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Vegan Pasta with Garlic Alfredo Sauce

  • Author: Brand New Vegan
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Main
  • Cuisine: Italian


A rich, decadent Vegan Alfredo without the dairy, fat, or cheese. Super creamy and super delicious this healthier version will curb your Alfredo cravings for sure. I served this sauce with Angel Hair pasta, sautéed mushrooms, and dices tomatoes.


  • 1 1/2 cups Low Sodium Vegetable Broth
  • 3/4 Onion ((diced))
  • 4 cloves Garlic ((minced))
  • 2 Tbs Flour
  • 1/4 cup Unsweetened Almond Milk
  • 1/2 cup Cashews ((unroasted))
  • 3 Tbs Lemon Juice
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Pwoder
  • 1 box Pasta Noodles ((16oz))
  • 8 oz Crimini Mushrooms
  • 2 Tbs White Wine
  • 1 can Diced Tomatoes ((15oz))


  1. Rinse cashews and soak them in clean water for at least 1 hour
  2. Dice the onion and sauté in 1 cup of the vegetable broth until softened
  3. Add the garlic and continue to sauté until the liquid is almost completely evaporated
  4. Add the flour and stir to coat
  5. Cook the onion/flour mixture for 1 minute and then scrape into blender
  6. Add the remaining ingredients, including the cashews and process until smooth
  7. Adjust salt and pepper to your taste
  8. Prepare your pasta according to the package directions
  9. Meanwhile sauté the mushrooms in the white wine until nicely browned
  10. When the pasta is finished, drain and add it back into your pan
  11. Fold in the mushrooms, tomatoes, and sauce
  12. Enjoy!