This vegan garlic Alfredo pasta is a creamy, cheesy weeknight dinner made for pasta lovers! It’s absolutely decadent, but made with a cashew sauce instead of heavy cream.
You’re going to absolutely love this vegan garlic Alfredo pasta. I’m talking cheesy, creamy, absolutely indulgent—it tastes like it came from a good Italian restaurant. Adding soaked cashews to this sauce makes it rich but not heavy, and gives it that traditional Alfredo sauce colour. Add a generous shake of Vegan Parmesan Cheese , a sprinkle of parsley if you’d like, and remember to pace yourself because you are going to want to DIVE into this pasta. (I feel similarly about this Miso Butter Pasta !)
Why This Vegan Garlic Alfredo Pasta Belongs on Your Menu
This is a recipe that straddles the line between comfort food and fancy date night meal. Here’s why you should make it ASAP!
- Super creamy and rich . And that’s EXACTLY what you went with an Alfredo sauce! Dairy-free doesn’t mean sacrificing taste or texture. This indulgent cashew cream sauce will leave you feeling satisfied, but it won’t leave you feeling heavy and weighed down.
- Easy to make . Pasta dishes are always some of the easiest dinners and this one’s no exception! Although you do have to roast the garlic and soak the cashews, both of those are pretty hands-off and can be done ahead of time.
- Versatile serving options . Add a vegan protein! Stir in some veggies! There’s a lot you can do to make this vegan garlic Alfredo pasta your own.
Notes on Ingredients
Here are the simple ingredients you’ll need for this vegan pasta dinner. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine is the classic, but you can use any shape you like.
- Parsley
For the Vegan Alfredo Sauce:
- Vegan butter or olive oil – I love Vegan Butter for added richness.
- Red onion
- Cashews – Be sure to buy raw cashews, not roasted. Soak overnight or in hot water for one hour.
- Pasta water – Helps bind and thicken the sauce.
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk.
- Roasted garlic – Roasted garlic deepens the flavour of the entire sauce and really brings it to another level. (You can also make Air Fryer Roasted Garlic .)
- Nutritional yeast – Provides a cheesy, umami flavor to the sauce.
- Sea salt
- Vegan Parmesan cheese – Use homemade or store-bought.
- Lime juice – Or lemon juice.
How to Make Vegan Garlic Alfredo Pasta
You’ll find the full instructions in the printable recipe card below, but here’s a visual overview of the steps involved.
Cook the pasta.
- Cook the pasta . Boil the pasta in salted water, following the package instructions. Reserve ¼ cup of pasta water before draining.
- Cook the onion . Heat the vegan butter or olive oil in a pan over medium-high heat. Sauté the onion for about 5 minutes, until it’s softened.
Blend the sauce.
- Make the sauce . Add the onion to a blender , along with the rest of the sauce ingredients. Blend until smooth and creamy, then season to taste.
- Assemble and serve . Drain the pasta and place it back in the pan or in a large bowl. Stir in the Alfredo sauce. Serve with parsley and vegan Parmesan for garnish.
Tips for Success
- Salt the pasta water . It may seem like a small thing, but salting your pasta water can really make a difference in the overall flavour of the dish. It helps to season the pasta from the inside out, as it will absorb the salt as it cooks.
- Get a head start . You can roast the garlic up to 3 days in advance or even make the sauce a day or two ahead of time. Just note that if you make the sauce ahead, you’ll have to warm it before adding it to the pasta.
- Don’t forget to soak the cashews . It’s so important for a vegan Alfredo sauce that’s creamy, not gritty!
Variations
- Add a veggie . Steamed broccoli or Garlic Mushrooms would be great additions to this dish, but so many veggies would work well!
- Give it a protein boost . Add slices of Vegan Chicken .
- Use different herbs . Instead of parsley, try using other herbs like thyme, rosemary, chives, or basil.
Serving Suggestions
I always recommend pairing pasta with my homemade Roasted Garlic Bread . I make it at least once a week! But if you want to keep things lighter, go with a salad. This Vegan Caesar Salad pairs well with Italian dishes.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-high heat, with a splash of broth or almond milk to loosen the sauce.
