Nut-Free Vegan Garlic Alfredo Sauce

Nut-Free Vegan Garlic Alfredo Sauce

Finally, I'm finally sharing my nut-free vegan alfredo sauce. And for a fun twist, over zoodles (zucchini noodles). You will understand why later in the post. Ever since I posted my 20 Minute Alfredo 3 months ago, it has become one of the most, if not the most, popular recipe on my blog. It seems that it is constantly between that one and my original Vegan Garlic Alfredo Sauce that is from over 2 years ago. However, so many have been begging for a nut-free version. I've been saving it for the perfect time to share it, and since it's been a good amount of time since my last alfredo post, today is your lucky day.

So, how did I create a creamy alfredo without the usual cashews and excess fat? Well, I did a combo of both of my alfredo recipes, why of course! Then instead of cashews, I used a combo of tahini, yukon gold potato and brown rice flour. The tahini, potato and brown rice flour all combined, make the sauce rich, creamy and thick. I am not new to using potatoes in my sauce recipes. I use them in my Fat-Free Vegan Cheese Sauce and my Nut-Free Garlic Parsley Sauce. Remember, I love potatoes. And since I wanted this to be the low-fat version, I only used a small amount of tahini. I also feel that tahini is VERY strong and too much in a recipe can overpower it. With a delicate sauce like alfredo, I didn't want to use too much. I only used 3 tablespoons and that is just enough for some richness, and leaving just a slight tahini taste.

Since I used tahini and it can be rather bitter and strong, for this alfredo I added a good amount of cooked onions, taking a cue from my original alfredo sauce. The sweetness of the onions helps to balance out the tahini taste. It would be way too strong without any onion. And one other unexpected ingredient to help with that tahini....applesauce! Just that slight extra sweetness and acidity fits so well.

This Nut-Free Vegan Alfredo Sauce is absolutely kid-friendly since it is both dairy-free and nut-free. It's a bonus for those watching their fat intake as well, as it is very low-fat, especially compared to traditional alfredo.

Would you believe that my hubby said he likes this one better? I don't see how, but it just proves that we are so different.

And instead of traditional pasta, I served it over zoodles, aka zucchini noodles. I was recently given the opportunity to review a few products from Kitchen Supreme and this nifty little hand Spiralizer was one of the products. Zucchini noodles cook sooo much faster than traditional pasta, but I have to be honest, I don't like them as much as regular pasta though.

But they sure are pretty to look at. This little gadget is excellent because not only does it give you beautiful noodles, it's a much more affordable spiralizer than the larger ones on the market. It's incredibly easy to use. You literally just hold it in your hand and twist the zucchini around and voila, noodles. I did find that it didn't work very well on carrots because most of them are so thin, so make sure you use really large carrots. Otherwise, zucchini and squash are best.

They also sent me a couple of other products to try, this French Press, which is awesome. When I drink coffee, this is the exact way I make mine, with a french serious. I've been using the same tiny one for years. It produces the freshest and cleanest taste of coffee, no weird burnt taste that you can get from coffee pot machines. However, my french press is super tiny, so to be sent this really large one was super exciting. It's beautifully made and you can make tea or coffee in it. I opted to make some cinnamon tea in it. It turned out perfect and is very easy to use.

Lastly, they sent me this Chalkboard Labels Bundle to try out. Now, as you know, I bake a lot and use a ton of different flours, so getting to label all of my jars neat and pretty, is a bonus. I'm an organized, clean freak. These labels allow me to label all of my nuts and flours and makes it much less cluttered-looking. One note, the white marker they sent is not smudge-proof. It never dried and smears off quite easily. Kitchen Supreme stated they do this so a customer can easily rewrite titles on the labels, as they wish. I didn't care for this feature and prefer a more permanent marker, since I'm storing all my flours and nuts continuously in the same jars, I won't be changing them. So, it's a personal choice depending on what you want to use them for, but the labels themselves are great!

