Creamy Vegan Pasta Recipe(Alfredo Pasta)

Creamy Vegan Pasta Recipe

If you love creamy, indulgent pasta but want to skip the dairy, this vegan Alfredo pasta is going to be your new favorite. The sauce is luxuriously smooth and velvety, with a rich, cheesy flavor that comes from a perfect blend of plant-based ingredients. Every bite coats your fork in creamy goodness without feeling heavy or overly rich, making it satisfying and comforting at the same time.

The pasta itself is tender and perfectly cooked, creating a wonderful contrast with the luscious sauce. You’ll notice subtle hints of garlic and a touch of tang from lemon that brighten the dish, keeping it fresh and balanced. It’s a meal that feels special enough for a weekend dinner but simple enough to enjoy any night of the week.

What makes this dish really shine is how versatile it is. You can enjoy it on its own, or pair it with roasted vegetables, sautéed mushrooms, or even crispy tofu for added texture and flavor. The sauce clings beautifully to every strand of pasta, ensuring that each bite is creamy, flavorful, and satisfying.

This vegan Alfredo pasta proves that plant-based meals don’t have to compromise on taste. It’s rich, indulgent, and comforting, yet lighter and cleaner than traditional Alfredo. Perfect for anyone looking to enjoy a delicious, comforting pasta dish without dairy, it’s a meal that leaves you feeling nourished and happy.

Creamy Vegan Pasta Recipe(Alfredo Pasta)

If you want to enjoy creamy vegan pasta and make it yourself, then this creamy vegan alfredo pasta recipe is really what you need. Following the simple steps would help you make creamy vegan pasat that you'll truly enjoy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Italian, Vegan

Calories: 420

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

For the Pasta:

• 12 oz 340 g fettuccine or your favorite pasta
• 1 tsp salt for boiling water

For the Vegan Alfredo Sauce:

• 1 cup raw cashews soaked in water for 2-4 hours or overnight
• 11/4 cup unsweetened almond milk or any vegan milk
• 2 tbsp nutritional yeast
• 2 tbsp olive oil or vegan butter
• 2 garlic cloves
• 1 tbsp lemon juice
• 1/2 tsp salt adjust to taste
• 1/4 tsp black pepper
• 1/4 tsp nutmeg optional, for extra warmth

Optional Toppings:

• Chopped fresh parsley
• Vegan parmesan cheese

Equipment

• Large pot (for boiling pasta)
• Medium saucepan
• Blender or food processor
• Wooden spoon or spatula
• Colander
• Measuring cups and spoons

Method

 

Cook the Pasta:

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain and set aside, reserving 1/2 cup of pasta water.

Make the Alfredo Sauce:

1. Drain soaked cashews and add them to a blender or food processor.
2. Add almond milk, nutritional yeast, garlic, olive oil, lemon juice, salt, pepper, and nutmeg.
3. Blend until smooth and creamy. Add reserved pasta water a little at a time if needed for desired consistency.

Combine Pasta and Sauce:

1. In a medium saucepan over low heat, gently warm the sauce.
2. Add cooked pasta and toss to coat evenly.
3. Adjust seasoning if needed.

Serve:

1. Divide pasta into bowls.
2. Garnish with chopped parsley and vegan parmesan if desired.

Nutrition

Calories: 420kcal

Tried this recipe?Let us know how it was!