After going vegan we realized how much we missed Alfredo sauce and other creamy pasta sauces. We came up with this delicious spin on a classic sauce! Loaded with garlic, spinach and tomatoes, we are sure it won’t disappoint.


  • 2 cups of unsweetened cashew milk
  • 1/4 cup of vegan butter
  • 3-4 cloves of diced garlic
  • 2 cups of spinach
  • 1/2 a cup of diced tomato
  • 1/4 tsp of dried chili flakes
  • 1/4 tsp of dried oregano
  • 1/4 tsp of dried basil
  • 3 tbsp of nutritional yeast
  • 2 tbsp of all purpose flour


  1. Heat a large saucepan on medium heat and add your vegan butter
  2. Once butter is melted add your diced garlic, spinach and tomatoes
  3. Wait for your spinach to wilt and become tender
  4. Add your dried chili flakes, oregano, and basil
  5. Next stir in your cashew milk and nutritional yeast, lower heat and let simmer for 5-10 minutes
  6. Slowly stir in your all purpose flour to thicken your sauce up, if it’s too thick you can add more cashew milk as it tends to condense when cooked
  7. Simmer for another 5 minutes to let the flavours combine
  8. Boil your favourite pasta, strain and plate when ready
  9. Spoon creamy sauce overtop of pasta, you can top with more nutritional yeast or a sprinkle of your favourite vegan cheese! Enjoy

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