Why am I telling you about all of these awesome products? Well, the nice people over at Kitchen Supreme are generously giving away ALL 3 of these products to one lucky reader. See the giveaway details below the recipe to enter! To see the details of each product, click on the highlighted orange link above, underneath each picture.

Now, back to that alfredo....I really hope you all love this low-fat Vegan Nut-free Garlic Alfredo Sauce version. If I'm 100% honest, my favorite alfredo out of all 3 is my 20 Minute Alfredo. It is perfection and the cashew butter is magical in it, along with the brown rice flour. But that sure didn't stop us from scarfing down this tahini and potato version. The tahini flavor is slight and when mixed with pasta and other veggies, it's practically undetectable. Plus, now you nut-free peeps finally have some alfredo to eat and that is also low-fat and oil-free! Be sure to leave me feedback after you make it!

Hope you all love this nut-free vegan alfredo! Be sure to leave feedback below.

Be sure to keep up with my on Pinterest, as I pin a lot more things than just my recipes and have all kinds of fun boards!

Serves 1/4 cup

Nut-Free Vegan Garlic Alfredo Sauce

Only 8 ingredients needed (+water & salt/pepper) to make this low-fat and nut-free alfredo sauce. Even though it's low-fat and oil-free, it is still very creamy and satisfying, thanks to rich tahini, potatoes and brown rice flour to give it a creamy decadence.

15 minPrep Time

15 minCook Time

30 minTotal Time

Save Recipe


  • 1/4 cup cooked/mashed yukon gold potato (58 g) (cook the potato, peel and then measure 1/4 cup mashed)
  • 1 packed cup (160 g) finely chopped white/yellow onion (make sure to measure for accurate results)
  • 1/2 cup water
  • 3 extra large garlic cloves (12 g, use less if sensitive)
  • Add to blender:
  • 1 1/2 cups water
  • 3 tablespoons tahini (42 g, I love and highly recommend Simple Truth brand from Kroger, use cashew butter if you hate tahini and don't need it nut-free)
  • 2 tablespoons nutritional yeast (16 g)
  • 2 tablespoons brown rice flour (20 g)
  • 2 tablespoons applesauce
  • 2 teaspoons apple cider vinegar (10 mL)
  • 1 teaspoon fine sea salt and 1/4 teaspoon black pepper
  • Optional: any extra veggies to eat with the sauce, I used peas
  • Note: Now, I used zoodles to serve with this alfredo pasta. It was my first time trying zoodles with alfredo and I'm not going to lie, regular pasta is much better specifically for alfredo. However, the zoodles are great with Asian sauces. Also, you will taste a slight hint of tahini, so expect that.


  1. First, cook your potato your preferred method. I used the microwave. I then let it cool and peeled the skin off. Set aside.
  2. Start boiling a large pot of water now if using traditional pasta (14 oz bag) to serve with the sauce. Add 12 cups of very hot water to a large pot and put the lid on (it will come to a boil faster). Turn to high heat and let it come to a boil. Mine took about 10 minutes before it was boiling (yours may be faster). Once it's boiling add the pasta and a heaping 1/2 Tbsp salt and quickly stir it around to loosen it up. The salt is important because it flavors the pasta and you won't end up with bland pasta. Keep on high heat and cook for 9 minutes or until al dente. Yours may vary depending on the pasta you use.
  3. Meanwhile, finely chop your onion and garlic. Make sure to measure accurately for proper results in taste/texture. Add the onion and 1/2 cup water to a large sauce pan. Turn the heat to high, once sizzling, turn to medium-low and cook for about 5 minutes. Add the garlic and cook a few minutes more, stirring very often and keeping an eye so the garlic doesn't burn. If necessary, add more water to keep it cooking, but just a little at a time. You want the onion very tender so it becomes sweeter. Once it's cooked and all the water is gone, add to a blender.
  4. Add the remaining ingredients, 1 1/2 cups water, cooked potato, tahini, nutritional yeast, rice flour, applesauce, vinegar, salt and pepper. Blend on high until completely smooth. Taste and adjust spices if necessary, but keep in mind the taste will become more rich after you cook it, so I like to wait.
  5. Add the sauce back to the same pan you cooked the onions in. Turn the heat to high, as soon as it starts bubbling, immediately turn it all the way to low. Whisk continually, don't walk away, and it should thicken right up in about 3 minutes. Because of the potato and rice flour, it will get very thick quickly, so you don't want to overcook it. Taste and add any more salt or spices.
  6. Serve over zoodles or pasta of choice. To cook zoodles, I simply spiralized 2 zucchini and added them to a large sauce pan with about 1/2 cup water, salt and pepper. Cook them for a few minutes until they reach your desired tenderness. Drain and serve with sauce. I wasn't a huge fan of the zoodles with alfredo though, like I mentioned above in the note, so I'd suggest traditional pasta. Top with extra black pepper, nutritional yeast or red pepper flakes.

