I did tweak it slightly to fit our lifestyle. This sauce pairs particularly well with gnocchi or fettuccine noodles. We are entering our second week and the first week has been….well, bland. Add more dairy-free milk and reduce the heat. Thanks so much! It’s natural for the arrowroot to cause a little stickiness – I think it adds to the “cheesy” texture! My friends who eat a standard american diet tried it and said the same. It is absolutely delicious and creamy. This is an awesome and versatile recipe. Xo. I think this is something my little girl and I could love but maybe with daiya cheese. We both work long hours at a hospital and traditional vegan cooking can take FOREVER!! I also added some sauteed mushrooms instead of peas and topped with a sprinkle of shallots. I added cooked broccoli and mushrooms, and it was delicious. Was wondering if Cashew milk would make a good Bechamel sauce, and if so ..would I want to use the the pure kind (those unrefrigerated cartons) or the kind in the refrigerated section with the milk? https://minimalistbaker.com/30-minute-vegan-alfredo-vegan-gf It's creamy, healthy, plant-based, nut-free, and gluten-free! Should I substitute it with something else? I omitted the garlic because my b/f is allergic. This may sound silly, since I made modifications making this clearly non-vegan, on a vegan website, but I found this recipe by Googling bc I was looking for a lower-fat Fettuccine Alfredo, The election depressed the crap out of me and I wanted comfort food. Oh my, so easy. or just the carton? I didn’t have any almond milk on hand, and we only had vanilla flax milk in the fridge, so I improvised with what I had, which was a can of premium (12-14% fat content) coconut milk. I used store bought Parmesan but also made the recipe in the blue link to sprinkle on top of mine and I didn’t add the peas. I wish you could’ve seen it!! You can still make this luscious sauce. This recipe is brilliant! Is it possible to not add the miso paste… my friend won’t eat it. All I added was some additional spices sonce I didn’t have pepper and this was amazing. Hi! I made this almost to the T and it is DELICIOUS! Despite that minor setback, this was really good! This was so tasty! I sautéed mushrooms with 2 cloves of garlic and added sauce after blending. It was great. Definitely making it again and looking forward to trying others. :), First of all, this is a delicious cream sauce whenever you eat it. But it’s a good solution to a dish that normally is dairy based. Gotta share it with every vegan or curious person I know! I’m allergic to nuts. The best sauce ever! The sauce came out so great but it was so sticky… maybe from the arrowroot powder? The perfect comfort food! Whoop! Thanks so much for the lovely review, Emma. I just recently stopped eating dairy and was so pleased to find that this recipe is just as comforting and delicious as a classic Alfredo. Definitely a healthy substitute to the ones with all the additives. I did use the upper end of the milk quantity, or more. So thank you SO much for this recipe, it is definitely a new family favorite! I cook for two picky young boys and fussy husband, and the extra predicament is that I am going vegan again. Here I’m using a high-powered blender, so no need to soak the cashews. We’ve been eating for about 7 months. We served it with organic whole wheat fusilli. I have whole wheat flour no all-purpose. I added chopped broccoli and used chickpea rotini pasta. I think the sauce would freeze fine! Ended up using 2.5c almond milk and it was still very thick – any suggestions? So it seems there is room for creativity. Stupid question, isn’t there eggs in pasta? I tricked my boyfriend, he ate the whole thing not knowing it was not real alfredo! My boyfriend loves alfredo and I’ll bet he won’t be able to tell this is vegan. I used flour for the “rue” and hit it with some white wine just as it was bubbling- instead of sautéing the garlic I roasted it and added it while I used my stick blender to whip up the rest of the sauce ingredients- Whole grain linguine in a big bowl added roasted asparagus, red pepper, mushroom, onion and charred tomato – dumped the sauce on top and sprinkled fresh basil- holy mackerel- you don’t have to be vegan to lick your plate!!! I seriously hate to admit it but mine tasted like flour also. Going to make this one of my regular meals. Looks great. I loved this recipe I used the stove top only to prepare the sauce and did not use cashews. I have found that full-fat coconut milk (Chaokoh preferably) and cashew milk are better substitutes for sauces like alfredo. I made this today for dinner as I’ve been pushing myself to try new vegan dishes. Thanks so much for sharing! Maybe the arrow root is the key? Made this a ton of times and love it! Served with gnocchi instead of pasta. Hi, I'm Sylvia! I did throw in a squirt of schiracha and that did the trick. Plain almond milk adds creamy texture; vegan parmesan cheese and nutritional yeast pack in tons of cheesy flavor; and garlic powder, salt and pepper add depth and savoriness. Improvise. We’re so glad your family enjoyed it, Stacey! It sounded so tasty I had to give it a try. Is there something I can use instead or just omit? We’re so glad