Description
This Vegan Alfredo recipe is a rich, creamy, and garlicky pasta dish made in under 30 minutes. It’s 100% dairy-free, satisfying, and perfect for a cozy weeknight meal, all while being quick and easy.
Ingredients
2 tbsp vegan butter (or regular butter)
4 garlic cloves, minced
2 cups plant-based milk (or milk of choice)
1 tsp garlic powder
1 tbsp all-purpose flour mixed with ⅓ cup water (flour slurry)
300g fettuccine (or any pasta)
1 cup vegan parmesan, grated (or regular parmesan)
¼ cup fresh parsley, chopped
Salt & pepper to taste
Instructions
- Cook Pasta – Boil salted water, cook fettuccine until al dente (8-10 minutes), drain, and set aside. Save ½ cup of pasta water.
- Make Garlic Butter Base – In a large pan, melt vegan butter. Sauté minced garlic for 4-5 minutes until golden and fragrant.
- Add Milk & Slurry – Pour in plant-based milk. Whisk in flour slurry until smooth. Cook on medium heat until sauce thickens.
- Season the Sauce – Stir in garlic powder, salt, and pepper. Let simmer for 5 minutes until creamy.
- Toss Pasta – Add cooked pasta to sauce, toss to coat, and simmer for a few minutes.
- Finish Off – Remove from heat, stir in vegan parmesan and parsley. Adjust seasoning.
- Serve – Plate the pasta, add fresh black pepper, and serve hot.
Notes
- Pasta Options: Use penne, spaghetti, fusilli, or any pasta you prefer.
- Thicker Sauce: Add more flour slurry for extra creaminess.
- Customize: Add sautéed veggies like mushrooms or spinach for added flavor.
- Dairy-Free Option: Use dairy-free parmesan for a fully vegan dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