More Vegan Pasta Recipes
- Pasta Carbonara
- Rasta Pasta
- Pasta Primavera
- Lemon Pasta
- Marry Me Pasta
Ingredients
Pasta
- 12 ounces any pasta , I used fettuccine, 340 g
- chopped parsley , for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil , or any oil, 9 g
- ½ red onion , chopped
- 1 cup cashews , soaked overnight, or in hot water for one hour, 140 g
- ¼ cup pasta water , 60 ml
- 1 ½ cups unsweetened almond milk , or any vegan milk, 360 ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast , 10 – 12 g
- ½ teaspoon sea salt , 3 g
- 2 tablespoons vegan Parmesan cheese , + extra for topping, 10 – 12 g
- 1 tablespoon lime juice , 15 ml
Instructions
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
- When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
Notes
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer .
This vegan garlic Alfredo pasta is a creamy, cheesy weeknight dinner made for pasta lovers! It’s absolutely decadent, but made with a cashew sauce instead of heavy cream.
You’re going to absolutely love this vegan garlic Alfredo pasta. I’m talking cheesy, creamy, absolutely indulgent—it tastes like it came from a good Italian restaurant. Adding soaked cashews to this sauce makes it rich but not heavy, and gives it that traditional Alfredo sauce colour. Add a generous shake of Vegan Parmesan Cheese , a sprinkle of parsley if you’d like, and remember to pace yourself because you are going to want to DIVE into this pasta. (I feel similarly about this Miso Butter Pasta !)
Why This Vegan Garlic Alfredo Pasta Belongs on Your Menu
This is a recipe that straddles the line between comfort food and fancy date night meal. Here’s why you should make it ASAP!
- Super creamy and rich . And that’s EXACTLY what you went with an Alfredo sauce! Dairy-free doesn’t mean sacrificing taste or texture. This indulgent cashew cream sauce will leave you feeling satisfied, but it won’t leave you feeling heavy and weighed down.
- Easy to make . Pasta dishes are always some of the easiest dinners and this one’s no exception! Although you do have to roast the garlic and soak the cashews, both of those are pretty hands-off and can be done ahead of time.
- Versatile serving options . Add a vegan protein! Stir in some veggies! There’s a lot you can do to make this vegan garlic Alfredo pasta your own.
Notes on Ingredients
Here are the simple ingredients you’ll need for this vegan pasta dinner. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine is the classic, but you can use any shape you like.
- Parsley
For the Vegan Alfredo Sauce:
- Vegan butter or olive oil – I love Vegan Butter for added richness.
- Red onion
- Cashews – Be sure to buy raw cashews, not roasted. Soak overnight or in hot water for one hour.
- Pasta water – Helps bind and thicken the sauce.
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk.
- Roasted garlic – Roasted garlic deepens the flavour of the entire sauce and really brings it to another level. (You can also make Air Fryer Roasted Garlic .)
- Nutritional yeast – Provides a cheesy, umami flavor to the sauce.
- Sea salt
- Vegan Parmesan cheese – Use homemade or store-bought.
- Lime juice – Or lemon juice.
How to Make Vegan Garlic Alfredo Pasta
You’ll find the full instructions in the printable recipe card below, but here’s a visual overview of the steps involved.
Cook the pasta.
- Cook the pasta . Boil the pasta in salted water, following the package instructions. Reserve ¼ cup of pasta water before draining.
- Cook the onion . Heat the vegan butter or olive oil in a pan over medium-high heat. Sauté the onion for about 5 minutes, until it’s softened.
Blend the sauce.
- Make the sauce . Add the onion to a blender , along with the rest of the sauce ingredients. Blend until smooth and creamy, then season to taste.
- Assemble and serve . Drain the pasta and place it back in the pan or in a large bowl. Stir in the Alfredo sauce. Serve with parsley and vegan Parmesan for garnish.
Tips for Success
- Salt the pasta water . It may seem like a small thing, but salting your pasta water can really make a difference in the overall flavour of the dish. It helps to season the pasta from the inside out, as it will absorb the salt as it cooks.
- Get a head start . You can roast the garlic up to 3 days in advance or even make the sauce a day or two ahead of time. Just note that if you make the sauce ahead, you’ll have to warm it before adding it to the pasta.
