This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It’s absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender!

This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It's absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender! via https://jessicainthekitchen.com

Where do I start? You’re going to absolutely love and want to devour this Vegan Garlic Alfredo Pasta. I’m talking cheesy, creamy, absolutely indulgent in taste kind of pasta dinner. The kind of dinner that totally hits the spot, and makes you want to curl up on a Friday night. Without the heavy feeling, of course. All my pasta cravings are hereby conquered.

First things first – I haven’t been a big pasta fanatic. LET me be clear. When a pasta dish is done well – I am all for that. If you’re a vegetarian or a vegan though, you know that lots of pasta dishes just are not done correctly. Kind of a leftover, oh yeah whoops, kind of scenario, and it can drive you to never want to have pasta again.

This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It's absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender! via https://jessicainthekitchen.com

WHAT a terrible nightmarish scenario. Fortunately, after making this Vegan Garlic Alfredo Pasta, I now know I have the best pasta dish sitting and waiting at home on me! You’re going to want to grab some cashews right now so that you can make this for dinner, friends.

Let’s talk key ingredients. That roasted garlic is a must. I mean, it deepens the flavour of the entire sauce, and really brings it to another level. You’re going to have to wait for your cashews to soak anyway, so you might as well make it. I guarantee it’ll change all of your dishes.

Speaking of which, cashews. OMG. Adding soaked cashews to this sauce makes it so creamy and gives it that traditional white colour. No, the sauce won’t taste like cashews, thanks to the addition of another ingredient: lemon or lime juice. This acid helps to neutralise the cashew flavour so all you taste is the cheesiness.

This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It's absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender! via https://jessicainthekitchen.com

The nutritional yeast and the vegan parmesan cheese! I speak all about nutritional yeast here, and I made a vegan parmesan cheese for you here. You can also buy your vegan parm though, so it’s totally up to you. That extra bit of tanginess really ups the sauce, and you can add eons of it on top too. The nutritional yeast in the Alfredo sauce gives it that cheesy flavour, that will have you taste testing the heck out of this sauce.

Almond milk and pasta water! Don’t use regular water! Pasta water already has some saltiness, some starch, and is a perfectly seasoned form of water in this sauce. The almond milk of course adds more creaminess.

This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It's absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender! via https://jessicainthekitchen.com

Basically what I’m saying is, friends, every ingredient is key here. Including the cooked down onions (adding a nice flavour + umami). What you get is a beautiful vegan Alfredo sauce recipe made in your blender that you can pour back on your pasta and then dig in. The kind of sauce you’ll probably want to put on anything, but will definitely slather all over your pasta.

That’s it! Your pasta dreams have come true! Dive in friends, and enjoy!

This Vegan Garlic Alfredo Pasta is such a creamy and cheesy weeknight dinner! It's absolutely decadent, made with a cashew cream sauce, and the sauce is made easily in your blender! via https://jessicainthekitchen.com

 

Vegan Garlic Alfredo Pasta

Vegan Garlic Alfredo Pasta

by:
Prep Time:
Cook Time:
Category: Dinner
Ingredients
Pasta
  • 12 ounces any pasta (I used fettuccine)
  • chopped parsley, for garnish
Vegan Alfredo Sauce
  • 2 teaspoons vegan butter or olive oil
  • 1/2 red onion, chopped
  • 1 cup cashews, soaked overnight, or in hot water for one hour
  • 1/4 cup pasta water
  • 1 ½ cups unsweetened almond milk
  • 4 cloves roasted garlic*
  • 2 tablespoons nutritional yeast
  • ½ teaspoon sea salt
  • 2 tablespoons vegan parmesan cheese + extra for topping
  • 1 tablespoon lime juice
Instructions
  • Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
  • While the pasta is boiling/you're waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
  • Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
  • When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
  • When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
NOTES

*YES roasted garlic takes about 40 minutes, but you’ll need to wait for your cashews to soak for an hour at least anyway! Cut a bit of the tops off of a whole head of garlic, put it in foil, drizzle olive oil on it, wrap the foil around it and cook it at 450 degrees F for 45 minutes in your oven until the cloves are soft and velvety! Allow it to cool, then push the cloves out.

 

You can reheat this! Just reheat it in a stove top over medium high heat with a bit more almond milk to thin it out again until hot.

Prep time doesn’t include soaking the cashews overnight.

Tags: almond milk, cashews, Dairy Free, Egg Free, Nut Free, Nutritional Yeast, Soy Free, Vegan, Vegetarian almond milk, cashews, Dairy Free, Egg Free, Nut Free, Nutritional Yeast, Soy Free, Vegan, Vegetarian
by Jessica

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34 comments

  1. I have always loved alfredo sauce but haven´t had it in a long time..it makes me feel to heavy and bloated, this vegan version sound like my answer to enjoying this sauce again, and so true, the roasted garlic does give a huge flavor…thanks for the creative recipe 🙂

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Albert! We really hope you get back to enjoying this sauce again!!

  2. I’ve never made a vegan alfredo sauce, but this looks divine. You had me hooked as soon as you mentioned pasta and roasted garlic!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much! we’re so glad you like it!

  3. Sally says:

    Oh yum! I love the sound of this – creamy without dairy AND roast garlic. Adding this to my list of recipes to try!

  4. Cynthia says:

    Hey there! Sooo I made this receipe last night and the Alfredo sauce came out liquidity. Your recipe calls for 1 1/2 cup of almond milk? I think I should’ve used about a cup. Any suggestions? Anywho, I’m going to make it again and I won’t use so much milk this time around. Thanks for sharing this recipe!

