When researching this recipe, I was trying to find out what pasta alfredo really is!
Is it a cream sauce or a butter and cheese sauce? It seems that traditionally it was a butter and cheese sauce, but it has evolved to become any kind of sauce that is really really creamy and rich.
Whether there is cheese in it or not, butter in it or not, cream in it or not, is not the deciding factor.
Is it a crazy rich super creamy sauce? Then you probably nailed it.
For this vegan alfredo recipe I decided to go with a cheesy garlic alfredo sauce made with coconut milk, garlic and vegan butter for a crazily rich, crazily delicious sauce and some added nutritional yeast and dijon mustard for the cheesy flavor.
This was served with fettucine, lots of black pepper and some fresh parsley.
You only need a very small portion of this vegan alfredo to be entirely satisfied, but that’s not a bad thing is it!
Making this vegan alfredo is so easy, it’s just 30 minutes (actually it’s more like 20) and you have a seriously delicious meal on the table.
Serve with a side salad for something a little lighter to complement the richness of this dish.
You will love this cheesy garlic vegan alfredo! It is:
- Ready in 30-minutes or less
- Deliciously rich and creamy
- Super cheesy
- Garlic infused
- Served with loads of black pepper
If you have any leftovers, keep them in the fridge and enjoy them for lunch the next day.
So let me know your thoughts on this vegan alfredo recipe! If you make it, rate the recipe and let me know how it turned out! Tag any pics #lovingitvegan on instagram so I don’t miss them!
For more delicious pasta recipes, check out:
- Linguine with Garlic Chili Peanut Sauce
- Cheesy Butternut and Sundried Tomato Bake
- Vegan Pesto Pasta with Pan-Roasted Cherry Tomatoes
- Spicy Peanut Pasta with Roasted Butternut and Crispy Tofu
And don’t forget to sign up for our email list – you’ll get a free (awesome) recipe ebook and you’ll stay updated with all our latest recipes.
Cheesy Garlic Vegan Alfredo (30 Minutes)
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 4
Print Recipe
Pin RecipeDescription
Deliciously rich and creamy vegan alfredo, super cheesy, garlic infused and ready in 30 minutes or less! Perfect for an easy and delicious vegan dinner.
Ingredients
For the Fettuccine Alfredo:
- 9 oz (~250g) Fettuccine Pasta*
- 3 Tbsp (45g) Vegan Butter
- 3 Cloves Garlic (crushed)
- 2 Tbsp All Purpose Flour*
- 1 14oz (400ml) Can Coconut Milk
- 1/3 cup (80ml) Vegetable Stock/Broth
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
- 1/4 cup (15g) Nutritional Yeast
- Sea Salt (to taste)
For Serving:
- Black Pepper
- Chopped Parsley
- Vegan Parmesan Cheese
Instructions
- Put the fettuccine on to cook according to package directions, when cooked, drain well and cover. If the pasta starts sticking together, toss with a small amount of olive oil.
- Add the vegan butter to a saucepan along with the crushed garlic and heat until the butter is melted.
- Sift in the flour and fry the flour in the butter briefly. Then add in the coconut milk and vegetable stock and whisk with a hand whisk to remove any lumps.
- Stir continuously until the sauce begins to boil and then continue stirring until it thickens. The sauce will continue to thicken as it cools, so it doesn’t need to be the perfect thickness when you remove it from the heat, but it must have thickened quite a bit from when you started.
- Remove from heat and add in the black pepper, dijon mustard and nutritional yeast and whisk in with your hand whisk. Add sea salt to taste.
- Toss the sauce with the cooked fettuccine and serve with chopped parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).
Notes
*You can use gluten-free pasta to make this meal gluten-free.
*You can switch out the all purpose flour for gluten-free all purpose flour if you prefer.
