Velvety Vegan Alfredo Sauce

2014-05-07
  • Servings : 2-4
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

This creamy alfredo sauce is so rich and velvety you won’t believe it’s vegan. It’s a beautiful recipe to have under your belt for those weeknights when you just can’t think of something to make for dinner. It’s also ready in about 10 minutes, which is a big bonus. Pour this over your favorite pasta tossed with some steamed veggies and call it a meal!

Ingredients

  • 1/4 cup flour (gluten-free all purpose or wheat)
  • 1/4 cup olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 cup non dairy milk
  • 3/4 cup-1 cup water, as needed
  • 1/2 tsp salt
  • 2 Tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1 tsp soy sauce, tamari, or coconut aminos
  • pinch nutmeg
  • black pepper to taste

Method

Step 1

In a small saucepan, heat flour on low heat, stirring with a wooden spoon for about 30 seconds until it smells toasty. Add oil and stir to combine into a thin paste. Add garlic and cook on low heat for 1-2 minutes, stirring constantly until it begins to bubble slightly.

Step 2

Keep on low heat and add non-dairy milk, stirring in slowly. It will thicken up. Begin to drizzle in water, whisking as you go until you have a thick, rich sauce consistency, adding more water as needed. Add remaining ingredients, salt through black pepper and stir well to combine. Keep on low heat, letting it bubble gently until serving time. It will be velvety and delicious.

Step 3

Pour over favorite pasta with mixed veggies, broccoli, or rice. Enjoy!

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

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Comments (26)

  1. posted by jenny on May 7, 2014

    What happens with the garlic?

      Reply
    • posted by Renee Press on May 7, 2014

      You add it just after you add the oil. Just amended the instructions, thanks Jenny!

        Reply
  2. posted by cindy on May 7, 2014

    I don’t eat oil. Could I just leave it out or would I need to make other subs.?

      Reply
    • posted by Renee Press on May 7, 2014

      Unfortunately with this particular recipe the oil is necessary. It along with the flour form a roux, which is the base for this sauce and what allows it to thicken up and get nice and creamy.

        Reply
    • posted by Julie on May 7, 2014

      There is a vegan alfredo sauce that uses cauliflower as a base on Oh She Glows. It calls for a small amount of oil to sautee the garlic, but I sauteed with broth instead. That one was so good I ended up just eating it as a soup! I look forward to trying this one when my diet allows for oil again!

        Reply
  3. posted by michele on May 7, 2014

    I made this tonight and followed the directions and quantities exactly.It tastes perfect, but never got smoothe. Much darker and chunky. Any thoughts as to why?

      Reply
    • posted by Renee Press on May 8, 2014

      Michele,

      Make sure you whisk the flour and oil mixture over low heat until it’s a smooth thin paste, before adding the liquids. There shouldn’t be any chunks. Glad you enjoyed the taste! Let s know how it comes out next time 🙂
      Renee

        Reply
  4. posted by Samantha Miller (@sambulance) on May 10, 2014

    This is the first recipe I’ve used nutritional yeast in, and it’s delicious! Thanks!

      Reply
    • posted by Renee Press on May 19, 2014

      Wonderful, that’s so great to hear! We LOVE nutritional yeast. Enjoy, Samantha.

        Reply
  5. posted by Toni on May 14, 2014

    Another great recipe, Renee! We made it using gluten free AP flour, and served it similarly to your photo — with pasta, broccoli, tofu, peas and sauteed onions. Thanks!

      Reply
  6. posted by michele on May 18, 2014

    I tried this again this evening, This time i replaced the olive oil with Earth Balance. It was creamy and perfect, with broccoli and mushrooms. Thank you !

      Reply
    • posted by Renee Press on May 19, 2014

      That’s great! Glad you enjoyed it.

        Reply
  7. posted by Drew Wilkinson on May 27, 2014

    Awesome recipe! Finally getting the hang of the elusive roux; I did half the oil and it still came out great

      Reply
  8. posted by Mindi on February 11, 2015

    This was so good. My husband is a huge Alfredo fan. We have been doing a plant based diet for 5 months now, so new to a lot of this. He really enjoyed it, and for me it was awesome to not have a stomach ache after eating it. I have used several of your recipes and have really enjoyed them and am falling in love with this kind of eating. Thank you so much for taking the time to share them.

      Reply
    • posted by Renee Press on February 11, 2015

      Mindi,
      That is SO GREAT to hear. I am so happy you found our recipes and you and your husband are enjoying them! Plant based meals made with love are the best food there is. Keep enjoying them 🙂

      Renee

        Reply
  9. posted by Leah on May 11, 2015

    Another gem of a recipe. We love this one so much, it fills that desire for cheesy, creamy pasta! Thank you!!

      Reply
    • posted by Renee Press on May 11, 2015

      Thank you Leah! So glad you’re enjoying it!

        Reply
  10. posted by Donna on December 28, 2015

    Sweetie, this is NOT a PLANT-BASED RECIPE b/c of “OIL & FLOUR” choices. These are NOT necessary. Please be careful when using PLANT-BASED TERMINOLOGY. You may want to study Dr. Caldwell & Rip Esselstyn’s you-tubes.

      Reply
    • posted by Renee Press on December 29, 2015

      Hi Donna,

      Thank you for your comment. I am very familiar with the work of Dr. Caldwell and Dr. Esselstyn. I think the work they have done to educate about the benefits of a plant based diet is phenomenal. However, while they promote a whole foods plant based diet, which does avoid the consumption of most oils and refined flours, this is not the same thing as plant based cooking. Which is the topic of this blog and all recipes which are contributed to it. Oils made from plants and flours made from plants are both by definition, plant based, and I believe that in moderation they are not bad for you. It is a personal health choice to avoid all oil and all flours, and one that I respect and believe can be beneficial for health. It is not the definition of plant based cooking though. Plant based cooking is a term that has been around for a VERY long time, and simply means cooking exclusively with plants. In an effort to not confuse people, everyone must be very understanding that oil and flour are in fact an acceptable ingredient within the world of cooking plants. I have developed many recipes which use neither oil nor flour but it is not a requisite to be plant based. We are on the same team in promoting the consumption of plants. I wish you the best.

        Reply
    • posted by caffeneko on July 8, 2017

      You could substitute soaked cashews for flour if you’re cutting down on refined flour. It doesn’t make it as budget friendly however.

      1 1/2 cups raw unsalted cashews, soaked overnight or boiled for 30 minutes
      1 cup + 3 tablespoons plain, un-sweetened almond milk
      2 tablespoons nutritional yeast
      2 tablespoons chopped basil
      1 tablespoon chopped Italian parsley
      3 teaspoons Herbs De Provence
      overflowing 1/4 teaspoon garlic powder
      3/4 teaspoon salt
      1/4 teaspoon black pepper

      To make the Cashew Alfredo Sauce, add all ingredients into a blender and blend for 1-2 minutes, until smooth and creamy.

        Reply
  11. posted by Brianne on July 9, 2017

    Tried this recipe last night. It was really good :)!

      Reply
  12. posted by Brianna Weaver on July 27, 2017

    What kind of milk would you recommend? I’m new to plant-based cooking. I’ve seen almond milk used in a lot of recipes on here but I don’t know if the flavor of the milk would mess with the alfredo. Any suggestions?

      Reply
    • posted by Kristin on October 7, 2017

      I always use Westsoy unsweetened plain soy milk…it’s properties are most like dairy milk and the taste does not interfere with the sauce. It is also 100% soymilk….no additives or sugar.

        Reply

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