Thank you. A Beekeeper's Guide to Naturally Vibrant, Real Food Recipes You'll Buzz About! If you do try it though, let me know how it goes! Another bonus for quick preparation. Thanks for sharing! I seriously hate to admit it but mine tasted like flour also. Nevertheless, once I blended it up with the other ingredients the clumps came out and it was a nice consistency. I have a whole, section of The Herbeevore dedicated to Easy Weeknight Meals. I will be making these again and again! I just made it and my non-vegan mom and dad (who are usually very anti-vegan foods) really enjoyed it! This is delicious. UNTIL NOW! Can you use cornstarch in place of arrowroot flour? Instead of using oil, I used a little bit of vegetable broth to make the roux. He loved it more than any jarred vegan alfredo sauce, and perhaps more than any conventional alfredo sauce ever! Looks so yummy! Thanks for sharing. Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently. YES! This recipe was very flavorful and filling. Thanks for such an awesome recipe. Just want to make sure if I purchase arrowroot powder, it will work next time. Great recipe, thanks! Save for the next day if you want a thicker sauce… I’ve made it 3 times in the last month. I did use only two tablespoons of olive oil, but everything else was as instructed. That’s what I love to hear! Let me know how it goes! A really great base sauce for lots of different recipes. I wouldn’t say this is necessarily an alfredo sauce BUT it is creamy, delicious, and full of flavor!!! That reduced our calorie count to around 350 per serving. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot or flour (amounts as original recipe is written // adjust if altering batch size). I also sautéed some onions and added salmon to create one of my favorite comfort dishes from when I lived in France, this time sans all the creme fraiche :) Thanks again! Save 1 cup of the pasta water and set aside. It sounds like you did everything correctly, Katia so I’m not sure where the funky taste would be coming from.. did you check the expiry date on all of your ingredients? Let us know if you give it a try! Keep in mind, I haven’t gotten to enjoy alfredo without getting horribly sick in like, years. Thanks for sharing, Cheryl! I really recommend this recipe! I used coconut milk instead of almond milk (I’ve recently begun using coconut milk for soups and dishes requiring almond milk – takes it to the next level of creamy!). Thank You so much! Made with pantry staple ingredients like spices, garlic, and oats. You are a genius, Dana! I was thinking you might want to experiment with the recipe and come up with the perfect Bechamel Lasagna recipe! I added broccoli I had previously steamed. Everything else was great though!! Will add some veggie broth. You NEED to try this recipe. The texture was great. This was a super good recipe. I used coconut milk in can with almond milk and added 4 tablespoons of coconut butter to make it creamy. We have been making a chicken fettuccine alfredo for several years. Can we use almond meal instead of the flour? Thank you so much! I made this and added mushrooms! Add the garlic and saute for 2 or 3 minutes until the garlic begins to brown. This was incredible! Any ideas if it would change the flavor? Thanks, Diane! Thanks for sharing! I followed it to the tee and the results were creamy, cheesy deliciousness. Why do they put the word “vanilla” in such tiny letters on the almond milk? And you can check out all my favorite pantry staple recipes on here. I asked my boyfriend to try some and he thought there was something “healthy” in this so he didn’t want to try it but he did and he said it didn’t even taste healthy! I almost used all the sauce on my plate alone! Thanks so much for the lovely review, Alison! I used minced garlic instead of powder. I much prefer tomato sauce. .Combine 1 cup oats, 4 cups water, and pinch of salt to a blender. Thanks for the lovely review and for sharing your tips, Lisa! & read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with! I decided to make caramelize red onions to add in with spinach after I heated up the sauce the second time. I could eat it just like that without the pasta! It’s my 2nd time making it. This alfredo is amazing!!! I suggest cooking the flour out for longer after adding it to the oil and garlic and before adding the almond milk. I ask only bc I have everything at home to make this except the yeast . I read all the comments after Reading the post, which lets be honest…. It was super rich and decadent, just the thing for a winter evening. Rice