Vegan Alfredo

Perogies and Asparagus with vegan alfredo sauce topped with vegan sausage

This is a straightforward alfredo recipe that just subs plant milk for the original and uses nutritional yeast for a bit of cheesiness so that dairy isn’t required at all. In the video below where I make the sauce, I use it on a noodle but I later use it in 2 non-traditional ways and I think that they are pretty awesome. Make sure you subscribe to my YouTube Channel to catch these when they come out. You can subscribe by clicking

Perogies and Asparagus with vegan alfredo sauce topped with vegan sausage
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Vegan Alfredo Sauce

An easy vegan alfredo sauce that can be gluten-free and or nut-free with simple substitutions
Prep Time30 mins
Total Time30 mins
Course: Breakfast, dinner, Main Course
Cuisine: Italian
Keyword: alfredo, fettuccine, pasta
Servings: 4
Calories: 183kcal


  • 1qt pot


  • 1/4 cup olive oil
  • 4 cloves garlic
  • 1/4 cup flour sub with arrowroot flour for gluten-free
  • 2 cup almond milk sub for other plant mild to make nut-free or for preference
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp garlic powder
  • 1/4 cup nutritional yeast


  • heat oil with caution to not overheat.
  • brown garlic
  • add flour, stirring to create a roux, cook for few minutes to cook out the flour taste
  • slowly add milk while stirring, adding small amounts and incorporating before add more
  • add all seasonings and stir until a simmer is reached then remove from heat.



Calories: 183kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 455mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Here are a couple more videos that I created where I cooked something and used some of the leftover alfredo sauce from the this recipe.