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Vegan Pasta Alfredo

This vegan pasta Alfredo is so delicious and creamy. It’s a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

Vegan Pasta Alfredo - 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.

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

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.

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed! Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

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.

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

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!

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

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 - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

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Vegan Pasta Alfredo

★★★★★ 4.7 from 54 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2
  • Category: Entrées, Sides & Main Dishes, Gluten Free
  • Cuisine: Vegan, Italian-Inspired

This vegan pasta Alfredo is so delicious and creamy. It’s a healthier alternative and tastes incredibly good. Only 9 ingredients needed!

Vegan Pasta Alfredo - This vegan pasta Alfredo is so delicious and creamy. It's a healthier alternative and tastes incredibly good. Only 9 ingredients needed!
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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

  1. Cook the pasta al dente according to package directions.
  2. 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.
  3. Add the almond milk and bring it to a boil.
  4. 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.
  5. Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
  6. Drain the pasta and pour it into the pan with the sauce. Stir and serve (we added some dried oregano on top).
  7. 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

 

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  3. Hello!
    This looks amazing – I’m just wondering what pasta you are using that is vegan?
    Thanks!
    Katie

    Reply

    • Oh! I just saw that you said its a corn/rice flour pasta. Could you tell me the brand? I’m looking for alternatives to Ezekiel and Pad Thai noodles. (Not that I don’t like both of those :))

      Reply

      • TY Katie for your blog. It is so appreciated. To answer one of the questions about the pasta. I use and love Bionaturae. They make an organic gluten free spaghetti with rice, potato, and soy. Comes in 12 oz. bags and I have found it available in Whole Foods and most quality health food stores here in the USA. It is made in Italy and really tastes and cooks like traditional pasta which is something I really appreciate as a full blooded American Italian! Cooking time is 9 mins. I read some of the comments and Katie’s suggestion about more nutritional yeast which I think really picks it up that extra notch. I added a bunch of fresh chopped parsley and frozen organic peas just because I like the color! I think it makes a wonderful side or starter plate but, for me, as a previous omnivore eating a whole plate of alfredo pasta was too much of one consistent taste, so my preference is to make this a part, but not the main portion of the meal. Love all the comments, questions, and answers…only helps to make me a better vegan.

        ★★★★★

        Reply

    • Hi Katie! We use dry pasta made with corn and rice flour. The brand is “Gallo” but we live in Spain, so I don’t think you can find it in your country 🙂

      Reply

    • most pasta is vegan. gluten free pasta is usually made from rice. the brand i like is called tinkyada, they also carry organic options. ive tried several different brands and this one is the best imo. even my dad, who isnt vegan, thinks this brand tastes like regular pasta.

      Reply

  6. This recipe sounds great! I’ve made vegan Alfredo before but not with cauliflower! I’m curious about how much milk. The recipe says 3/4 cup or 750mls which is 3 cups. Can you tell me which is correct? Thank you!

    Reply

  7. Hi, this looks wonderful. Do you have a preference if I need to substitute a different alternative milk product due to a nut allergy? Soy, flax, rice? Thanks!

    Reply

    • Hi Bob! I’ve made this recipe with soy milk and it’s soooo delicious, but I think you could use other plant milks too 🙂

      Reply

  8. I made this last night for my boys (ages 3 & 4), husband, and myself. It was AMAZING! We all loved it, and I’m the only vegan in the house. My kids and husband are vegetarian, but I cook mostly vegan as I hope my boys will follow in my vegan footsteps. I have tried a few different vegan Alfredo recipes that were pretty good, but none that I have found made everyone happy until now. Thanks for this awesome recipe! It was super easy and the measurements were all perfect. I doubled the recipe and it was exactly enough for my family.

    ★★★★★

    Reply

  9. Hi, what brand of blender did you use? My Ninja just sucks because it did not blend this recipe very well. Thanks..

    Reply

  10. Made this yesterday and doubled the recipe. Used almond milk. It was delicious, and both my husband and I loved the texture. Served it with small shell pasta. Thank you for a really tasty sauce that was easy to prepare!

