creamy vegan garlic alfredo

Garlic alfredo…what could be better?  Plant based garlic alfredo that tastes better than the original “cowy “one! This sauce has been a favourite of ours for about the last year and we’ve made it more times than we can count.  We’ve brought it to functions where there are non vegans there and – every time, without fail I get asked “what is in this?, this is the best alfredo sauce I’ve ever had”.  It really is, the best alfredo sauce you will ever have and on top of that, it’s so easy to make and  it will keep the peeps comin back for more – time and time again which is what I like.  We really will change the world one meal at a time.


I love this sauce because it takes such few ingredients and you will have leftovers for a few days after, love!   Let’s get started with ingredients.  You’ll need :

1 medium onion (make sure it’s at least 1 1/2 cups chopped.  We usually use a large white onion instead of a medium one so to have extra sauce for leftovers.

1-2 cups low sodium vegetable broth ( will use a total of this amount in the recipe )

1/2 teaspoon fine sea salt or himalayan

1/2 teaspoon ground black pepper

4 large garlic cloves ( I add more for extra garliciness )

1/2 heaping cup of raw cashews ( soaked overnight if you don’t have a high powered blender )

1 tablespoon lemon juice or more, but don’t forget this – makes a big difference

1/4 cup + 1 tablespoon nutritional yeast ( we add a touch more for extra cheesiness )

1/4 teaspoon of fresh rosemary leaves

1 cup  (100 grams) of Whole grain Penne pasta

2 cups of fresh broccoli (or more – we like a lot!)



First, pour 1 cup of the veggie broth into your frying pan, and warming  up at at medium to low heat.  Have your onions and garlic all chopped up and add them to your veggie broth.  Keep on stirring in your pan until your veggie broth has evaporated completely and your onions are nice and tender.  Add some salt and pepper while they are simmering in the broth too, for some flavouring.


Next, it’s time to get your blender out and start to add ingredients.  As an aside we use a Vitamix which is hands down the best blender on the market, because it makes the sauce so smooth and uniform, like it was done by a master chef.  We have become Vitamix evangelists ( and we didn’t get paid to say that, no affiliation, blah blah)  They’re pricey but worth it!  but we digress.


Put your onions and garlic in the blender first, then add about 3/4 cup – 1 cup of the remaining veggie broth.  We usually do 1 cup just so we have a little extra sauce for later.  Then add your salt, pepper, nutritional yeast, rosemary leaves, lemon and cashews and blend on high for a few mins.  When you open that lid you will be blown away by the amazing aroma this sauce makes…it will take your breath away!  In the original recipe, it does not call for rosemary leaves but we started adding them awhile ago and it adds just the slightest flavour that enhances all the other ingredients,  We just love the end result.  You will too!


Now can you believe it?! Your sauce is done in no time and now you can boil up some water and start making some pasta.  Our favourite right now is a pasta called ” Organic Ancient Grain Pasta Penne by New Roots ” It’s made with organic brown rice, quinoa, amaranth & corn.  It’s also whole grain and gluten free.  We are not gluten free, but this pasta just happens to be one that we love and ended up being gluten free.  It’s so delicious and satisfying, and the pasta alone – without even counting the other ingredients – contains almost 10 grams of protein!


Last step is to pick your veggies that you would like to add to your pasta and sauce.  Our favourite is broccoli.  We just can’t get enough broccoli these days, it’s so good!  Steam your broccoli for 5-10 minutes.  We usually end up steaming a few heads of broccoli which is enough for one or two people.  Once your veggies & pasta are all cooked up place on a plate and pour your sauce over them and voila! Dinner is served.


You can now eat a guilt free garlic alfredo that you can feel good about eating.  It’s not only so easy to make, it’s oil free and dairy free, and above rather importantly – cruelty free.  Three of our favourite as none of them are healthy – for anyone.

You will go back for seconds and thirds and you won’t be able to stop eating this.  We dream about it…no lie.


Namaste.  My muse and I.



We’d love to say that we invented this amazing dish, but that wouldn’t be conscious or in good taste.  So – giving credit where credit is due: We discovered this recipe at

Lovely photography by Iulia Agnew, of Vancouver, BC.

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