Vegan Garlic Alfredo Pasta

By Jessica Hylton - - Updated

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!

Vegan garlic Alfredo pasta on plate being twirled by a gold fork.

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.

Alfredo sauce being poured on to a pot of pasta to make vegan garlic Alfredo pasta.

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.

Pasta spoon scooping vegan garlic Alfredo pasta out of a pot.

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.

Vegan garlic Alfredo pasta in a plate with chopped parsley on on top.

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 on plate being twirled by a gold fork.

Vegan Garlic Alfredo Pasta

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!
by: Jessica in the Kitchen
Prep Time 1 minute
Cook Time 15 minutes
Total Time 16 minutes
Servings 6 servings
Course Dinner, Lunch
Cuisine Italian, Universal
Ingredients

Pasta

  • 12 ounces any pasta I used fettuccine
  • chopped parsley for garnish

Vegan Alfredo Sauce

  • 2 teaspoons vegan butter or olive oil or any 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 or any vegan 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

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!

Video

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.

Nutrition

Calories: 375kcal | Carbohydrates: 53g | Protein: 13g | Fat: 13g | Saturated Fat: 2g | Sodium: 309mg | Potassium: 340mg | Fiber: 4g | Sugar: 3g | Vitamin C: 2mg | Calcium: 102mg | Iron: 2mg
by Jessica

leave a comment

Recipe Rating




76 comments

  1. Natalie says:

    5 stars
    As a vegan for 12 years, I have tried a lot of “Alfredo” recipes. This is one of the best I’ve had! It comes together quickly, and I agree with Jessica about her instructions regarding roasting the garlic. It adds a mellow richness to the overall taste. I added some freshly ground pepper and my hubs added some crushed red pepper flakes to his. We also added broccoli and used high-protein pasta to up the nutrition even more. Great recipe!

  2. Maura Binetti says:

    Can you use savory nutritional yeast?

  3. Victoria says:

    So delicious! The sauce was very creamy and rich. I added freshly cracked black pepper at the end for a little extra pizzazz

  4. Kat says:

    5 stars
    This is literally the most perfect pasta sauce ever! It is everything I’ve ever wanted in an Alfredo. Cheesy, creamy, rich but not heavy tasting/feeling. It is literal perfection. I would say it’s my fave Jessica recipe but they are all equally loved by me 😂

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Kat. We’re happy that you love this and other recipes!

  5. 5 stars
    THEEE BEST vegan alfredo pasta I’ve come across . I got my fiancé to eat it, and he said it’s vegan ?? I’m like yes. So creamy and delicious . The only thing is that my 3 year old is allergic to nuts . Do you know what I can substitute and if it’s even possible . It’s soo good and I hate she has to miss out on it due to cashews . This will be made as my go to Alfredo pasta for now on . I’m trying to get my mom to go more vegan so she’s going to try the mushroom soup recipe for me in a few days . I’ll leave a review once we try it . Thank you !!

    • Thank you so much Paris and yay!! Haha that’s the best compliment for sure!! Yes you can try cauliflower instead for a cauliflower alfredo sauce or tofu. You could also use sunflower seeds! I’m trying to work on a specific alternative recipe for this, because I do get this question a lot! Fingers crossed!

      So happy and hope your mom loves it too and that you enjoy the mushroom soup recipe too!! You’re so welcome!!

  6. Anita Kuehn says:

    5 stars
    A fantastic recipe!! Truly a favorite in our vegan home!! Thank you for sharing this yummy recipe!!!😋🌱💚🌷

  7. Katie says:

    5 stars
    Another amazing recipe. Big hit in our household. I will definitely be making this again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy to hear this Katie! Thaknk you so much.

  8. Savoniaire jamerson says:

    5 stars
    Hello this is chef jamerson from Baltimore Maryland I’m goin to give this a try

  9. Farah says:

    5 stars
    This was surprisingly easy and tasted sooo good! I had most of the ingredients already in the kitchen. Been missing this taste since trying to be vegan.. thanks so much! I didn’t have the lime today but still tasted great. Will try it with the next time.

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Farah! We’re so happy that you like it and we were able to help! You should definitely try the lime next time.

Send this to a friend