    ★★★★★

    Reply

  11. I am currently making the switch to a vegan diet, and creamy alfredo and other cheese products are the last thing for me to let go of, so I’m definitely excited to try this recipe out! But, I was wondering, how well does it reheat if I have leftovers?

    Reply

  12. I would love to make this! Can I substitute the almond milk with soy milk? My spouse is allergic to almonds.

    Reply

    • I used cashew milk as I am allergic to almonds as well. It was so yummy!
      Best vegan alfredo I’ve made so far.
      I make my own cashew milk, it’s super easy. Just soak cashews for a few hours and blend with water. (half a cup cashews and a cup and a half water is what I do which is pretty creamy as I use it as coffee creamer). You don’t need to strain cashew milk if using a vitamix (not sure about other blenders)

      ★★★★★

      Reply

  13. I just made this today! And it is SO light and delicious! Thank you so much for this recipe! I’ve been living in Lesotho for a few months now and cooking vegetarian/vegan OFTEN a challenge! I’m so glad I brought nutritional yeast flakes with me from home, and I bought dates 2 weeks ago and almonds on Monday….(2 things that are hard to find and expensive). All the other ingredients I had too! I often share what I make with my friends here who are local, and so far they are loving everything! Looking forward to making more of your recipes!

    ★★★★★

    Reply

    • Hi Sarah! Eating vegetarian/vegan is not easy sometimes, but it’s totally worth it! I’m so happy you liked this pasta recipe 😉

      Reply

  14. Is there anything I can substitute for cauliflower? Cashews maybe? I love cauliflower alfredo but I’m out and I really dont feel like going shopping.

    ★★★★★

    Reply

  15. This is definitely MUCH less fattening than alfredo sauce and much healthier–and I’m sorry to be a bummer human being, but–you won’t fool anybody into thinking this is “real” alfredo sauce. It was good, but not amazing. Easy and quick, but I doubt I’ll make it again. Sorry.

    ★★

    Reply

    • Hi Shelley, I’m sorry to hear that. 🙁
      I know a lot of people who love this recipe. In fact, is one of our most popular recipes, I guess it’s a matter of tastes.
      I hope you find some recipe you like in our blog! 🙂

      Reply

  16. This was fantastic! We follow a nutritarian diet, and I have to say, this really fill in the creamy void perfectly 🙂 being an Italian gal, I used way more garlic than called for. Served with a side of steamed broccoli, dinner was a huge hit with my husband and 2 and 4 year old boys. My husband licked the pan clean! To reduce carbs, we sometimes spiralizer zucchini for pasta, and I can’t wait to try this on it. Thanks so much for sharing this keeper!

    ★★★★★

    Reply

  17. I just whizzed up a blender full of sauce, and I seriously cannot believe how good it is. Positively velvety!

    ★★★★★

    Reply

  18. I’m excited about trying this, it looks great! Can you tell me if this recipe calls for sweetened or unsweetened almond milk?

    Reply

  19. I don’t know why this is called alfredo. It’s Cauliflower Puree with stuff in it. But none the less, I’m excited to try it to curb my appetite for real alfredo sauce. It’s a good low cal alternative pasta sauce.

    ★★★★

    Reply

  22. can you leave out the yeast, or is this a necessity for this recipe ( I have all ingredients except that and don’t want to run to the store).

    Reply

  23. This was delicious! I used broccoli instead of cauliflower, and then added basil and oregano, since it looked a little more like a pesto sauce. I also added a little more water, because we like a looser sauce. So creamy!

    ★★★★★

    Reply

  25. The cauliflower is absolutely genius! I’d make this right now if I had some; I have all the other ingredients. But I’ll definitely make it soon.

