30-Minute Vegan Alfredo
This quick and creamy vegan alfredo is made with gluten-free pasta, garlic, and almond milk, perfect for a satisfying meal in just 30 minutes!
Equipment
- Large pot
- Large skillet
- Blender
Ingredients
- 8-10 ounces gluten-free pasta (linguini, spaghetti, or fusilli)
- 3 Tbsp olive or avocado oil (45 ml)
- 4 cloves garlic (large, minced)
- 4 Tbsp arrowroot powder (30 grams, or substitute all-purpose flour if not gluten-free)
- 1 ¾ – 2 cups unsweetened plain almond milk (415-475 ml)
- ~1/2 tsp salt (2-3 grams, to taste)
- ~1/2 tsp pepper (2-3 grams, to taste)
- ¼ cup vegan parmesan cheese (25 grams, plus more for topping)
- 4-6 Tbsp nutritional yeast (30-45 grams)
- ½ tsp garlic powder (1-2 grams)
- 1 cup green peas (150 grams, if frozen, thaw at room temperature while pasta cooks)
Instructions
- Start by boiling a pot of salted water for your gluten-free pasta. Once it is bubbling, add in the pasta and cook until it is al dente, which usually takes just a few minutes. The pasta should be tender yet firm to the bite. Be careful not to overcook it, as gluten-free pasta can quickly become mushy.
- Grab a pan and warm up the olive or avocado oil over medium heat. You will notice it shimmering just a bit—that is when you know it is ready. This oil's warmth will help cook the garlic and bring out its incredible aroma, so do not rush this step.
- Add the minced garlic to the pan and sauté it until fragrant, about a minute or so. It should turn slightly golden, making your kitchen smell incredible. Keep an eye on it; burnt garlic can taste bitter and ruin your sauce.
- Stir in the arrowroot powder, letting it mix seamlessly with the garlic and oil. It should clump together slightly, which is normal. This step thickens your sauce, so do not skip it, but stir quickly to prevent it from sticking to the bottom of the pan.
- Gradually whisk in the almond milk, stirring consistently. You will see the mixture start to thicken and become creamy. If it clumps up, do not worry; just keep whisking. The key to a smooth sauce is patient, steady stirring.
- Sprinkle in the salt, pepper, vegan parmesan, nutritional yeast, and garlic powder. Stir everything together until the cheeses melt smoothly into the sauce. Taste it, and if it feels flat, adjust with more seasonings to your liking.
- Drain the pasta, then toss it directly into the sauce. Use tongs to gently coat the spaghetti, linguini, or fusilli, making sure every piece gets a good cover of that creamy sauce. Be cautious not to break up the pasta, especially if you are using gluten-free options as they can be more delicate.
- Fold in the green peas, letting them heat through in the warm sauce. The pops of color will brighten your dish, and they add a nice texture, too. If you overcook them, they can lose their vibrant green, so just a minute is usually enough.
- Dish up your pasta into bowls and finish with an extra sprinkle of vegan parmesan on top. You will love how creamy and satisfying it feels, with that pleasant garlic flavor throughout. But remember, let it cool for a moment before you dig in.
Notes
Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.
If the sauce is too thick after cooking, try adding a little more almond milk until it is the right consistency.
When blending the sauce, whisk in almond milk gradually to avoid any clumps in your creamy mixture.
If the flavor lacks depth, consider increasing the salt, nutritional yeast, or garlic powder for more taste.
For the best flavor, cook your pasta in well-salted boiling water to enhance the overall dish.
If you prefer a thicker sauce, adjust the almond milk to your liking for a creamier vegan alfredo experience.
Reheat gently on the stove over low heat, adding a splash of almond milk to maintain creaminess, until warmed through.