Thank you so much to Kitchen Supreme for sponsoring this post. Affiliate links are included in this post. They are also sponsoring the giveaway below. One reader will be chosen by random and will win all 3 prizes pictured above. You can enter by filling out the form. You also must be a subscriber of my blog to qualify to enter any and all giveaways. You can subscribe in the red box below or the red box on the sidebar. Make sure to confirm the email sent to you. All entries will be verified. Only 1 winner will be chosen and must be a US resident. The contest will end next Friday, March 4, 2016, 12 pm central time.

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  1. You know I’m all about the Alfredo! And nut free is the way! The less heavy it is the better and that means make it out of veggies!

    • anything i can peel gets spiralized makes it easier to eat and more appealing sometimes. BTW Love this recipe!!!!

    • I adore the spiralizer! Thanks for reminding me to use it!

  2. I love spiralized zucchini! This looks delicious!

  3. I’ve been wanting to try a spiralizer – my coworker loves it. The small version looks just right for a one-person household.

  4. This is brilliant! And beautiful, the green noodles peeking out from all the creaminess is just gorgeous! But how on earth did you ever think to use applesauce!?! Wow, so smart but I really can’t fathom how that thought process happened. I love that you combined the tricks that make the first two into one new and nut free rendition, you are an Alfredo making pro at this point with all the best tricks!


      Aww thank you Natalie, you are so sweet!! So glad you like it! It popped in my head because I knew tahini is bitter and so, so strong and I knew that a little sweetness would help calm it down. I do this with my Mexican tahini sauce, I add maple syrup, but for this alfredo, I wanted to keep it 100% healthy and no sugary sweetners like that and maple syrup in alfredo sauce just didn’t sound right, lol. So applesauce and very well cooked onions add just enough sweetness to shine through and it not just be all tahini. Even though there is only 3 tablespoons, you can still slightly taste it. I LOVE tahini so I don’t mind it, but a tahini hater might detect it a bit. Haha.

  5. I like your recipes and although we are not vegan, I cook a lot of vegan food to get away from meat. Thanks for your easy recipes and great ideas! PS: I would love to win a spiralizer that you are giving away! It looks like fun, and I like the ideas of gluten-free “pasta”. My husband is celiac for about 20 years now. I have been working hard in the kitchen for many years to make food for this guy that doesn’t kill him!!! 😉


      That is so kind Terry! I’m always happy to read your feedbacks on recipes and I’m honored that you make so many of my recipes, thank you and good luck on the giveaway!!

  6. Can’t wait to try this version, Brandi! It looks great. The 20-min. alfredo is a definite favorite in this household–with adults and kiddos both. And, it’s so pretty with the spiraled zucchini!