    Reply

  27. I made this tonight, and it turned out pretty yummy. I added white pepper, a pinch of red pepper flakes and a tiny bit of vegan butter. My 5 year old son loved it! Oh, and I added an extra garlic clove, but I won’t do that next time as the cauliflower and almond milk really pick up that flavor. It was a little much. When I reheat it, I may thin it out with veg stock, but I don’t know if I should. I guess one way to find out.

    Reply

  29. This was so delicious! I used hemp milk instead of almond milk because that’s what I had and it turned out wicked creamy! I also used a little basil just to use it up. For anyone wanting to use a whole box of pasta (16 ounce and I used angel hair), I just multiplied the recipe by 3 and it was the perfect amount! my boyfriend was raving about it and ate all the leftovers before I could get any! but I’m flattered and definitely making this again (;

    ★★★★★

    Reply

  30. This recipe is amazing, thanks so much! I’m trying to go vegan, and alfredo is one of my favorite dishes to make at home, so this has been a huge help!

    My only problem is that the smell of cauliflower is a little overwhelming. My girlfriend suggested substituting the cauliflower with silken tofu, but I’m worried it might ruin the thickness of the texture. Any thoughts?

    Reply

    • Hi Danny! The silken tofu maybe could work, but I’ve never used it to make this recipe, you could try… You can also use store bought vegan cream 🙂 Have a nice day!

      Reply

  31. Tried this recipe tonight and it was so delicious! I used zucchini spaghetti to cut out the carbs but will probably mix half zucchini and half spaghetti next time. This sauce would also be yummy over mixed veggies and beans. My mind is thinking up all kinds of dishes to put it over. Thank you so much for this wonderful recipe.

    ★★★★★

    Reply

    • Hi Linda! I’m glad you liked it 😀 I’ve never tried this sauce with zucchini, thanks a lot for the wonderful idea!

      Reply

  32. I am currently eating this dish as I type!
    My verdict is that the version I made is pretty darn good. I added basil [local fresh] and roasted cherry tomatoes [local fresh] w/ shallots [local fresh] for added flavor. Granted I’m still adjusting to the new flavors in vegan food, something about this tasted a little off to me..perhaps I could add more garlic & lemon next time. I’m secretly wishing you were here to taste test it for me ;P haha

    I’m a baby vegan, about a month old, and so now I’m on spring break and have committed to trying three new recipes! I will absolutely continue to tweak this recipe, thank you so much for posting it!

    ★★★★

    Reply

    • Hi Tori! Thanks a lot for making the recipe and for leaving a comment! 🙂 I hope you’ll find the perfect vegan pasta alfredo recipe!

      Reply

  33. delicious indeed! however, I ate it freshly made and at the same time I prepared it for my office lunch the next day and I have to say it tastes much better straight away from the stove 🙂

    ★★★★★

    Reply

  35. Delicious! My daughter suggested adding baby spinach and chopped tomatoes next time.

    ★★★★★

    Reply

  36. What a totally awesome recipe! This Vegan Pasta Alfredo tasted exacty like real pasta alfredo. By the way, I quadrupled the recipe and used four cups of unsweetened almond milk (32 oz.) and then I “cheesed-it-up” to taste with more nutritional yeast. Plus, I do not have a blender, so I steamed frozen cauliflower (two 16 oz. packages for the quadrupled recipe) and then “blended” the soft cauliflower in my food processor. Also, I used chopped garlic instead of garlic cloves. And I tossed in some vegan chicken-less strips for a “Vegan Chicken-Less Pasta Alfredo.”

    ★★★★★

    Reply

  37. Mine turned out horrible. It turned out as a thick, chunky paste at the end, I even added extra almond milk to try to fix it and it didn’t work. It didn’t taste too bad, but it definitely wasn’t creamy at all. Did anyone else have this problem?

    Reply

    • I’m so sorry Samantha, maybe you should use a more powerful blender This is our most popular recipe and people use to love it 🙁

      Reply

      • I’m thinking my blender may be the problem. I was really looking forward to trying a cauliflower-based alfredo. Oh well. Maybe next time… I’ll try your recipe again!

