Creamy pasta usually brings one thing to mind: lots of dairy.
Traditional Alfredo relies on cream and cheese, but this vegan version shows that you can make something just as rich and satisfying without either.
It’s smooth, full of flavour, and comes together using simple plant-based ingredients you probably already have at home.
This is the kind of meal that feels a little indulgent but stays easy and approachable. It works well for a quick dinner after a long day, a comforting weekend lunch, or anytime you want a warm bowl of pasta that’s both hearty and wholesome.
You won’t miss the dairy, and you might even find yourself reaching for this recipe again the next time a creamy pasta craving hits.
If this sounds like something your family will be asking for again and again, keep reading.
Why You’ll Love This Vegan Alfredo
This pasta delivers everything you love about Alfredo without the dairy. The sauce is made with blended cashews or cooked cauliflower, depending on what you have on hand.
Add garlic, nutritional yeast, and a splash of lemon juice for balance, and you’ve got a silky, flavourful sauce that coats the pasta beautifully.
You can keep it simple or add extras like sautéed mushrooms, broccoli, or peas. It also works well with protein options like chickpeas or crispy tofu.
What You’ll Need To Make Our Vegan Alfredo Pasta
To make this creamy pasta, you’ll need:
- 350g pasta (fettuccine or tagliatelle work well)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup raw cashews (soaked for at least 2 hours) or 2 cups cooked cauliflower
- 1 ¼ cups unsweetened plant milk (soy, oat, or almond)
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- Optional: ½ teaspoon garlic powder or onion powder
How to Make It
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve some of the cooking water before draining.
2. Blend the sauce
In a blender, combine the soaked cashews or cauliflower with the plant milk, nutritional yeast, lemon juice, and seasoning. Blend until smooth and creamy. Add more liquid if the sauce is too thick.
3. Sauté the garlic
Heat olive oil in a large pan. Add the minced garlic and cook for about 30 seconds, just until fragrant.
4. Combine the pasta and sauce
Pour the sauce into the pan with the garlic and warm it through for 2 to 3 minutes. Add the pasta and toss to coat. If needed, add a bit of the reserved pasta water to loosen the sauce.
5. Finish and serve
Taste and adjust the seasoning. Serve hot with black pepper, chopped parsley, or vegan parmesan if you like.
Our Top Tips For Making Irresistible Vegan Alfredo Pasta
Making this vegan Alfredo as creamy and flavourful as possible is all about a few small steps.
Here’s what helps make a big difference:
Soak your cashews well
If you’re using cashews for the base, soaking them for at least two hours (or overnight) helps them blend into a super smooth sauce. If you’re short on time, a quick soak in just-boiled water for 15 minutes can work too.
Taste and adjust as you go
Depending on your plant milk or whether you’re using cauliflower, the sauce might need a little extra salt, lemon juice, or nutritional yeast to hit the right balance.
A quick taste before serving makes sure it’s just right.
Use pasta water to bring the sauce together
That reserved pasta water helps the sauce cling to the noodles and adds a touch of silkiness. Start with a splash and add more if needed.
Don’t skip the garlic
Sautéed garlic brings depth and warmth to the sauce. It only takes a minute to cook but adds loads of flavour.
Add texture with toppings
A sprinkle of vegan parmesan, toasted breadcrumbs, or chopped fresh herbs adds a nice finish. It’s a small touch that makes the dish feel complete.
Add-Ins and Variations
This Alfredo sauce is easy to adapt. Add steamed broccoli, roasted courgette, or peas for extra colour and texture. Sautéed mushrooms also work well, especially if you want something a bit more hearty.
For protein, chickpeas or white beans are a good match. You can also add tofu or tempeh, cooked until golden and crisp.
If you want a nut-free version, try using sunflower seeds instead of cashews or stick with the cauliflower base.
Storage Tips For This Creamy Vegan Pasta
Leftovers can be kept in the fridge for up to 3 days. Reheat gently on the stove with a splash of plant milk or water to bring the sauce back to life.
You can also make the sauce ahead of time and store it separately. It will keep for about 4 days in the fridge and can be frozen for later. Just thaw and reblend before heating if it separates.
Final Thoughts
This creamy vegan Alfredo pasta is an easy win when you want comfort food without the dairy.
It’s quick to prepare, full of flavour, and easy to make with ingredients you probably already have.
Keep this one in your weeknight rotation for those nights when you want something warm and satisfying that everyone can enjoy.
Creamy Vegan Alfredo Pasta Without The Dairy
4
servings30
minutes40
minutesIngredients
350g pasta (fettuccine or tagliatelle work well)
1 tablespoon olive oil
3 cloves garlic, minced
1 cup raw cashews (soaked for at least 2 hours) or 2 cups cooked cauliflower
1 ¼ cups unsweetened plant milk (soy, oat, or almond)
3 tablespoons nutritional yeast
1 tablespoon lemon juice
Salt and black pepper, to taste
Optional: ½ teaspoon garlic powder or onion powder
Directions
- Cook the pasta
- Blend the sauce
- Sauté the garlic
- Combine the pasta and sauce
- Finish and serve