      Thank you so much Lisa! I love this one, but like I said above, there is NO topping the 20 Minute Alfredo, hahaha, but this one is really creamy and delicious as well, especially for a nut-free and much lighter version! I love how it looked over the spiralized zucchini too, but I did NOT like the taste combo…I guess I’m just classic alfredo and pasta kind of girl 🙂

  7. This sounds amazing but would regular flour work in place of ricer flour or would that change the taste? Who am I kidding? I am going to make this and I’ll use whatever flour I have in the cupboard!


      Haha, yes regular flour I think should be fine 🙂 Be sure to check out my other alfredos as well if you haven’t tried those 🙂

  8. Can’t wait to try this recipe. Been looking for a good alredo! I love spiralized zucchini. It’s SO refreshing!

  9. Can’t wait to try this recipe. Been looking for a good alfredo! I love spiralized zucchini. It’s SO refreshing!

  10. I love to spiral cucumbers!!!

  11. This looks so good! I love the use of potato.

  12. I need to look into the spiral maker.. could make tasty items!

  13. The 20-minute alfredo sauce was a BIG hit with the group at our quarterly plant-based potluck! Can’t wait to try the nut-free version – Guilt-free pleasure, life is good.

  14. I like my Alfredo like you do – with lottsa red pepper flakes!!! I don’t own any sort of spiral zoodle creating thingy so I’d love to win that! Plus, all I have is a sad, small, over worked French Press, so that would be AMAZING!!!

  15. I have a spiralizer but the one time I used it it didn’t work that well so now it just sits there. I would love to try this one so that I can make zoodles!

  16. I have yet to get my hands on a spiral user, but when I do, the first things I’m trying will be sweet potato and zucchini noodles!

  17. I love spiralized zucchini, and always looking for a nut free Alfredo sauce, as cashew based sauces aren’t my favorite.

  18. Would love a spiralizer! I’ve only ever tried it once, but it was so fun and easy. Can’t wait to try this recipe either way though!

  19. This would be my first time spiralizing. I’ve always wanted to try it but haven’t been able to find a spiralizer in store. I wonder if just using a knife or mandolin would work?

    • oh and that french press is beautiful lol

  20. Would LOVE to try this recipe….however…tahini and nutritional yeast are extremely hard to find where I live (rural PA)..and if it is available, it tends to be super expensive. I’m on a very limited income (i.e., my son supports me since I have no income of my own) and only receive $16 per month in food stamps….My question is this: are there ANY substitutions for the tahini and nutritional yeast??? Please help!


      Hi Alicia, my best suggestion would be to try my 20 minute alfredo then or my original alfredo! Cashews should be easier to find than tahini. Both links are above within the post, but here is the 20 minute one. Without the yeast, it will be more bland, so I would add extra onion and garlic powder and probably more salt to, just taste and adjust if needed. Let me know what you decide. OR, you can just sub the tahini in this recipe for cashew butter and that will work too! let me know!

  21. I haven’t used a spiralizer yet, but I think I’d start with potatoes.

  22. it would prob be zucchini, tho i am eager to try beets!~

  23. I’ve so enjoyed perusing your blog and have recommended it to friends who are vegan/gluten free. Thanks for taking the time to record these awesome recipes, etc. Enjoy your day!


      So sweet, thank you Jackie! So glad you love the recipes!

  24. Thanks for sharing this recipe. It looks delicious!

  25. You’ve outdone yourself, Brandi! Not only a nut free alfredo sauce which is such an amazing classic spin on traditional sauce recipe. No, I’ve never expected apple sauce, such a creative use for it! Love the the pictures. So bright and colorful! You are the alfredo sauce queen! 🙂

  26. I would definitely spiralize zuchinni first and I’m so excited to try this new sauce! My kids and I can’t get enough of the other Alfredo recipes. I don’t always have cashews on hand but always have tahini. Thanks for all of your hard work!


      I hope the tahini version is enjoyed as well, it’s stiff competition for the cashew ones, haha!