- Don’t forget to soak the cashews . It’s so important for a vegan Alfredo sauce that’s creamy, not gritty!
Variations
- Add a veggie . Steamed broccoli or Garlic Mushrooms would be great additions to this dish, but so many veggies would work well!
- Give it a protein boost . Add slices of Vegan Chicken .
- Use different herbs . Instead of parsley, try using other herbs like thyme, rosemary, chives, or basil.
Serving Suggestions
I always recommend pairing pasta with my homemade Roasted Garlic Bread . I make it at least once a week! But if you want to keep things lighter, go with a salad. This Vegan Caesar Salad pairs well with Italian dishes.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-high heat, with a splash of broth or almond milk to loosen the sauce.
More Vegan Pasta Recipes
- Pasta Carbonara
- Rasta Pasta
- Pasta Primavera
- Lemon Pasta
- Marry Me Pasta
Ingredients
Pasta
- 12 ounces any pasta , I used fettuccine, 340 g
- chopped parsley , for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil , or any oil, 9 g
- ½ red onion , chopped
- 1 cup cashews , soaked overnight, or in hot water for one hour, 140 g
- ¼ cup pasta water , 60 ml
- 1 ½ cups unsweetened almond milk , or any vegan milk, 360 ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast , 10 – 12 g
- ½ teaspoon sea salt , 3 g
- 2 tablespoons vegan Parmesan cheese , + extra for topping, 10 – 12 g
- 1 tablespoon lime juice , 15 ml
Instructions
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
- When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
Notes
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer .
This vegan garlic Alfredo pasta is a creamy, cheesy weeknight dinner made for pasta lovers! It’s absolutely decadent, but made with a cashew sauce instead of heavy cream.
You’re going to absolutely love this vegan garlic Alfredo pasta. I’m talking cheesy, creamy, absolutely indulgent—it tastes like it came from a good Italian restaurant. Adding soaked cashews to this sauce makes it rich but not heavy, and gives it that traditional Alfredo sauce colour. Add a generous shake of Vegan Parmesan Cheese , a sprinkle of parsley if you’d like, and remember to pace yourself because you are going to want to DIVE into this pasta. (I feel similarly about this Miso Butter Pasta !)
Why This Vegan Garlic Alfredo Pasta Belongs on Your Menu
This is a recipe that straddles the line between comfort food and fancy date night meal. Here’s why you should make it ASAP!
- Super creamy and rich . And that’s EXACTLY what you went with an Alfredo sauce! Dairy-free doesn’t mean sacrificing taste or texture. This indulgent cashew cream sauce will leave you feeling satisfied, but it won’t leave you feeling heavy and weighed down.
- Easy to make . Pasta dishes are always some of the easiest dinners and this one’s no exception! Although you do have to roast the garlic and soak the cashews, both of those are pretty hands-off and can be done ahead of time.
- Versatile serving options . Add a vegan protein! Stir in some veggies! There’s a lot you can do to make this vegan garlic Alfredo pasta your own.
Notes on Ingredients
Here are the simple ingredients you’ll need for this vegan pasta dinner. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine is the classic, but you can use any shape you like.
- Parsley
For the Vegan Alfredo Sauce:
- Vegan butter or olive oil – I love Vegan Butter for added richness.
- Red onion
- Cashews – Be sure to buy raw cashews, not roasted. Soak overnight or in hot water for one hour.
- Pasta water – Helps bind and thicken the sauce.
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk.
- Roasted garlic – Roasted garlic deepens the flavour of the entire sauce and really brings it to another level. (You can also make Air Fryer Roasted Garlic .)
- Nutritional yeast – Provides a cheesy, umami flavor to the sauce.
- Sea salt
- Vegan Parmesan cheese – Use homemade or store-bought.
- Lime juice – Or lemon juice.
How to Make Vegan Garlic Alfredo Pasta
You’ll find the full instructions in the printable recipe card below, but here’s a visual overview of the steps involved.
Cook the pasta.
- Cook the pasta . Boil the pasta in salted water, following the package instructions. Reserve ¼ cup of pasta water before draining.
- Cook the onion . Heat the vegan butter or olive oil in a pan over medium-high heat. Sauté the onion for about 5 minutes, until it’s softened.
