5 from 5 votes
vegan garlic alfredo
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 sautéing)
  • 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