  27. My nutritarian husband and I LOVED the 20 minutes alfredo sauce! We’ve made it several times and love it over spiralized veggie noodles, spaghetti squashe and whole grain veggie pasta. Our very unvegan daugher also LOVED it, progress! 🙂 I just printed this recipe and look forward to trying it very soon. I am in process of completely reworking my pantry and using all glass jars, mostly canning jars so far. Love chalkboard labels. Where did you find all our pretty glass jars that seal?
    Thank you for what you do! Love your recipes!


      Thank you so much Kris! It’s our absolute favorite as well, hands down! This one is a little different than that one, with obviously a bit of a tahini taste, but it is a great lower fat version to have on hand as well!
      I found most of my jars at Hobby Lobby actually! A couple of them are really old, so I think I got some at maybe TJ Max or even Bed Bath & Beyond you can check out. Shoot, may even have them. I like the ones with the stainless steel lids though, the best.

  28. I’ve never used a spiralizer before! It looks amazing!! And helpful. I love your Alfredo sauce recipes!

  29. Love your recipes! Hopi g to win the spiralizer and goodies, so I can try it without actual past?


      You mean try the sauce without pasta? I would just make it with regular pasta if you like!

  30. If I had a spirilizer, I’d make this recipe in a heartbeat the “zoodles” ; but the sauce I’m going to try very soon!

  31. THANK YOU Brandi! I so appreciate these different versions of your recipes. I know that it must take a lot of effort and tries, please know I appreciate it more than I can properly express. With my husband’s nut allergies, it ties my hands with so many recipes…I will definitely be trying this one!
    I have this same spiralizer! It’s nice for no fuss, quick spirals. I throw mine in the dishwasher too.
    Thank you again! You’re the best, Brandi 🙂


      Thank you so much Pauls for saying that and noticing that, it is a lot of work, but knowing it’s appreciate it means the world. I hope you love it! Thank you so much for the lovely comment 🙂

  32. Zoodles AND a tahini based alfredo sauce?!?! YES PLEASE! Oh, my! What a beautiful plate of deliciousness. That spriralizer looks amazing – we have one, but it’s kind of a pain in the butt to use; anything handheld is way better! What an awesome giveaway!


      Thank you so much Mandy! I know you love tahini, so I think you would like this! I prefer the cashew one slightly but this one is still delicious and nice because it’s low-fat, but still so satisfying 🙂

  33. I’ve spiralized zucchini lots of times but I really want to try eggplant and butternut squash!

  34. I love spiralised zucchini so much!
    But potatoes are kind of a fear food for me and it would help me a lot if you added calories and micronutrients!


      Hi Finian, no need to fear potatoes, they are extremely healthy and there is only 1/4 cup in the entire recipe anyways. I typically do add the nutrition to most of my recipes. I haven’t done it yet on this one because I was rushed to get it posted. I will get it added soon, but you can always go to and punch in the ingredients and it will give you a pretty close nutritional facts.

  35. Zucchini! But I am open to suggestions. 🙂

  36. Sounds delicious! I cannot wait to try this. And I love zoodles!

  37. I’ve been Vegan, no added oil, for nearly two years. I will be 65 in April, and thanks to your wonderful recipes, I am healthier now than ever in my life. I don’t know if I would have been successful if it weren’t for you, Brandi. I really THANKYOU from my heart.


      Carol, your feedback really made my day! It means so, so much to hear a comment like this. It’s why I started this blog, so to hear how much it has helped your health, makes me very happy. Thank you so much for letting me know!

  38. Liz

    I love the cashew version! It couldn’t be better. Thanks for always giving us options. And thanks for the chance to win these awesome items.


      Thank you so much Liz! I agree, like I said in my post, the cashew one is perfection to me and my favorite, haha! But for so many who can’t have nuts and asking for a cashew/nut-free version, I had to do my best with that 🙂 It is really good too!

  39. i have never used a spiralizer. I think zucchini is a good place to start.

