Can I use regular all-purpose flour instead of arrowroot powder?

Yes. Substitute arrowroot powder 1:1 with all-purpose flour for the roux; the sauce will work identically if the recipe isn't strictly gluten-free.

How do I keep the sauce from breaking or becoming lumpy?

Whisk the arrowroot into cold almond milk before adding to the hot oil-garlic base, then add in small amounts while stirring constantly over medium heat.

Can I make this sauce ahead?

Yes. Store the sauce in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of almond milk to restore creaminess.

What's the difference between nutritional yeast and vegan parmesan?

Nutritional yeast provides cheesy, umami flavor and fortified B vitamins; vegan parmesan is a blended or processed product for texture. Both add savory depth; use both for layered flavor.

Can I double this recipe?

Yes. Double all ingredient amounts and increase cooking time by 2–3 minutes for the sauce to reach the same consistency; stir frequently.

30-Minute Vegan Alfredo (Gluten-Free)

Name: 30-Minute Vegan Alfredo (Gluten-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 8-10 ounces gluten-free pasta ((linguini, spaghetti, or fusilli)); 3 Tbsp olive or avocado oil; 4 large cloves garlic ((minced)); 4 Tbsp arrowroot powder ((or sub all-purpose flour if not GF)); 1 ¾ - 2 cups unsweetened plain almond milk; ~1/2 tsp each salt and pepper ((to taste)); 1/4 cup vegan parmesan cheese; 4-6 Tbsp nutritional yeast; 1/2 tsp garlic powder; 1 cup green peas ((if frozen, thaw at room temperature while pasta cooks)); Red pepper flakes

CookOSBeta

30-Minute Vegan Alfredo (Gluten-Free) | CookOS

Ingredients

8-10 ounces gluten-free pasta ((linguini, spaghetti, or fusilli))
3 Tbsp olive or avocado oil
4 large cloves garlic ((minced))
4 Tbsp arrowroot powder ((or sub all-purpose flour if not GF))
1 ¾ - 2 cups unsweetened plain almond milk
~1/2 tsp each salt and pepper ((to taste))
1/4 cup vegan parmesan cheese
4-6 Tbsp nutritional yeast
1/2 tsp garlic powder
1 cup green peas ((if frozen, thaw at room temperature while pasta cooks))
Red pepper flakes

11 Ingredients

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Instructions

1
Add pasta to a large pot of boiling, well-salted water and cook according to package instructions. Drain and cover to prevent drying.
2
Meanwhile, heat a large skillet over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn.
3
Next, reduce heat slightly and add arrowroot or flour and whisk to combine. Cook for about a minute and then add almond milk 1/4 cup at a time (as original recipe is written, 1 3/4 cups total, working up to 2 cups later on if needed // adjust if altering batch size) and whisk to prevent clumps. Cook for 2 minutes.
4
Transfer to a blender and add salt, pepper, vegan parmesan cheese, nutritional yeast, garlic powder, and blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed - you want it to be pretty cheesy and salty so don't be shy.
5
Return sauce back to skillet and cook on medium heat until it bubbles, then reduce heat to low and cook until thickened, stirring frequently.
6
If sauce is too thick, add a little more milk. If too thin, scoop out some sauce in a 1/2 cup measuring cup and whisk in 1-2 tsp more arrowroot or flour (amounts as original recipe is written // adjust if altering batch size). Whisk to combine and add back to sauce. Repeat as needed until desired consistency is reached.
7
Once sauce is ready, add pasta, peas and toss. Cook for 1-2 minutes to warm through, and then serve with additional vegan parmesan cheese and red pepper flakes.
8
Leftovers keep covered in the refrigerator for up to a few days, though best when fresh.