This vegan pasta Alfredo is so delicious and creamy. It’s a healthier alternative and tastes incredibly good. Only 9 ingredients needed!
I love pasta Alfredo so much, it’s one of my favorite pasta recipes and this version is even better than the traditional one. You’re going to love it because is simple, super creamy, is made with less than 10 ingredients and ready in just 25 minutes!
Before I went vegan, I realized I didn’t feel well after eating dairy products, so I was looking for an easy and delicious alternative to pasta Alfredo and after trying so many recipes I made it, I found the best vegan pasta Alfredo recipe.
It’s healthier and also dairy and gluten-free, but feel free to use regular pasta if you want. We used gluten-free spaghetti, made with corn and rice flour, but I prefer brown rice or buckwheat pasta now because they’re less refined and tastes much better.
Look at the photos, the sauce is so creamy! We used homemade almond milk instead of cream and nutritional yeast instead of cheese. Believe me, you’ll barely notice any difference.
I tried nutritional yeast two years ago and I didn’t like it because of its strong taste, but now it’s one of my favorite foods in the whole word. I used to be addicted to cheese and I’m nooch-aholic now.
Even if you don’t like cauliflower, you need to try this pasta because you’re going to love it, I promise! Besides, it’s the perfect plant-based recipe for kids. Hope you enjoy it!
If you like this vegan pasta Alfredo, check out these pasta recipes: vegan stir fried Udon noodles, vegan Pad Thai, 15-minute coconut green pasta, lentil bolognese and simple vegan Piquillo pepper pasta (GF).
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Pasta Alfredo
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Main Dish
- Cuisine: Vegan, Italian
This vegan pasta Alfredo is so delicious and creamy. It’s a healthier alternative and tastes incredibly good. Only 9 ingredients needed!
Ingredients
- 4 ounces gluten-free uncooked spaghetti (120 g)
- 1 tsp extra virgin olive oil
- 1 clove of garlic, minced
- 3/4 cup unsweetened almond milk (175 ml)
- 1 cup raw cauliflower (100 g), chopped
- Salt and ground black pepper to taste
- 1 tbsp nutritional yeast
- 1/2 tbsp lemon juice
Instructions
- Cook the pasta al dente according to package directions.
- Heat the oil in a frying pan and cook the garlic over medium-high heat for about 3 to 4 minutes or until golden brown.
- Add the almond milk and bring it to a boil.
- Low the heat to medium-high, add the cauliflower, salt and pepper and cook for about 7 minutes or until the cauliflower is soft. Add more milk if needed.
- Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
- Drain the pasta and pour it into the pan with the sauce. Stir and serve (we added some dried oregano on top).
- Keep in a sealed container in the fridge for up to 4 days.
Notes
- Use regular pasta if you want.
- You can make this recipe oil-free sautéing the garlic in some water or oil-free broth or even using garlic powder instead. To make the sauce creamier, add 1 tbsp of tahini or any other nut butter, although it’s not necessary.
- Any unsweetened plant milk is okay.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 283
- Sugar: 3.1 g
- Sodium: 501.4 mg
- Fat: 4.5 g
- Saturated Fat: 0.9 g
- Carbohydrates: 48.8 g
- Fiber: 6 g
- Protein: 13.1 g
Naomi says
February 19, 2019 at 05:44Fire
★★★★★
Iosune says
February 19, 2019 at 12:25Hi Naomi! Thanks a lot 🙂
Kathy says
January 31, 2019 at 03:24This is my favorite alfredo recipe! I add 2 tablespoons of cashews to make it creamier.
★★★★★
Iosune says
January 31, 2019 at 08:09Hi Kathy! Thank you so much 🙂
Ana says
January 23, 2019 at 20:46Could I use frozen riced cauliflower instead? My blender is not very good.
Iosune says
January 25, 2019 at 10:10Hola Ana! I think it should work 🙂
Anita says
January 19, 2019 at 02:20LOVED THIS!!! Thank you! I did add about a half a teaspoon of garlic powder, a little more Himalayan salt, pepper, and I sprinkled some paprika. I steamed some shredded zucchini and put some of the sauce over that for me personally, but my family loved the recipe over linguine pasta. Again thank you so much for sharing this recipe!
★★★★★
Iosune says
January 19, 2019 at 08:54Hi Anita! Thank YOU 🙂 Sounds so good!
connor says
December 28, 2018 at 22:36love it
★★★★★
Iosune says
December 29, 2018 at 10:53Hi Connor! So glad you loved it 🙂
Carol says
December 21, 2018 at 21:21Hi, Iosune! I just made this and am enjoying it very much! I used twice the garlic and a little garlic powder. Yeah, I love garlic. LOL I also sprinkled a little extra lemon and nooch on top. Final touches were the oregano you suggested as well as some crushed red pepper.
I will definitely make this again! Thank you, Iosune!
★★★★★
Iosune says
December 23, 2018 at 11:44Hi Carol! So glad you enjoyed it 🙂 Sounds amazing!
Jaime says
November 15, 2018 at 03:46If mine wasn’t thick, should I cook the cauliflower longer next time? I saw you also mentioned more cauliflower for a thicker sauce. I was making my family regular Alfredo pasta while making mine and mine finished first so I let sit on low to keep warm. It almost seemed a little thicker before it sat. Any tips?
Iosune says
November 27, 2018 at 11:16Hi Jaime! If your sauce is not thick enough, add less liquid less time or more cauliflower. Hope it helps!
