30-Minute Vegan Alfredo (GF)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
412 kcal
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Course
Main Course
30-Minute Vegan Alfredo (GF)
Description
30-Minute Vegan Alfredo (GF) features gluten-free pasta tossed in a creamy, dairy-free sauce made by cooking garlic in olive oil, then combining it with arrowroot powder and gradually added unsweetened almond milk to form a smooth base. The sauce is blended with vegan parmesan, nutritional yeast, garlic powder, salt, and pepper to create a cheesy, savory flavor profile without using dairy. This process produces a luscious sauce with a velvety texture.
The sauce thickens gently back in the skillet until it bubbles, ensuring a consistency that clings well to the pasta. The option to add green peas adds freshness and subtle sweetness, while red pepper flakes can introduce a hint of heat. This recipe suits gluten-free and vegan diets and can be adapted to different pasta shapes.
Serving suggestions include garnishing with additional vegan parmesan or red pepper flakes to enhance flavor. The sauce balances cheesy and garlicky notes while maintaining a smooth, comforting mouthfeel, typical of classic Alfredo but made with plant-based ingredients. The method relies on careful whisking and blending to avoid clumps and ensure creaminess.
Ingredients
PASTA
- 8-10 ounces pasta linguini, spaghetti, or fusilli, gluten-free
- 3 Tbsp olive oil or avocado oil
- 4 large garlic minced, cloves
- 4 Tbsp arrowroot powder (or sub all-purpose flour if not GF)
- 1 ¾ - 2 cups almond milk unsweetened plain
- ~1/2 tsp each salt to taste
- ~1/2 tsp each black pepper to taste
- 1/4 cup vegan parmesan cheese (plus more for topping)
- 4-6 Tbsp nutritional yeast
- 1/2 tsp garlic powder
FOR SERVING optional
- 1 cup green peas (if frozen, thaw at room temperature while pasta cooks)
- red pepper flakes
Instructions
- Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
- Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
- Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (as original recipe is written, 1 3/4 cups total, working up to 2 cups later on if needed // adjust if altering batch size) and whisk to prevent clumps. Cook for 2 minutes.
- Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty so don't be shy.
- Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
- If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot or flour (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
- Once sauce is ready, add pasta, peas and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flakes.
- Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.
Notes
- Nutrition info is approximate, based on Trader Joe's GF Quinoa & Brown Rice Fusili and excludes optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 412 | 21% |
| Carbohydrates | 58.1g | 19% |
| Protein | 12.2g | 24% |
| Fat | 15.9g | 24% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 9.57g | 48% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 481mg | 20% |
| Potassium | 323mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 0.4g | 1% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 0.97mg | 1% |
| Calcium | 227.01mg | 23% |
| Iron | 2.12mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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