This is the easiest and creamiest vegan Alfredo pasta recipe you will ever make! Give it a try! It’s ready in 15 minutes, no blender required!
I first discovered how amazing soy yogurt is as a pasta sauce base when I made this eggplant pasta recipe. I’ve been using it for almost all of my pasta recipes ever since then. No more blending, boiling, mashing ingredients. All you need is non-flavored soy yogurt and you’ve got the perfect, creamy pasta sauce base.
In case you’re not familiar with the famous Alfredo sauce recipe, you should know that it is traditionally made with butter, garlic, heavy cream, white pepper, salt and parmesan cheese. It can be easily veganized and still maintain its creaminess and cheesy taste. There are many vegan Alfredo sauce recipes on the web, but most of them are super-complicated and require lots of ingredients. I wanted to keep it simple, just like the original recipe is, so I came up with this easy vegan Alfredo sauce recipe, which I’m sure you’ll like! 🙂
Most of the vegan Alfredo pasta recipes on the web require a lot of chopping, blending, mashing, mixing and so on. When I feel like cooking pasta, it’s because I crave something delicious and easy to make. I don’t want to spend an hour cooking in the kitchen and then another hour cleaning all the dishes, blender and food processor.
So, I came up with this – the easiest vegan Alfredo pasta you will ever make! 🙂 I decided to add some extra texture to it, and mixed in some sliced mushroom. Delicious! It has less than 10 ingredients, spices included, and it will be ready in just 15 minutes. You won’t need a blender or food processor, just a chopping board, knife, stove, a pot and a pan…and of course, the ingredients. 🙂
This vegan Alfredo pasta recipe has less than 10 ingredients, spices included, and it will be ready in just 15 minutes. You won’t need a blender or food processor, just a chopping board, knife, stove, a pot and a pan…and of course, the ingredients. 🙂
It looks good, doesn’t it?! You can see how creamy this dairy-free Alfredo sauce is, right from the photos. It was super-flavorful too! Brown button mushrooms are great for this. They add texture to this dish. This is also budget-friendly and great for families as well.
Hope you’ll give it a try. It’s easy, simple and delicious! Don’t forget to let me know if you liked it, in the comment section below! Thanks! 🙂
- 200g (7 oz) gluten-free pasta, I used spaghetti by Schar, you can use any other pasta you want
- 15 brown button mushrooms, sliced
- 300g (10.5 oz) soy yogurt - natural, I used 2 Joya yogurts
- 2 Tbsp nutritional yeast flakes
- 4 large garlic cloves, mashed
- 1 tsp garlic powder
- ⅓ tsp ground pepper
- 1 Tbsp olive oil
- salt, to taste
- Boil pasta according to the instructions on the package. I tend to boil gluten-free pasta a little bit more.
- Heat oil in a large pan.
- Add garlic cloves and sliced mushrooms.
- Cook for 5 minutes.
- Add all the other ingredients and stir frequently while cooking on medium-low heat.
- Cook for another 2-3 minutes.
- Drain pasta and add it to the pan. Mix.
- Serve with fresh ground pepper on top.
Amount Per Serving Calories 422Total Fat 7.5gCarbohydrates 72.3gProtein 16.2g