Sara Dolansky says
November 1, 2018 at 00:39I was looking for a quick and easy recipe for non-dairy (vegan) alfredo sauce that would turn out thick and creamy – and this definitely fit the bill! In the past I’ve tried replicating a basic cream sauce starting with a roux ( using margarine or olive oil instead of butter), substituting soy milk for cream and milk and nutritional yeast for parmesan; but I’ve never been satisfied with the results. I’ve never been able to produce a creamy yet also rich-tasting sauce. This recipe is fantastic: so quick and easy and delicious! And I loved the fact that I didn’t have to prepare anything in advance. (I found quite a few other recipes for vegan alfredo sauce but they all seemed to call for raw cashews, soaked overnight.) This recipe is a winner!
★★★★★
Iosune says
November 1, 2018 at 08:33Hi Sara! Thank you so much for your comment 🙂 I’m so happy for you. Have a nice day!
Kathy Acosta says
October 25, 2018 at 01:26This is my favorite pasta alfredo recipe! I add 2 tablespoons cashews to make it creamier.
★★★★★
Iosune says
October 25, 2018 at 09:31Hi Kathy! Sounds great 🙂 So glad you liked it!
Annie says
September 20, 2018 at 06:14Put me in line with all the others 5 star-ers. The sauce is good! My homemade, gluten free fettuccine pasta was not so good. I will try with angel hair pasta next time. I read about 80% of the comments and got some good ideas for adding additional spices and using it without pasta. It’s a very flexible recipe.
★★★★★
Iosune says
September 25, 2018 at 09:50Hi Annie! Thanks a lot, so glad you liked it so much 🙂
Agnes Friedlander says
September 14, 2018 at 14:13Perfect Alfredo sauce! I’ll be making this one again and again!
★★★★★
Iosune says
September 15, 2018 at 08:18Hi Agnes! Thanks a lot 🙂 So glad you liked it!
Jacqueline says
August 16, 2018 at 21:06Just tried this with rice milk and it was delicious! Thanks for sharing
★★★★★
Iosune says
August 17, 2018 at 09:33Hi Jacqueline! You’re so welcome 🙂 Thank YOU for making the recipe. Have a nice day!
Anna says
August 7, 2018 at 16:27This sauce is amazingly delicious!
Iosune says
August 8, 2018 at 09:28Hi Anna! Thanks a lot 🙂 Have a nice day!
Mary says
July 8, 2018 at 13:35This was truly yummy. I doubled the recipe because three of us were having it, and we wanted more. It was quick and easy. Thanks for sharing it.
Iosune says
July 10, 2018 at 09:52Hi Mary! Thanks a lot 🙂 I’m so glad you enjoyed it!
Becca says
June 28, 2018 at 17:14Can you make this with vanilla almond milk? I don’t want to have to go back out and by unsweetened?
Iosune says
June 29, 2018 at 10:52Hi Becca! You should use unsweeted milk to make this recipe, but you can try if you want…
Karen Talmon says
June 24, 2018 at 23:47….. I forgot to add that I didn’t use oil, I never use oil for sauting, or my dressings, or anything, even my baking….. and I like Winnie’s comment about more cauliflower. I will do that next time too! This recipe is in my “favourites” book! Thanks again! 🙂
★★★★★
Iosune says
June 26, 2018 at 12:37Yes, you can make any dish without oil 😉
Karen Talmon says
June 24, 2018 at 23:43I love this recipe!!!! Sooo tasty, it didn’t last long at all, I finished it off the next morning for breakfast….. no kidding! Love the taste, thanks for the recipe!!!
★★★★★
Iosune says
June 26, 2018 at 12:36Hi Karen! Thanks a lot 🙂 So glad you liked it so much!
Winnie says
May 31, 2018 at 17:04I love, love, love this recipe, I eat it almost every week. I made a few changes though, I use almost double the amount of cauliflower because one cup per person is not enough veggies for me and it makes it creamier. Also I added a half cube low sodium veggie bouillon/broth.
The only negative is, it’s not enough. I am not a big eater at all, but I can easily eat this portion (as the original recipe goes) on my own, it’s that good. I also added some mushrooms, to have a bit of a bite.
I’m happy to hear you are going more whole food plantbased and skipping oil altogether. Watch forks over knifes.
Thanks for your webside
Iosune says
June 1, 2018 at 10:23Hi Winnie! Thanks a lot 😀 I saw fork over knifes, so I’m trying to limit the amount of oil in my diet. Have a nice day!
Emily says
May 22, 2018 at 03:42This sauce turned out nothing like the way it was described. The milk pretty much evaporated by the time the cauliflower cooked, and the sauce was very thick with very little flavor. Definitely needs herbs and more liquid. But overall I was disappointed.
Iosune says
May 23, 2018 at 10:03Hi Emily! I’m sorry the recipe didn’t work for you, but it’s one of our most popular recipes and our readers love it. Add more milk and herbs next time 🙂
MrRoy says
May 8, 2018 at 21:12This looks fantastic. Two questions. Have you tried it with frozen cauliflower? Also, do,you foresee any difficulty making larger batches, say for 20? Thanks
Iosune says
May 15, 2018 at 10:55Hi! Thanks a lot 😀 No, I haven’t, but I think it should work, maybe you’ll need to add more or less milk. I think you should make big batches, even for 20 people if you adjust the recipe 🙂
Grothe says
April 26, 2018 at 00:05I added shrimp to the sauce before it was served……yum!
Iosune says
April 28, 2018 at 06:06Hi Grothe! So glad you liked it 🙂 Try the recipe without the shrimp next time, it’s also delicious, much healthier and cruelty-free!
Kate says
April 23, 2018 at 01:03Thank you again! This was yummy and simple. I didn’t have any cauliflower so I used broccoli instead, but the milk evaporated almost entirely so I had to add a little more. It worked out just right, creamy and tasty.
★★★★★
Iosune says
April 28, 2018 at 05:39Hi Kate! So glad you liked it 😀 I need to try this recipe using broccoli!