If you're craving a rich, creamy, cozy pasta dish—this vegan Alfredo recipe hits the spot every time. It's garlicky, silky, and comes together in under 30 minutes with simple pantry staples. The secret? A buttery garlic base, a dreamy alt milk sauce, and a touch of Parm to seal the deal. Let’s get into it!
If you love pasta dishes, you are also going to love my Creamy Tomato Garlic Pasta Recipe, Creamy Pesto Pasta & my Creamy Sausage Pasta!!
Jump to:
Ingredients
- Butter (vegan or regular)
- Garlic Cloves
- Plant-Based Milk (The Alt)
- All-Purpose Flour
- Fettuccine
- Parmesan (vegan or regular)
- Fresh Parsley
See recipe card for quantities.
Instructions
Sauté minced garlic & add in the milk!
Make the sauce & add in the parsley!
Mix in the aldente fettuccine pasta!
Serve & enjoy!
- Cook the pasta
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente (about 8–10 minutes), then drain and set aside. Pro tip: save ½ cup of that starchy pasta water just in case you want to loosen up the sauce later. - Make the garlic butter base
In a large pan over medium heat, melt the vegan butter. Add the minced garlic and sauté for about 4–5 minutes until fragrant and lightly golden. Your kitchen is going to smell amazing. - Add the milk + slurry
Lower the heat and pour in the plant-based milk. Turn off the heat for a moment and whisk in your flour slurry until smooth. Turn the heat back to medium and let it bubble and thicken. If it’s still too thin, you can always stir in a little more slurry. - Season the sauce
Add garlic powder, salt, and pepper to taste. Let it simmer on low for another 5 minutes until the sauce is thick, creamy, and dreamy. - Toss in the pasta
Add the cooked pasta straight into the sauce and toss to coat every strand. Let everything simmer together for a few minutes to soak up all that garlicky goodness. - Finish it off
Remove from heat and stir in the vegan parmesan and chopped parsley. Taste and adjust seasoning one last time. - Serve + devour
Plate it up, crack some fresh black pepper on top, and dig in! This one’s best enjoyed hot and fresh.
Full recipe card is all the way at the end! (scroll all the way down:)
Substitutions
- Vegan Butter → Olive oil or coconut oil
- Garlic Cloves → Garlic powder (use about ½ teaspoon per clove)
- Plant-Based Milk → Any unsweetened non-dairy milk like oat, soy, almond, or cashew
- Garlic Powder → Onion powder or a pinch of nutritional yeast for extra flavor
- All-Purpose Flour → Cornstarch or arrowroot powder (use half the amount)
- Fettuccine → Any pasta you love—spaghetti, penne, linguine, or gluten-free
- Vegan Parmesan → Nutritional yeast, vegan cheese shreds, or homemade cashew parm
- Fresh Parsley → Basil, chives, or skip it if needed
Equipment
- Large Skillet or Saucepan
- Measuring Cups & Spoons
- Knife and Cutting Board
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of plant-based milk to loosen the sauce. For longer storage, freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating on the stove, stirring frequently to bring back the creamy texture.
Top tips
- Use Unsweetened Milk – Make sure your plant-based milk is unsweetened and unflavored to avoid any odd taste in the sauce.
- Whisk the Slurry Well – Mix the flour and water until completely smooth to prevent lumps in your sauce.
- Don’t Skip the Simmer – Letting the sauce simmer helps it thicken and develop that rich, creamy flavor.
FAQs
No stress! Just mix another quick flour slurry (1 teaspoon flour + 2 tablespoon water), stir it in, and let it simmer for a few more minutes. It’ll thicken up beautifully without compromising the flavor.
Go for something neutral and unsweetened—like oat milk, soy milk, or cashew milk. These tend to have a creamy consistency and mild flavor that works perfectly for savory sauces like this.
Yes! You can make the sauce up to 3 days in advance. Store it in an airtight container in the fridge. When ready to use, reheat it gently on the stove with a splash of plant-based milk to bring back that creamy texture.
Related
Looking for other pasta recipes like this? Try these:
The Best Vegan Alfredo Recipe (Creamy Fettuccine)
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente (about 8–10 minutes), then drain and set aside. Pro tip: save ½ cup of that starchy pasta water just in case you want to loosen up the sauce later.
- In a large pan over medium heat, melt the vegan butter. Add the minced garlic and sauté for about 4–5 minutes until fragrant and lightly golden. Your kitchen is going to smell amazing.
- Lower the heat and pour in the plant-based milk. Turn off the heat for a moment and whisk in your flour slurry until smooth. Turn the heat back to medium and let it bubble and thicken. If it’s still too thin, you can always stir in a little more slurry.
- Add garlic powder, salt, and pepper to taste. Let it simmer on low for another 5 minutes until the sauce is thick, creamy, and dreamy.
- Add the cooked pasta straight into the sauce and toss to coat every strand. Let everything simmer together for a few minutes to soak up all that garlicky goodness.
- Remove from heat and stir in the vegan parmesan and chopped parsley. Taste and adjust seasoning one last time.
- Plate it up, crack some fresh black pepper on top, and dig in! This one’s best enjoyed hot and fresh.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Leave a Reply