Vegan Garlic Alfredo

This vegan garlic alfredo pasta is creamy, rich, and made with just a handful of simple ingredients. It delivers all the comfort of a classic Alfredo while staying completely dairy-free and balanced.

Why You’ll Love This Vegan Garlic Alfredo

This sauce is smooth, garlicky, and incredibly satisfying thanks to blended cashews and nutritional yeast. It comes together quickly and coats pasta beautifully without feeling heavy.

Ingredients

• 1 1/4 cups raw cashews, soaked.
• 3 to 4 tablespoons nutritional yeast
• 2 to 3 cloves of garlic, crushed
• 1/2 teaspoon sea salt
• 1 to 2 tablespoons vegan parmesan cheese, plus more for serving
• 1 cup unsweetened almond or rice milk, plus more as needed
• 8 oz dry Light Penne

How To Make Vegan Garlic Alfredo Pasta

1. Soak the cashews in very hot water for about 20 minutes, then drain.
2. Add cashews, nutritional yeast, garlic, salt, vegan parmesan, and milk to a high-speed blender. Blend until smooth and creamy.
3. Transfer the sauce to a skillet and cook over medium-low heat for about 5 minutes, whisking frequently until thickened.
4. Cook the pasta according to package instructions, then toss with the sauce and serve.

Tips For The Best Vegan Alfredo

Blend thoroughly to ensure a silky texture. Add more milk as needed to adjust consistency.

Taste and adjust seasoning before serving.

A Creamy Plant-Based Classic

This vegan garlic alfredo is a simple way to enjoy a rich, comforting pasta dish with a lighter, dairy-free twist.