Creamy Vegan Alfredo
This is hands down the best creamy and dairy free vegan alfredo pasta! It’s rich, garlicy, cheesy and SO simple to make. You will have dinner on the table in under 20 minutes! Using a base of silken tofu and cashews makes this sauce just as lucious as a dairy filled alfredo and nutritional yeast adds a delicious cheesiness. It’s also packed with plant protein and tastes great as leftovers so feel free to use it for meal prep as well!
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Why you’ll love this vegan alfredo
High in protein! This vegan alfredo uses ingredients like silken tofu, nutritional yeast and green peas to pack in the protein! Using a legume pasta also increases the protein content!
Ready in 20 minutes! You’ll be enjoying your meal in less than 30 minutes. It’s so easy to make and perfect to add into your recipe arsenal for a quick and easy meal!
Dairy free! Don’t be fooled by the lack of dairy in the recipe! It tastes just as good as a dairy based alfredo! The sauce is ultra creamy and best of all since it is free from dairy it will make your stomach feel amazing unlike many other rich dairy packed pasta sauces!
Great for meal prep! If you’re looking for a high protein meal prep idea this apsta works perfectly! I like to eat the assembled pasta cold right out of the fridge but you could also store the sauce separately, reheat and pour over cooked pasta when you’re ready to enjoy!
What ingredients do I need for my vegan alfredo?
Whole Wheat Pasta: I always like to choose a whole wheat pasta to add in some extra whole grains into my diet! You can opt for gluten free pasta to make this recipe gluten free!
Silken Tofu: This can be found in most grocery stores right beside the firm tofu. Do not swap as this will alter the texture!
Raw Cashews: Make sure to use raw cashews so the sauce comes out super creamy!
Garlic
Nutritional Yeast: This is what gives our alfredo the cheesy taste!
Vegetable Stock: My absolute favorite brand is the Better Than Bouillon No Chicken Base. It is out of this world and smells so much like chicken stock it is insane! And yes, it is 100% vegan!
Plant Milk: Any plant milk will work here just make sure it is unsweetened!
Coconut Aminos: This is a salty, savory seasoning sauce made from the sap of coconut palm and sea salt. It is similar to light soy sauce but has a touch of sweetness!
Green peas or other veggies
Salt & Pepper
How to make your vegan alfredo
You will not believe how easy it is to make this alfredo! You will want to make it every night!
Blend the sauce: Add all your ingredients into a high speed blender and blend smooth! I use my Vitamix for everything! If you do not have a high speed blender make sure to soak your cashews in boiling water for 15 minutes so they will soften and your sauce will be smooth.
Simmer and thicken: This is an optional step and can be omitted if running short on time. I like to pour the sauce into a small pot and simmer for 10-15 minutes until it thickens, this makes for an even creamier sauce!
Pour and serve: I like to serve this alfredo with green peas or sautéed mushrooms, but you can use any veggies you like! I also like to use a vegan parmesan cheese to sprinkle on top!
Will my non-vegan family and friends like this?
Don’t get me wrong although this sauce is amazing it does not taste exactly like dairy based alfredo! Nonetheless I am sure that anyone who tries it will love it! I have served this to so many of my non-vegan friends and they are all blown away by how creamy and cheesy the sauce is! Usually no one can even believe it is vegan! So have no fear, everyone is sure to love this sauce!
What makes this healthier?
This sauce is a much healthier alternative to the traditional dairy based alfredo. Usually alfredo is made with high fat dairy products such as cream and butter and can lead to pretty upset stomachs! The great thing about this sauce is that is dairy free and made with completely whole foods with a balance of healthy carbs, fats and protein! This alfredo is so healthy you can enjoy is every night guilt free!
Tips and Substitutions
Make it nut free! To make this a nut free recipe you can swap the cashews with hemp seeds, sunflower seeds or coconut cream or omit all together!
Make it soy free! If you need a soy free alfredo try my creamy cauliflower alfredo! It is just as delicious and packs even more veggies!
Don’t have coconut aminos? No worries! You can omit and use some extra salt instead!
Add in some extra veggies such as broccoli, sautéed onions, mushrooms, broccoli, or spinach.
Jack up the protein! To pack in even more protein you can use a high protein pasta such as chickpea pasta or red lentil pasta!
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The Best Vegan Alfredo
Ingredients
- 400 g Whole Wheat Pasta
- 1 box Silken Tofu 400g
- ½ cup Raw Cashews
- ¾ cup Nutritional Yeast
- 1 clove Garlic
- 1 tbsp Onion Powder
- 1 cup Veggie Broth
- 1 cup Soy Milk
- 2 tbsp Coconut Aminos
- Salt & Pepper
- 1 cup Frozen Green Peas
Instructions
- Add all ingredients except for the green peas into a high speed blender. Blend until smooth and adjust salt to taste.
- Pour your sauce into a medium saucepan and bring to a gentle simmer. Simmer for 10 minutes stirring often to thicken the sauce and lock in the flavour!
- If you are in a rush you can skip the simmering the sauce will just not be as thick.
- While the sauce is simmering cook your pasta and add your frozen peas into the water 2 minutes before the pasta is done.
- To make this recipe higher in protein use a legume pasta such as chickpea or red lentil pasta!
- Pour your sauce over your pasta and serve with some fresh basil or vegan parmesan cheese and enjoy!