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Almond Milk Alfredo Sauce Recipe (Vegan, Gluten Free)

This vegan almond milk alfredo is gluten free, dairy free, and so irresistably creamy! Low calorie and made from roasted vegetables and spices. You won’t belive this recipe is dairy free… its that good!

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A pasta that is velvety, creamy, loaded with sauce, AND healthy?!  Yes, this almond milk alfredo sauce right here is all of those things and more!  No cashews, no dairy, and no cheese are needed for an unbelievably luxious alfredo sauce.  This sauce is complete magic.

This Dairy Free Almond Milk Alfredo Sauce Recipe Is:

  • Creamy
  • Luscious
  • Thick
  • Loaded with vegetables
  • Velvety
  • Actually healthy & low calorie
  • Vegan, dairy free, vegetarian, gluten free!

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One of the BEST Pantry Staple Dinner Recipes

This alfredo sauce with almond milk recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In This Almond Milk Fettuccine Alfredo Recipe?

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How Do I Make This Dairy Free Alfredo Sauce Recipe?

  1. Cook pasta according to package instructions.  Drain and return the noodles to the pot.  Set pot aside for later.
    Preheat the oven to 425 degrees Fahrenheit.  On a large sheet pan, add the zucchini, onion, and garlic.  Pour the olive oil over the vegetables, add the ground mustard powder, and toss to combine so all the veggies are coated.
  2. Roast in the oven for 40  minutes, flipping halfway.
  3. Scoop the roasted veggies into a blender. Add the nutritional yeast and plant-based milk and blend on medium speed for 2 minutes.  The sauce should be thick and creamy.  Taste and add salt and pepper if needed.
  4. Pour the sauce over the cooked noodles, and stir well to combine.  Hear on low for a few minutes to warm up the noodles.  Add fresh chopped parsley for garnish, and enjoy!

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Dietary Modifications

  • This sauce is naturally vegan, vegetarian, and dairy free!
  • This recipe is gluten free, but if you aren’t gluten sensitive you can use regular fettuccine noodles in this dish and not GF.
  • This is a low calorie recipe – it calls for a little olive oil to roast the vegetables, but you can use a cooking spray to make this even more low calorie.  Or zucchini noodles for a double dose of squash!

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Other Healthy Vegan Pasta Dishes We Love!

Roasted Carrot Mac and Cheese (Vegan, Gluten Free, Dairy Free)
Creamy Vegan Hummus Pasta (Gluten Free, Pantry Staple Recipe)
Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)
Creamy Vegan Mushroom Tetrazzini (Dairy Free, Vegetarian)
& read through my Top 125 Vegan Pantry Staple Ingredients & Recipes that I stock my pantry with!

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Get the Same Ingredients I Use  For My Almond Milk Alfredo Sauce Recipe:

As always, if you make this gluten free dairy free almond milk alfredo sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

Vegan Almond Milk Alfredo Sauce (NO Cashews, Gluten Free)

This vegan almond milk alfredo sauce is creamy, gluten free, and actually healthy from hidden veggies. A creamy plant-based dairy free vegan alfredo sauce without cashews.
5 from 3 votes
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner, Pasta, Sauce
Cuisine American, Italian
Servings 8 servings

Ingredients
  

  • 1 lb Fettuccine noodles gluten free
  • 3 lb zucchini peeled and roughly diced
  • 1 large sweet onion sliced
  • 8 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon ground mustard
  • 2 cups unsweetened almond milk
  • 1/2 cup nutritional yeast
  • 1/2 cup parsley chopped
  • Salt & Pepper to taste

Instructions
 

  • Cook pasta according to package instructions.  Drain and return the noodles to the pot.  Set pot aside for later.
  • Preheat the oven to 425 degrees Fahrenheit.  On a large sheet pan, add the zucchini, onion, and garlic.  Pour the olive oil over the vegetables, add the ground mustard powder, and toss to combine so all the veggies are coated.
  • Roast in the oven for 40  minutes, flipping halfway.
  • Scoop the roasted veggies into a blender. Add the nutritional yeast and almond milk and blend on medium speed for 2 minutes.  The sauce should be thick and creamy.  Taste and add salt and pepper if needed.
  • Pour the sauce over the cooked noodles, and stir well to combine.  Hear on low for a few minutes to warm up the noodles.  Add fresh chopped parsley for garnish, and enjoy!
Keyword alfredo sauce with almond milk, almond milk alfredo, almond milk alfredo recipe, gluten free almond alfredo, Vegan Alfredo Without Cashews, vegan almond milk alfredo, Vegan Fettuccine Alfredo
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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