I always read through the comments first and that helps me decide what to make and how I’ll do it! The calories alone. My family has been vegan for over a month now and Carbonara was always my 5yo’s favourite dish (I used to make the sauce myself, the traditional way using egg yolk and parmesan). Yes! I just used an all-purpose gluten free flour blend for the roux, and it worked great. Would cornstarch suffice in place of the arrowroot starch? Whisk to combine and add back to sauce. Even with my mistake it turned out great. What if you don’t have a blender, can this still be made with the same success? Ah, that sucks! Made this for dinner tonight. I made this almost to the T and it is DELICIOUS! x's and o's <3. Instead of transferring to a blender and back- because I’m lazy and always try to do less clean up, I just took the roux off heat and then used the immersion blender and returned it to heat. If you like nutritional yeast, you’ll love it. Filling but don’t feel bloated like regular pasta dishes. I didn’t have olive oil so I used Miyoko’s Vegan Butter. We’ve been eating for about 7 months. In addition to my son being allergic to milk, he is also allergic to nuts (and eggs and tomatoes). I used rice flour for the AP flour, I also doubled the sauce and added about 2T of Dairy Free Smart Balance in the end (I felt it needed a “buttery” feel to it). I didn’t have any peas, so I cut some broccoli small and steamed it until just tender, then mixed it with the pasta and sauce. I was all set to make the recipe, but realized last minute I didn’t have any fresh garlic. I also really appreciate the metric measurements. The base for the vegan alfredo sauce starts with creating a roux, which is achieved with olive oil, garlic, and either arrowroot powder or all-purpose flour (if not GF). I’m grateful to see this recipe for dairy free Alfredo Sauce. That should work! We haven’t tried it, but other readers have mentioned doing so with success! Xo. Going to make this one of my regular meals. One note: arrowroot powder loses its ability to thicken the more it is heated. My husband and I LOVE this recipe! Thanks so much for sharing, Priya! I do, however, appreciate the simplicity of it. This was the perfect solution to my alfredo craving. I added chopped spinach and sun-dried tomatoes and my non-vegan husband and son gobbled it up. *Nutrition information is a rough estimate calculated with Trader Joe’s GF Quinoa & Brown Rice Fusili, the lesser amount of ranges, and without optional ingredients. I don’t enjoy the flavor of nutritional yeast so I swapped it with some of the Trader Joe’s multipurpose umami seasoning. Zucchini added is a wonderful addition to round out the color and texture of the meal. The butter/heavy cream recipe I used for years was just too rich. Rice milk would be my recommendation! Super easy and garlicky. Thanks so much for this beautiful recipe:). I have never made cashew sauce before and it was a breeze. You’ve done it again! Wondering if it would still be good without the nutritional yeast? Looks great. I used homemade oat milk (1C oats to 3C water blended and strained) instead of almond milk because its creamier (and more affordable). What if I only have unsweetened vanilla almond milk? I love this recipe! Xo. I also used penne pasta cooked al dente. I LOVED this and we’re still eating leftovers! Additionally, I just whisked everything together instead of blending them and it worked just fine! I wish I would have cooked the lemon juice into the sauce earlier, because it made a big difference and I think it could have elevated it even more. I’ve made your cranberry scones, the best damm biscuits, your vegan parmesan and some of your recipes.. His words: “this is excellent!” He’s usually a bit suspicious of my vegan dishes and asks what is in them. Loved the “parm” topping as well. Other than that it was great and I will be making it again! :) (I dont have time to read thru all the comments, so if someone already suggested this, I apologize.) I used soy for half of mine, as I ran out. It is just as creamy as non-vegan alfredo I’ve tried. I added steamed broccoli and some vegan chik’n strips to complete the dish. It’s so subtle, you can’t point it out in the finished sauce, but it just adds that little something that brings it up a notch. You should be able to find in most grocery stores! Thank you again and God bless. Have a question? We are so glad you enjoyed it! I wish you could’ve seen it!! I don’t know why I didn’t try this sooner. Xo. I poured the sauce over some sauteed summer squash and pasta (after sampling few spoonfuls of the sauce…) and it was delicious :) Thank you so much for sharing ! Very tasty! What I  love about it is how easy it is to make (sauce =10 minutes) and how many ways you can use this and adapt this. It is SO GREAT! I added a dash of basil to give it the italian touch. Thank You so much! :). I also substituted the parmesan cheese with daiya cheese. (Not necessarily recommended!) We recommend cronometer for calculating. It had such a strong, almost ‘raw’ garlic flavour to me so I’m thinking perhaps I didn’t cook the garlic for long enough. I don’t have any. Honestly I was disappointed. Thank you so much! Next time I will double the recipe. I gotta say this one its the best! I’ve never tried GF flour, but would suspect it could work! Mine was a little thick – next time I’ll add more almond milk. I’m not an experienced cook, but I am vegan. Thank You! Sure wish it would have tasted better. Made it for my vegan partner tonight and it was thoroughly enjoyed :) i always add extra garlic and nutritional yeast, and don’t blend it for a more rustic feel! If you don’t cook it out, like with any other roux (vegan or not), then it will taste like raw flour. Soo good! (if frozen, thaw at room temperature while pasta cooks). Thanks so much for a great recipe. We’re so glad you enjoyed it, Anne! ), Instant Pot White Beans (Great Northern, Fast, No Soaking! You may have to slightly reduce the amount of noodles you make to accommodate the chick’n strips, but I’ve found that whether or not you have to do this depends on how thick you make the sauce. I cannot believe how incredibly creamy and delicious this came out! So, if you want an alfredo to serve your Italian cooking snob friends (which I assume you have), put it in the fridge and heat it before serving the following day. When making the roux, as soon as I added the milk to the oil, garlic, arrowroot mixture, it all became a big gluey, gooey mess and I had to toss it. It was delicious and the vegan parm cheese was delicious!! I asked my boyfriend to try some and he thought there was something “healthy” in this so he didn’t want to try it but he did and he said it didn’t even taste healthy! I have everything else except that, so I will increase the Nutritional yeast. Why do they put the word “vanilla” in such tiny letters on the almond milk? Personally, I thought there was too much nutritional yeast in the sauce and it was a bit overwhelming. My husband who is not vegan loved it! Came out delicious. Love your recipes! Added sundries tomatoes and extra peas. Can be made in under 30 minutes! it’s pretty amazing!!! Made this for dinner tonight for our family of vegetarian, omnivore, pescatarian and lactose intolerant folk. It’s super helpful for us and other readers. This was so good, just like your other recipes I’ve tried! I was wondering which would be better instead of almond milk, cashew or rice milk? I fear double nutritional might be too strong, but no add enough bulk. Should I use flour instead of arrowroot? I subbed soy milk for the almond milk. Creamy Vegan Fettuccine Alfredo Sauce Creamy, flavorful, and ready in about 30 minutes, this Vegan Alfredo Sauce recipe is a healthier twist on your old favorite pasta dish! Definitely a new dinner staple, thank you!!!