you both enjoy it, Kendra! In a pinch I would eat a blush sauce. Making this for dinner tonight. Came out delicious. Let us know if you try it! But this was fabulous! It was everything I’d hoped it would be. This was sooo good!! Very creamy, I roasted my cloves of garlic and added a little extra parm in the blender. I also added 1/4 cup of white cooking wine while adding the milk which added depth and savoriness to the sauce. I subbed soy milk for the almond milk. The Krusteaz subs the same amount the original recipe calls for and seems just as creamy to me. Everything I make these days is pretty much from your blog. I just tried this recipe. I combined the milk mixture and remaining ingredients (I used 5 Tbsp nutritional yeast) in the blender until smooth and creamy. WOW. Glad to hear you both enjoyed it, Jessica! Additionally, I just whisked everything together instead of blending them and it worked just fine! I just used an all-purpose gluten free flour blend for the roux, and it worked great. I omitted the garlic powder and vegan parmesan because I tasted the sauce before adding those two and found that it didn’t need anything extra but also I was being lazy lol. If sauce is too thick, add a little more milk. He LOVED it! Can you make this without the yeast? I can’t believe it’s totally vegan! I’ve only been vegan for 3 months, so I wasn’t sure if I was going to like it, but one taste and I was in love. The absolute BEST Vegan Garlic Alfredo Sauce that tastes like the guilty version. I decided to use broccoli instead of peas. It is SO GREAT! Mmmm! First time I have ever used arrowroot. (if frozen, thaw at room temperature while pasta cooks). My kids devoured it. :). It was THE BOMB! I used a bit of water to make up for the other 2.5 tbsp. I also added chopped onion to the roux. Food and Drinks. The taste was incredible. It’s my first time doing a completely vegan meal. Love those additions, Rebecca! Lots of onion is the secret to this easy, low ingredient and rich dairy-free and oil-free alfredo sauce. Hey, I'm Sylvia! Thank you so much! Made this last night and it was perfect! (I’m sorry, I’m new to cooking and I’m not sure what I’m doing half the time!) Thank you for the recipe, it was perfect. Bon appetit! My (recently vegan) boyfriend loved it, and we ate all of it all at once. Tomorrow, spaghetti squash with tomato basil pesto! Thank you so much for this recipe! I added steamed broccoli and some vegan chik’n strips to complete the dish. Alfredo sauce is so rich, creamy, and classically Italian. It’s unbelievable how yummy it is. Wow, this was amazing! Hope that helps! Thanks so much for sharing, Hilary! Well, I made this today, it was easy and absolutely delicious. While waiting on the water to boil, add all the "alfredo sauce" ingredients to a blender, starting with just 1 teaspoon of the vinegar. :)<3, Thanks for this … have a Yam in the fridge waiting for a purpose so will amend The first time only adding broccoli and the second time modifying it quite a bit. I probably used in upwards of the 6TBS of yeast. I’ve never tried GF flour, but would suspect it could work! Either a Pinot for red, or a rich white? For nut allergies, hemp seeds are a good substitution. My co-worker then showed me that she made vegan Alfredo and said it was super easy to make. Drain and cover to prevent drying. You may have to slightly reduce the amount of noodles you make to accommodate the chick’n strips, but I’ve found that whether or not you have to do this depends on how thick you make the sauce. Thank you for all the delicious! I could not believe how quick and delicious it was. This recipe was fantastic! Definitely a comfort food classic. I will use unsweetened next time for sure. Or try Smoked Mushrooms– which sound fussy but litereally take 15 minutes, and can be made on your stove top! I then combined the roasted cauliflower with the pasta at the end, and it got me thinking that a great substitute for the pasta would be to make the sauce and put it over cauliflower by itself. You are seriously a genius. Great flavor and comes together quickly. Occasional cheat days included. To further elevate, drizzle with a little truffle oil. I used minced garlic instead of powder. Pretty bomb. Empty bowls all around with this recipe. Girl, alfredo is really really not italian, but nice recipe! I just made this and it is the bomb!!!! x's and o's <3. (I even tripled the recipe and we are a household of 3). You should call this “10 minute” Alfredo pasta…it came together so quickly. I added parsley to fettuccine. Made it for my vegan partner tonight and it was thoroughly enjoyed :) i always add extra garlic and nutritional yeast, and don’t blend it for a more rustic feel! I am very very familiar with products like Veggie Shreds and Daiya, but I cannot recall ever seeing a Parmesan option. This recipe is just so easy to make and is so delicious! Made it for Christmas and my non-vegan sister said it was the best Alfredo she’s ever had! That being said, this is my first vegan “cheese” sauce and it was ok. This recipe makes a little over 1 cup. Repeat as needed until desired consistency is reached. I made this last night! Thank you!

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