Pasta Alfredo tends to be packed with chicken, salmon, and other meats. Even those with vegetables, dairy products are traditionally used to prepare it or create a sauce for it. While the options might be okay for a vegetarian, as a vegan you need something that is completely animal product free.
The good news is you don’t have just to avoid pasta Alfredo. Here’s a look at nine delicious ways to prepare it with a vegan-friendly alternative in mind.
Use Vegan Butter with Broccoli, Cauliflower, and Almond Milk
Why not use some of the vegan alternatives that are now widely available and affordable in grocery stores around the world? While this recipe calls for almond milk, you can use absolutely any type of non-dairy milk. Coconut and soy milk are two popular options. You can pick your vegan butter and look out for vegetables packed with nutrients.
Ingredients:
- 8oz uncooked pasta of choice
- 4 cups of broccoli florets
- 1tbsp vegan butter
- 2 cloves of garlic, crushed
- 3 cups of chopped cauliflower
- 1 ½ cups of almond milk, preferably unsweetened
- 3tbsp nutritional yeast
- ½ cup of cashew nuts, soaked in hot water
- 2tsp lemon juice
- 3/4tsp salt
- Black pepper and basil for garnishing
Method:
- Cook your pasta as the packaging states
- In the last three minutes, add the broccoli and then drain the pasta and broccoli well
- In a medium pan, add the butter and then the garlic and cauliflower
- Pour in the milk and cook for about 5 minutes, until the cauliflower is tender
- Pour into a blender and add the yeast, nuts, lemon juice, and salt, blending until smooth; season to taste if needed
- Pour back into the pot to warm and then serve over the pasta and broccoli
The cashew nuts will help to add more protein to your meal, which is a nutrient vegan tend to be deficient in. Serve with the basil and sprinkle of black pepper over the top.
Try Olive Oil with Arrowroot Powder and Gluten Free Pasta
Look out for some gluten free pasta for this recipe. While it’s not a necessity for a vegan-friendly meal, gluten free pasta can help to overcome various digestive complaints after a large pasta dish. This recipe again calls for almond milk, but you can use any vegan-friendly milk.
Ingredients:
- 8oz of gluten free pasta of choice
- 3tbsp olive oil
- 4tbsp arrowroot powder
- 1 ¾ to 2 cups of almond milk
- 4 to 6tbsp nutritional yeast
- 1/2tsp garlic powder
- ¼ cup of vegan parmesan cheese, plus extra to garnish
Method:
- Cook the pasta in salted water and cook according to the instructions; drain and cover to avoid drying out
- In a skillet, heat the oil over a medium heat and then add the garlic, stirring to avoid burning
- Reduce the heat and add the arrowroot and whisk to fully combine, and then add in the milk a quarter of a cup at a time; only use the first 1 ¾ cups for now
- Whisk everything together, cooking for 2 minutes
- Pour into a blender with the vegan cheese, nutritional yeast, and some seasoning and blend until creamy
- Return to the pan and warm through, adding a little more milk if necessary
- Add the pasta back in to warm everything through and then serve
You can add some green peas and red pepper flakes to the pasta when serving if you’d like. This will keep in the fridge for a couple of days, but you’ll need to warm through again when serving.
Use Olive Oil, Almond Milk, and Cauliflower
How about this recipe that uses just nine recipes? There is no need to make any major substitutions to create a vegan-friendly dish. The main one is the almond milk, but you can choose any milk alternative that you’d prefer. Opt for gluten free pasta if you’d like for this recipe, but it’s not a necessity.
Ingredients:
- 4.oz of pasta of choice
- 1 garlic clove
- 1tsp olive oil, preferably extra virgin
- 1 cup of cauliflower
- ¾ cup of almond milk
- 1tbsp nutritional yeast
- 1/2tbsp lemon juice
Method:
- Cook the pasta according to the packet instructions until al dente, draining and covering if the rest isn’t finished yet
- Cook the oil and garlic over medium heat for 3-4 minutes
- Add in the milk and allow to boil
- Add in the cauliflower with some salt and pepper, cooking until soft
- Pour into a blender and add the lemon juice and yeast, blending until smooth
- Return to the pan and add the cooked pasta, warming through before serving
Another Option to Make Cauliflower Your Creamy Base
The problem with the vegan lifestyle is that most ingredients that make sauces creamy are animal products. The good news is cauliflower will offer the perfect vegan alternative. Your sauces can be extremely creamy and light, and you’ll barely tell the difference. This recipe is also sugar-free and can be gluten free.
