This is hands down the best vegan alfredo sauce ever! It’s creamy, cheesy, garlicky and so easy to make. Ready in 30 minutes or less.
When researching this recipe, I had to go back to basics and find out what a traditional 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.
If you love quick and easy pasta recipes then also check out our vegan vodka pasta and our hummus pasta. You’ll also love our vegan spaghetti sauce.
How To Make Vegan Alfredo
For this vegan alfredo recipe we decided to go with a cheesy garlic alfredo sauce made with coconut milk, fresh garlic and vegan butter for a crazily rich, crazily delicious sauce and some added nutritional yeast and dijon mustard for the cheesy flavor.
This is served with fettucine, lots of black pepper and some fresh parsley.
It’s so simple, so quick and seriously delicious.
You can have dinner on the table in less than 30 minutes with this meal. It’s really that quick.
Ingredient Notes
Vegan Butter: We chose to go with vegan butter for making the sauce to really get that super rich alfredo thing going on. Olive oil also works just fine though.
Coconut Milk: There is no overpowering coconut flavor in this alfredo, in fact you will hardly know there is anything coconut-y in here at all. However, it is vital that you use canned, full fat, unsweetened coconut milk. Don’t use a sweetened coconut milk as that will definitely ruin the flavor. If you are allergic to coconut milk, you can substitute a different non-dairy milk such as soy milk or almond milk. However, the result will not be as rich.
Dijon Mustard: I’m a big fan of dijon mustard for adding cheesy flavor to vegan sauces, however, any prepared yellow mustard will also work just fine.
Recipe Tips
Make It Gluten-Free: You can make this meal gluten-free if you use a gluten-free all purpose flour blend instead of the regular flour for the sauce along with a gluten-free pasta.
Storage: Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave.
Freezing: If you want to freeze it, then don’t mix the sauce with the pasta. Freeze the sauce separately for up to 3 months. Thaw in the fridge and then reheat on the stovetop.
More ‘Comfort Food Style’ Vegan Pasta Recipes
- Vegan Mushroom Pasta
- Vegan Pasta Bake
- Vegan Pesto Pasta
- Vegan Mushroom Stroganoff
- Vegan Carbonara
- The Best Vegan Lasagna
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Alfredo Sauce
Ingredients
For the Fettuccine Alfredo:
- 8 ounces Fettuccine Pasta (226g) Dry Weight
- 3 Tbsp Vegan Butter (45g)
- 3 Cloves Garlic crushed
- 2 Tbsp All Purpose Flour
- 14 ounce Can Coconut Milk (400ml) Full Fat, Unsweetened
- ⅓ cup Vegetable Stock/Broth (80ml)
- 1 tsp Black Pepper
- 1 tsp Dijon Mustard
- ¼ cup Nutritional Yeast (15g)
- 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).
Video
Notes
- Coconut milk: If you have a coconut allergy or wish to use a different option, you can also make this with other non-dairy options like soy milk or almond milk. In this case use 1 and ⅔ cups (400ml) non-dairy milk. However, the result will likely not be as rich.
- Dijon mustard is our favorite for creating cheesy flavor in sauces, but you can also use any prepared yellow mustard.
- Make It Gluten-Free: Switch the all purpose flour for a gluten-free all purpose flour blend and use a gluten free pasta.
- Nutritional information includes pasta.
- This recipe was first published in September 2017. Updated with extra tips and notes.
Jenni says
Can you use wheat flour?
Alison Andrews says
I think so! 🙂
Paige says
Does it taste like coconut? I don’t really like coconut…
Could you use almond milk instead?
Alison Andrews says
Hi Paige, I don’t think it tastes like coconut, but you can definitely use a different plant milk as well. 🙂
Paco says
Hi Alison, Can I use vegan margarine as I can’t seem to find vegan butter?
Alison Andrews says
Absolutely! 🙂
Kathleen says
Simple, delicious & quick! I added a little bit of wine to give it a kick and I’m really happy with how it turned out. I’m now going to feed this to everyone who will let me.
Alison Andrews says
Fantastic! Thanks Kathleen! 🙂
Alicia says
Hi Alison,
This recipe looks amazingly delicious.
We don’t find vegan butter here in Zimbabwe.
Can I use olive or coconut oil instead..?
Alison Andrews says
Hi Alicia, yes olive oil will work great! 🙂
Ramya says
Just made this recipe, and I’m amazed at how much it tastes like fettuccine alfredo! I made a few swaps based on ingredients I had available: oat milk for coconut milk, cornstarch for flour, and added in a little extra butter at the end 🙂 it turned out delicious, and I already can’t wait to have this again!
Alison Andrews says
So glad to hear Ramya! Thanks for sharing! 🙂
Ellen says
This recipe is excellent and the sauce gets even better the next day! When I meal prepped for lunch I packed my pasta with kale and tomatoes and it was perfect! I also modified this recipe to make it into a white gravy – it was so delicious! I added lots of black pepper and less nutritional yeast. I made breakfast burritos with tofu scramble and the white gravy. This recipe is a staple!
Alison Andrews says
Awesome! So happy you enjoyed it Ellen! And that all sounds super delicious! Thanks for sharing and the wonderful review. xo
Christian says
This recipe is amazing ???? I used 300g instead of 250g of pasta and it still turned out to be really creamy. It was delicious. Will definitely do it again ♥️
Alison Andrews says
Fantastic! Thanks for the great review Christian! 🙂
Simone Tromp says
absolutely delicious. This is going to be a staple. Thanks for making the recipe.
Alison Andrews says
Thanks for the awesome review Simone! 🙂
Laura Gould says
So delicious! Never liking the heaviness of Fettuccini Alfredo before being vegan, I was curious to see what people thought. Seeing such great reviews inspired me to try it. This dish lives up to all the raves! Creamy and satisfying, the whole family enjoyed it. A recipe I will use again and again.
*One sub I made not having coconut milk was oat milk (oatly)….it was amazing!
Alison Andrews says
Wonderful! Thanks so much for the great review Laura! 🙂
Roxanne says
Is it ok to skip butter?
Alison Andrews says
You can use oil instead. 🙂
Suz says
Loved this recipe! I used almond milk instead of coconut because I didn’t have any, and used penne pasta instead of fettucine. It still turned out great! Will definitely be making again.
Alison Andrews says
Wonderful! Thanks so much Suz! 🙂
Ashley says
Made this recipe and I was really impressed, although I think if you’re wanting an Alfredo – you might be a bit off put. There definitely was a slight coconut taste/slight sweetness to it even though I used 100% coconut milk like the comments suggested. Definitely will make again, just probably will play around with adding more garlic / spices.
Alison Andrews says
Thanks so much for sharing Ashley and the awesome rating! 🙂
Ali says
Agreed with another reviewer – definitely scratched the alfredo itch! Easy to make and delicious. I reduced the nooch just a smidge and served over conchiglie rigate. Delicious. Next time may top with sauteed mushrooms. My (non vegan) boys loved it, definitely going into the meal rotation!
Alison Andrews says
Perfect! So glad it was satisfying! Added mushrooms would be awesome for this. Thanks for the fabulous rating! xo
Samantha Grace says
This is is AMAZING!! I have tried so many Alfredo recipes, both vegan and non-vegan and I have never liked any of them. This is so yummy! I added some grilled seitan to it, the perfect dinner!
Alison Andrews says
Yay! So pleased to hear this Samantha! Thanks for the wonderful rating. 🙂