  40. My favorite veggie to spiralize is zucchini – it’s so versatile!

  41. I love to spiralize zucchini but have been wanting to try eggplant!

  42. Sweet potatoes are my favorite to spiralize, but zucchini is a close 2nd.

  43. This looks so creamy and decadent. Must try it. I love spiralized zucchini, so I’ll make zoodles.

  44. I LOVE zoodles!

  45. I’ve never used a spiraler, but I think I would spiral potatoes and carrots first. Your jars are so organized. I have the same style jar that the oat flour is in, and I didn’t think to use it in the frig. Thanks for the label tip.

  46. Ooh, this looks delicious! I’ve only tried zoodles with tomato sauces, this looks much more interesting..and delicious!

  47. I haven’t spiraliZwd before!! Can’t wait

  48. I havve wanted to try a spiralizer for some time, as I rarely eat wheat. This is a new one for me and I would love to try it!

  49. Love spiralized zucchini! Yum!

  50. Genius idea to use potatoes to make the sauce extra creamy!! 😀


      Thanks so much Sarah! I use potatoes a lot in many of my sauce recipes, it’s one of my favorite ingredients!

  51. I’m definitely in the nut camp when it comes to sauces, my absolute favorite. But that’s so great there’s an option for those that can’t have nuts! And we eat our alfredo cream sauce with veggie noodles all the time! I do a mix mostly, spaghetti with sweet potato noodles and zoodles. I have a recipe coming with them too. Alone without the spaghetti is awesome for a lighter meal but we throw the spaghetti in to mix for some oomph. It looks delicious!


      I love them in there too, but the tahini has some fat in it too and with the potato and brown rice flour, it gets insanely creamy! Jay was shocked and liked it better than the cashew ones, I couldn’t believe it, lol!

  52. My favorite is zucchini, with sweet potatoes as a close second

  53. My favorite is your Vegan Garlic Alfredo Sauce but I may give this one a whirl too, it can’t hurt to have a nut-free recipe for guests. 🙂


      Yes, definitely try it! My hubby loves all 3 but actually said he likes this one the best!!

  54. This looks so perfectly creamy! Wish I could eat some right now.

  55. oh man — you are a genius! i never would’ve thought to put potatoes in a sauce. this would be my first time spiraling and i’ve been wanting to own one for so long now! we eat a decent amount of pasta over here, and i’d love to make it more nutrient dense! p.s. i also make your smoky bbq sweet potato burgers WEEKLY. i cook all vegan meals for me and my hubby (who is *not* a vegan) and those are one of his top 3 favorite meals! 🙂


      Hi Valerie! Thank you so much! I’m not the first to think of adding potatoes to a sauce, lol! I add them to a lot of my recipes and have for awhile but when I first started doing it, I wasn’t aware it had been done for, but apparently a lot of people do it!
      That is so awesome to hear, so happy you loved the burgers, thank you so much!

  56. I would love to win!!! My favourite vegetable to spiralize is zucchini!! Love your Alfredo definitely will need to try out this recipe!

  57. YUM! This looks awesome – I love zoodles and I have always wanted to try a vegan alfredo but I’m not the biggest fan of cashew cream so this will be perfect for me!

  58. i love to spiralize sweet potatoes when i visit home (TX, i’m in MA ;-))! i use my parents spiralizer but would def use one of my own all of the time if i had one. i’d love to experiment with different vegetables

  59. I have only spiralized zucchini with a less-than-effective spiralizer. I LOVE the idea and look of spiralized veggies. AND..I truly LOVE your recipes!

  60. I can’t wait to try this recipe, it looks so delish and I love spiralized veggies especially zucchini!

  61. Yay I am so excited about this recipe. I am going to make this tomorrow. It looks amazing. I am glad it isn’t too fatty of a recipe. Because I do like to keep my fat intake low especially if I am going to have something on a regular basis. Since I am not afraid of big portions this still might be a little on the fatty side for me because I am sure I will eat it all in one go. Hahahahaha so this will definitely be something I enjoy on occasion but I am certainly looking forward to this. I have been waiting for a nut free version of your alfredo sauce. Looks like I have a few things to pick up at the store.


