow it to wilt for 1-2 minutes.

Serve the cooked pasta with the cauliflower sauce, mushrooms and spinach (or other vegetables of your choice). Garnish with vegan parmesan and fresh parsley if desired.

Enjoy!

*Note: Watch the recipe video in the blog post above to see how to make it!

Try our delicious vegan cheesy alfredo pasta which tastes just like the real thing. The cheesy sauce is phenomenal, super cheesy and the dish itself is satisfying and filling.

Vegan Cheesy Alfredo Pasta

potato,

carrot,

garlic,

tbsp mustard

(500 grams) linguine

thyme

Cook the pasta according

Cook the pasta according to the pack instructions.

In the meantime, make

In the meantime, make the vegan cheese sauce: boil the potatoes and the carrots together until tender for about 15 minutes. Drain and add to a blender. Add the rest of the cheese sauce ingredients to the blender and whizz until you get a smooth cheesy sauce.

Mix the pasta with

Mix the pasta with the cheesy sauce and sprinkle with fresh thyme if using. Enjoy!

How to make Vegan Cheesy Alfredo Pasta

Top 9 vegan alfredo recipes from across the web

The most viewed vegan alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

the Best Vegan Garlic Alfredo Sauce

Cauliflower Alfredo

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Vegan Alfredo Recipe for Two

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Easy vegan alfredo pasta

vegan Cauliflower Alfredo Pasta Sau...

Vegan Cheesy Alfredo Pasta

Top 9 vegan alfredo recipes from across the web

The most viewed vegan alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

the Best Vegan Garlic Alfredo Sauce

Cauliflower Alfredo

Skinny Fettuccine Cauliflower Alfre...

Vegan Alfredo Sauce with Coconut Mi...

Vegan Alfredo Recipe for Two

Creamy Zucchini Alfredo

Easy vegan alfredo pasta

vegan Cauliflower Alfredo Pasta Sau...

Vegan Cheesy Alfredo Pasta

The most viewed vegan alfredo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine