This vegan almond milk alfredo sauce recipe is plant-based, dairy free, and so irresistibly creamy! Low calorie and made from roasted vegetables and spices.
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
- Loaded with vegetables
- Actually healthy & low calorie
- Vegan, dairy free, vegetarian!
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!
What’s In This Almond Milk Fettuccine Alfredo Recipe?
I love shopping for fresh produce through Misfits Market – they sell groceries, healthy pantry staples, and fantastic food finds (even wine!) at a discounted price. Choose your favorite seasonal produce, save up to 40% off grocery store prices & get it delivered to your door.
- Almond Milk: I prefer almond milk, which Silk has a shelf-stable version that lasts up to a year in the pantry! 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, you can browse through these Gluten Free Pasta Choices for some fun varieties!
- Zucchini: This is the magic in this sauce! Fresh zucchini are roasted and blended into a thick and creamy sauce. I actually used zucchini right from the garden for this. But you can also use yellow squash if you have it on hand.
- Onion: Roasted for a ton of bright bold flavors in the sauce
- Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
- Olive Oil: I like to use this delicious olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- 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. I am obsessed with Anthony’s Nutritional Yeast, its the best.
- 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.
Roast in the oven for 40 minutes, flipping halfway.
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.
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!
Make Alfredo Sauce Dairy Free for a Healthy Version
This dairy free almond milk alfredo recipe is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps.
By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my plant based recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
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!
- 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 Healthy 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!
Get the Same Ingredients I Use For My Almond Milk Alfredo Pasta Sauce Recipe
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Vegan Almond Milk Alfredo Sauce (NO Cashews)
- 1 lb Fettuccine noodles gluten free, if desired
- 3 lb zucchini peeled and roughly diced
- 1 sweet onion sliced
- 8 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon whole grain mustard
- 2 cups plain unsweetened almond milk
- 1/2 cup nutritional yeast
- 1/2 cup fresh parsley chopped
- Himalayan Sea Salt and Pepper to Taste
- 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 peeled 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. Heat on low for a few minutes to warm up the noodles. Add fresh chopped parsley for garnish, and enjoy!
Save Money on Fresh Groceries & Pantry Staples!I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery. You can save up to 40% off grocery store prices. If you think produce delivery is too expensive… think again, and give Misfits Market a try!
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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!!
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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.
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