Creamy Vegan Alfredo

When I was initially transitioning to plant-based eating, creamy foods like mac & cheese and fettuccine Alfredo were the hardest for me to quit. After all, I was in college when I initially went vegan, and cheap pasta dishes were my jam. Over the years, I have trialed tons of pre-made products and recipes, both good and bad, and this recipe has to be my very favorite Alfredo in game.

Whether you’re vegan or not, this dish is super Alfredo-y, but with a healthful kick. You’ll never guess what the base of this “cream” sauce is. BEANS! Yep, cannellini beans to be exact. Cannellini beans are super mild and creamy on their own. It’s no wonder they make for the perfect creamy pasta base!

Although these pictures are making my mouth water as I type, I still don’t think they do it justice! You just HAVE to try it for yourself. The recipe is extremely easy and the results are vegan cheesy… and so am I. But on the topic, of “cheesy,” this recipe’s cheesy flavor comes from nutritional yeast. If you aren’t familiar, here’s some more info. You’ll see this ingredient used in a lot of my recipes; I even sprinkle it on popcorn! I have pretty good luck finding it in grocery store bulk bins. But less about me, lets get to the good stuff.

Vegan Alfredo
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Ingredients

  • 1 can cannellini beans (with liquid)
  • 4 cloves roasted garlic
  • ¼ cup nutritional yeast
  • ¼-½ cup nondairy milk
  • 1 Tbsp. Italian seasoning
  • Salt and pepper to taste
  • Handful torn basil
  • 4 servings pasta (spaghetti, fettuccine, angel hair)

Instructions

  1. Prepare pasta according to package instructions.
  2. In a blender, combine cannellini beans, nutritional yeast, nondairy milk, Italian seasoning, salt and pepper. Blend until smooth.
  3. Transfer mixture to pan to warm. Mix in torn basil and toss with pasta.
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Note: For an easy roasted garlic how-to, check this out. If you have leftovers, I’d recommend keeping the pasta and sauce separately as the sauce tends to thicken as it sits. You can combine them when you reheat. You may also want to thin out the sauce a bit with 1-2 Tbsp. nondairy milk during reheating.

P.S. I’ve also used the sauce as a base for pizza and it was amazing! Let me know what you think!

© 2017 Anja Grommons, MA, RDN. All rights reserved.

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