Vegan Alfredo Sauce
This vegan alfredo sauce is one of the quickest, easiest and most restaurant-worthy dishes that I make. You’ll want to make this on repeat. It’s also gluten free so pair with your safe pasta of choice and enjoy!
There might not be any more comforting food on this planet than pasta. One of the things I missed the most when I first when dairy free years ago, was creamy pasta sauce like alfredo. This vegan alfredo sauce is everything you’ll want it to be. It doesn’t taste dairy free, if you know what I mean.
It’s recipes like this that get me so excited because I get to eat my work. I made a whole dish of pasta all for me. I’m sitting here eating my leftovers whole I’m writing and oh, it’s just so so good.
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Ingredients
There are just a few simple ingredients in this sauce. You’re going to love how easy this is to put together. I won’t bother listing everything here. You can see the recipe below for all the details. But first, a quick word about a couple of the products I use.
Oat Milk
I’ll be honest. I tried oat milk once a couple years ago and it had a weird, bitter, medicinal taste. I swore off oat milk after that. If you’ve had that experience, you have to give it another try. For this recipe, I use Oatly Full Fat. Make sure it’s the full fat one in the dark blue container because that’s the closest thing to a real milk product that I’ve found. I know there are heavy cream substitutes, but I haven’t tried them.
Vegan Butter
I’ve tried a few dairy free butters and by far, the best one is the Earth Balance soy free in the red container. Seriously, just don’t bother with any of the others.
Vegan Parmesan Cheese
You can’t make vegan alfredo without parmesan. Again, this is just about letting you know my favorite. Violife parmesan style “cheese” is the closest thing to real parmesan that I’ve tried so far. It comes in a block so you have to shred it yourself.
Serving Suggestions
This recipe isn’t just vegan, it’s gluten free too. Serve with your favorite gluten free pasta and enjoy! Have you tried Caulipower pasta? It’s a bit on the pricy side, but it’s pretty much identical to real pasta. None of that grainy nonsense some of the other GF options have.
Leftovers
This reheats really well. It can separate a bit, but just give it a stir and it comes back together nicely. I haven’t tried freezing it, so if you do, please let me know in the comments how it holds up!
Need Meal Ideas?
Serve this on the side: Broccoli Salad
Top your pasta with this chicken: Easy Baked Boneless Chicken Thighs
How to Make Vegan Alfredo Sauce
Step 1: Heat a large skillet over medium heat. Prepare your ingredients and pre-measure everything. This sauce comes together quickly, so you need to be ready to work fast.
Step 2: Add butter and whisk around until it melts. (This is my favorite whisk.) Add garlic and stir it in with the butter just until it starts to become fragrant. It should not brown.
Step 3: Add the salt, pepper, Italian seasoning and corn starch. Whisk thoroughly until corn starch is fully combined.
Step 4: Add the oat milk and whisk everything together. Keep stirring vigorously until the butter is fully combined with the oat milk.
Step 5: Add the parmesan and stir while it melts.
Step 6: Lower the heat to medium-low and keep stirring while the sauce comes to a low boil. Don’t walk away and don’t stop stirring. The sauce can easily scorch and won’t take long to thicken.
Step 7: When the sauce starts to thicken, it will be apparent in how it bubbles slowly. Remove the skillet from the heat and serve immediately. Store leftover vegan alfredo sauce in an air tight container in the fridge for up to a week.
Check out these aesthetically pleasing spice jars. I am tempted by these. Okay, carry on…
Vegan Alfredo Sauce
Ingredients
- ½ cup vegan butter
- 2 cloves garlic - minced or pressed
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- 2 tsp corn starch
- 2 cups full fat oat milk
- ⅓ cup vegan parmesan - shredded
Instructions
- Heat a large skillet over medium heat. Prepare your ingredients and pre-measure everything. This sauce comes together quickly, so you need to be ready to work fast.
- Add butter and whisk around until it melts. Add garlic and stir it in with the butter just until it starts to become fragrant. The garlic should not brown.
- Add the salt, pepper, Italian seasoning and corn starch. Whisk thoroughly until corn starch is fully combined.
- Add the oat milk and whisk everything together. Keep stirring vigorously until the butter is fully combined with the oat milk.
- Add the parmesan and stir while it melts.
- Lower the heat to medium-low and keep stirring while the sauce comes to a low boil. Don't walk away and don't stop stirring. The sauce can easily scorch and won't take long to thicken.
- When the sauce starts to thicken, it will be apparent in how it bubbles slowly. Remove the skillet from the heat and serve immediately. Store leftover sauce in air tight container in the fridge for up to a week.
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