Ingredients:
- 4 cups of cauliflower florets
- 1/2tbsp oil of choice
- 1 1/2tbsp garlic powder
- ½ cup of almond milk, or alternative of choice
- ¼ cup of nutritional yeast
- 1tbsp lemon juice
- 1/2tsp onion powder
- Salt and pepper, to taste
- 8oz. pasta of choice
Method:
- Cook the cauliflower in a pot of water on a low boil for 3-7 minutes, until tender
- Drain the cauliflower fully
- Pour the cauliflower into a blender and add the milk, yeast, lemon juice, onion and garlic powders, and seasoning, blending until smooth and creamy and put to one side
- Cook your pasta according to the instructions and then drain
- Pour the cauliflower sauce into the pasta and season if you’d like
Serve with a little parsley over the top. You can also add some broccoli, spinach, peas, or other vegetables to your pasta dish to make it a little more filling. If you want it even creamier, add some vegan butter to the mix.
Create a Creamy Garlic Pasta Sauce
Not only is this pasta sauce vegan-friendly, but it’s cleaning friendly. You do it all in the one pot, keeping your washing up to a minimum!
Ingredients:
- 1/2tbsp oil of choice
- 4 garlic cloves, crushed
- 1 shallot, chopped
- 2 cups of vegetable broth
- 1 and ½ cups of almond milk, or alternative of choice
- Salt, to taste
- 8oz pasta of choice
- Black ground pepper or red pepper flakes to taste
- Basil or parsley to serve
Method:
- In a large skillet (large enough to fit in the pasta), heat the oil and then add the garlic and shallot, cooking for a couple of minutes until softened and translucent
- Add the broth, milk, and some salt for seasoning and stir together
- Add the pasta, making sure it sits under the liquid and then bring to the boil, before simmering
- Stir occasionally, cooking for 20 minutes until the sauce is thickened and pasta cooked to taste
- Add in the herbs and seasoning and then serve
You can keep the leftovers in the fridge for up to five days. You’ll need to heat up, as this is best served warm.
If you do want to make this taste cheesy without hunting out vegan cheese, opt for some miso paste or nutritional yeast. You can also add some lemon juice to serve. If the sauce is too thick, add some more milk.If it’s not thick enough add some arrowroot powder or more nutritional yeast to the mix.
Opt for Vegan Butter and Vegan Cheese to Create Creamy Goodness
Whether you want to follow a vegan lifestyle or you’re after a quick “meatless Monday” recipe, this is one that you want to try. It’s extremely easy to make and uses ingredients packed with nutrients. It’s also filling, making the perfect end to a long day.
Ingredients:
- 1 ½ cups of vegan cheese, grated
- 14 oz. of pasta or rice of choice
- 1tsp oil of choice
- 3tbsp vegan butter
- 2 shallots, chopped
- 3 cups of spinach, packed tightly
- 1 ½ cups of almond milk, or alternative of choice
- 1 cup of soy milk creamer
- 2 cups of cashew nuts
- Salt and pepper, to taste
- 1tbsp miso paste
- 2tbsp lemon juice
- 1/4tsp nutmeg
- 1/2tsp dry mustard
- 3tbsp arrowroot powder
Method:
- Preheat the oven to 375F
- Sprinkle the cheese across a baking tray with parchment paper and bake for 12-14 minutes to create cheese crisps
- Once cooked, put to one side and then break into pieces
- In a pot, add salted water and cook the pasta according to the packet instructions
- Drain the pasta and then run some cold water to stop it cooking any more
- Drain the pasta again and this time add a little oil and set aside
- In a skillet, heat the butter and add in the shallots, cooking for 3 minutes
- Remove the shallots without removing the oil and set to one side
- Add the spinach to the oil and cook for 2 minutes, before removing from the heat and adding to the pasta; combine the spinach and pasta
- In a blender, pour the milk, cream, cashews, miso, lemon, mustard, nutmeg, and some seasoning and then add the shallots, blending until smooth
- Pour the sauce into a pan and heat to warm through, before stirring in the arrowroot to thicken the sauce
- Serve with the sauce poured over the top of the pasta and spinach and topped with the cheesy crisps
You can add some water to the arrowroot to create a paste before adding it to your sauce. This helps to make the sauce even creamier.