- Category: Entree
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serving (of 4)
- Calories: 486
- Sugar: 3.7g
- Sodium: 244mg
- Fat: 24.3g
- Saturated Fat: 16.2g
- Carbohydrates: 55.3g
- Fiber: 3g
- Protein: 10.8g
Keywords: vegan alfredo
Heather says
January 28, 2019 at 6:32 amI rarely comment on recipes but had to for this one. Love it!! High praise from discerning tastes lol. I’ve been vegan and cooking since age 12 and believe food should be delicious!! Like another comment, the vegetable stock matters – I used no salt bouillon and it needed more tweaking to taste. But I expected that going in. Def a perfect base for versatility but strong enough to stand alone. Amazing mouthfeel, too! Thanks for this recipe♡
★★★★★
Alison Andrews says
January 28, 2019 at 1:13 pmThanks so much Heather, so glad you enjoyed it! And thanks for the tips, yes, agreed, the salty vegetable stock makes a difference and more tweaking would be needed without it. Thanks for the awesome review. 🙂
Kate Hannah says
February 7, 2019 at 3:03 pmWow! Just made this as a quick lunch and it was delicious!! Thanks for the recipie 😀
★★★★★
Alison Andrews says
February 7, 2019 at 6:02 pmSo happy you enjoyed it! Thanks for the great review. ?
Dr. J says
February 18, 2019 at 7:48 pmI made this, along with your cheese spread, for our Valentine’s Day dinner. I have to say that before my wife and I went vegan, I was a serious pasta addict and fettuccini Alfredo was my absolute favorite dish in the world. I had high hopes for this recipe — and I was not disappointed! Super easy, super delicious, and totally scratched my Alfredo itch. This is a keeper. Next time I might try it with light coconut milk or even almond milk just because we normally try to eat low-fat.
For those asking whether you can taste the coconut, I’ll say that there was a hint of it there, but that’s not a bad thing at all.
★★★★★
Alison Andrews says
February 19, 2019 at 9:43 amSo happy you enjoyed it! I think it would work great with a light coconut milk, thanks so much for sharing and the awesome review! 🙂
Teresa says
February 23, 2019 at 7:01 pmOverall great taste, creamy texture, and satisfying. The coconut flavor was a bit strong for me (compared to other vegan alfredo recipes I’ve tried) and I felt it needed more flavor so I added some sriracha sauce and more black pepper and salt.
★★★★
NJ says
March 18, 2019 at 8:35 pmSo this makes a great thick and creamy sauce, however, I find it too sweet from the coconut milk. Does anyone have any tips on how to neutralise the sweetness?
Alison Andrews says
March 19, 2019 at 9:53 amHi there, it shouldn’t be sweet at all, I think you may have used a brand that had added sugar. Canned coconut milk isn’t supposed to have any sugar added. Check the ingredients list, there should not be any sugar at all, just coconut.
Julie says
April 14, 2019 at 6:37 pmSure looks great! Cant wait to try it!
Tashima Sample says
April 14, 2019 at 8:11 pmThe recipe was real simple. I modified it a bit to suit my taste. I substituted coconut milk with heavy coconut milk. I added Broccoli, Mushrooms & basil pesto. I tagged the picture to the IG page.
Alison Andrews says
April 15, 2019 at 9:21 amAwesome! So glad you enjoyed it. I think I saw the pic and it looked fabulous! 🙂
Shayla says
May 6, 2019 at 6:02 amVery, very good!
★★★★
Leidy says
May 17, 2019 at 12:45 amI have made this twice and I just love it.
Creamy (maybe too much but good anyway), salty, and satisfying. The coconut milk and the nutritional yeast are best friends. 🙂
Sabrina says
May 23, 2019 at 9:30 pmLiterally just made this 20mins to the table. Super tasty garlic flavour, I can taste the coconut milk but I love it so no bother to me. Really thick rich sauce I didn’t have vegan bouillon in the cupboard so decided to use all purpose seasoning and also no Dijon mustard so used mustard powder, as I’ve not tried the recipe before I have no comparison but I throughly enjoying it and added spinach at the end to wilt with the heat of the pasta and sauce – quick winner dinner and enough for lunch too 😋.
★★★★★
Alison Andrews says
May 24, 2019 at 9:34 amHi Sabrina, sounds delicious! Thanks for sharing and the awesome review. xo