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.
Cynthia says
Omgggggg! This was so good. I only had half a can of coconut milk which I’m happy about because there was ZERO coconut flavor. I subbed it with more stock. I also added green onions and leeks the butter garlic mixture and added tomatoes, arugula, carrots and brussel sprouts. Thank you!!!
Victoria says
I love that I can whip this up on a moments notice since all the ingredients we easily keep on hand. It always impresses my guests!
Alison Andrews says
Yes indeed! Thanks so much Victoria!
Jess says
THIS is the best vegan alfredo sauce. Period. Stop searching. You found it.
Alison Andrews says
Thanks so much Jess!
Heavenly Davis says
I made this for my mom, younger brothers, and myself. We all really enjoyed it, and I even added chopped up vegan chicken breasts. Thank you for sharing this delicious recipe! Will def try again.
Alison Andrews says
So glad you enjoyed it! Thanks for sharing!
Andrea says
I followed this recipe to a T except I only had white whole wheat flour instead of AP. It was delicious! I added sauteed mushrooms and roasted brussels sprouts. I’ve made vegan cream sauces with other plant based milks but the coconut milk really made it a cut above! I will add a splash of wine next time based on a poster’s suggestion. Great idea.
Alison Andrews says
Awesome! Thanks for sharing Andrea!
Qandeel Sakrani says
I don’t have nutritional yeast. Do you think i can still make this?
Alison Andrews says
Yes you can make it without nutritional yeast!
M. Cacci says
This was delicious! I had everything in the pantry and it was so easy to make. We added fresh lemon juice to brighten it up a little bit. I’m dairy free for my infant, so this was a great dish to add to the rotation.
Alison Andrews says
Awesome! Thanks for sharing!
Carrie says
I made this tonight and we all loved it. Even my meat eating husband raved and wants it in our regular rotation. I used half canned coconut milk and half soy milk. Turned out great.
Alison Andrews says
Awesome! Thanks for sharing Carrie!
Alana says
I used half soy and half oat milk instead of the coconut milk and it was delicious. The whole family loved it. Will definitely be making this again next week!
Alison says
For me, this had a distinct coconut taste. I added more nutritional yeast, which helped a bit. If I make it again, I would sub out 1/2 the coconut milk for another non-dairy milk.
Cliff says
Did you use a can of full fat, coconut milk or just coconut milk that’s used for drinking? The can stuff for cooking doesn’t taste like coconut
Alison Andrews says
Canned full fat unsweetened coconut milk. 🙂
Trish Fricker says
Loved your fettuccine Alfredo recipe! Scrumptious!!! Thanks so much!
Alison Andrews says
Thanks Trish!
Janelle says
Thanks Alison, a quick and easy recipe when I needed an Alfredo sauce, will be making again????
Alison Andrews says
Thanks Janelle!
Janelle says
I also didn’t have the coconut flavour, my mustard was stronger and gave it a nice tang, others have asked for the recipe so I gave them your link xx
Alison Andrews says
Perfect! So glad to hear that!
Robin says
This was really good! I added some roasted cherry tomatoes and Romano cheese on the top when I served it! I think roasted broccoli or brussels sprouts would be a great addition too.
Alison Andrews says
Awesome! Thanks for sharing Robin and I agree, those additions would also be great!
Sarah says
Mine did taste like coconut even tho I used the unsweetened. I will try it again with half oatmilk.
ali Tee says
maybe try a different mustard? I like using spicy brown mustard- totally cuts the coconut flavor
Charlotte says
This recipe is so yummy and quick! It’s become a new staple for my family. I cut the coconut milk in half and used oat milk for the other half for fear of tasting coconut and it was still absolutely amazing and creamy! I have been craving a good Alfredo that doesn’t use cashews for so long. Thanks for this!
Alison Andrews says
So glad to hear it was a success Charlotte! Thanks so much for posting!
Latasha Ogunniyi says
When you say heat butter and garlic what settings are you using?
Alison Andrews says
Medium high.