Alfredo sauce is so rich, creamy, and classically Italian. Plus, it’s loaded with so much parmesan cheese it’s practically irresistible. So what’s a dairy-free girl to do? Improvise. This isn’t my first time sharing an alfredo recipe. Before cutting out dairy I made this simple version with garlic ciabatta bread. Then, I revisited the recipe after learning olive oil made a delicious butter-free alfredo sauce. However, both of those versions still contain milk and cheese, and I’ve since created a version that’s completely dairy- and gluten free that’s seriously close to the real thing. Bonus? It only requires 30 minutes and 9 ingredients.
How to Make Vegan Alfredo Sauce
The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour (if not GF). After some testing, I’ve found all-purpose flour yields a creamier sauce, but the gluten-free version isn’t far behind. Plain almond milk adds creamy texture; vegan parmesan cheese and nutritional yeast pack in tons of cheesy flavor; and garlic powder, salt and pepper add depth and savoriness. To keep this recipe gluten-free as written, use your favorite gluten-free pasta. I love Trader Joe’s gluten-free fusilli and spaghetti. But a more traditional noodle to serve would be linguini, which just happens to be my all-time favorite pasta shape.
More Gluten Free Vegan Pasta Recipes
The Best Vegan Gluten-Free Mac ‘n’ Cheese Vegan Roasted Red Pepper Pasta Creamy Mushroom and Asparagus Pasta (GF) Roasted Broccoli Pasta Salad with Hemp Pesto
We hope you love this recipe! If you give it a try, let us know by leaving a comment and rating it. And don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers, friends!
