Vegan Alfredo

Consider this your go-to Alfredo sauce. Sure it’s vegan, but it’s irresistibly creamy, rich, and finger-lickin’ delicious. The base is avocado, and with the addition of garlic, lemon, and basil to cut the avocado-y taste, you have yourself an Alfredo sauce that fits the bill for a satisfying pasta dish. This recipe also takes minutes to prepare. Can’t beat that. And honestly, you don’t even need the pasta…

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Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.

Vegan Alfredo

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Ingredients (1-2 servings)

  • 1 large avocado
  • 2 garlic cloves
  • Juice of half a lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Small handful of fresh basil
  • 1/4 cup almond milk (or water) to thin it out

Instructions

Simply combine all the ingredients in a food processor and blend until smooth.

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Serve atop pasta prepared according to package instructions.

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Enjoy!

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Bon Appetit!

xo Aylin

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  • http://healthybellyellie.com/ Ellie @ healthy belly ellie

    I absolutely love avocado on pasta! In fact, i love avocado on anything! This looks great!

  • http://bit.ly/AD691S Suzi

    This looks fantastic and your photos are beautiful. I love that it’s vegan and the almond milk works for me, I bet coconut milk would taste outstanding too. Very nice.

  • Rebecca

    This sounds really good. How much garlic do you use?

    • http://www.glowkitchen.com Aylin

      Just one clove!

  • Pilouse

    Couldn’t you just call it vegan pesto??

    • Sydney

      Pesto is already pretty much vegan – a lot of recipes call for cheese, but you don’t necessarily need it if you add extra pine nuts or even cashews for a creamier texture – this recipe is definitely more “alfredo-y” because of how rich and creamy it is.

  • Heather

    This looks great!! I am sharing it (& linking back) on my blog today (www.sneakersoffaith.blogspot.com). Please let me know if that is not ok!

    I can’t wait to try this sauce next week!

    • http://www.glowkitchen.com Aylin

      That’s totally fine! Thanks!

  • Pia Antinori

    Looks delicious!

  • Brianna

    any specific type of avocado? i’m assuming hass, since they seem to be most common.

  • Jenny V.

    Would this sauce freeze okay? I have a ton of avocados that I want to use up before they go bad!