This creamy vegan garlic Alfredo pasta is the ultimate comfort meal, perfect for busy weeknights.
Made with protein-rich cashews, fiber-packed pasta, and nutrient-dense almond milk, it’s indulgent yet wholesome.
Low in saturated fat and entirely plant-based, it delivers rich, cheesy flavor without dairy. Quick to prepare, satisfying, and versatile, it’s a go-to for effortless, healthy dinners.
Vegan Garlic Alfredo Pasta
Equipment
- Large pot for boiling pasta (1)
- Medium skillet or pan (1)
- Blender (high-powered recommended) (1)
- Measuring cups and spoons
- Knife and cutting board
Ingredients
For the Pasta:
- 12 oz 340 g fettuccine or any pasta of choice
- Chopped parsley for garnish
For the Vegan Alfredo Sauce:
- 2 tsp 9 g vegan butter or olive oil
- ½ medium red onion chopped
- 1 cup 140 g cashews, soaked overnight or in hot water 1 hour
- ¼ cup 60 ml reserved pasta water
- 1 ½ cups 360 ml unsweetened almond milk or other plant milk
- 4 cloves roasted garlic
- 2 tbsp 10–12 g nutritional yeast
- ½ tsp 3 g sea salt, adjust to taste
- 2 tbsp 10–12 g vegan Parmesan cheese, plus extra for topping
- 1 tbsp 15 ml lime juice
Instructions
- Prepare the Pasta: Fill a large pot with water and add a generous pinch of salt. Place it on the stove over high heat and bring it to a rolling boil. Once boiling, carefully add your pasta (fettuccine works beautifully, but any shape will do). Stir occasionally to prevent sticking. Cook according to the package instructions until al dente, usually around 8–10 minutes. Just before draining, reserve ¼ cup (60 ml) of the pasta water—this will help loosen the sauce later. Drain the pasta in a colander and set it aside.
- Sauté the Onion: While the pasta is cooking, place a medium skillet over medium-high heat. Add 2 teaspoons (9 g) of vegan butter or olive oil and allow it to melt and heat until shimmering. Add the finely chopped red onion and stir gently. Let the onion cook for about 5 minutes, stirring occasionally, until it becomes translucent and soft, releasing its natural sweetness. Remove the pan from heat and transfer the onions to your blender.
- Prepare the Cashews: If you haven’t soaked your cashews overnight, place them in hot water for one hour to soften. Once ready, drain and rinse the cashews thoroughly to remove excess starch. Add the softened cashews to the blender with the cooked onions. These nuts are the key to creating a creamy, rich Alfredo sauce without any dairy.
- Blend the Sauce: To the blender with onions and cashews, add the reserved pasta water (¼ cup / 60 ml) and 1 ½ cups (360 ml) of unsweetened almond milk or your preferred plant-based milk. Next, add the roasted garlic cloves, 2 tablespoons (10–12 g) of nutritional yeast, ½ teaspoon (3 g) of sea salt, 2 tablespoons (10–12 g) of vegan Parmesan cheese, and 1 tablespoon (15 ml) of lime juice. Blend everything on high speed until the sauce is perfectly smooth and creamy. If using a high-powered blender, this should take about a minute. For standard blenders, continue blending until no lumps remain and the mixture has a velvety consistency. Taste and adjust salt or vegan Parmesan as needed.
- Combine Pasta and Sauce: Return your drained pasta to the pot you used for cooking or to a large mixing bowl. Slowly pour the creamy Alfredo sauce over the pasta. Using a spatula or tongs, gently toss the pasta until each strand is fully coated in the luscious sauce. If the sauce feels too thick, add a small splash of the reserved pasta water to loosen it. Make sure the sauce clings to the pasta for that perfect, indulgent bite.
- Garnish and Serve: Transfer the pasta to serving bowls or plates. Sprinkle generously with chopped fresh parsley for a pop of color and added freshness. Add an extra dusting of vegan Parmesan cheese if desired for an extra cheesy flavor. Serve immediately while warm. This dish pairs wonderfully with a simple green salad or roasted vegetables for a complete, balanced meal.
- Storing and Reheating Leftovers: Place any leftover pasta in an airtight container and store in the refrigerator for up to 3–4 days. Do not freeze, as the texture of both the pasta and sauce may change. To reheat, either microwave until warm or gently warm on the stovetop over medium-low heat, adding a splash of vegetable broth or almond milk to restore creaminess.
Notes
- Cashews must be soaked before blending for a creamy, smooth sauce; quick soaking in hot water for one hour works if you didn’t soak overnight.
- Roasted garlic adds depth and sweetness to the sauce; you can roast in the oven or an air fryer for convenience.
- Reserve pasta water to adjust sauce consistency; it helps the sauce cling perfectly to the pasta.
- Nutritional yeast and vegan Parmesan provide that cheesy flavor without dairy—adjust amounts to taste.
- This pasta is best served immediately but reheats well with a splash of plant milk or broth to maintain creaminess.
Chef’s Secrets For Perfect Flavor
To elevate this vegan garlic Alfredo, focus on flavor layering.
Start with sautéed onions—they develop a naturally sweet base that complements the roasted garlic’s richness.
Properly soaking cashews ensures a silky, dairy-free creaminess, while blending at high speed guarantees no lumps.
Don’t skip reserving pasta water; its starch binds the sauce beautifully to the noodles.
Finally, seasoning gradually and tasting often allows you to achieve a balanced, decadent flavor without overpowering the palate.
Serving Suggestions For Pasta Lovers
This vegan Alfredo pasta pairs wonderfully with crisp, fresh greens or lightly roasted vegetables for added texture and nutrients.
For a heartier meal, serve with grilled tofu or tempeh, which enhances protein content and adds savory depth.
A simple side of garlic bread or a sprinkle of toasted pine nuts can elevate the dining experience.
Garnishing with fresh parsley or basil not only brightens the dish visually but also adds a subtle herbal freshness.
Storage Tips To Keep Fresh
Store any leftover pasta in an airtight container in the refrigerator for up to 3–4 days.
Avoid freezing, as the pasta can become mushy and the sauce may separate.
To reheat, gently warm in a skillet over medium-low heat, adding a small splash of almond milk or vegetable broth to restore the sauce’s creamy consistency.
Stir occasionally to ensure even heating and prevent sticking. For best texture, reheat only the portion you plan to serve immediately.
Frequently Asked Questions
1. Can I use other nuts instead of cashews?
Yes! Macadamias or blanched almonds can work, but cashews provide the creamiest, most neutral base. Other nuts may alter flavor and texture slightly, so adjust seasoning to taste.
2. How can I make this pasta oil-free?
You can replace vegan butter or olive oil with a splash of vegetable broth or water to sauté onions. The cashew sauce itself provides sufficient creaminess and richness.
3. Can I make this gluten-free?
Absolutely! Substitute your regular pasta with gluten-free varieties like chickpea, brown rice, or lentil pasta. Cooking times may vary slightly, so check the package instructions and taste for doneness.
4. What’s the best way to roast garlic quickly?
For a fast method, wrap garlic cloves in foil and roast in a preheated oven at 400°F (200°C) for 20–25 minutes, or use an air fryer at 350°F (175°C) for 15 minutes. Roasted garlic should be soft, caramelized, and aromatic.
5. How can I make the sauce thinner or thicker?
For a thinner sauce, add a few tablespoons of reserved pasta water or almond milk while blending. For a thicker sauce, reduce the liquid slightly or add more soaked cashews to create extra creaminess.
