A Vegan Cream Cheese Alfredo that is tangy, creamy, dairy-free, oil-free and incredibly delicious! Just 8 ingredients and ready in 20 minutes!
Oh yes, I did. Classic Alfredo just got a delicious twist. 4. This is number 4 alfredo for my blog. Why? Well, because I'd say that I love eating alfredo as much as I love creating them. This one is different than my other 2 popular ones. Best Vegan Garlic Alfredo and 20 Minute Vegan Alfredo.
Well, this one does not have ANY nutritional yeast. All 3 of my alfredos have it and pretty much any recipe online has it. But, since so many detest it and I personally don't use it anymoreand often get asked how to sub it, I switched gears for this alfredo and created Vegan Cream Cheese Alfredo. OMG. That's what I kept saying over and over after I tasted it. Since yogurt worked so well in this Strawberry Cream Cheese, I wanted to use it again. Cream cheese alfredo had to happen.
OMG. It's divine y'all. Divine.
All you need to make this is 8 easy ingredients (+salt & water):
1/2 cup raw cashews or white beans if you don't mind bean-based sauces
1/2 cup plain soy or coconut yogurt
1/2 cup yukon gold potato
1/2 teaspoon garlic powder
1 teaspoon onion powder
2 1/2 teaspoons white vinegar...the white vinegar is infinitely better than apple for the cream cheese flavor
If you don't have a high-powered blender then soak your cashews overnight in water.
Cook your potato. I just wrap a potato (with skin on) in plastic wrap and microwave until soft and then peel the skin and measure out 1/2 cup mashed (120g). The plastic wrap does not touch the actual part being used. Let cool a bit while you add the ingredients to a blender.
Add the cashews, water, yogurt, potato, garlic powder, onion powder, vinegar, Italian herbs, salt/pepper and blend until smooth.
Add to cooked pasta and you are ready to eat! No oil, no butter and yet, so creamy and divine.
If you are feeling it then add some dried or fresh Italian herbs and red pepper flakes!
Yields Serves 4
Vegan Cream Cheese Alfredo
5 based on 11 review(s)
1/2 cup (75g) raw cashews or white beans if you don't mind bean-based sauces-See Note
1 cup (240g) water
1/2 cup (120g) "plain" soy or coconut yogurt (I use the SoDelicious coconut from Sprouts or Silk Soy from Krogers)
1/2 cup (120g) cooked/mashed yukon gold potato
1/2 teaspoon (2g) garlic powder
1 teaspoon (4g) onion powder
2 1/2 teaspoons (13g) white vinegar (white vinegar is infinitely better than apple for the cream cheese flavor)
1 tablespoon (2g) dried Italian herbs
1 teaspoon (6g) fine sea salt and 1/8 teaspoon black pepper
optional: 1/4 teaspoon ground nutmeg
pasta of choice
Note: If you are allergic to cashews and are a fan of white bean sauces, then you can sub with them at your own risk. I am personally NOT a fan of white bean sauces. They are a weird mouth feel and not nearly as creamy, but that is personal. If you do the beans, the sauce will not be as thick, so you may need to heat it up for a few minutes over the stove to thicken it some before adding to the pasta.
If you do not have a high-powered blender then you will need to soak your cashews in a bowl of water overnight, drain and rinse and proceed with the recipe. Otherwise, your sauce will be gritty. I never soak mine because I have a Vitamix.
Begin boiling a large pot of water for your pasta and cook according to the box directions for whatever pasta you use. Make sure to salt your water well so your pasta is not bland.
Cook your potato your preferred method. I just wrap a potato (with skin on) in plastic wrap and microwave until soft and then peel the skin and measure out 1/2 cup mashed (120g). The plastic does not touch the actual part of the potato being used. Let cool a minute while you add the ingredients to a blender.
Add the cashews, water, yogurt, potato, garlic powder, onion powder, vinegar, Italian herbs, salt/pepper and optional nutmeg and blend until completely smooth. Taste and if a tangier taste is desired, add more yogurt or vinegar. I found it to be perfect. Add more salt if desired. Serve over cooked pasta and enjoy! Feel free to add any veggies you want but classic alfredo is served plain and it's actually my favorite way to eat it. Just a bit of herbs or red pepper flakes I like to add sometimes.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!