This creamy Vegan Roasted Garlic Alfredo transforms simple ingredients into a luxurious, plant-based pasta dish bursting with flavor.
Packed with protein from cashews and fiber from almonds, it’s naturally low in saturated fat and entirely dairy-free.
Quick, easy, and satisfying, this recipe is perfect for a weeknight dinner, meal prep, or any time you crave a comforting, wholesome pasta.
Vegan Roasted Garlic Alfredo
Equipment
- 1 Oven or Air Fryer
- 1 Large Baking Sheet or Air Fryer Basket
- 1 sharp knife
- 1 Foil Sheet
- 1 Blender (high-powered preferred)
- 1 large pot (for boiling pasta)
- 1 Mug (for reserved pasta water)
- 1 spoon or spatula
Ingredients
- 1 teaspoon olive oil
- 2 whole garlic bulbs
- ½ cup 70 g raw cashews, soaked if necessary
- ½ cup 50 g ground almonds or almond meal
- ½ cup 40 g nutritional yeast
- 2 cups 480 ml unsweetened, unflavored dairy-free milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons fine sea salt divided
- 1 lb 454 g fettuccine or pasta of choice
Instructions
- Prepare the Garlic for Roasting: Preheat your oven to 425°F (218°C) or, if using an air fryer, set it to 380°F (190°C). Take two whole garlic bulbs and trim off the top quarter of each so the cloves are exposed. This allows the garlic to caramelize evenly and develop a deep, sweet flavor. Place the bulbs on a sheet of foil, drizzle with about a teaspoon of olive oil, then fold and seal the foil tightly, forming little garlic packets.
- Roast the Garlic: Place the foil-wrapped garlic directly on the oven rack or in the air fryer basket. Roast for about 40 minutes in the oven or 25 minutes in the air fryer. Carefully check the softness by gently pressing through the foil; the cloves should feel tender and mushy. If they need more time, roast in 5-minute increments until soft. Once done, set the garlic aside to cool. This step can be done in advance and stored in the fridge for up to five days, still wrapped in foil.
- Extract the Roasted Garlic: When the garlic is cool enough to handle, remove the bulbs from the foil. Squeeze each bulb from the root end, letting the soft, roasted cloves fall directly into your blender. The cloves should pop out easily, carrying a rich, mellow aroma that forms the base of your Alfredo sauce.
- Combine Sauce Ingredients: To the blender with roasted garlic, add ½ cup soaked or raw cashews, ½ cup ground almonds or almond meal, ½ cup nutritional yeast, 2 cups unsweetened dairy-free milk, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, ¼ teaspoon freshly ground black pepper, and 1 teaspoon sea salt. Blend everything on high speed until the mixture is completely smooth, creamy, and glossy. Scrape down the sides as needed to ensure no lumps remain. Taste and adjust seasoning if desired.
- Prepare the Pasta: Bring a large pot of water to a rolling boil. Add the remaining 1 teaspoon of salt to season the water. Cook 1 lb (454 g) of fettuccine or your pasta of choice according to the package instructions, aiming for al dente—cooked through but still slightly firm to the bite. This texture ensures the pasta holds the creamy sauce perfectly without becoming mushy.
- Reserve Pasta Water: Before draining the pasta, scoop out about ½ cup (120 ml) of the starchy boiling water and set it aside in a mug. This water will help adjust the sauce consistency later, making it silky and smooth if it thickens too much.
- Combine Pasta and Sauce: Return the drained pasta to the large pot over very low heat. Pour in the creamy roasted garlic sauce and gently toss the noodles using tongs or a spatula, coating each strand evenly. Let the pasta and sauce warm together for about 3 minutes. The sauce will thicken slightly as it warms, so add a few tablespoons of the reserved pasta water gradually to reach a glossy, pourable consistency.
- Adjust and Serve: Taste your pasta and adjust the seasoning if necessary, adding more salt or a squeeze of lemon juice for brightness. Transfer to serving plates or a large bowl. The result is a luxuriously creamy, silky Alfredo that’s rich in plant-based protein, fiber, and flavor. Serve immediately while warm, and enjoy the comforting, garlicky goodness of a homemade vegan classic.
Notes
- This Vegan Roasted Garlic Alfredo can be made ahead of time. Roast the garlic up to five days in advance and store in the refrigerator until ready to use.
- Soaking cashews in hot water for 15 minutes helps achieve a smoother, creamier sauce if your blender isn’t high-powered.
- The sauce thickens as it cools, so always add reserved pasta water gradually to loosen it before serving.
- Nutritional yeast provides a cheesy, savory flavor without dairy. Adjust the amount according to your taste preference.
- This recipe is naturally gluten-free if you use gluten-free pasta, and it’s rich in plant-based protein, fiber, and healthy fats, making it a nutritious, satisfying meal.
Chef’s Secrets for Creamy Sauce
For the creamiest Alfredo, always use a high-powered blender or make sure your cashews are properly soaked.
Don’t skip roasting the garlic; it develops a mellow, slightly sweet flavor that raw garlic can’t match.
If you prefer a thinner sauce, add reserved pasta water slowly while tossing to achieve a velvety texture.
A splash of lemon juice brightens the sauce and balances its richness, while a touch of white wine vinegar adds subtle depth.
Remember, gentle heat is key when combining the sauce with pasta—avoid boiling or high heat, which can cause the sauce to separate.
Serving Suggestions for Best Experience
This vegan Alfredo is perfect on its own or paired with fresh, seasonal vegetables like sautéed spinach, roasted broccoli, or cherry tomatoes for extra color and nutrients.
Sprinkle freshly chopped parsley or basil on top for a fragrant, visually appealing finish.
For added protein, serve alongside roasted chickpeas or a handful of toasted walnuts.
This pasta pairs beautifully with a crisp white wine or a light sparkling water with lemon for a satisfying, balanced meal.
It’s also ideal for a cozy weeknight dinner or a special family gathering.
Storage Tips for Maximum Freshness
Store leftover pasta and sauce separately in airtight containers in the refrigerator for up to three days.
Reheat gently on low heat, adding a splash of reserved pasta water or plant-based milk to restore creaminess.
Avoid microwaving at high heat, as this can dry out the sauce.
The roasted garlic can be stored in its foil in the fridge for up to five days, making it a convenient prep-ahead ingredient.
For longer storage, freeze the sauce in small portions for up to two months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make this Alfredo gluten-free?
Yes! Simply substitute the fettuccine with your favorite gluten-free pasta. The sauce remains creamy and flavorful, providing the same indulgent texture without gluten.
2. Do I need a high-powered blender for this recipe?
A high-powered blender gives the smoothest results, but if you don’t have one, soak the cashews in boiling water for at least 15 minutes. Blend in batches if necessary to achieve a creamy consistency.
3. Can I use garlic powder instead of roasting garlic?
While garlic powder can work in a pinch, roasting fresh garlic provides a sweet, caramelized depth that cannot be replicated. For the best flavor, stick with roasted bulbs.
4. How can I adjust the thickness of the sauce?
The sauce thickens as it cools. If it becomes too thick, add reserved pasta water or extra plant-based milk a tablespoon at a time while gently warming.
5. Can I prepare this Alfredo in advance for meal prep?
Absolutely! Roast the garlic and make the sauce up to five days ahead. Store separately from pasta in the refrigerator, and combine just before serving. This keeps the pasta fresh and the sauce creamy.