milk would be my recommendation! would oat milk work in place of the almond milk? Sounded to good to b true. The Krusteaz subs the same amount the original recipe calls for and seems just as creamy to me. Improvise. Just made this and it was amazing! Whole Foods has a vegan Parmesan cheese in the refrigerated section! What if you don’t have a blender, can this still be made with the same success? Find the link in the recipe box. Notify me of follow-up comments by email. I added parsley to fettuccine. This vegan alfredo sauce makes 4-6 servings, depending on how much you use. Thank you! Thank you for this awesome recipe ? If sauce is too thick, add a little more milk. Crazy good!!!!!! I’ve been searching for a white cheesy sauce for a long time. We hope you love this recipe! I’d recommend rice milk rather than coconut milk for this recipe! Alfredo was my go-to as a kid, but I can’t bring myself to have it anymore now that I know what’s in it ;). So wonderful! When your recipes call for it, do I just want plain unsweetened refrigerated type or the 100% pure almond milk? I’ve made this recipe at least 5 times. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! I’m cooking this for the second time tonight to serve with lemon soused asparagus to my adult omnivore children. I would stick with something more rich, and avoid things like rice milk, in order to keep that rich flavor. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I really don’t cook this much, but this recipe makes me feel like a chef! It’s nutritious, delectable, and tastes waaaaay heavier and creamier than it is. I am a busy woman with a night job and I don’t have much time. Yay! This was amazing! I made this but instead of almond milk, used cashew milk and omg it’s amazing. I made this using Bob’s Red Mill GF flour and it worked great. Husband and I loved it!! This is an absolutely amazing recipe. Your recipe assured me it would be OK to sub almond milk for regular when I found mine had soured while making another recipe. I added a couple tablespoons each of dairy free sour cream and some dairy free cream cheese. I’d prefer to make it oil free but I don’t want to alter the taste and texture too much. Hi Patricia! My husband and I made this tonight and it was AMAZING!!! This was pretty great! Yum! The fussy family gave you the thumbs up!!! I used canned fat of the coconut milk instead of the almond milk. Personally, I thought there was too much nutritional yeast in the sauce and it was a bit overwhelming. Made this tonight. My husband is allergic to almonds and I find that most of your recipes have almond milk or almond flour. I have never cared for Alfredo. For someone who is Italian and has had this classic dish fed to her since day 1, I can tell you that I've never tasted anything better. One thing I started doing after making it a few times is that I put a half a ladle or so of the pasta water into the sauce right at the end before I put the pasta in. However, both of those versions still contain milk and cheese, and I’ve since created a version that’s completely dairy- and gluten free that’s seriously close to the real thing. It has a good slight spicy kick to it. Thanks for sharing this recipe! Perfect! We wanted to let you know that we really enjoyed this recipe. This is hands down the best vegan Alfredo sauce I’ve found! Wow this looks so good! I added 1/2 cup vegetable broth to the sauce while in blender to thin it out, other than that followed recipe. I’ll be using this recipe a LOT in future, along with altered versions for things like cheese sauce on pizzas, etc. It was really good. We’re so glad you enjoyed it! I tried this with tapioca flour and it turned out great! I just used an all-purpose gluten free flour blend for the roux, and it worked great. Serving size. Thanks so much for the lovely review, Maddy. This recipe was fantastic! Thank you! :D. SO FREAKIN’ GOOD!! I added steamed broccoli and some vegan chik’n strips to complete the dish. Add spring peas and vegan parmesan cheese for a satisfying plant-based meal. I’ve only been vegan for 3 months, so I wasn’t sure if I was going to like it, but one taste and I was in love. It’s super helpful to us and other readers! I only added a small bit of olive oil (less than 1/2 tbsp) purely for non-stick properties, because we are trying to reduce oil in our diet. I’m vegan and I missed it a lot, I made this tonight following the recipe and with my own homemade vegan Parmesan and I was shocked by how amazing it was, tasty, cheesy, creamy perfection! But this was fabulous! It has that slightly bitter taste