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Whip up this Dairy Free Alfredo Sauce for dinner tonight! It’s blended together in just a couple of minutes then poured on your favorite hot, al dente pasta. Add in some hearty kale and green peas for a boost of nutrition and enjoy in just 30 minutes!

completed Dairy Free Alfredo Sauce with Kale and Peas plated on a white plate against a white surface

30-Minute Easy Vegan Dinner Recipes are ideal for busy weeknights or when you’re craving something hearty, healthy, and made with budget-friendly ingredients. This Dairy-Free Alfredo Sauce with pasta checks all the boxes. If you grew up loving the alfredo sauce, you’re going to love this decadent version filled with plant-based nutrition.

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Why You’ll Love This Alfredo

  • Ready in 25 minutes. Making hearty pasta dishes are simple to make with whole food plant-based ingredients. All you need is 15 minutes of prep time and 10 minutes to cook this dairy-free alfredo sauce. 
  • No vegan cream cheese needed. Expensive store-bought plant-based cream cheese isn’t needed for a creamy vegan alfredo sauce. With a few affordable ingredients, you can make a sauce equally delicious.
  • Perfect on any al dente pasta. Any pasta or even rice noodles will do. Use what you have. 
  • Beginner-friendly. If you’re a new cook or new to plant-based cooking, this delicious sauce is a great place to start. 
  • Allergy-friendly. This dairy-free and vegan version is nut-free, soy-free, oil-free, gluten-free, and corn-free (no cornstarch!).

The Ingredients and Substitutions

ingredients for Dairy Free Alfredo Sauce with Kale and Peas measured out against a white surface
  • Pumpkin seeds: For the best results, use raw, hulled pumpkin seeds or pepitas. Find them in grocery stores near other nuts and seeds or in the bulk section. 
  • Garlic: Use fresh garlic cloves or ¼-½ teaspoon garlic powder for a milder garlic flavor. 
  • Shallot: Both shallot and ¼ cup of onion work well. 
  • Non-dairy milk: Use your favorite unsweetened dairy-free milk. The creamier, the better. 
  • Lemon juice: It’s best to use fresh lemon juice or a similar acidic ingredient such as apple cider vinegar. 
  • Nutritional yeast: For ‘cheesy’ flavor. Store-bought vegan parmesan cheese works well too. 
  • Veggies: We like to use chopped kale and frozen sweet peas because they cook quickly in the pasta water and do not require additional dishes. 
  • Pasta: Use your favorite pasta. Vegan pappardelle, linguine or fettuccine pasta are popular choices.

How to Make Dairy Free Alfredo

  • 1) Cook the pasta according to package instructions. During the last 2 minutes of cooking, add in the chopped kale and peas. Drain the pasta then return the pasta to the pot. 
  • 2) While the pasta cooks, make the creamy alfredo sauce. Add the pumpkin seeds, shallot, nutritional yeast, garlic, salt, pepper, nutmeg, plant milk, and lemon juice to a high speed blender. Blend until smooth and creamy, scraping down the sides as needed. 
  • 3) Pour the creamy sauce into a small saucepan over low heat. Stir constantly until sauce begins to thicken, about 3-4 minutes. Once thickened, taste the dairy-free alfredo sauce and add additional salt and pepper as needed. 
  • 4) Pour the Alfredo sauce over the cooked pasta and veggies. Stir well, then serve immediately as desired.
process shot of Dairy Free Alfredo Sauce with Kale and Peas cookin gin pot

Recipe FAQs

Does jarred Alfredo have dairy?

Traditional Alfredo sauce found in the store is made with dairy butter, heavy cream, and parmesan cheese. All of these ingredients are dairy-based and not vegan or suitable for a vegan diet.

Is this homemade dairy-free Alfredo sauce gluten-free?

It is. The sauce itself is naturally vegan, nut-free, and gluten-free. If you are gluten-free or enjoying this plant-based sauce with someone who is, make sure to serve with your favorite gluten-free pasta or naturally gluten-free noodles like spaghetti squash or zoodles. 

How do you thicken dairy-free Alfredo sauce without dairy-based cream?

The key to a thick, creamy non-dairy Alfredo sauce is to use rich plant-based ingredients like pumpkin seeds and the right amount of liquid. Once blended smooth and heated, this sauce will be perfectly thick without heavy dairy-based cream. 

What dairy-free milk should I use?

Unsweetened almond milk, oat milk, cashew milk, or creamy coconut milk are all good choices. Use soy milk if you have a nut allergy. If you want to find a new plant-based milk, make sure to read our Plant-Based Milks Review. 

