This Creamy Vegan Alfredo Sauce is what comfort food is all about. You'll have dinner on the table in 30 minutes and your family will be asking for seconds!
You know the drill. Busy busy days. Crazy hungry kids and family. And you have no idea what's for dinner.
Plus you really kinda wish you could go back to the olden (pre-vegan) days where you'd just open a jar of pasta sauce, pour it on pasta, and be good to go, right?!
Thankfully, I've got you covered, because I'm telling you, this Vegan Alfredo Sauce is not much harder than opening a jar of sauce. Just a couple more ingredients, about 10 minutes more, and you've got an easy weeknight dinner on the table!
Why You'll Love this Vegan Alfredo Sauce
Besides the fact that your whole family will love this classic recipe, there's so much to love.
- on the table in 30 minutes or less
- oh so creamy
- only a handful of ingredients
- perfect for busy weeknights
Ingredient Spotlight and Substitutions
You'll be shocked to find that this creamy pasta sauce is only a handful of basic ingredients - ones you possibly have on hand right now!
Cauliflower - Cauliflower florets are the base of this alfredo sauce. Once you cook them down to the point that they're almost falling apart and super tender, they will blend uber smooth to make the best creamiest sauce ever.
Unsweetened Almond Milk - For this sauce, I use a unsweetened almond milk, but you can use any neutral non-dairy milk that you like as long as its unsweetened. Soy or rice milks would be good substitutions.
Dairy-Free Butter - In this recipe, I used Earth Balance dairy free butter, but I've also had success with Miyokos brand. Really any dairy-free butter will be perfect here.
Step-by-Step Instructions for Vegan Alfredo Sauce
Full ingredient amounts and in-depth details are at the bottom of the post in a printable recipe card.
- In a large pan, at medium heat, saute minced garlic with vegan butter for 30-60 seconds until fragrant.
- Add garlic butter to a high-speed blender and set aside.
3. To the same pan, add the vegetable broth and cauliflower florets. Bring to a boil. Cover and cook for 7-10 minutes until cauliflower is very tender.
4. Using a slotted spoon, remove cauliflower and add it to the blender along with the garlic butter. Also remove 1 cup of the vegetable broth from the pan and add to the blender.
5. Additionally, add salt, pepper, and almond milk to the blender.
6. Blend on high speed until mixture is smooth and to your liking. Add more broth as needed. Taste and adjust salt and pepper to your liking.
7. Pour over cooked fettuccine or other pasta of your choice. Top with vegan Parmesan and fresh ground pepper.
Cindy's Insider Pro Tips
This pasta sauce is perfect on its own, but I love amping it up with more veggies and nutrients.
I like to add a steamer basket into the pan after I've removed the cauliflower and there's just broth left. Then just add broccoli florets, mushrooms, asparagus, or whatever you may have on hand. Steam for a few minutes until fork tender, discard the broth, and add veggies into the pasta and sauce. Super simple!
Vegan Alfredo Sauce FAQs
Yes absolutely you can! I often add my vegan parmesan cheese to basically any and every pasta dish I make. It's so easy to make and just keep in a jar in your fridge.
I'd say about 5 days. That is, if you even have it around that long! My family gobbles it up in just a couple of days, but I do love that it makes enough for us to have plenty of leftovers for my small family of 3.
Great question. Vegetarians choose not to eat meat products where vegans choose not to eat any animal products like eggs, milk, and cheese. Being that a traditional alfredo sauce is made with heavy cream and Parmesan cheese, it would be a suitable dish for a vegetarian diet, but not for someone following a vegan diet. But my Vegan Alfredo Sauce Recipe sure does rival just about any traditional alfredo sauce, so I'm sure you could serve it to vegans and non-vegans alike and everyone would be happy.
Looking for more Vegan Weeknight Meals?
Vegetarian Stuffed Peppers
Vegetarian Sloppy Joes
What would you serve with this vegan alfredo recipe?
I'd probably serve a salad with this pasta to keep it a bit lighter. I personally love my Spiced Chickpea Salad and my Cold Green Bean Salad.
And probably for dessert, this would be perfect with something like my vegan chocolate fondue (which can totally be made right in the slow cooker) for an extra special treat. Or maybe my Rainbow Fruit Nachos.
Now that you know how to easy it is to make this Vegan Alfredo Sauce, please give it a 🌟🌟🌟🌟🌟 rating below and comment letting me know how it turned out for you.
Vegan Alfredo Sauce
- 8 cloves garlic minced
- 2 Tablespoons vegan butter
- 6 cups vegetable broth
- 5-6 cups cauliflower florets
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup unsweetened almond milk
- 16 ounces cooked fettuccine
- In large pan, at medium heat, saute 8 cloves of minced garlic with butter for 30-60 seconds until fragrant.
- Add garlic butter to a high-speed blender and set aside.
- To the same pan, add vegetable broth and cauliflower florets and bring to a boil. Cover and cook for 7-10 minutes until cauliflower is very tender.
- With a slotted spoon, remove cauliflower and add it to the blender with the garlic butter. Also remove 1 cup vegetable broth from the pan and add to the blender.
- Additionally, add salt, pepper, and almond milk. Blend on high speed until mixture is smooth and to your liking. Add more broth as needed. Taste and adjust salt and pepper to your liking.
- Pour over cooked fettuccine or other pasta of your choice.
- Top with vegan Parmesan and fresh ground pepper.
One of my favorite recipes of all time! I love the flavor of the sauce. Definitely a healthy substitute to the ones with all the additives. Although I am now vegetarian, this is still one of my go-to meals