Recipe: Ohmigod Vegan Alfredo Sauce

February 3rd, 2010 - filed under: The Food » Recipes


Um, wow guys. Seriously. See that not-so-good picture up there? That’s because I was like, “yeah whatever who needs a pic OM NOM NOM”

I devoured a plate, and then another . . . and then I had to get more! It’s pretty amazing stuff! This is the ‘you-won’t-believe-it’s-vegan’ dish to fool your omni friends. Or, if *you’re* the omni, this is an awesome way to get your rich creamy alfredo deliciousness, without the killer dose of cholesterol and saturated fats. Everyone wins – especially your taste buds!

1 lb pasta of your choice

small head of garlic, maybe 4-6 cloves

small-medium white onion
1 tablespoon cooking oil
1 tablespoon cooking wine (I used dry vermouth)

1/2 cup Earthbalance™
2 cups alternative milk
1 tablespoon lemon juice
1 tablespoon cooking wine (I used dry vermouth)
1 heaping tablespoon nutritional yeast
1 teaspoon sea salt
1/2 teaspoon black pepper, plus more to your taste level
1/4 teaspoon nutmeg
1 12-ounce pack firm Silken tofu

5-6 tablespoons corn starch

1 cup frozen peas

Preheat oven to 450. Wrap the garlic cloves in tin foil and place them on the center oven rack to roast. They’ll need about half an hour or so – set a timer or remember to keep an eye on them! You should smell ‘em when they’re ready, mmmm.

While the garlic is roasting, dice your onion. Place a pan over medium heat and add the oil. Sauté the onion until glassy, then reduce the heat to low and add 1 tbsp of the wine. Continue to cook until the wine reduces and the onion has browned (NOT burnt! be careful!)

While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. When the garlic is done, remove it from the oven and unwrap. You’ll need to let it cool a bit or you’ll burn your finger tips. Carefully squeeze the mushy roasted clove goo into the mix. Add the onions. BLEND!

Put on a pot to prepare the pasta. I’m sure you don’t need instructions for this part.

Put on a small saucepan over medium-low heat. Transfer the sauce from the mixer to the pan and allow it to warm. Spoon the cornstarch into a small bowl and then add enough of the sauce mix to create a thick paste. Slowly stir this into the sauce to thicken it up. Allow it to continue heating, stirring frequently to avoid bottom burn.

When the pasta is done and drained return it to the cooking pot. Pour in the peas and the sauce, mix well, and serve! Eat until you’re blue in the face!

  • Sayward Rebhal

    Yes, I think it woud be okay, but the sauce is quite thick already so I would probably water it down a bit, since it will lose moisture in the crock pot. Good luck!

  • VeganT

    Just finished eating this, and it was AMAZING!!! But only cooked for 2 people, so I have plenty of sauce left over. Does it freeze well?

  • Sayward Rebhal

    Probably too late (sorry) but I would imagine it would freeze great. And now I’m craving alfredo . . .

  • Beth Mckeown

    This was super delicious! Thanks for the recipe, I will some day be sharing it on my blog (it’s THAT good!) I cook for 5 and every single one of them, kids and adults were very impressed

  • Sue

    I have been looking for an Alfredo recipe for quite a while. Several of the ones I found online call for vegan cream cheese. I have tried it and liked it. The sauce would probably be really good. The problem is, I have to travel a little over a hundred miles to get it!!! The only store where I live that carries any of that kind of stuff is Krogers. They are getting better, but they are still very limited in what they carry. So finding a recipe that calls for ingredients that I can actually find is great!! I tried it tonight. I was pleasantly surprised at how much it actually tasted like regular Alfredo sauce!! My husband is a carnivore (lol), but I usually get him to taste my food. If I fix something he likes, I only have to cook one meal. Well, this passed the test!! Thank you so much for this recipe. It’s nice to find good recipes for food that I thought I had given up forever. I will be making this regularly. :-)

  • Casey_081

    What earthbalance product are you talking about? Thanks :)

  • Casey_081

    What earthbalance product are you talking about? Thanks :)

  • Sayward Rebhal

    Any of the butter substitutes will work. =)

  • Rachel

    This is really close to the other vegan alfredo recipe floating around. VeganDad has it posted, although its accredited to someone from the PPK forum…Anywho, I kind of crossed yours and his. I used arrowroot instead of the cornstarch for a thickener and I sautéed the onions and garlic together (although I’m sure roasted would’ve been better, I didn’t have the time) and used some plum sake for the cooking wine since that’s what I had on hand. Anyway, this is completely delicious! Seriously, if you’re someone who is unsure of this because you’ve been let down by countless “mac and cheeze” recipes and such, don’t fear! This is super creamy and it totally hits the spot and it doesn’t taste “off” or anything. My boyfriend, who is in no way a vegan or vegetarian, and loves Olive Garden alfredo (don’t ask me), said it was better than theirs. So good!

  • ariel

    amazing! i didnt use tofu because it went bad and i was all out of nutmeg so i substituted that with ginger and just added a little more cornstarch to make up for the tofu loss and added mushrooms just for fun. but im still very impressed. and rachel is right. it doesnt have an “off” taste. thanks for the recipe!

  • Jennifer

    How can I pin this on Pinterest? Thanks!

  • Sayward Rebhal

    Do you have the pin bar button in your tool bar?

  • Sayward Rebhal

    Or you can repin off my Bonzai board! –

  • A-Team Momma

    Making this for dinner tonight. So excited! I’m going to add mushrooms. I’m also going to try and figure out calories. I’m not so good at that…
    Has anyone else figured out calories for this yet?

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  • Becca Manny

    Just prepared this & love it! I can’t get enough of your site & have enjoyed each recipe you have posted!

  • Guest

    what do you mean by Earth balance? soymilk?

  • Sayward Rebhal

    It’s a vegan butter, but any vegan butter (solid at room temperature) will work.

  • Stephanie

    What kind of milk do you use? I usually just buy almond milk, but it can make sauces taste funny. Wondering if maybe coconut milk would work better? Suggestions?

  • Sayward Rebhal

    I use almond and don’t notice a funny taste, but I suppose that’s subjective. I feel like coconut would definitely add a different flavor. I think soy is the most neutral.

  • SuchaMom3

    Not going to lie, my expectations were low for this recipe, but I was VERY pleasantly surprised by it. It was crazy delicious!!! My whole family scarfed it up and finding something that everyone likes in this house is quite rare!!! My super picky 4 year old pronounced his love for it immediately and said it was his “mostest favorite ever”! Yum, yum, yum and thank you!!!

  • SuchaMom3

    Download the MyFitnessPal app. You can enter all of the ingredients and how many servings it makes and it will tell you the calories for each serving. :)

  • SuchaMom3

    Oh, and I used some over pasta and some over spaghetti squash…awesome on both. Making is again this week and trying zucchini noodles. :)
    I also didn’t have time to roast my garlic last time…just sauted with the onion and it was great, but I’m SO excited to try it with the roasted garlic this time!

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