Blend the sauce.
- Make the sauce . Add the onion to a blender , along with the rest of the sauce ingredients. Blend until smooth and creamy, then season to taste.
- Assemble and serve . Drain the pasta and place it back in the pan or in a large bowl. Stir in the Alfredo sauce. Serve with parsley and vegan Parmesan for garnish.
Tips for Success
- Salt the pasta water . It may seem like a small thing, but salting your pasta water can really make a difference in the overall flavour of the dish. It helps to season the pasta from the inside out, as it will absorb the salt as it cooks.
- Get a head start . You can roast the garlic up to 3 days in advance or even make the sauce a day or two ahead of time. Just note that if you make the sauce ahead, you’ll have to warm it before adding it to the pasta.
- Don’t forget to soak the cashews . It’s so important for a vegan Alfredo sauce that’s creamy, not gritty!
Variations
- Add a veggie . Steamed broccoli or Garlic Mushrooms would be great additions to this dish, but so many veggies would work well!
- Give it a protein boost . Add slices of Vegan Chicken .
- Use different herbs . Instead of parsley, try using other herbs like thyme, rosemary, chives, or basil.
Serving Suggestions
I always recommend pairing pasta with my homemade Roasted Garlic Bread . I make it at least once a week! But if you want to keep things lighter, go with a salad. This Vegan Caesar Salad pairs well with Italian dishes.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-high heat, with a splash of broth or almond milk to loosen the sauce.
More Vegan Pasta Recipes
- Pasta Carbonara
- Rasta Pasta
- Pasta Primavera
- Lemon Pasta
- Marry Me Pasta
Ingredients
Pasta
- 12 ounces any pasta , I used fettuccine, 340 g
- chopped parsley , for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil , or any oil, 9 g
- ½ red onion , chopped
- 1 cup cashews , soaked overnight, or in hot water for one hour, 140 g
- ¼ cup pasta water , 60 ml
- 1 ½ cups unsweetened almond milk , or any vegan milk, 360 ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast , 10 – 12 g
- ½ teaspoon sea salt , 3 g
- 2 tablespoons vegan Parmesan cheese , + extra for topping, 10 – 12 g
- 1 tablespoon lime juice , 15 ml
Instructions
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
- When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
Notes
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer .
This vegan garlic Alfredo pasta is a creamy, cheesy weeknight dinner made for pasta lovers! It’s absolutely decadent, but made with a cashew sauce instead of heavy cream.
You’re going to absolutely love this vegan garlic Alfredo pasta. I’m talking cheesy, creamy, absolutely indulgent—it tastes like it came from a good Italian restaurant. Adding soaked cashews to this sauce makes it rich but not heavy, and gives it that traditional Alfredo sauce colour. Add a generous shake of Vegan Parmesan Cheese , a sprinkle of parsley if you’d like, and remember to pace yourself because you are going to want to DIVE into this pasta. (I feel similarly about this Miso Butter Pasta !)
Why This Vegan Garlic Alfredo Pasta Belongs on Your Menu
This is a recipe that straddles the line between comfort food and fancy date night meal. Here’s why you should make it ASAP!
- Super creamy and rich . And that’s EXACTLY what you went with an Alfredo sauce! Dairy-free doesn’t mean sacrificing taste or texture. This indulgent cashew cream sauce will leave you feeling satisfied, but it won’t leave you feeling heavy and weighed down.
- Easy to make . Pasta dishes are always some of the easiest dinners and this one’s no exception! Although you do have to roast the garlic and soak the cashews, both of those are pretty hands-off and can be done ahead of time.
- Versatile serving options . Add a vegan protein! Stir in some veggies! There’s a lot you can do to make this vegan garlic Alfredo pasta your own.
Notes on Ingredients
Here are the simple ingredients you’ll need for this vegan pasta dinner. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine is the classic, but you can use any shape you like.
- Parsley
For the Vegan Alfredo Sauce:
- Vegan butter or olive oil – I love Vegan Butter for added richness.
- Red onion
- Cashews – Be sure to buy raw cashews, not roasted. Soak overnight or in hot water for one hour.
- Pasta water – Helps bind and thicken the sauce.