    • Jessica says:

      Hi Cynthia!

      I hope I can help you out! ? What do you mean by came out liquidity/liquidy? If you look in one of the photos you can see that it definitely is pourable and creamy like most homemade Alfredo sauces, but not thin at all, but once it clings to the warm noodles will thicken up almost immediately once coated around. Did that happen to for you? Either way if you want it much thicker you can definitely use less milk! I hope that helps!! You’re so welcome and I hope you enjoy!

  5. I absolutely loved this recipes!!! A new favorite!!!!!

    • Gavin | Jessica in the Kitchen says:

      We recipe tested these many many many times (for science)!!! Ok confession we love it!! and we’re glad you do too.

  6. Marina says:

    I haven’t made an Alfredo sauce before, but liked the look of this one. I made it today and it is wonderful. It actually reminded me of the cheese sauce I used to make to go with pasta in my pre vegan days. I added some veges and mustard to it and will definitely make it again … and again …

    • Gavin | Jessica in the Kitchen says:

      Wow thanks so much Marina! We’re so glad you enjoyed our Alfredo sauce! The addition of veggies and mustard sound great! Thanks for trying our recipe!

  7. Shanasy says:

    Made this last night. I needed an alfredo sauce that didn’t require cauliflower – and this fit the bill. I saved time by not roasting the garlic (I just sauteed it with the onion). I didn’t have any vegan parmesan so I replaced it with the block cheese made by Daiya Jalapeno/Havarti flavor and OMG this recipe was sooooo good. It was creamy and cheesy! Thank you!

  8. Courtney says:

    I really want to try this recipe out! But where I live I cannot find the nutritional yeast or vegan parmesan cheese anywhere. What could I use as a substitute for them?

  9. Kara says:

    I made this for my mum and I for dinner last night. She’s not vegan, and was incredibly skeptical about trying this, but she actually liked it! I liked it too. It was very creamy and delicious. I will absolutely be making this again in the future. I suggest adding more salt and some pepper for a bit more flavour, though.

  10. Angela says:

    I’ve actually made this twice. Both times it was scrumptious.
    Thanks for the recipe. It’s the best vegan Alfredo I’ve had. I think the red onion is what sets it apart.

    And in case anyone is curious, it worked fine with home-made oat milk instead of almond milk.

  11. Erica says:

    I’m allergic to cashews, what would you suggest?

    • Jessica says:

      Hi Erica,

      Maybe macadamia nuts? It might not be as smooth but they are pretty close in texture!

      • kelly says:

        hi jessica! I’m making a vegetable lasagna for a bunch of midwest carnivores for xmas dinner, and am going to use this recipe cuz I’m trying to keep them healthy. hahaha. i have some vanilla almond milk in the fridge…..do you think it would change the taste that significantly, or do you think it might pair well and bring out the sweetness of the roasted garlic due to almond milk being slightly heady tasting all around anyways?

      • Laura says:

        Skinless sunflower seeds

  12. Michele says:

    Hi, thank you for this recipe, I’m excited to try it. Do you think it would freeze well?

    • Gavin | Jessica in the Kitchen says:

      Hi Michelle! We’re so glad that you want to try it. I’m sorry but creamy pastas don’t tend to freeze well.

      • Michele Bonk says:

        Thank you for your prompt response! I meant just the sauce…I make a white bean lasagna and it usually freezes really well with dairy Alfredo sauce but I don’t want to use dairy anymore.

        • Michele says:

          Just wanted you to know I made this and used it in a lasagna.I froze the extra sauce and it thawed beautifully in both the lasagna and the sauce alone. So, make extra and freeze it, it’s AMAZING!!!

          • Gavin | Jessica in the Kitchen says:

            Thank you so much Michele! We love your feedback! Thanks so much for your kind words!

  13. Trena Stoute says:

    Great recipe, been meaning to try a cashew alternative for this sauce but was hesitant that it would have a strong nutty flavor but this was creamy and great cheese flavor, like another writer above I added some extra salt and pepper (personal preference). Made your vegan parmesan as well, also super impressed. Will definitely make both again.

    • Jessica says:

      Hi Trena,

      I’m so happy to hear that, and so happy you enjoyed the vegan parm also! Thanks so much for sharing.

  14. Alissa says:

    This was wonderful! So creamy and flavorful. I tried one other recipe in the past with cauliflower and didn’t really care for it. This sauce was exactly what I hoped for. I added a ton of black pepper, which gave it a cacio e pape feel. I served it over Banza chickpea shells with Beyond Meat sausage and broccoli all mixed together. People ask if I feel deprived eating veggie/vegan and it’s sauces like this that make it easy to say no! Thank you.

  15. chloe says:

    should i use pre squeezed lime juice from a bottle, or should i buy a fresh lime and squeeze it myself?

  16. Clare says:

    This recipe is everything it promises and more! The onion and roasted garlic give the sauce depth of flavor and the nutritional yeast and vegan Parmesan make this sauce absolutely decadent. My only variation was to use oat milk in place of almond milk and it worked perfectly. This sauce will keep in the fridge for several days and actually tastes better when the flavors are left to meld a bit.

    I will NEVER go back to dairy-based Alfredo. This is my new “go-to” recipe for a velvety, cheesy, satisfying sauce!

    Rating: 5
    • Courtney | Jessica in the Kitchen says:

      Hi Clare! that substitution does sound yummy! We’re so happy you enjoyed! Thanks for taking the time to share! ?

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