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Oat Milk Alfredo Pasta Sauce (Vegan, No Cashews)

A rich, glossy vegan alfredo sauce made without cashews or soaking, built on a simple oat milk roux, ready in about 20 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Sauce/Condiment
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

Sauce
  • 3 tbsp vegan butter
  • 3 tbsp all-purpose flour
  • 2 cups unsweetened plain oat milk
  • 3 cloves garlic minced
  • 1/3 cup nutritional yeast
  • 1/2 tsp salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 1/2 tsp garlic powder
For Serving
  • 12 oz fettuccine or pasta of choice
  • Sliced green onions
  • Extra black pepper
  • Vegan parmesan optional

Method
 

  1. Boil pasta according to package directions in well-salted water.
  2. Melt vegan butter, whisk in flour, and cook 1 minute to form a roux.
  3. Add garlic and cook 30 seconds until fragrant.
  4. Gradually whisk in oat milk until smooth.
  5. Simmer 4 to 6 minutes, whisking occasionally, until thickened.
  6. Whisk in nutritional yeast, salt, pepper, and garlic powder. Taste and adjust.
  7. Toss with drained pasta, loosening with reserved pasta water if needed. Serve with green onions and extra pepper.

Notes

  • Whisk constantly while adding the oat milk to avoid lumps.
  • Don't skip cooking the roux for the full minute, it removes the raw flour taste.
  • Best served fresh; roux-based sauces don't freeze as well as cashew-based ones.