Vegan Alfredo Sauce

4.84 from 68 votes

This is hands down the best vegan alfredo sauce ever! It's creamy, cheesy, garlicky and so easy to make. Ready in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Entree, Pasta, Savory

Cuisine: Italian, Vegan

Diet: Vegan

Servings:

Calories: 538kcal

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).

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.