Some sauces whisper. This one sings. Creamy Vegan Alfredo with Roasted Garlic is rich, velvety, and unapologetically garlicky — the kind of pasta night upgrade that makes you wonder why you ever needed dairy in the first place.
It’s smooth, comforting, and smells so good while cooking that you’ll keep checking the oven “just to be sure.”
Why This Recipe Is Awesome
This Alfredo delivers everything you want: creaminess, depth, and that slow-roasted garlic sweetness that takes things from good to wow. No butter, no cream, no cheese — just smart plant-based ingredients working together.
It’s weeknight-friendly but fancy enough to serve to guests. Plus, once you roast the garlic, the sauce comes together in minutes. High reward, low stress — always a win.
Ingredients You’ll Need
Roasted Garlic
- Whole garlic head
- Olive oil
- Pinch of salt
Alfredo Sauce
- Raw cashews, soaked
- Unsweetened plant milk
- Nutritional yeast
- Lemon juice
- Olive oil or vegan butter
- Salt & black pepper
Pasta & Serving
- Pasta of choice (fettuccine works beautifully)
- Fresh parsley or basil
- Optional: sautéed mushrooms, broccoli, or spinach
Step-by-Step Instructions
- Roast the garlic
Cut the top off the garlic head, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast at 400°F (205°C) for 35–40 minutes until soft and golden. - Cook the pasta
Boil pasta in well-salted water until al dente. Reserve some pasta water before draining. - Blend the sauce
Squeeze roasted garlic cloves into a blender. Add cashews, plant milk, nutritional yeast, lemon juice, olive oil, salt, and pepper. Blend until silky smooth. - Warm the sauce
Pour sauce into a pan over low heat. Add a splash of pasta water to loosen if needed. - Combine and serve
Toss pasta with sauce until evenly coated. Garnish with herbs and optional veggies.
Common Mistakes to Avoid
- Skipping the garlic roast — it changes everything.
- Not soaking cashews long enough — smoothness matters.
- Overheating the sauce — gentle heat keeps it creamy.
- Forgetting salt — Alfredo needs confidence.
Alternatives & Substitutions
You can use silken tofu instead of cashews for a lighter version or add miso for deeper umami. Want heat? A pinch of chili flakes works beautifully. Gluten-free pasta is an easy swap if needed.
This dish is also perfect for Meatless Fridays — indulgent enough that no one misses the meat.
FAQ
Does this really taste like Alfredo?
It’s creamy, rich, and savory — different, but deeply satisfying.
Can I make the sauce ahead?
Yes, store it in the fridge for up to 4 days.
Can I freeze it?
Freezing isn’t ideal, but it works if needed.
What pasta works best?
Fettuccine or linguine hold the sauce beautifully.
Is it kid-friendly?
Yes — just go lighter on garlic if needed.
Can I add protein?
Yes — tofu, chickpeas, or vegan chicken all work well.
Final Thoughts
This Creamy Vegan Alfredo with Roasted Garlic is cozy, indulgent, and proof that plant-based comfort food can be every bit as satisfying as the classic. It’s rich without heaviness, flavorful without fuss, and absolutely worth the extra garlic.
Twirl your fork, enjoy the creaminess, and don’t be surprised if this becomes your new go-to pasta night favorite.