This recipe was so easy and delicious. :). If it looks too thick, thin with almond milk. If so, what would you recommend- mason jar? Question: I made a big batch of it. Xoxo. Pam. So keeping this for a quick night meal. The sauce came out so great but it was so sticky… maybe from the arrowroot powder? Would it work to keep the sauce in the fridge for several hours after blending it and before returning it to the skillet? Sorry to hear this one wasn’t a hit with your family! Just wanted to share: I buy little six packs of wine just for cooking. This recipe is AMAZING Amazing Amazingly delicious! Next time, would you mind leaving a rating with your review? The dish would be just as delicious without the tomatoes, but like I said before, I thoroughly enjoyed this dish! It’s super helpful for us and other readers. It came out very tasty. I also used some kale in place of some of the brussels because I only had a handful or so left. I’m guessing substituting vegetable broth for the sautéing part and tossing the Brussels sprouts with a teaspoon or less of olive oil for the roasting part and still have a delicious meal. Thank you for sharing! Yeah, broccoli would be amazing with this! Looks delish! This was the best vegan dish I have ever made. I used can coconut milk and unsweet almond milk. Absolutely amazing. Delicious!! I am always craving rich foods but it can be difficult at times, so this has been me and my friend’s go-to for some time now. I love every recipe Minimalist Baker posts and this was delicious! This is one of my favorite recipes of all time, I felt like it was time to leave a review. Just wolfed this down for dinner – so delicious and super simple to make! I sautéed the “chicken” separately and added it into the sauce along with the noodles at the end. Plus, it’s loaded with so much parmesan cheese it’s practically irresistible. Nevertheless, once I blended it up with the other ingredients the clumps came out and it was a nice consistency. Very THICK sauce, my peeps love it! Let us know how it goes! xD, ps, my mother has a special request– a vegan chocolate chip canolli, Other than that.. Since I had silken tofu in my fridge I was trying to get rid of, I replaced the oil, the almond milk and the arrowroot powder with 1 lb of silken tofu and 3 tbsp lemon juice. A win in my books. I probably used in upwards of the 6TBS of yeast. Good luck! I made this tonight….with the almond…it was delicious ? However, rarely have I ventured into recipes involving vegan cheeses. I used brown gf rice noodles that I had on hand too so a double win! I would add tomato sauce to my portion. Love garlic..white wine..creamy sauces on pasta and brussel sprouts..so..this is a perfect and unique recipe for me to try ! Thank you! We are so glad your daughter enjoys it! I can’t wait to make this! Recipe sounds amazing by the way! I secretly wished they didn’t like it so I could eat it all – is that wrong?! So delicious I just made the sauce and turned it into a vegan cheese dip I added a can of rotel and used vegan cheese instead of vegan parmesan and vegan butter instead of oil. Thank you. I have a recipe for Chicken Alfredo with GF Pumpkin Gnocchi. We’re so glad you both enjoyed it, Laura! I decided to make caramelize red onions to add in with spinach after I heated up the sauce the second time. I then combined the roasted cauliflower with the pasta at the end, and it got me thinking that a great substitute for the pasta would be to make the sauce and put it over cauliflower by itself. I have never cared for Alfredo. I used organic and I cooked it as you directed. This is by far one of my favorite recipes! -I used my immersion blender (instead of transferring to a blender), adding a little extra veggie stock and it blended the sauce perfectly, Next time I make this, I am going to add your coconut bacon :). For some reason my sauce never really thickened. I was thinking you might want to experiment with the recipe and come up with the perfect Bechamel Lasagna recipe! Who ever heard of super healthy Alfredo! I ran out of almond milk so used 1/2 almond milk 1/2 rice milk. Thanks for sharing! I’m a veggie attempting to go vegan so I’ll definitely try this out as a bit of a transitional recipe! xo. This was absolutely delicious. I used vegan mozzarella because the store didn’t have vegan parmesan, but it still turned out great! Made this tonight and really enjoyed it. Definitely will be showing up on the regular at my house. I did not have almond milk so used canned coconut milk. I omitted the garlic powder and vegan parmesan because I tasted the sauce before adding those two and found that it didn’t need anything extra but also I was being lazy lol. I could eat the sauce just by itself. One thing: The sauce does coagulate readily and I would halve the thickening agent. Thanks so much! Thanks for a great recipe! Thank you for the excellent recipe! We are not vegan, but dairy free due to my son’s allergy. We have been making a chicken fettuccine alfredo for several years. Keep in mind, I haven’t gotten to enjoy alfredo without getting horribly sick in like, years. Could you tell me what the little red sprinkly bits I’m seeing are? My mom and grandmother also wanted to say thank you and keep hitting us with more of these fantastic recipes! I think my only mistake was letting the sauce get a bit too thick, and maybe overcooking the pasta because it became a little sticky. (I normally use it as dry shampoo!) I keep thinking about how good it was and I feel like I just have to let it be known that I really loved this. :), We’re so glad you enjoyed it, Renie! You should be able to just use cooking wine for it, which they sell in a lot of grocery stores. I tossed nutritional yeast on, however, with the flavor of the hemp milk I truly didn’t need it. Let us know if you give it a try! It’d be nice to just have a couple bottles in my cabinet. What a decadent Alfredo Sauce, the best vegan white sauce I‘ve ever tasted. I have never eaten the original Pasta Alfredo, so I don’t know if it tastes like the dairy-stuff, but this recipe is so yummy! I made it as an entree and got about 6 servings, which helps with the fat/calories. I used a food processor instead of a blender to blend the sauce which worked perfectly. ? We’re so glad it turned out well! My husband had no idea it was vegan. Hi! I even shared it with my sister-in-law, she can’t wait to make it!! I made this last night! I’m with Jaime, this recipe is so delicious, even dairy-eaters alike will enjoy this. My younger brother who is not vegan loved it and ate a huge bowl. I also minced a shallot at the beginning along with the garlic because I’m a fan of onion flavor. Before blending, it was very clumpy as was mentioned in the recipe, but after blending, the sauce became gelatinous and slimy. Thanks. In a pinch I would eat a blush sauce. Great JOB this one is a hit… Next time I will take the time to make the vegan Parm recipe that you have… I made it before and I know it’s good too! I ate some of it cold yesterday and still LOVED it. Absolutely LOVE it!!! Thanks for the lovely review! I made this last weekend, and it was oh-so-delicious! Yum! I did use only two tablespoons of olive oil, but everything else was as instructed. Every recipe I’ve ever tried from Minimalist Baker has been so good! If you haven’t yet tried Miracle Noodles (vegan, gluten-free, zero calories), I’d recommend as they are delicious, nutritious, and makes this a 15-minutes meal. It would be awesome to see a with it. I don’t use alcohol at all. Yum! ?? Thought it might lack flavour (I didn’t have any Parmesan). Try it again with unsweetened original! ), this cauliflower alfredo sauce is going to see us through the whole year. The roasted sprouts pair perfectly with the flavorful white sauce, especially the crispy bits! Agreed! I’ll have to try this out on pasta night. This dish really hits the spot. Thank you for consistently being a reliable source for thoughtful and delicious recipes! Thank you for sharing your creativity with us. I am on a Minimalistbaker ROLL right now and loving every minute of it. Question! :). I made it with mung bean fettucini noodles, used regular flour, and added some steamed broccoli along with the peas. Want to make this but am I able to sub all purpose flour instead of arrowroot etc? You made thanksgiving BOMB and this recipe made dinner 10/10. Enjoy! We made this last Friday with cashew milk and without the vegan parmesan and it still turned out fabulously! 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