- Unsweetened almond milk – Or another unflavoured, unsweetened plant milk.
- Roasted garlic – Roasted garlic deepens the flavour of the entire sauce and really brings it to another level. (You can also make Air Fryer Roasted Garlic .)
- Nutritional yeast – Provides a cheesy, umami flavor to the sauce.
- Sea salt
- Vegan Parmesan cheese – Use homemade or store-bought.
- Lime juice – Or lemon juice.
How to Make Vegan Garlic Alfredo Pasta
You’ll find the full instructions in the printable recipe card below, but here’s a visual overview of the steps involved.
Cook the pasta.
- Cook the pasta . Boil the pasta in salted water, following the package instructions. Reserve ¼ cup of pasta water before draining.
- Cook the onion . Heat the vegan butter or olive oil in a pan over medium-high heat. Sauté the onion for about 5 minutes, until it’s softened.
Blend the sauce.
- Make the sauce . Add the onion to a blender , along with the rest of the sauce ingredients. Blend until smooth and creamy, then season to taste.
- Assemble and serve . Drain the pasta and place it back in the pan or in a large bowl. Stir in the Alfredo sauce. Serve with parsley and vegan Parmesan for garnish.
Tips for Success
- Salt the pasta water . It may seem like a small thing, but salting your pasta water can really make a difference in the overall flavour of the dish. It helps to season the pasta from the inside out, as it will absorb the salt as it cooks.
- Get a head start . You can roast the garlic up to 3 days in advance or even make the sauce a day or two ahead of time. Just note that if you make the sauce ahead, you’ll have to warm it before adding it to the pasta.
- Don’t forget to soak the cashews . It’s so important for a vegan Alfredo sauce that’s creamy, not gritty!
Variations
- Add a veggie . Steamed broccoli or Garlic Mushrooms would be great additions to this dish, but so many veggies would work well!
- Give it a protein boost . Add slices of Vegan Chicken .
- Use different herbs . Instead of parsley, try using other herbs like thyme, rosemary, chives, or basil.
Serving Suggestions
I always recommend pairing pasta with my homemade Roasted Garlic Bread . I make it at least once a week! But if you want to keep things lighter, go with a salad. This Vegan Caesar Salad pairs well with Italian dishes.
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-high heat, with a splash of broth or almond milk to loosen the sauce.
More Vegan Pasta Recipes
- Pasta Carbonara
- Rasta Pasta
- Pasta Primavera
- Lemon Pasta
- Marry Me Pasta
Ingredients
Pasta
- 12 ounces any pasta , I used fettuccine, 340 g
- chopped parsley , for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil , or any oil, 9 g
- ½ red onion , chopped
- 1 cup cashews , soaked overnight, or in hot water for one hour, 140 g
- ¼ cup pasta water , 60 ml
- 1 ½ cups unsweetened almond milk , or any vegan milk, 360 ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast , 10 – 12 g
- ½ teaspoon sea salt , 3 g
- 2 tablespoons vegan Parmesan cheese , + extra for topping, 10 – 12 g
- 1 tablespoon lime juice , 15 ml
Instructions
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
- When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
Notes
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer .
Vegan Garlic Alfredo Pasta
Ingredients
Pasta
- 12 ounces any pasta I used fettuccine, 340 g
- chopped parsley for garnish
Vegan Alfredo Sauce
- 2 teaspoons vegan butter or olive oil or any oil, 9 g
- ½ red onion chopped
- 1 cup cashews soaked overnight, or in hot water for one hour, 140 g
- ¼ cup pasta water 60 ml
- 1 ½ cups unsweetened almond milk or any vegan milk, 360 ml
- 4 cloves roasted garlic*
- 2 tablespoons nutritional yeast 10 - 12 g
- ½ teaspoon sea salt 3 g
- 2 tablespoons vegan Parmesan cheese + extra for topping, 10 - 12 g
- 1 tablespoon lime juice 15 ml
Instructions
- Cook pasta according to package directions in a well salted pot of water. Reserve ¼ cup of the pasta water.
- While the pasta is boiling/you’re waiting for the water to boil, in a pan over medium high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
- Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt the vegan parmesan cheese and the lime juice. Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary.
