Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
Air Fryer
Appetizers
Articles
Asian
Beans & Legumes
Blogging
Breads & Muffins
Breakfast
Breakfast
Casserole
Challenge
Desserts
Dips, Sauces, & Gravy
Featured
Holiday Recipes
Instant Pot
Italian
Mary's Mini
Meat Substitutes
Memes
Mexican Food
Most Popular Recipes
News
Pasta & Rice
Podcast
Potato Dishes
Recipes
Salads & Such
Sandwich Central
Smoking, Grilling, & BBQ
Soups & Stews
Soy Curls
Stir Frys
Summer Picnic Recipes
Veggies Galore
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Brand New Vegan

Vegan Recipes You Love

  • start here
  • recipes
    • text list
  • articles
    • podcast
    • YouTube
  • faq
  • shop
    • my cookbooks
  • bnv library
  • contact me

Vegan Garlic Alfredo with Sun Dried Tomatoes

July 29, 2017 By Chuck Underwood 23 Comments

If you love a thick, cheesy, Alfredo Sauce, then you have GOT to try my Vegan Garlic Alfredo with Sun-Dried Tomatoes.

Thick, cheesy, decadent Alfredo – with absolutely NO added fat of any kind.  That’s right…..NO cashews in THIS sauce.  Read on to discover my secret ingredient.

vegan garlic alfredo

This recipe really should never have happened.  Seriously.

I had JUST published my Vegan Portabella French Dip recipe and had absolutely NO plans on even COOKING that night, let alone releasing a new recipe.

But, the girls had been gone all day, and I knew they’d be hungry…..and ‘I‘ was hungry, so I literally just started grabbing ingredients and threw this together at the last minute.

They say that’s where some of our best recipes come from…..and I think my family would agree.

My wife absolutely LOVES this Vegan Garlic Alfredo, and to put it in young people’s language…..my 30yr old daughter said, and I quote….

“This stuff is the s.h.i.t.!!”

SO I guess it’s really good….. 

But what’s wild about this sauce – which is what really makes this dish by the way – is that there is no added fat of any kind.

No dairy
No oil
And no nuts ….. not even cashews.

I’ll tell you the secret to this thick, rich, sauce in the instructions below…

So let’s get to it…

 

Vegan Garlic Alfredo with Sun-Dried Tomatoes

vegan garlic alfredo

Vegan Garlic Alfredo | Brand New Vegan

I was thinking pasta would be a simple, easy dinner that night, so I grabbed an 8oz box of Spelt Penne my wife had just picked up from the store and set it aside.  I’d cook it once I figured out the sauce.

I knew I wanted a garlic sauce, so I took 6-8 large garlic cloves and minced them.  I used 8 cloves – but I REALLY like garlic – so adjust according to your own individual taste.   Use a tablespoon of veggie broth as needed to prevent sticking.

I also chopped up about ÂĽ of a medium white onion and added that to the pan with the garlic.   SautĂ© the veggies until just softened.

Now the base for the sauce was going to be the tricky part – as most vegan bloggers would have already pre-soaked a bunch of cashews.

Cashews DO make a creamy sauce, but I didn’t have any soaking, AND I know a lot of my readers are watching their fat intake….

So what else could I use besides cashews?

I looked in my pantry and instantly saw something that might work.  I have used them before in making my Vegan Potato Salad and Vegan Pasta Salad Dressing…. so maybe, just maybe, this can of White Beans would make a good base for my Vegan Garlic Alfredo Sauce.

I opened a 15oz can of S&W White Beans (I’m pretty sure any small white bean would work… navy, great northern, etc) and dumped the whole can into my blender, juice and all and gave it a whirl.

Puree the beans until smooth.

Now add the sautĂ©ed garlic, onions, 1 cup of Unsweetened Almond Milk, 3 Tbs Flour, 1 Tbs Lemon Juice, and ÂĽ cup Nutritional Yeast and blend until very smooth.

Pour the Alfredo Sauce back into the pan and simmer over low heat until it just begins to thicken.

