Whip up a creamy, dreamy Vegan Garlic Alfredo Sauce in under 30 minutes – a healthy, fun, and easy meal packed with flavour and veggies.
This vegan garlic Alfredo pasta sauce is incredibly easy to make and takes less than 30 minutes from start to finish. First, steam the cauliflower until tender, while you sauté garlic and onions in olive oil until fragrant. Next, blend the cooked cauliflower, garlic, onion, cashews, oat milk, and seasonings into a smooth and creamy sauce. Meanwhile, cook your gluten-free pasta and sauté green beans and broccoli. Finally, toss everything together in the skillet, and your delicious, healthy meal is ready to serve. This simple yet flavourful sauce is sure to be a hit with everyone at the table!
Here are some non-vegan options to add to your garlic Alfredo sauce:
- Grated Parmesan Cheese: Stir in some freshly grated Parmesan for a richer, cheesy flavor.
- Heavy Cream: Replace the oat milk with heavy cream for a thicker, creamier sauce.
- Butter: Sauté the garlic and onion in butter instead of olive oil for a richer taste.
- Chicken: Add cooked, shredded or diced chicken breast for extra protein.
- Shrimp: Sauté shrimp in garlic and olive oil and add them to the pasta.
- Bacon: Crumble some cooked bacon into the sauce for a smoky, savory flavor.
- Cream Cheese: Mix in some cream cheese to make the sauce even creamier.
- Ham: Add diced ham for a hearty addition to the pasta.
- Sausage: Cook and slice Italian sausage and mix it into the sauce.
These additions can take your Alfredo pasta to the next level, adding richness and a variety of flavours that complement the creamy sauce perfectly.
SEE VIDEO OF HOW TO MAKE IT: ON my INSTAGRAM PAGE!
VEGAN GARLIC ALFREDO PASTA SAUCE
Ingredients
Method
- Steam or boil the cauliflower florets until tender, about 10-12 minutes. Drain and set aside.
- Drain the soaked cashews and add them to a blender along with the cooked cauliflower, sautéed garlic and onion, oat milk, nutritional yeast, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust the consistency with more oat milk if needed.
- Cook the gluten-free pasta according to the package instructions. Drain and set aside.
- In the same skillet used for the garlic and onion, heat the remaining 1 tablespoon of olive oil over medium heat. Add the green beans and broccoli florets. Sauté until tender but still crisp, about 5-7 minutes.
- Add the cooked pasta to the skillet with the green beans and broccoli. Pour the Alfredo sauce over the pasta and vegetables. Toss to combine and heat through.Serve immediately, garnished with fresh herbs if desired.