        Reply

        • If your blender is not very powerful you can add more milk and chop the veggies a lot. Have a nice day!

          Reply

          • My pasta was really bitter and thick. I don’t think I’ll try it again.
            Pity, it looked so good with such a fantastic feedback. 😔

          • Hi Ester! This is one of the most popular recipes on the blog. Have you followed all the steps? Maybe it was because of the cauliflower…

  38. I made this recipe last night and it was absolutely AMAZING. Don’t do like I did and try to use zucchini noodles for this because you’ll end up with a watery final product – but the sauce is TO DIE FOR. I can’t imagine how good it will be when I make this again with actual rice pasta. Thank you for this recipe !

    Reply

    • Hi! I’m from Spain, so I can’t help you because I don’t know where you can find them in your country. You could search on Google 🙂

      Reply

  40. Hi! Your recipe is great, I really need to try it out! But I have no almond milk right now so do you think unsweetened soy milk will work too?
    Love, Kathi

    ★

    Reply

  41. I just made this and it really is tasty 🙂 Usually things I try to cook do not turn out well, but this was actually very simple and it turned out great! I love your blog and the photography is beautiful. Thank you for this great recipe!

    Reply

  42. Wow! This recipe was amazing! I went in very skeptical, and my family and I were stunned on how good it tasted. I will make this time and time again. Thank you so much for sharing this!

    ★★★★★

    Reply

  43. Interestingly enough, I tried this recipie and was not impressed… It tasted to me just like puréed cauilflower, which is ok, but is not an alfredo taste to me.

    Reply

  44. This recipe was AMAZING. I found this on Pinterest and was intrigued by a dairy free alfredo recipe. I had my doubts as I’m not a big fan of almond milk, but I was blown away! I love it more than any other alfredo I’ve ever had. This is going into our regular rotation!

    ★★★★★

    Reply

  45. I just made this and it is soooo good! I am not vegan, but I mainly have a vegetarian diet. I work so much during the week so Sundays I treat myself to an awesome home cooked meal. They are usually expensive, messy, and time consuming. This recipe was cheap (I already had most of the ingredients so the meal was under $10), quick (definitely under 30 mins), and most importantly delicious! This is a keeper.

    Reply

  46. OUTSTANDING!!! I have FINALLY found the perfect non-dairy alfredo sauce, and this is it! Thank you so much for introducing me to the cheese-like quality of nutritional yeast. I had no idea!! This was so scrumptious; I will definitely be making it again. And again. And again. :o)

    ★★★★★

    Reply

  48. Holy cow! I made this sauce last night and it is absolutely delicious. I was never a big fan of alfredo sauce because of how heavy it made me feel. This is wonderfully light! I made it even easier on myself by using pre crumbled cauliflower. I am so proud of how this turned out. Non vegan boyfriend approved as well. Thank you so much!

    ★★★★★

    Reply

  49. This was great, though I made a few alterations. I added an onion and double the amount of garlic, I used vegetable stock instead of milk and added a generous glug of worcestershire sauce while skipping the nutritional yeast. It ended up tasting great, but still mild, so I imagine it would’ve been a bit dull without my additions, but the yeast might have made it more flavorful. Nonetheless, I will be making it again! 🙂

    ★★★★

    Reply

    • Hi Tiana! Your recipe sounds good, but the milk makes the sauce creamier, you could try to use it instead of the broth the next time you make this recipe 😉

      Reply

  50. I’ve used this recipe so many times over the past year that I feel like it would be rude not to post a comment at this point. As a vegan, I usually find recipes like this one don’t equate to the original dairy version, but wow. This recipe surpasses my expectations by so much, and tastes better and lighter to me than the dairy version. Thank you thank you thank you for sharing this. So easy, and SO delicious.

    ★★★★★

    Reply

  51. So excited to try this, and I will definitely be garnishing with some fresh cut mushrooms! I try not to cook with olive oil anymore, would it ruin the taste if I substituted with coconut oil? Thanks!

