RECIPE: Easy Vegan Alfredo - Wholesome Culture - Blog
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This creamy dairy-free alfredo proves you don’t need the cheese! A crowd pleaser you can whip up in next to 10 minutes!

Easy Vegan Alfredo

Serves 4

  • 4 servings pasta of choice, cooked and drained
  • 2-3 tbsp olive oil
  • 4 cloves of garlic, minced
  • 4 tbsp arrowroot powder (or any all-purpose flour)
  • 2 cups almond milk
  • ½ tsp salt
  • ½ tsp black pepper
  • 5 tbsp nutritional yeast
  • ½ tsp garlic powder
  • 1 cup green peas
  • ¼ cup vegan parmesan cheese (for topping)
  • Red pepper flakes
  1. Cook the pasta as per packet instructions
  2. Whilst the pasta is cooking, heat the olive oil in a saucepan over medium heat
  3. Once hot, add the garlic and stir quickly to prevent it from burning
  4. Add the flour of choice and reduce the heat. Whisk thoroughly for 1 minute. Gradually add the almond milk and continue whisking until the mixture has thickened significantly
  5. Add the nutritional yeast, garlic powder, salt and pepper and continue to mix. Add more vegan parmesan or salt to taste
  6. Add the cooked pasta and peas to the sauce and mix well to incorporate.
  7. Divide the pasta into four serving bowls and garnish with vegan parmesan and salt pepper flakes
  8. This can be kept in the fridge for up to 3 days in an airtight container but is best served fresh!

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