- When the pasta is finished boiling, drain and pour back into the pan you had used earlier or even into a Tupperware container if you want. Pour the Alfredo sauce over and stir to combine completely.
- When serving, top with parsley to garnish and more vegan parmesan cheese. Enjoy!
Video
Notes
- Refrigerator : Store any leftover vegan garlic Alfredo pasta in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this recipe, as the pasta will get mushy and the sauce will not be as smooth or creamy.
- Reheating : Microwave the pasta or warm it in a skillet set over medium-low heat, with a splash of broth to loosen the sauce.
- You can either roast the garlic in the oven or in the air fryer .
Nutrition
Vegan Garlic Alfredo Pasta https://jessicainthekitchen.com/vegan-garlic-alfredo-pasta/ May 28, 2025
General Tso cauliflower tastes just like your favourite Chinese takeout order! Crispy on the outside, tender on the inside, and coated in a sweet, sticky and spicy sauce. Yum!
If you couldn’t tell from my Buffalo Cauliflower Wings , Roasted Cauliflower Hummus , and Roasted Cauliflower Steaks , cauliflower is one of my favourite vegetables. I love how it can be swapped in to veganise so many meat-based dishes—like this General Tso cauliflower! It’s sweet and spicy, with plenty of sticky sauce that clings to every little nook and cranny of the cauliflower florets. (I also ensured that this recipe makes enough sauce that you’ll have some extra for your leftovers. Yes friends, that’s how much I care about you!)
Why This General Tso Cauliflower Is Better Than Takeout
This General Tso cauliflower recipe is miles better than the takeout version—for one, it’s made with cauliflower instead of the usual chicken! Here are some more reasons to love it:
- Easy to make . With simple steps and easy to find ingredients, this dish comes together quickly, making it perfect for weeknight dinners and meal prep!
- Super crispy, but without the frying. Baking the cauliflower ensures a crispy texture without the need for deep-frying, so you get all the crunch without all the oil, mess, and cleanup.
- Sweet and spicy . It’s the best flavour combination if you ask me! General Tso sauce has the perfect balance.
Notes on Ingredients
Here’s a breakdown of the ingredients you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the General Tso Sauce:
- Sesame oil – Use toasted sesame oil for a fabulous nutty flavour.
- Garlic and ginger – Using fresh gives the sauce punchy flavour, although dried can be used in a pinch.
- Light soy sauce – You can substitute liquid aminos or tamari. If you want to use regular soy sauce, cut back on the salt elsewhere in the recipe. If you use liquid aminos, add about 1/2 teaspoon more cornstarch and 1/2 teaspoon more water to the cornstarch slurry.
- Raw unrefined brown sugar – Or coconut sugar if you prefer.
- Hoisin sauce – This is thick and sweet, but it’s also got quite a bit of depth.
- Cornstarch + water – To make a slurry for thickening the sauce.
- Sesame seeds
- Rice wine vinegar – If you don’t have rice wine vinegar, don’t feel like you have to go out and buy it—just use regular vinegar!
- Water or broth – I love using my homemade vegetable broth .
- Whole chilis – Or use red pepper flakes.
For the Cauliflower Wings:
- Cauliflower – Use a medium head; if you use a large head, you may need to double the batter and sauce.
- All-purpose gluten-free flour mix – Or regular all-purpose flour if you’re not on a gluten-free diet.
- Unsweetened almond milk – This can be replaced with any plant-based milk as long as it’s unsweetened and unflavoured.
- Sea salt and ground black pepper
- Garlic powder
- Gluten-free breadcrumbs – Or regular breadcrumbs if you don’t need gluten-free.
- Chopped scallion and sesame seeds – For garnish.
How to Make General Tso Cauliflower
This is a quick rundown of the steps involved in making this recipe. Grab the full recipe instructions at the bottom of the post!
Cut the cauliflower into florets.
- Prepare . Preheat your oven to 450°F and line a baking sheet with a silicone mat or greased foil. Cut the cauliflower into bite-sized florets.
- Set up the dredging stations . Whisk together the flour, almond milk, salt, black pepper, and garlic powder. Adjust the consistency by adding more milk if needed. Place the breadcrumbs in a separate bowl.
Dredge the cauliflower.