Top Recipe Tips 

  • Use a good high-speed blender: ​The more powerful your blender, the easier it will be to blend the ingredients into creamy goodness. 
  • Add plant-milk if your sauce becomes too thick: ​Once the dairy-free Alfredo sauce cools, the creamy pasta sauce will thicken considerably. Loosen it back up with a splash of dairy-free milk or vegetable broth as needed. 
  • Sauté the shallot and garlic if time allows. Cooking the shallot and garlic before blending will help release their natural oils and aromas, creating a richer sauce. If time allows, heat a tablespoon of olive oil or broth in a medium saucepan and sauté the shallot and minced garlic for 2-3 minutes first. 
completed Dairy Free Alfredo Sauce with Kale and Peas plated on a white plate against a white surface

Serving Suggestions 

If you’ve made our Velvety Vegan Alfredo or Classic Vegan Fettuccine Alfredo, you know we love serving a creamy white sauce with Vegan Appetizers and Side Dishes like fresh bread or roasted veggies. Here are a few of my go-to sides for pasta night: 

How to Store and Freeze

Leftover Alfredo pasta will keep in the refrigerator for about 4 days. If making for meal prep, store the cooked pasta and the sauce separately and toss together just before reheating. 

This dairy-free Alfredo sauce can also be frozen for 3 months in a freezer-safe container or jar. If the sauce separates, re-blend until smooth and creamy again. 

Reheat in a pot on the stove or in the microwave until warmed through. 

More Dairy-Free Pasta Recipes 

Photos by Alfonso Revilla

Dairy Free Alfredo Sauce with Kale and Peas

4.98 from 74 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 2 servings
Whip up this Dairy Free Alfredo Sauce for dinner tonight! It's blended together in just a couple of minutes then poured on your favorite hot, al dente pasta. Add in some hearty kale and green peas for a boost of nutrition and enjoy in just 30 minutes!

Ingredients 

  • ½ pound of pasta of choice
  • ½ bunch of kale (3 to 4 leaves, stems removes, chopped)
  • 1 cup of frozen peas
  • ¼ cup of raw, hulled pumpkin seeds
  • 1 shallot, peeled and quartered (can also use about ¼ cup onion)
  • 2 Tablespoons of nutritional yeast
  • 3 garlic cloves, peeled
  • ¾ teaspoon of salt (or to taste)
  • 3/4 cup of non dairy milk
  • Pinch of nutmeg
  • Black pepper to taste
  • 1 teaspoon of fresh lemon juice

Instructions 

  • Cook pasta according to package instructions. In the last 2 minutes of cooking, add chopped kale and peas. Drain and return to the pot.
  • While pasta is cooking, place all ingredients for alfredo sauce, pumpkin seeds, shallot, nutritional yeast, garlic cloves, salt, nutmeg, pepper to taste, plant-based milk, and lemon juice into a blender (the higher speed the better), and blend until completely creamy. For a standard, non-high speed blender, this may take 1 to 2 minutes. Scrape down the sides as needed.
  • Pour the contents of the blender into a small saucepan and cook over low heat, stirring constantly, until sauce begins to thicken, about 3 to 4 minutes. Season to taste.
  • Pour alfredo sauce over pasta and veggies, stir well, and serve immediately.

Notes

  • Use a good high-speed blender: ​The more powerful your blender, the easier it will be to blend the ingredients into creamy goodness. 
  • Add plant-milk if your sauce becomes too thick: ​Once the dairy-free Alfredo sauce cools, the creamy pasta sauce will thicken considerably. Loosen it back up with a splash of dairy-free milk or vegetable broth as needed. 
  • Sauté the shallot and garlic if time allows. Cooking the shallot and garlic before blending will help release their natural oils and aromas, creating a richer sauce. If time allows, heat a tablespoon of olive oil or broth in a medium saucepan and sauté the shallot and minced garlic for 2-3 minutes first. 

Nutrition

Calories: 596kcalCarbohydrates: 105gProtein: 27gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 1025mgPotassium: 823mgFiber: 12gSugar: 9gVitamin A: 3804IUVitamin C: 63mgCalcium: 255mgIron: 4mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Dinner, Lunch
Cuisine: Italian
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

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

More about Renee Press

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Comments

  1. 5 stars
    Love how creamy this dairy free alfredo is! And the addition of kale and peas made it hearty and filling!

  2. 5 stars
    I’ve been looking for a new plant-based alfredo sauce and this is delicious! Thanks for the recipe.

  3. 5 stars
    This Alfredo is simply incredible! It has the perfect flavor and it’s so easy to make!