      Thank you so much Christina! The only fat is really from the tahini with is just 3 tablespoons for the entire recipe and it makes a lot, so you should be good! But honestly, it is sooo creamy, it doesn’t taste low-fat at all! I still can’t believe my husband likes it the most! I cannot wait to hear what you think!


      By the way, I wanted to let you know that I will have that oil-free bread you requested coming soon! After trialing so many different flours and combos, I finally found one that I love! I know it’s been a really long time, but that one was a harder one, haha!

      • Oh my gosh I can’t tell you how excited I am to hear that. I can understand that was a tough request but I knew you could do it. My dad is gonna be excited too he misses bread. It’s impossible to find a decent gluten free bread with healthy ingredients and no oil. I haven’t had bread in ages either ☹️ So I am anxiously awaiting that post. ? You seriously are the best. Thanks so much ?

  62. I like spiralizing carrots!

  63. I like to spiralize zucchini. Thanks for a great giveaway.

  64. I have never tried a spiralizer! I definitely would try the zucchini in the summertime. what about sweet potatoes? is it strong enough for that?

  65. I’m always looking for vegan alfredo recipes, so I may have to try all three of the recipes you mentioned in your post.

  66. I would spirals sweet potato! i have never had, nor used a spiralizer but they look so wonderful! 🙂

  67. I made this last night and it is amazing. Its so creamy, yum. I am so happy you finally came out with a nut free version of your alfredo. It was so worth the wait. It was delicious, it was so flavorful but yet it wasn’t overpowering. Hard to explain what I mean by that but sometimes you have a pasta sauce and all you taste is overwhelming sauce it gets to be too much. But this was delicious and lent so much flavor to the pasta and veggies but it wasn’t overwhelming where other flavors couldn’t come through at all. So it was just seriously amazing and enjoyable to eat. Me personally I couldn’t detect tahini at all but perhaps my pallet isn’t that refined I don’t know. To me I wouldn’t change a thing, it was perfect.


      Thank you so very much Christina for the amazing feedback! I’m so glad to hear this aflredo sauce was worth the wait! You sound like my hubby, he loves it just as much! Thank you very much for making it and letting me know!

  68. I would try carrots first!

  69. I like spiralized sweet potatoes.

  70. Would like to spiralize summer squash!

  71. This would be my first!

  72. I’m not sure if I’ve already commented on this post or not, but I loved this one! I’m also always trying to come up with more nut-free sauces, especially pasta sauces. I’m fine with the nuts, but it does get heavy from time to time since I now use nuts constantly, so it’s nice to have the creamy version without nuts. I shared this post the second I saw it =)


      Oh so awesome Anjali, thank you so much! I’m so glad you loved it, thank you!

  73. So super yummy!!! Even better the next day for lunch!


      SO glad to hear that, thank you so much Stephanie!!

  74. I made it today! I didn’t have brown rice flour or nutritional yeast. I added some flaxseed meal and hemp seeds to the blender instead! It turned out great. I added sautéed mushrooms, peas and zucchini. Thanks for this recipe!

    • Good to know that it turned-out well without the nutritional yeast. I cannot use nutirional yeast because it is naturally occurring MSG.

  75. […] Nut Free Vegan Garlic Alfredo Zoodles | The Vegan 8 […]

  76. Gorgeous. Do you think it could be altered to resemble blue cheese? Which spices do you think would work?


      Hi Hannah! Turn the sauce into blue cheese? I honestly have no idea. I never liked blue cheese. I wouldn’t know how to turn this sauce into that. Are you wanting a creamy blue cheese flavored sauce or a hard cheese?
      I found this online when googled “vegan blue cheese”. Maybe this would help?

  77. I love your recipes! My problem is I am allergic to all nuts and sesame. Do you have any other option for the tahini in this? Could I Just leave it out?

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