Use Soy Sauce, Pine Nuts, and Vegetable Broth
This recipe can use a lot of ingredients. It will depend on some vegetables that you want to add to your pasta dish. All the ingredients are vegan-friendly, without looking for a specific alternative. It’s likely the least creamy of all the pasta Alfredo dishes on this list.
Ingredients:
- 2tsp oil of choice
- 1 onion, chopped
- 4 garlic cloves
- ½ cup of vegetable broth
- 2tsp yellow mustard
- ½ cup of pine nuts
- 2tsp soy sauce
- 2tsp chili powder
- 1 cup of nutritional yeast
- Black pepper, to taste
- Vegetables of choice
- Pasta of choice
Method:
- Add the oil to a skillet and fry the onions until soft
- Add the garlic and fry for 2 minutes
- Pour into a blender with the rest of the ingredients, except the pasta and vegetables
- Cook the pasta in a pan according to the instructions on the packet
- Cook the vegetables in your preferred way; frying in olive oil is a quick option
- Drain the pasta, retaining ¼ cup of the water
- Return the pasta to the pot and add the vegetables and sauce
Use the pasta water to thin your sauce if necessary. If your sauce is too thin, add a little more nutritional yeast.
Opt for Tamari, Tahini, and Dijon Mustard for an Alternative Taste
How about something a little more out there regarding spice and heat? This pasta Alfredo sauce is exciting and brings a taste of the orients to your kitchen. Have fun with this dairy and gluten free option.
Ingredients:
- 1 red pepper, diced
- 4 cups of dried pasta
- 2 garlic cloves
- ½ cup of cashew nuts or sunflower seeds
- 1 cup of non-dairy milk
- ¼ cup of nutritional yeast
- 2tbsp tamari
- 1tbsp tahini
- 1tbsp lemon juice
- 2tsp Dijon mustard
- 1/2tsp paprika
- Pinch of nutmeg
- Red pepper flakes, to taste
- Black pepper, to taste
- 2tbsp coconut oil
- 1 cup of sundried tomatoes, chopped
- 1 cup of spinach, chopped
Method:
- Prepare the pasta as the packet instructions state with salted water
- Place the cashew nuts and garlic in a blender to mince and then add the milk, yeast, tahini, tamari, mustard, lemon juice, spices, and red pepper flakes and black pepper, blending until smooth
- Pour the sauce into a pot with the coconut oil, sundried tomatoes, spinach, and red pepper, cooking until heated through; about 5 minutes
- Drain the pasta and add it to the sauce, warming everything together for about 3 minutes
This is best served warm. You can top with a little parsley or basil. If there are too many spices, cut back on the red pepper flakes.
Use Cashew Nuts, Soy Milk, and Vegetable Broth for a Buttery, Creamy Taste
Just because you are vegan doesn’t mean you don’t want a creamy taste. This recipe uses potatoes with nuts and vegetable broth to create a creamy and buttery texture for the sauce. Enjoy our last method to create a vegan pasta Alfredo with ease.
Ingredients:
- ½ cup of cashew nuts
- 16oz of pasta of choice
- 1 ½ cups of white potatoes, washed, peeled, and diced
- 1 cup of soy milk
- 1 cup of vegetable broth
- Salt, to taste
- 2tbsp nutritional yeast
- 1tbsp tapioca flour
- 2tbsp lemon juice
- 2 garlic cloves, crushed
- 2tbsp vegan butter
- 1 cup of peas
Method:
- Boil some water and then remove from the heat
- Add the cashew nuts and leave to one side, covered, for 15 minutes to soften
- Add the potatoes to another pan of water, boiling for 10 minutes; drain and put to one side
- Cook the pasta in salt water for 10-12 minutes and then drain and drizzle with a little oil to prevent sticking
- Drain the cashew nuts and place in a blender with everything except the butter, garlic, peas,and pasta, blending until smooth
- Heat the butter in a pan and add the garlic, frying for a couple of minutes
- Add the creamy sauce and cook until it thickens
- Add in the pasta and peas and serve while still warm
If you are allergic to nuts, use sunflower or sesame seeds instead. You can use sweet potato instead of white potatoes if you want a very different taste to your creamy, vegan-friendly sauce.
Which recipe will you try first? The ones at the start of the list do require fewer specialist ingredients. However, when you want something new and exciting, I highly recommend the spicy space or the one with white potatoes above.
