Creamy Dreamy Vegan Alfredo

Creamy Dreamy Vegan Alfredo

Creamy Dreamy Vegan Alfredo

I was craving it. I NEEDED it, really. A big ol bowl of creamy Pasta Alfredo with broccoli, old school style. Also, these days my baby girl is loving cooked broccoli in some kind of flavorful sauce, so I figured it was a win-win! And listen, I ain't got time for any fancy who-ha, so this one is simple, with minimal ingredients. But never fear, she is tasty!


  • 1 Tbsp olive oil
  • 1 Tbsp vegan butter (I use Earth Balance soy-free buttery spread)
  • 2 Tbsp flour 
  • 2 Cups unsweetened Oat Milk (or other non-dairy milk)
  • 3 cloves garlic
  • 1 5oz container plain cashew (or other plain non-dairy) yogurt
  • 12 oz Noodles (I used whole wheat linguine)
  • 3 Cups Broccoli florets 
  • 1 Cup Frozen peas
  • Salt & Pep


Boil water for pasta

Heat butter & oil in a pot over medium-high heat. When bubbly, add flour and wisk until smooth, about a minute. Add oat milk and continue wisking for another 2-3 mins. Grate (or finely chop) garlic directly into pot of thickening milk. Salt & pep to taste. Add yogurt and continue to wisk. When bubbling up, turn heat down to low .

Add noodles to boiling water. When the noodles are just shy of being done, add chopped broccoli to boiling pasta for remaining 3 mins. Drain noodles & broccoli and return to pot. Add frozen peas. Pour thickened Alfredo mixture over pasta, broccoli and peas and toss with tongs to until everything is coated in sauce. Makes 4 servings. 

Serve & enjoy!