    ★★★★★

    Reply

  52. Excellent!! Made this tonight and it got 2 thumbs up from the hubby. I used my regular blender and pulsed it and it turned out just as creamy as could be. In fact, I’ll add a bit less almond milk next time because it was a tad runny. I served it over my homemade eggless pasta with a side salad. And I sprinkled a bit of fresh oregano over it as well. I’d like to bump up the flavor just a bit. Red pepper flakes? Maybe put some oregano in with the garlic while browning? I love flexible recipes! This will stay in rotation for sure. Thanks much!!

    ★★★★★

    Reply

    • Hi Suzy! Thanks for the great ideas, they sound amazing! I’m so glad you liked the recipe. Have a beautiful day!

      Reply

  53. Can’t believe this is so good and has hardly any ingredients!! Was on the hunt for something to make for dinner tonight, but was running low on groceries, and stumbled upon this beautiful recipe! Thank you so much!!

    Sarah-Beth

    Reply

  55. Oh thank you so much! This is better than most I’ve found on vegan recipe blogs, and I absolutely adore this recipe! I went vegan about a year ago for the animals and for my own health reasons, and I had such a hard time giving up creamy sauces like alfredo and Mac and cheese…I like to add my own twist on this with Daya vegan “mozzarella” and avocado, using your recipe as a base, but this is so good as is.A thousand times thank you!

    ★★★★★

    Reply

  56. thank you so much for sharing
    i made it with joy cremesse for an extra creamy texture
    it was so delicious ic ant believe it.
    as a topping i made crunchy tofu
    I am absolutely in love!!!
    greetings Isabel

    surfsleeptreat in instagram 🙂

    ★★★★★

    Reply

  57. Hi! Made this recipe and loved the flavor, however, mine didn’t have a creamy consistency, still some texture. Any recommendations?

    Reply

  58. This recipe sounds great, but I have a family of 6, not 2. What would the amount of each ingredient be??

    Reply

  59. My mom and I made it last night and it tasted great. Although a little bland, the sauce went well with other sauces and toppings. You gave us something to experiment with! Plus, it was simple and quick. Thanks!

    ★★★★

    Reply

  60. Hi! I was carving for vegan alfredo and I ended up to your recipe. By the way can I substitute cauliflower with something else? My little sister is not a big fan of cauliflower. Thanks

    ★★★★

    Reply

    • Hi Ericka! You can try to use cashews instead, but I would blend the sauce before cooking 🙂 Have a nice day!

      Reply

  62. This sauce is amazing. Fantastic substitute for cheese sauce and tastes cheese! Great texture. Have been having it with vegan gnocchi. Will be adding to my list of regular recipes!

    ★★★★★

    Reply

  63. Well, I’ll tell you – – I could not have been more skeptical of this recipe. 😉 I’m not necessarily a picky eater but I haven’t had the best of luck with copycat recipes…especially when something is the ‘vegan’ version. However, I am happily shocked to say that this was so yummy!
    I will admit that I tweaked the recipe. I’m not vegan so I added a few splashes of chicken broth for flavor and a little more yeast. I used spaghetti squash instead of pasta. OHMYGODSOGOOD. To me, it didn’t taste like alfredo (could have been my subs) but it was a DELICIOUS sauce for pasta or spaghetti squash! I used my immersion blender and the sauce came out soooo smooth and creamy. This recipe has been added to my rotation. I can see myself making this once or twice a month. Yay sneaky veggie recipes! Thanks for sharing!!!

    ★★★★★

    Reply

    • Hi Beth! I’m so glad you liked it 🙂 You could try to use vegetable broth next time 😉 Have a nice day!

      Reply

  64. I did this with almond milk on Tuesday and it was AMAZING. Thank you so much, Iosune!

    However, almond milk is horribly expensive here…

    I’ve read about people using hemp and soy milk… But what about homemade oat milk? Would that be possible?

