Roasted Garlic Alfredo
Rich, creamy, and ultra-flavorful, this Vegan Roasted Garlic Alfredo uses roasted garlic, cashews, and almond meal to create a luscious, plant-based sauce. Quick to make and high in protein and fiber, it’s a perfect weeknight dinner or meal-prep option for a wholesome, satisfying pasta dish.
Equipment
- Oven or air fryer
- Sharp knife (1)
- Aluminum foil (enough to wrap garlic bulbs)
- Blender (high-powered preferred)
- Large pot – 1
- Spoon or spatula (1)
Ingredients
- 1 tsp olive oil
- 2 whole garlic bulbs
- ½ cup 70 g raw cashews, soaked if needed
- ½ cup 50 g almond meal or ground almonds
- ½ cup 40 g nutritional yeast
- 2 cups 480 ml unsweetened, unflavored dairy-free milk
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- ¼ tsp freshly ground black pepper
- 2 tsp fine sea salt divided
- 1 lb 454 g fettuccine or preferred pasta
Instructions
- Prepare the Garlic for Roasting: Begin by preheating your oven to 425°F (218°C). If using an air fryer, preheating is optional. Take two whole garlic bulbs and slice off the top quarter of each bulb so the cloves are exposed. This allows the natural sugars in the garlic to caramelize as it roasts. Place the bulbs on a square of aluminum foil and drizzle lightly with olive oil, making sure the cloves are lightly coated. Fold the foil around the bulbs and gently squeeze it to seal, creating a tight pouch that will trap the heat and moisture.
- Roast the Garlic to Perfection: Place the foil-wrapped garlic directly on the oven rack and roast for approximately 40 minutes. If you prefer using an air fryer, set it to 380°F (190°C) and cook for 25 minutes. The garlic is ready when it feels soft and squishy when pressed through the foil. If necessary, cook for a few additional minutes to achieve the perfect creamy texture. Once roasted, remove from the oven and let the garlic cool enough to handle safely. Roasted garlic can be prepared up to five days in advance and stored in the fridge, still wrapped in foil, for added convenience.
- Extract the Garlic Cloves: Carefully unwrap the foil and take each garlic bulb. Squeeze the softened cloves out of their papery skins from the root end. They should slide out effortlessly. Place the roasted garlic directly into a high-powered blender. This step ensures that every bit of roasted flavor will blend into your sauce, giving it that rich, deep garlic essence.
- Assemble the Alfredo Sauce: To the blender with roasted garlic, add the soaked cashews (or raw if using a high-powered blender), almond meal, nutritional yeast, dairy-free milk, fresh lemon juice, white wine vinegar, freshly ground black pepper, and 1 teaspoon of sea salt. Blend everything on high speed until the mixture is completely smooth and creamy. The sauce should have a silky, pourable consistency, thick enough to coat pasta but not so thick that it clumps.Taste and adjust seasoning if needed, keeping in mind that pasta water added later can balance the flavors.
- Cook the Pasta Al Dente: Bring a large pot of water to a rolling boil. Add 1 teaspoon of sea salt to season the water. Carefully add the fettuccine or your choice of pasta and cook according to package directions, aiming for al dente—firm to the bite but cooked through. Once the pasta is nearly done, reserve about ½ cup (120 ml) of the starchy cooking water in a separate mug. This water will help adjust the consistency of the sauce later. Drain the pasta carefully and return it to the empty pot.
- Combine Pasta and Sauce: Immediately pour the prepared Alfredo sauce over the hot pasta in the pot. Place the pot over very low heat and gently toss the pasta in the sauce for about 3 minutes. The gentle heat will warm the sauce and allow it to thicken slightly, clinging beautifully to each strand of pasta. If the sauce appears too thick or sticky, gradually stir in small amounts of the reserved pasta water until the sauce becomes smooth, glossy, and silky.
- Serve and Garnish: Once the pasta is perfectly coated in the creamy roasted garlic sauce, transfer it to serving bowls or a large platter. For an extra touch, sprinkle with additional nutritional yeast, freshly cracked black pepper, or chopped fresh parsley if desired. Serve immediately while warm and creamy. This dish pairs beautifully with a simple side salad or steamed vegetables for a complete, wholesome meal.
- Storage and Reheating Tips: If you have leftovers, allow the pasta to cool completely before transferring to an airtight container. Refrigerate for up to 3–4 days. To reheat, place the pasta in a skillet over low heat, adding a splash of plant-based milk or reserved pasta water to restore creaminess. Stir gently until heated through. Avoid microwaving directly, as it can dry out the sauce.
Notes
- Soaking cashews in hot water for 15 minutes helps achieve an ultra-smooth sauce, especially if you don’t have a high-powered blender.
- Roasting garlic in advance saves time on busy nights, and storing wrapped in the fridge keeps it fresh for up to five days.
- Use reserved pasta water sparingly to adjust sauce consistency; adding too much can make it thin, too little can make it overly thick.
- Nutritional yeast adds a cheesy flavor without dairy, but feel free to adjust the amount to suit your taste preferences.
- This recipe works well with a variety of pasta shapes—fettuccine, linguine, or even penne—though longer noodles hold the sauce beautifully.
