30-Minute Vegan Alfredo

Alfredo sauce has a rich, creamy texture and is a classic Italian dish. It’s also loaded with parmesan, making it almost irresistible.

It’s not the first time I share an alfredo dish. Before I cut out dairy, I made this version using garlic ciabatta. After learning that olive oil makes a delicious Butter-free Alfredo Sauce, I revisited this recipe.

Both versions contain cheese and milk. I have since developed a version that is completely dairy and gluten-free and comes very close to the original. Bonus? This recipe only takes 30 Minutes and nine ingredients.

How to make vegan Alfredo sauce

To create the base of vegan alfredo, you need to make a Roux. This is done with olive oil and garlic. You can also use arrowroot or all-purpose flour (if it’s not gluten-free). The gluten-free sauce isn’t too far behind.

The plain almond milk gives it a creamy texture. Vegan Parmesan cheese, nutritional yeast, and garlic powder add cheesy flavor.

Use your favorite gluten-free spaghetti to keep the recipe as written. I like Trader Joe’s fusilli, and they also have gluten-free spaghetti. A more traditional noodle would be linguini. This is my favorite shape of pasta.

Ingredients

PASTA

• 8-10 ounces of gluten-free pasta, such as linguini or spaghetti
• 3 Tbsp olive or avocado oil
• Four large cloves of garlic (minced).
• Use all-purpose flour instead of arrowroot powder if you are not gluten-free.
• Unsweetened plain almond milk 1 3/4 to 2 cups
• Salt and pepper to taste – 1/2 teaspoon each
• 14 cup vegan Parmesan cheese
• Nutritional yeast 4-6 tbsp
• 1 tsp Garlic powder

Optional FOR SERVING

• If frozen, let them thaw out at room temperature as the pasta cooks.
• Red pepper flakes

Instructions

• Add the pasta to a large pan of boiling water that has been well-salted and cook it according to the package directions. Drain pasta and cover it to prevent drying.
• In the meantime, heat a large skillet on medium heat. Once the oil is hot, quickly add the garlic and olive oil, making sure to stir it constantly so that it does not burn.
• Reduce heat a little, and then add the arrowroot flour or sifted flour. Whisk to combine. After about a minute, add 1/4 cup of almond milk at a time. (The original recipe calls for 1 3/4 cups, but you can increase this to 2 cups if necessary. // Adjust if changing batch size.) Whisk to prevent clumps. Cook for 2 minutes.
• Add salt, pepper, and nutritional yeast to the blender. Blend on high speed until smooth and creamy, scraping sides as necessary. You can adjust the seasonings to your liking. It should be a bit salty and cheesy.
• Stir frequently. Return sauce to skillet. Cook on medium heat until bubbles appear. Reduce heat to low, and cook until thickened.
• If the sauce is too thin, you can add more arrowroot or flour. If the sauce is too light, spoon out some in a measuring cup of 1/2 cup and whisk in another 1-2 tsp of arrowroot flour (amounts are as written in the original recipe // adjust for batch size). Add back into the sauce and whisk to combine. Repeat until desired consistency has been reached.
• Add pasta and peas to the sauce once it is ready. Toss. Serve with vegan parmesan and red pepper flakes. Cook for 1-2 mins to heat through.
• The best way to store leftovers is in the fridge, covered.