    (Saludos desde el norte de Europa 🙂 )

    Reply

  65. Do you think it would be okay to use water instead of the almond milk (I have a severe nut allergy)?

    Reply

    • Hi Suzanna! I think it won’t taste good, but you could try… You can also use other plant milks like soy, rice or oat milk 🙂

      Reply

  66. Hey! I am going to make it but I don’t have nutritional yeast :/ Will it taste good without this ingredient? What can I use instead? 🙂

    Reply

    • Hi Julia! The nutritional yeast is to get a cheesy flavor. You can also use brewer’s yeast or add some beer. If you don’t add anything, your sauce will be delicious as well, but it won’t have the cheesy flavor. Have a nice day!

      Reply

  67. We aren’t vegan, but my husband is lactose intolerant, and we are now trying to eat healthier. We discovered Nutritional Yeast for popcorn, and I found this recipe when looking for other uses for it. I LOVE this recipe in place of regular fattening Alfredo sauce and use it over pasta and chopped chicken breast, added some steamed broccoli, and dinner was served. It is one of our favorites that will be shared with family. Also, it warmed up great for lunch the next 2 days, when I made a second batch.

    ★★★★★

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  69. I just made this and it was fantastic! I added some soaked cashews that I had already along with vegan pesto and I will definitely be making it again! My boyfriend who isn’t vegan loved it too. I especially appreciate how simple the recipe is…the only ingredient I didn’t have already was the cauliflower!

    ★★★★★

    Reply

    • Hi Kim! Thank you so much for your comment. I’ve never tried this recipe using soaked cashews, but sounds great 😉

      Reply

  70. Great recipe!! Made this the other day and strangely enough it tasted like alfredo sauce!! The cauliflower flavour is quite discernible though… and it gets stronger with the passing days, but to the oblivious brain its almost imperceptible 🙂 loved it, and can say it’s a nice change from all the tomato sauces i’ve had since becoming vegan!

    ★★★★

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  71. I can’t mention how thankful I am to have came across your this recipe. The route going dairy free was so hard initially. I almost thought I could never eat a creamy pasta anymore. Never had I know just cauliflower n plant milk n nutritional yeast could give a favor which is pretty close to the real thing ending with a slight pleasant twist. So muck thanks for sharing the recipe ???. Please continue with your good work.

    Reply

    • Hi Claire! You’re so welcome 🙂 You can enjoy all your favorite recipes without dairy products and they’re also healthier. Have a nice day!

      Reply

  72. Mine was so sweet and thick, was it supposed to be unsweetened almond milk?? Also did you turn it down when you put the cauliflower in? I think that’s why mine was thick because the milk had disappeared before the cauliflower was cooked 🙁 need to try again, think I’ll use soy milk instead

    Reply

    • Hi Sophie! You need to use unsweetened almond milk. I cooked the cauliflower in the milk as you can see in the recipe. I’m so sorry the recipe didn’t work for you. Try to add more milk or soy milk if you want. Have a nice day!

      Reply

  73. I have to laugh at the line in this post that says “I’m not vegan, but…” and now, a couple years later, your blog name is Simple Vegan Blog. That makes me so happy! haha. I was looking for a good nooch recipe as I’m craving that flavor right now and this recipe came up. I love me some cauliflower alfredo sauces! Yum yum!!!

    ★★★★★

    Reply

  74. I have to say, it was amazing and my kids loved it as well. We added a new ingredient (after the fact) Vegetarian Parmesan made with cashews, nutritional yeast and garlic powder.

    Thank you

    ★★★★★

    Reply

    • Hi Bruno! I’m so glad you liked it 😀 We also make Parmesan cheese, but we also add some sea salt. Have a nice day!

      Reply

  77. Excellent! My non-vegan husband also enjoyed it. I added a 1/2 cup boiled cashews in the blender. Served with roasted veggies on the side. Thank you!

