This vegan almond milk alfredo sauce is creamy, dairy free, and tasty from blended veggies. A creamy plant-based dairy free vegan alfredo sauce without cashews.
Cook pasta according to package instructions. Drain and return the noodles to the pot. Set pot aside for later.
In a large saucepan or skillet, heat the butter over medium low heat. Add the garlic and sauté for 3 to 4 minutes until lightly browned. Add in the flour, and stir with a wooden spoon until the mixture is well combined. Pour in the vegetable stock, and stir again for 4 to 5 minutes over low heat until the sauce begins to thicken.
Add the nutritional yeast and almond milk and blend on medium speed for 2 minutes, and stir well to combine. The sauce should be thick and creamy. Taste and add salt and pepper if needed. If sauce is too thin, turn up the heat until the liquid begins to evaporate.
Toss the sauce with the cooked noodles, and stir well to combine. Heat on low for a few minutes to warm up the noodles. Add fresh chopped parsley for garnish, and enjoy!