Name: VEGAN ALFREDO SAUCE
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 8 cloves garlic, minced; 2 Tablespoons vegan butter; 6 cups vegetable broth; 5-6 cups cauliflower florets; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 cup unsweetened almond milk; 16 ounces cooked fettuccine

188
Shares

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!

Funny story for ya.

I’ve actually been wanting to post Vegan Alfredo for you for like 2 years. It’s been a process. One that I think has been totally worth it.

I thought it was ready to go 2 years ago. I took pictures of it and everything and it was ready in my mind. And then I served it to my family that night and then were all meh about it.

MEH?!

I wasn’t about to serve ya’ll up some meh vegan fettuccine alfredo! You deserve bomb vegan alfredo, if I do say so myself!

So back to the drawing board I went. And by the drawing board, I mean, I just ignored it for like 6 months and moved on to other things because I was annoyed that my family thought my vegan alfredo sauce recipe was just meh.

And then one day I tried it again, thinking this time I definitely had it for sure! Apparently I was closer but not quite there yet.

6 months later…

You guys, my family is brutal!

But this just goes to show that I –
1. will not serve you up anything that doesn’t pass the test of my insanely picky family with very refined tastebuds (dude, my 12 year old is talking about flavor palettes and notes of such and such when talking about food)
2. have a very long and drawn out process for getting recipes to you that probably has more to do with my lack of organization and focus than anything.

Anyway, so I go through this process of trying to please my family with my bomb Vegan Alfredo Sauce Recipe and FINALLY a few months ago, my son said that this was the one!! My wife hadn’t taken a bite yet and I was practically holding my breath at this point…

She didn’t say anything after the first bite. Nothing after the second. Ugh….

I finally had to ask… “So???? Can it go on the site or what?“

“Oh yeah. I like it!“

I know that doesn’t sound like much, but I have a tough crowd and usually get an “it’s ok…” with every single thing I put on the table. So an “I like it!” is a total win on my part and a win for you now that I finally feel confident to share my Vegan Alfredo with you.

The best part about this dinner is that it is truly so simple to make. It’s one of those that can be whipped up even after a grueling day of work when you just can’t muster up any more energy. When the kids are hanging off of you. When you are just craving some simple comfort food from your past non-vegan life when cooking was just so simple. Girl, I know you know what I mean.

Sometimes I get pissed off that I made the decision to go vegan because non-vegan life was so freakin easy for those busy tired days. Just crack open a jar of alfredo sauce and pour it over noodles and call it good, right? Mama, I got you.

Yes, this takes a few extra steps, but I promise, it’s easy.

Here, let me show you just how easy it is to make my Vegan Alfredo

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.

You can stop here or just to add a little more bulk and veggies to your pasta, I like I add a steamer basket into the pan after I’ve removed the cauliflower and there’s just broth left. Then add broccoli and mushrooms. Steam for a few minutes until fork tender, discard the broth, and add veggies into the pasta and sauce.

And before you ask me “Can you put nutritional yeast on pasta?” I totally have the hookup for you to make this pasta even more magical.

Yes, you could just sprinkle on a bit of nooch, but what if you had a nooch-based vegan parmesan cheese that you could sprinkle on top of basically EVERYTHING to make it better?? Pasta, popcorn, pizza. Everything! It’s like gold, and I always have a jar of it in the fridge. In fact, I’m getting low and need to make some this weekend. Good thing it only takes like 30 seconds to whip up!

When making this vegan alfredo pasta, I thought of a few tips that may help you avoid some of the questions you could potentially ask me. Such as:

How long will vegan alfredo keep in the fridge for leftovers?

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.

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 probably for dessert I could see myself going for 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.

Can vegetarians eat Alfredo sauce?

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.

DO YOU HAVE THE NUTRITIONAL INFORMATION / MACROS / CALORIE COUNT FOR THIS VEGAN ALFREDO RECIPE?

I actually don’t keep track of calories, macros, points, or anything like that and don’t have the time or resources to calculate them for the hundreds of free recipes I’ve created on my site. Feel free to plug the ingredients to one of the many calculators throughout the internet in order to calculate them for yourself.

NOW THAT YOU KNOW HOW TO MAKE VEGAN ALFREDO, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!

VEGAN ALFREDO SAUCE

Yield: 6 CUPS

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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!

Ingredients

8 cloves garlic, minced
2 Tablespoons vegan butter
6 cups vegetable broth
5-6 cups cauliflower florets
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup unsweetened almond milk
16 ounces cooked fettuccine

Instructions

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.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 313Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 1147mgCarbohydrates: 52gFiber: 15gSugar: 15gProtein: 16g

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.