I use lentil pasta or chickpea pasta (Explore Asia brand) and use soy milk and it’s always wonderful. Season with salt and pepper again if you want. I would love to try this but without the cashews. I am so excited right now, thank you! This was pretty great! I made it a second time for Thanksgiving and it came out absolutely DELICIOUS once again. Thanks for sharing, Cheryl! So delicious I just made the sauce and turned it into a vegan cheese dip I added a can of rotel and used vegan cheese instead of vegan parmesan and vegan butter instead of oil. I simplified this version by omitting the nutritional yeast and vegan parmesean, and i skipped the blender step (i just whisked it right in the pan instead). Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! You don’t know how close I came to skipping over this recipe. I will definitely try it sometime this week!! I also really appreciate the metric measurements. My family fell in love with this at first bite – even my super picky 7 yr old! I can’t wait to try this out. Boil for 10 minutes … I can’t comment on cashew milk, but when I use plain unsweetened almond milk I prefer the cheaper off brands (like Trader Joe’s) because it’s not as high in almonds and more diluted. It was THE BOMB! Glad you enjoyed it overall, Carrie. Thanks for sharing! You are seriously a genius. This was fantastic! Next time, would you mind leaving a rating with your review? You can also, I’m 12 and this was a great dinner I made my family, simple version with garlic ciabatta bread, The Best Vegan Gluten-Free Mac ‘n’ Cheese, Roasted Broccoli Pasta Salad with Hemp Pesto, Orange Cranberry Crisp (Gluten-Free & Easy! Stupid question, isn’t there eggs in pasta? You’ve been on a Minimalist Baker roll! Next time I would suggest adding in some caramelized onions and more spices to give the sauce more flavor because it honestly just tastes like flour and garlic. I used Follow Your Heart shredded parmesan (vegan) and I only used 2.5 tablespoons of the nutritional yeast because I was afraid of the bitter taste. into chickpea pasta and just…wow. They DID in my house, which is no easy feat! Thanks for the recipe! I have never eaten the original Pasta Alfredo, so I don’t know if it tastes like the dairy-stuff, but this recipe is so yummy! Thank you, thank you! Where did I go wrong? I didn’t have any almond milk on hand, and we only had vanilla flax milk in the fridge, so I improvised with what I had, which was a can of premium (12-14% fat content) coconut milk. I toped with sauteed mushrooms, used spinach fettuccine and organic wheat flour. I only recommend products that I personally love and use regularly. Great recipe! Great addition, Cam! Alfredo sauce is so rich, creamy, and classically Italian. I would add tomato sauce to my portion. My co-worker then showed me that she made vegan Alfredo and said it was super easy to make. Hi Patricia! I will use unsweetened next time for sure. YES! Thank you for such a great recipe and offering such tasty dishes to make for the next two weeks of our fast and going forward. Hi Larae, you could try using additional vegan parmesan cheese for flavor. :(. Whoop! It’s super helpful to us and other readers! Really yummy recipe. I’m not an experienced cook, but I am vegan. Xo. Thanks so much for the lovely review, Sue. Has anyone made this using unsweetened soy milk? I made the vegan parmesan too and it was pretty good, too! I also substituted the parmesan cheese with daiya cheese. Although all your recipes are really good, Dana, this one was super great. I’ll be using this recipe a LOT in future, along with altered versions for things like cheese sauce on pizzas, etc. Yes – I would just refrigerate it if you are planning on using it within a couple of days! You are now my eldest son’s new hero… Possibly even above Superman. We’re so glad it turned out well! WOW is the best word for it. After trying nearly every vegan alfredo sauce recipe I could locate, I was skeptical! I was thinking you might want to experiment with the recipe and come up with the perfect Bechamel Lasagna recipe! Made this tonight. I’ve made this at least 4 times for my husband and I and we absolutely love this recipe! This is my go-to pasta dish to make for people who arent vegan! This is a great sauce … Next time, would you mind leaving a rating with your review? Delicious!! This was a super good recipe. If so, what would you recommend- mason jar? Very tasty! Let me know if you give it a try, Linda! O M Geee! I cant believe how creamy and delicious this recipe is! This healthier take sounds perfect, and the sauce looks so stinkin’ creamy! I could not believe how indulgent and filling it was! Even my meat and dairy eating husband enjoyed it! Thanks so much! My kids devoured it. It was my first time making it and I honestly don’t cook much so I’m glad it came out this good! Whoop! Thanks so much for sharing! Once sauce is ready, add pasta, peas and toss. I wish you could’ve seen it!! Thanks! Great dish!!! It’s super important to use unsweetened almond or soy milk. I didn’t follow it exactly, I added onions. Love your recipes! !” This would be what I’d make in that dream world. Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Tonight was my second time making this recipe and just like the first time I wasn’t disappointed. I knew if I could master a VEGAN version, he’d be totally on board with this new way of eating. We’ve microwaved some of our leftovers, but they’re just not the same. OMG! Place them in a sauce pan together with the cashews, the garlic, and … I’m at work and school well past dinner time and need something that can be kept cool in my lunch box, as I am not near a microwave or any heat source. It is delicious!! He loved it! I am not gluten free, so I use regular flour and pasta. I used flour for the “rue” and hit it with some white wine just as it was bubbling- instead of sautéing the garlic I roasted it and added it while I used my stick blender to whip up the rest of the sauce ingredients- Whole grain linguine in a big bowl added roasted asparagus, red pepper, mushroom, onion and charred tomato – dumped the sauce on top and sprinkled fresh basil- holy mackerel- you don’t have to be vegan to lick your plate!!! Plus, my boyfriend was in love with it- when you have someone that can eat dairy on the regular and THEY approve it and gobble it up? Definitely cook the roux a bit to get the raw flour taste out of the mix. I’m cooking this for the second time tonight to serve with lemon soused asparagus to my adult omnivore children. Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Just made this and it was amazing! What would be your second choice if you didn’t use Almond milk. ?You never, never fail. Amazing recipes! I really don’t cook this much, but this recipe makes me feel like a chef! This recipe was amazing! It had such a strong, almost ‘raw’ garlic flavour to me so I’m thinking perhaps I didn’t cook the garlic for long enough. The butter/heavy cream recipe I used for years was just too rich. Where can I purchase dairy free Parmesan Cheese? Super easy and garlicky. I did add 2 grilled/sliced chicken breasts to the sauce and it is a perfect addition. But next time I’ll probably omit the parm that is in the sauce and add some nutmeg. I was all set to make the recipe, but realized last minute I didn’t have any fresh garlic. I omitted the garlic because my b/f is allergic. Thank you Dana! I did however run into a slight problem. I just used an all-purpose gluten free flour blend for the roux, and it worked great. I find it hard to duplicate a true alfredo with plant based ingredients. I just made this and it is the bomb!!!! Don't use sweetened milk for this recipe even if it's only lightly sweetened. The red chili flakes at the end really take this somewhere special but some good cracked pepper is great too. And it's super easy to make. I cook for two picky young boys and fussy husband, and the extra predicament is that I am going vegan again. I wish I would have cooked the lemon juice into the sauce earlier, because it made a big difference and I think it could have elevated it even more. Thanks for the recipe. How much salt do you use? Glad to hear you both enjoyed it, Jessica! I made this today for dinner as I’ve been pushing myself to try new vegan dishes. I made ours with sautéed mushrooms and sun-dried tomatoes folded into the sauce once complete. I remade this part of the recipe using regular flour and it worked great but I’m trying to stay away from gluten and I’d really like to make this again. Also have you heard of vegan meringue from the water of chickpeas? All I added was some additional spices sonce I didn’t have pepper and this was amazing. When I’m craving that pizza, I’ll turn to Dana’s awesome Alfredo sauce. So, a million thank you’s from a very happy and much healthier family! I also served the dish with some blackened seitan cubes and the peas. Thank you!! It’s super helpful for us and other readers. I tricked my boyfriend, he ate the whole thing not knowing it was not real alfredo! Alterations: Higher vegan parmesan::nutritional yeast ratio (so more parm, less nutch) for a more traditional alfredo flavor. I like it with a splash of marinara to make a vodka sauce, a bit of canned pumpkin to make a creamy pumpkin pasta or some pesto for a creamy pesto pasta. Better luck next time! It is SO GREAT! If so, will it need to be stored in fridge or freezer? For someone who is Italian and has had this classic dish fed to her since day 1, I can tell you that I've never tasted anything better. We’re so glad you enjoyed it, Holly! Beautiful name, btw. We have family members that allergic to almond milk. Thank you! Haha! I modified slightly but the results came out amazing. Yes, I would add the milk and then slowly add the arrowroot powder, whisking as you add it to ensure clumping does not occur. But if you try it let us know how it goes! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I have made this now for my husband and I multiple times! Thanks for sharing this recipe. I already have the pasta, cauliflower & broccoli ready! I’m an athlete so I usually like my entrees to have a little more protein than this. Thanks so much! My husband who is not vegan loved it! And again. The dish would be just as delicious without the tomatoes, but like I said before, I thoroughly enjoyed this dish! :). 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