I even had leftovers. Let us know how it goes! Thank you. Ahh!! I have made this two nights in a row. I honestly believe that nonvegans would absolutely love this. Better still, it made 12 serves, which means two more dinners for our family of 4! So, a million thank you’s from a very happy and much healthier family! Hmm I’m not sure, but you can just leave it out if need be! Thanks for the recipe. Thank you so much! When making the roux I used gluten free all purpose flour and whisked frequently. My non-vegan husband looked at me and said, “Babe, I would DEFINITELY eat this again.” I call that a win. This is an awesome alfredo! Also have you heard of vegan meringue from the water of chickpeas? I’ve had it without peas and it just seems as though it is missing something (but still DELICIOUS!!). I plan to make this in the future. This is an awesome and versatile recipe. Totally going to make for dinner tonight!! Bon appetit! I did add 2 grilled/sliced chicken breasts to the sauce and it is a perfect addition. I’ve never tried GF flour, but would suspect it could work! So glad to hear it! It comes out looking like parmesan, and tasting nearly like the real thing. We are definitely going to be trying many more recipes. Thanks for sharing this recipe! I decided to use broccoli instead of peas. It looks amazing!! I used minced garlic instead of powder. I just made this and it is AMAZING but I did make a few adjustments for my own convenience. I added broccoli I had previously steamed. Hmm, we’re not sure if that would work. This was absolutely delicious! Looks great. Love this sauce!! We’re so glad you enjoyed it, Emily! You’ve done it again! I doubt that makes a huge difference though. My husband and I both liked it but weren’t sure about the sweetness from the Almond Milk. Thanks so much! Although all your recipes are really good, Dana, this one was super great. Sounded to good to b true. Can it be frozen to use at a later time? The peas also gave it a nice touch. I’m vegan and I missed it a lot, I made this tonight following the recipe and with my own homemade vegan Parmesan and I was shocked by how amazing it was, tasty, cheesy, creamy perfection! Gotta share it with every vegan or curious person I know! I just made this for dinner and it honestly tastes just like alfredo sauce! It was super rich and decadent, just the thing for a winter evening. This was better than ur mind can even imagine. We made this last Friday with cashew milk and without the vegan parmesan and it still turned out fabulously! I’m in pasta heaven right now!! Alfredo sauce is so rich, creamy, and classically Italian. Thank you! This recipe was fantastic! Ooh, this pasta looks ah-mazing, Dana! Hi! It’s super helpful for us and other readers. They ALL gobbled it up!!! I didn’t have any almond milk on hand, and we only had vanilla flax milk in the fridge, so I improvised with what I had, which was a can of premium (12-14% fat content) coconut milk. Really yummy recipe. Creamy and oh-so-cheesy, this mushroom Alfredo pasta bake is the stuff vegetarian dreams are made of. This healthier take sounds perfect, and the sauce looks so stinkin’ creamy! We have been making a chicken fettuccine alfredo for several years. But I imagine you could use cashew, or something similar. Next time would you mind adding a rating to your review? So keeping this for a quick night meal. This was a solid weeknight meal but not something I would serve for company since it looks and tastes low-fat. Thank you. Amount is based on available nutrient data. Added sundries tomatoes and extra peas. I used a bit of water to make up for the other 2.5 tbsp. Stacey. You will not be subscribed to our newsletter list. This was the most easiest Alfredo recipe ever! There are few dinners that are more deliciously indulgent than rich, creamy Alfredo pasta. Thank you so much for this!!! And really straight forward…if you are considering making this don’t think twice! Yes – others had success with this as you’ll see in the other comments! My cousin gave me a vegan cookbook and I’ve had a great time eating vegan! I didn’t even use fresh garlic, just all garlic powder. ). I omitted the vegan parm (I’m personally not a huge fan of vegan cheese) this time around and I added a few extra tablespoons of nutritional yeast to bump up the “cheese” flavor. Try it again with unsweetened original! Hi Denise – Please check the Recipe FAQ page for substitution questions: https://minimalistbaker.com/recipe-faq/. Brilliant recipe, is officially a staple in our household. I skipped it, and simply mixed in the garlic powder (I also added .5t onion powder) salt and pepper into the milk in the pan and stirred, and then added the pasta into the pan and stirred, and then sprinkled the cheese on the top. Where did I go wrong? This was fantastic! Thanks. to you and everyone else <3, Secondly, Dana, you are a pure genius! I used peas and sauted yellow squash. I didn’t have arrowroot, so subbed half the amount of cornstarch (2 tablespoons) for 1.75 cups goat milk. I made this sauce last night, it was super good! This is an absolutely amazing recipe. Soooooooo… yesterday was Alfredo-Day! It never makes our stomachs hurt which was almost a guarantee with a dairy-based Alfredo pasta! We haven’t tried it, but other readers have mentioned doing so with success! Instead of blending i just whisk it often to get it to be more creamy. I also sprinkled some smoked paprika over it. Well done! For someone who is Italian and has had this classic dish fed to her since day 1, I can tell you that I've never tasted anything better. Yum! Would you be able to use unsweetened soy milk instead of almond milk in this recipe? I’ve made it before and really liked it (with all purpose flour). Thank you for sharing it. Let me know if you give it a try! Made this tonight. I would stick with something more rich, and avoid things like rice milk, in order to keep that rich flavor. I cook for two picky young boys and fussy husband, and the extra predicament is that I am going vegan again. I subbed the peas for some steamed broccoli – YUM! Repeat as needed until desired consistency is reached. Glad you enjoyed this recipe! Amazing! Should I use flour instead of arrowroot? I can’t wait to try it exactly as written. The result was quite delicious. I almost used all the sauce on my plate alone! Thank you again and God bless. Needless to say, this one’s a keeper!!