Finally, to add a little saltiness, and a little bit of Umami (savory taste)……  I whisked in 2 tsp of Yellow Miso.

And there ya go.

A very simple Vegan Garlic Alfredo Sauce – without any added fat….  and it tastes pretty gosh darn DELICIOUS if I do say so myself!

At this point, go ahead and prepare your pasta according to the package instructions.  Just before the pasta is finished cooking, remove it from the heat, drain, and place it back in the pan with about Â˝ cup of Sun Dried Tomatoes (look for the dried ones, not packed in oil).

Stir in some cooked broccoli optional but good) and about 2 cups of the Vegan Garlic Alfredo Sauce.  Mix thoroughly.

Garnish with Vegan Parmesan and any leftover Alfredo Sauce and serve.

You can thank me by giving me a like on Facebook or leaving a comment 🙂

Enjoy!

brandnewvegan

 

vegan garlic alfredo pin

 

5 from 5 votes
vegan garlic alfredo
Print
Vegan Garlic Alfredo with Sun-Dried Tomatoes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This rich, decadent, nut-free Vegan Garlic Alfredo will surprise you with its secret ingredient. Who knew Alfredo could be so creamy without any added fat?

Course: Main
Cuisine: Italian
Author: Chuck Underwood
Ingredients
  • 8 oz Penne Pasta (I used Spelt)
  • 1/2 cup Sun Dried Tomatoes (no oil)
  • 1 cup Steamed Broccoli (optional)
Garlic Alfredo Sauce
  • 6-8 cloves Garlic (minced)
  • 1/4 White Onion (chopped)
  • 1-2 Tbs Veggie Broth (for sautĂ©ing)
  • 1 can White Beans (15oz can - any small white bean)
  • 1 cup Unsweetened Almond Milk
  • 3 Tbs Flour
  • 1 Tbs Lemon Juice
  • 1/4 cup Nutritional Yeast
  • 2 tsp Miso
Instructions
  1. Mince and chop garlic and onion and saute in veg broth until softened. 

  2. Add beans and their liquid to blender and puree until smooth. 

  3. Add garlic, onions, almond milk, flour, lemon juice, and nutritional yeast to bean puree and blend until very smooth

  4. Pour blended Alfredo Sauce back into the pan and simmer on low heat until thickened. 

  5. Remove sauce from heat and whisk in miso paste until smooth. 

  6. Prepare pasta according to package instructions.  Drain and return to pan.  

  7. Stir in tomatoes, broccoli, and about 2 cups of Alfredo Sauce and stir to combine.  

  8. Serve and garnish with additional Alfredo Sauce and Vegan Parmesan. 

Recipe Notes

Recipe Link  ---->   Vegan Parmesan

 

Love My Recipes? Join my Private BNV Club!
2705shares

Filed Under: Featured, Pasta & Rice, Recipes

Previous Post: « Vegan Portobello French Dip
Next Post: Vegan Hungarian Goulash (Instant Pot) »

Reader Interactions

Comments

  1. Sheri

    July 29, 2017 at 10:00 am

    O wow! If I wasn’t on a road trip I would be in my kitchen making this immediately!! Looks delicious Chuck!!

    Reply
  2. Richard Ruth

    July 29, 2017 at 6:28 pm

    Try putting a pinch of nutmeg in this sauce.

    Reply
  3. Donna Spencer

    July 30, 2017 at 7:21 am

    This pasta recipe looks really interesting. Just a comment. The first thing I saw when I clicked on your site, was an ad for Tysons. Disturbing when clicking on a vegan recipe.

    Reply
    • Jo-Anne Lowe

      July 30, 2017 at 8:40 am

      I didn’t see a Tyson ad…
      Recipe looks great!

      Reply
      • Donna Spencer

        July 31, 2017 at 8:40 am

        You’re lucky. When I clicked on to reply today up popped two Tyson’s ads. One on the bottom of the page and one on the side.