from the nutritional yeast, but otherwise I think it’s identical in taste and texture! My whole family enjoyed the dish, including the dogs and myself. Xo. ?You never, never fail. I used unsweetened almond milk and it tasted great! My omni roommate was making a chicken alfredo family dinner that’s frozen in the bag at the same time i was making this, mine was done before theirs & they said it tasted better! I heard the unsweetned was awful, but that was just one persons opinion. Me too! I did throw in a squirt of schiracha and that did the trick. In a pinch I would eat a blush sauce. I will try this recipe tonight for dinner. It’s super helpful for us and other readers. The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour (if not GF). Then when I added the last ingredients, rather than transferring to a blender, I used a hand emulsion blender in the same pot. When making the roux, as soon as I added the milk to the oil, garlic, arrowroot mixture, it all became a big gluey, gooey mess and I had to toss it. Hope that helps! We both work long hours at a hospital and traditional vegan cooking can take FOREVER!! And while you’re here, sign up to our email list, you’ll get an awesome (free) recipe ebook, and you’ll stay updated with all our latest recipes too! We served it with organic whole wheat fusilli. Mine was a little thick – next time I’ll add more almond milk. I made this last night! thinking of this sauce for a pizza. It’s one of my favorites! Made it tonight and everyone was so satisfied. I can’t believe it’s totally vegan! Thankyou so much, I’m not sure why anyone would want to ruin this recipe by adding chicken, ew. Haven’t been able to find a good cheesy vegan pasta recipe but this one is so good!! At first the sauce had a little off-taste to it. Note: Yum this looks soo good!!!! I used about 3/4 of the can, and thinned out the sauce in the blender using the cooking water from my pasta (a little trick I learned by using the cold water cooking method for the pasta!). I grew up in a small town without much in the way of fine dining. OMG! Thank you, thank you! Somoene asked about skipping Step 4. Creamy, 30-minute vegan alfredo made with 9 ingredients and simple methods. SOOOO GOOOOD! I’ve had it without peas and it just seems as though it is missing something (but still DELICIOUS!!). Thanks for sharing your experience, Nikki! So needless to say, I was excited. The end result tasted like flour and garlic. All I can say is WoW!!! Drooling for dinner before 9am;) Adding this recipe to my list of “to-tries,” along with every other gf/vegan recipe on MB. I was so surprised by this! Thanks so much! Perfect! I didn’t follow it exactly, I added onions. I added just a bit more salt on my plate (my hubby does not like a lot of salt).. And our plate look delicious, no time to take a pic, we devoured it . Yes! Xx. It’s natural for the arrowroot to cause a little stickiness – I think it adds to the “cheesy” texture! This recipe is as close to a real cheese Alfredo as I have ever tasted( better actually). If you are a pasta lover like me, you are in for a delightful treat. It was quick, easy, and I will definitely be making this when I’m craving something rich and creamy! They loved it so much last time I made it they have requested it again. What if I only have unsweetened vanilla almond milk? Creamy Almond Milk Alfredo Sauce-2 cups chicken broth-2 cups unsweetened almond milk-1/2 stick butter-4 cloves garlic-1 tbsp olive oil-1/2 tsp sea salt-1/4 tsp black pepper-1/4 tsp onion powder-2 tbsp all-purpose flour-4 slices of crispy bacon-1 cup grated parmesan-fresh parsley to top R E C I P E. O N E – Boil pasta according to package directions. Brandon – I used coconut milk and it was beyond perfect! Thanks! Made it for my vegan partner tonight and it was thoroughly enjoyed :) i always add extra garlic and nutritional yeast, and don’t blend it for a more rustic feel! It garlicky, creamy and delicious. Thank you so much for sharing it! I can’t wait to try it exactly as written. I did tweak it slightly to fit our lifestyle. My one son and I are allergic to gluten, dairy, and eggs — so this recipe was really exciting for us!! I was wondering the same thing myself! Print. We are so glad you both enjoyed it! I just happened to have all the ingredients on hand. Hi Kathy, this recipe doesn’t use cashews. Thanks for sharing! Still turned out great. Check the comments above for more info. Better luck next time! Add more dairy-free milk and reduce the heat. Thank you!!!! And they always love it! 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