- Dredge the cauliflower . Coat each cauliflower piece in the batter, shake off the excess, dip in the breadcrumbs, and place on the baking sheet.
- Bake . Place the pan in the oven and bake for 22 minutes.
Make the General Tso sauce.
- Make the sauce . Heat the oil in a pan over medium-high heat. Sauté the ginger and garlic until fragrant, then whisk together all the sauce ingredients to dissolve the cornstarch. Bring to a boil, then simmer for 4 minutes, whisking frequently until the sauce thickens.
- Sauce the cauliflower . Remove the cauliflower from the oven, toss in the sauce to coat, then return the florets to the baking sheet and bake for 5 more minutes.
- Serve . Garnish with scallions and sesame seeds, then serve.
Tips and Variations
- Cut the florets to an even size . This will ensure that they cook evenly and all finish cooking at the same time!
- Adjust the heat . You can add more chilis or red pepper flakes to the sauce if you prefer a spicier General Tso cauliflower. Or you can reduce the amount for a milder version.
- Try it with tofu . Make my General Tso Tofu !
Serving Suggestions
My favourite way to serve General Tso cauliflower is as a cauliflower wing for snacking. You can also make it a meal by serving it with rice or quinoa . It’s great as an addition to meal bowls and salads, or get creative and make it into tacos with colourful Kale Slaw .
How to Store and Reheat Leftovers
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat the cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
More Tasty Cauliflower Recipes
- Butter Cauliflower
- Cauliflower Gnocchi
- Whole Roasted Cauliflower
- Cauliflower Pizza Bites
- Roasted Cauliflower Soup
Ingredients
General Tso Sauce
- 1 teaspoon sesame oil , 4.5 grams
- 2 cloves minced garlic
- ½ teaspoon grated fresh ginger , 2 grams
- ¼ cup light soy sauce* , 60 grams
- ¼ cup raw unrefined brown sugar or coconut sugar , 50 grams
- 2 tablespoons hoisin sauce , 30 grams
- 1 teaspoon cornstarch + 1 teaspoon water , stirred together, 4 grams cornstarch + 5 grams water
- ½ teaspoon sesame seeds , 1.5 grams
- 1 tablespoon rice wine vinegar , 15 grams
- ½ cup water or broth , 120 grams
- Whole chillis , to boil or ¼ teaspoon red pepper flakes
Cauliflower Wings
- 1 medium head cauliflower , if using a large head, you may need to double the batter and sauce quantities
- ½ cup all purpose gluten free flour mix , 60 grams
- ½ cup unsweetened almond milk , 120 grams
- ¼ teaspoon sea salt , 1.5 grams
- ¼ teaspoon ground black pepper , 0.5 grams
- ¼ teaspoon garlic powder , 0.75 grams
- 1 cup crispy gluten free breadcrumbs , seasoned with salt and pepper OR toast your breadcrumbs slightly before using, 50 grams
- chopped scallion & more sesame seeds , to garnish
Instructions
Cauliflower Wings
- Preheat oven to 450 degrees F/230 degrees C.
- Prepare a baking sheet by lining it with a silicone baking sheet or greased foil. Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of wings.
- In a separate bowl, whisk the gluten free flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. If the batter is too thick, feel free to thin it out with some more milk. In a separate bowl, place the breadcrumbs. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot.
- While baking, prepare the ingredients for the sauce by heating & whisking together.
- Remove from oven. Toss the wings in the sauce (I like to use a spatula to move them around to get properly coated) then using tongs, remove and place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings.
- Remove from oven and, and garnish with scallions and more sesame seeds. Eat immediately – enjoy!
General Tso Sauce
- In a pan over medium high heat, heat the sesame oil. Add in the ginger and the garlic and sauce for about 2 minutes until fragrant and sizzling.
- Mix all the other sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar if you want it sweeter. Remove from heat until needed.
Notes
- Refrigerator : Store any leftover General Tso’s cauliflower in an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. I don’t recommend freezing this recipe.
- To reheat : For maximum crispiness, reheat this cauliflower on a parchment-lined pan in a 400ºF oven or air fryer . You can also reheat it in the microwave or in a non-stick skillet, but it won’t be as crispy.
