Cheesy Garlic Vegan Alfredo (30 Minutes)

This is hands down the best vegan alfredo sauce ever! It’s creamy, cheesy, garlicky and so easy to make. Ready in 30 minutes or less. When researching this recipe, I had to go back to basics and find out what a traditional pasta alfredo really is. 


For this vegan alfredo recipe we decided to go with a cheesy garlic alfredo sauce made with coconut milk, fresh garlic and vegan butter for a crazily rich, crazily delicious sauce and some added nutritional yeast and dijon mustard for the cheesy flavor. This is served with fettucine, lots of black pepper and some fresh parsley. It’s so simple, so quick and seriously delicious. You can have dinner on the table in less than 30 minutes with this meal. It’s really that quick.
Cheesy Garlic Vegan Alfredo (30 Minutes)

Cheesy Garlic Vegan Alfredo (30 Minutes) #vegan #dairyfree
Cheesy Garlic Vegan Alfredo (30 Minutes)


For the Fettuccine Alfredo:
  • 9 oz (~250g) Fettuccine Pasta*
  • 3 Tbsp (45g) Vegan Butter
  • 3 Cloves Garlic (crushed)
  • 2 Tbsp All Purpose Flour
  • 1 14oz (400ml) Can Coconut Milk*
  • 1/3 cup (80ml) Vegetable Stock/Broth
  • 1 tsp Black Pepper
  • 1 tsp Dijon Mustard*
  • 1/4 cup (15gNutritional Yeast
  • Sea Salt (to taste)
For Serving:
  • Black Pepper
  • Chopped Parsley
  • Vegan Parmesan Cheese

Cheesy Garlic Vegan Alfredo (30 Minutes)
Cheesy Garlic Vegan Alfredo (30 Minutes)

Put the fettuccine on to cook according to package directions, when cooked, drain well and cover. If the pasta starts sticking together, toss with a small amount of olive oil.

Add the vegan butter to a saucepan along with the crushed garlic and heat until the butter is melted.
Sift in the flour and fry the flour in the butter briefly. Then add in the coconut milk and vegetable stock and whisk with a hand whisk to remove any lumps.

Stir continuously until the sauce begins to boil and then continue stirring until it thickens. The sauce will continue to thicken as it cools, so it doesn’t need to be the perfect thickness when you remove it from the heat, but it must have thickened quite a bit from when you started.

Remove from heat and add in the black pepper, dijon mustard and nutritional yeast and whisk in with your hand whisk. Add sea salt to taste.

Toss the sauce with the cooked fettuccine and serve with chopped parsley and a sprinkle of black pepper and some vegan parmesan cheese (optional).