    Reply

  78. I followed the recipe to a t (with the eception of using homemade cashew milk instead of almond) and while the texture is really luscious, I found it to be quite bland. I found that something about the sauce masks any other flavors added, so I added a ton of garlic, little bit more lemon, and salt, and found it to be much better, but still lacking. Would definitely try again to tinker some more.

    ★★★

    Reply

    • Hi Shelby! I’m so sorry it tasted bland for you. Add more spices and salt next time. Have a nice day!

      Reply

  79. Hello 🙂 Thanks for the pasta sauce recipe, I’m going to try it for dinner today!
    The pictures are beautiful.
    Have a great day!
    – Bea

    ★★★★★

    Reply

  80. This was amazing! I steamed some cauliflower and broccoli to put with the pasta! I am so thankful for this blog!

    ★★★★★

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  81. Just made this and it is so good. I steamed my cauliflower in my Instant Pot and used garlic powder instead of garlic (I’m not really a garlic person). Really, really like it. Thanks.

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  84. What would you recommend as an alternative to tree nut milks. We are concerned about the water and pesticide usage for almonds, etc

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  85. I am NEW to vegan cooking and I have been craving a decadent CHEESY Alfredo which I thought was impossible without tone of butter, cream and parmesan. This is delicious!!! More than satisfied my craving and my “not so excited about my new found plant based world” husband didn’t even know that it wasn’t the traditional recipe. I added the one tablespoon of Earth Balance Vegan Butter and topped with parsley and black pepper. I will definitely be following this blog!!
    Thank you

    ★★★★★

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  87. The sauce was with great taste and texture. Eventhoug I had to add more almond milk (because I let the cauliflower more than 7 mins). Thanks so much for sharing this recipe!😊

    ★★★★★

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  88. I just made this. It’s delcious, it’s very light. I saw a old review say it kind of just tastes like garlic and milk. I can see why, but that’s why it’s light. Will also try adding extra spices here and there like they did if I want to give it that extra lil somethin’. Only thing is my sauce came out more grainy in texture, your pictures look truly creamy. Not sure if it’s my blender or I did not cook the cauliflower enough?

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  89. Oh, thank you so much! I’ve now made this twice. I had to start cooking for myself again after my GERD got out of control. I also prefer vegan recipes whenever possible, although I’m getting there.

    This is delicious. I added some sauteed veggies for a pasta primavera like they make in the restaurants. Making it GERD friendly means leaving out the pepper, and using Celtic sea salt. The garlic is in a small enough amount so it doesn’t trigger heartburn.

    I can’t eat tomatoes or tomato sauce anymore so this is an amazing alternative.

    ★★★★★

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  90. I added a little more black pepper than the recipe which made it a bit spicy and I added garlic powder in the sauce and vegan sausages which brought the taste altogether. I dditn have any nutritional yeast ye this tasted so cheesy. I think it’s bc of the extra black pepper and added garlic powder

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  91. Thank 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.

    ★★★★★

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    • Hi Grothe! So glad you liked it 🙂 Try the recipe without the shrimp next time, it’s also delicious, much healthier and cruelty-free!

      Reply

  93. This looks fantastic. Two questions. Have you tried it with frozen cauliflower? Also, do,you foresee any difficulty making larger batches, say for 20? Thanks

    Reply

    • Hi! 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 🙂

      Reply

  94. This 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.

    Reply

    • Hi 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 🙂

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  95. I 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

    Reply

    • Hi 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!

      Reply

  96. I 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!!!

    ★★★★★

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  97. ….. 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! 🙂

    ★★★★★

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  98. Can you make this with vanilla almond milk? I don’t want to have to go back out and by unsweetened?

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  99. This 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.

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  103. Put 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.

    ★★★★★

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  104. This is my favorite pasta alfredo recipe! I add 2 tablespoons cashews to make it creamier.

    ★★★★★

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  105. I 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!

    ★★★★★

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  106. If 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?

    Reply

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