        Reply
        • Tallulahbelle Aubergine

          July 31, 2017 at 6:48 pm

          Ads are usually personalized according to your own search history. I don’t see Tyson ads either. I see ads for jewelry that I was looking at earlier.

          Reply
  4. Gloria Parker Kersh

    July 30, 2017 at 11:37 am

    This looks amazing and will be printed and tried. Thank you so much!!

    Reply
  5. Leasa Swartz

    July 30, 2017 at 12:23 pm

    What a unique approach to a creamy sauce. Love it.

    Reply
  6. Iris

    July 30, 2017 at 4:19 pm

    Made this today. OMG delicious! Can you freeze the sauce?

    Reply
  7. Elsje Massyn

    July 31, 2017 at 5:26 am

    Brilliant idea for another version of creamy sauce for pasta – who would have thought of white beans??. In South Africa nuts are extremely expensive so the white bean version is the BOMB!!
    Thanks for the excellent post = please keep them coming!!!

    Reply
  8. Lauren Culp

    July 31, 2017 at 10:18 am

    How much sauce does this make? The recipe is on my menu this week and I’ll be doubling the pasta, do I need to double the sauce? Looks fabulous! I have some smoked sun dried tomatoes that I think will be crazy good.

    Reply
    • Barbara Wroten

      December 10, 2017 at 8:47 am

      We made a double recipe for 1 lb of penne pasta and it was enough for 4 very hearty appetites served with a green salad.

      Reply
  9. Taffy Zorro

    September 10, 2017 at 12:17 pm

    Hmm… I think I want to try this sauce as a base for a WFPB pizza!

    Reply
  10. DeAnne

    November 28, 2017 at 8:31 am

    For those of us who don’t used canned beans, would regular water due & if so how much? Thanks

    Reply
  11. Bobbi

    November 28, 2017 at 8:45 am

    You have a culinary gift. Thanks for sharing it with all of us.

    Reply
  12. Barbara Wroten

    December 10, 2017 at 8:42 am

    We made this for non vegan company last evening and it was marvelous! Lots of ingredients but comes together easily and was rich,thick, creamy and delicious. We inadvertently left out the miso and didn’t miss it.

    Reply
  13. Pamela Hawkins

    October 20, 2018 at 10:16 am

    One word of caution, DON’T use vanilla flavored almond milk. It ruins the whole thing. I have to try it gain with plain almond milk

    Reply
  14. Linda

    December 18, 2018 at 6:15 pm

    Delicious s. Received husband’s seal of approval. Highest award possible in our house.

    Reply
  15. Linda

    June 1, 2019 at 7:49 pm

    I just used the recipe for the. Alfredo sauce since I had some ravioli already….and I added some finely chopped mushrooms to it, sauteing after the shallots and garlic….I used white miso…but it cane out great and my husband really enjoyed it….he is a more reluctant vegan/vegearian….thanks for the great recipe!

    Reply
  16. Lisa Whitford

    June 2, 2019 at 2:58 pm

    So good and easy! Thank you, thank you!

    Reply
  17. Ali Margello

    February 7, 2020 at 8:28 am

    I loved the concept of this recipe but have a daughter who is anti-bean. She can sniff them out anywhere! I substituted riced cauliflower. I boiled it, drained and used instead of beans and it was fantastic! The miso makes this recipe. I also love the idea of a little nutmeg.

    Reply
  18. LaTrice Mays

    October 2, 2020 at 9:17 am

    Hello Chuck I need help where do you find Umami? and yellow Miso? I see misos in the stores and never know which one to buy? Cant wait to make this tonight!

    Reply
    • Chuck Underwood

      October 3, 2020 at 3:26 pm

      Umami is a taste – like salty, sweet, savory, etc. You can use any miso but the red is a little stronger than the others.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
brand new vegan

Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

About Brand New Vegan

Brand New Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Support BNV on Patreon!
Privacy Policy · Terms · Medical Disclaimer· Recipe List

Copyright © 2020
Brand New Vegan, LLC
All Rights Reserved