Almond Milk Alfredo Sauce Recipe (Vegan, Dairy Free)
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Jump to RecipeThis vegan almond milk alfredo sauce recipe is plant-based, dairy free, and so irresistibly creamy! A simple and easy sauce you can make with almond milk and garlic.
You won’t believe this recipe is dairy free- it’s that good! Serve with vegan garlic knots and a huge family-style salad for a complete dinner.
This Dairy Free Almond Milk Alfredo Sauce Recipe Is
- Creamy
- Luscious
- Thick
- Loaded with vegetables
- Velvety
- Actually tasty & low calorie
- Vegan, dairy free, vegetarian!
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 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 whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This Almond Milk Fettuccine Alfredo Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Almond Milk: I prefer almond milk for creamy vegan sauces. It’s great to add to quick sauces (like this alfredo!), smoothies, oat meal, and soups.
- Fettuccine noodles: these gluten free fettuccine noodles are perfect for this creamy vegan fettuccine alfredo! Or if you want to use a different shape of pasta, choose your favorite!
- Extra virgin olive oil
- Fresh garlic cloves
- Ground Mustard: for a great burst of savory flavor in the sauce, a little bit of ground mustard goes a long way! I keep this mustard powder in my pantry at all times!
- Nutritional Yeast: a heap of this gets blended in the sauce, gives a great nutty and cheesy flavor to the alfredo.
- Fresh Parsley: not only to garnish, but to give this alfredo a burst of fresh herbs. I love adding parsley to almost any dish, and just the hint of fresh parsley here makes this dish sing.
How Do I Make This Almond Milk Alfredo Sauce Recipe?
- 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.
- 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 plant-based milk and stir 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!
Simple Dairy Free Pasta Recipes
This dairy free almond milk pasta sauce is the tastiest, freshest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.
It makes a great holiday pasta dish as well – a simple vegetarian recipe to serve with a salad. It takes only 20 minutes to cook, so you can enjoy extra time to prep sides or a salad. Browse all our pasta recipes here!
Dietary Modifications
- This sauce is naturally vegan, vegetarian, and dairy free!
- 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!
More Easy Vegan Pasta Dishes We Love!
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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Vegan Almond Milk Alfredo Sauce (NO Cashews)
Ingredients
- 12 ounces Fettuccine noodles gluten free, if desired
- 1/4 cup dairy free butter
- 3 cloves garlic minced
- 1/4 cup all-purpose flour gluten free, if desired
- 1.5 cups Vegetable Stock
- 1 cup plain unsweetened almond milk
- 1 teaspoon whole grain mustard
- 1/2 cup nutritional yeast
- 1/2 cup fresh parsley chopped
- Sea Salt and Black Pepper
Instructions
- 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!
Nutrition
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Hey there! I would love to try this recipe but I am kind of confused by step 2. Do you only blend the almond milk and nutritional yeast and then add it to the pan? Or do you blend all the ingredients?
Wow, amazing flavor and tastes delicious
Love this pasta
I absolutely loved the flavor of this sauce, but it turned out really green in color. Maybe I’ll try yellow squash next time. But very tasty!!
Can this almond milk Alfredo sauce be canned for shelf stable storage
Hello Julia – no, I would not recommend this to be canned. Canning requires specific preservatives (like amounts of salt) for safe long-term food storage. This sauce can be frozen, however, if you wish to keep it for up to a month in your freezer. You can thaw it, heat it, and toss with freshly made pasta.