When you’ve got a 5-minute Creamy Vegan Garlicky Alfredo Sauce in your back pocket, anything is possible—including The Best Vegan Fettuccine Alfredo— for a quick and easy weeknight meal! This amazing pasta sauce is thickened with cannellini beans and flavored with plenty of fresh garlic, blended to thick and delicious perfection in just 5-minutes.
This recipe is so simple, it basically just works! The only “cooking” is to bring out the flavor of the garlic. Also, I find garlic easier to digest when it’s cooked, rather than raw. Otherwise, this is a “dump it all into the blender” type of recipe and it still has a depth of flavor that makes it seem like it took longer, or was more complicated.
Ingredient Notes
- Beans: chickpeas are much firmer than cannellini, navy or small white beans. You’ll need to blend for longer, but they’ll still work.
- Almond milk: I like to use it because it’s easy to make and I always have a batch in my fridge. For nut allergies, this vegan alfredo without cashews is a great option and you can use soy milk as a sub for the almond.
Easy Vegan Alfredo Sauce
Mince the garlic first and let it sit while you get everything else into the blender cup.
Use a full size or personalized size blender. Either will work well to blend this alfredo into a creamy sauce.
Place rinsed and drained beans, broth, plant milk, nutritional yeast, salt and pepper into a blender cup.
Use a small skillet or a small saucepan to lightly saute garlic in olive oil, over medium heat, stirring constantly so it doesn’t burn.
Pour the garlic and oil into the blender cup and blend for 30 seconds. Scrape down the sides and blend again until smooth and creamy.
Vegan alfredo sauce should be thick enough to stick to your pasta, but thin enough to pour.
How to use
- Store in the fridge in an airtight container for 5 days
- Freeze for 3 months
- Heat gently over medium heat and toss with pasta or veggies.
Debra’s Pro Tips
- My biggest tip is to be careful when cooking the garlic. Stir constantly so it doesn’t burn..but make sure you’ve cooked off the raw garlic, it will be easier to digest.
- This sauce can be used on any type of pasta, or poured over roasted broccoli...like a broccoli with cheese sauce, but vegan! Super creamy and yum.
- Pour over oven roasted red cabbage ribbons for a real treat!
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📖 Recipe
5-minute Creamy Vegan Alfredo Sauce
Ingredients
- 2 tablespoon olive oil
- 4 cloves garlic minced
- 1 14.5-oz can cannellini beans rinsed and drained
- ½ cup vegetable broth
- ½ cup unsweetened almond milk
- 2 tablespoon nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
Instructions
- Mince garlic. Alternately, use a microplane to grate it. If you use a garlic press, you will lose some of the pulp, so add 2 extra cloves to make up for that loss. Allow the garlic to open up while you add remaining ingredients to a blender cup.
- Drain beans. Rinse, then drain again. Place beans in blender cup.
- Also add veggie broth, almond milk, nutritional yeast, salt and pepper to blender.
- Heat a small saucepan over medium heat. Swirl in the olive oil. Add the garlic and saute, stirring constantly for about 90 seconds, until fragrant, but not browned.
- Pour the garlic and oil into the blender cup and blend on high for a minute. Scrape down sides and blend again.
- Pour sauce into sauce pan and place on medium heat until heated through.
- Alfredo sauce will stay good in an airtight container in the refrigerator for 5 days. Or, freeze in freezer safe container for 3 months.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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