Serves 4-ish (or two really hungries)
If you’re craving a rich, creamy vegan pasta that truly satisfies, this truffled almond alfredo with broccoli delivers.
Alfredo is one of those sauces that just hits different. Thick, silky, coating every strand of pasta in swoony, cheezy comfort. It’s actually the single most ordered item on the entire Cheesecake Factory menu. Not the cheesecake. The alfredo. I know, I googled it. It was also a top seller at my restaurant back in the day. People just cannot resist it. And this version delivers all of that indulgence vegan style.
This almond-based alfredo sauce delivers all the richness and creaminess you want from a classic alfredo. Blended almonds create a sauce that’s velvety but not overly heavy, with a slightly nutty texture that mimics grated cheese in the best way. Nutritional yeast, fresh lemon juice, and garlic build that classic savory depth. A drizzle of truffle oil takes it over the top — subtle, aromatic, and a little luxurious without trying too hard.
I have to have a veg with my alfredo. Not because I’m a good girl and I eat my veggies (but I am) but because the broccoli is just as delicious as the pasta. Sautéed until tender with olive oil, then hit with garlic at the very end so it stays punchy and fragrant. That sharp, garlicky bite cuts right through the richness of the sauce and keeps everything fresh and bright. Of course you eat your veggies when they’re this friggin good!
Note: It will take about 1 1/2 pounds of broccoli to make 6 cups. That means it should weigh 1 1/2 pounds when you pick it up from the store and once you’ve butchered it and discarded the rough ends, it will equal about 6 cups.
This vegan alfredo broccoli pasta is perfect for:
- an easy but elevated weeknight dinner that feels way fancier than the effort involved
- a cozy night in when only something super saucy and comforting will do
- a solo dining moment where you’re at a little trattoria in Italy, reading a novel, being the main character of your own self-help movie
- a date night situation where the pasta does all the talking
- feeding a table full of people something impressive without breaking a sweat
It’s creamy, savory, a little fancy and funky, and exactly the kind of pasta you come back to when you need something that feels like a wonderful reward for whatever awesomeness you did all week.
But where do you get your protein?
Want to make this a more substantial meal? Here are some great options:
Chickpea Cutlets — the classic move, sliced on top.
Golden Savory Baked Tofu — pairs beautifully with the creamy sauce.
Gluten-Free Tofu Chick’n Cutlets — for crispy crunchiness on top.
Chickpeas — stir them straight into the sauce to warm through. Any white beans work too but chickpeas are my fave.
As is, this pasta has around 18 grams of protein from the pasta, almonds, and nutritional yeast, so it’s not starting from zero.
This recipe is originally from The Superfun Times Vegan Holiday Cookbook.
VEGAN TRUFFLED ALFREDO FAQ
Can I use whole almonds instead of slivered? No, it will be weird and color the sauce. It might still taste good, though. So I guess…yes? But no. Slivered almonds have their skins removed which is what makes this recipe silky.
Can I substitute the truffle oil? You can leave it out and still have a great pasta — it’ll just be a regular almond alfredo instead of a truffled one. If you have it though, use it. It’s the thing that makes this feel genuinely special.
Can I use a different vegetable instead of broccoli? For sure. Asparagus would be incredible here, especially in spring. Zucchini, brussel sprouts, green beans, or sautéed kale all work well. Keep the garlicky technique the same regardless of what vegetable you use. Cooking time will vary depending on the veg, of course.
Is this gluten-free? Use your favorite gluten-free pasta and it’s totally gluten-free. Everything else in the recipe is naturally GF.
Can I make the sauce ahead of time? Yup. The sauce keeps in the fridge for 3 to 4 days. Just reheat it gently on the stove with a splash of broth to loosen it back up before tossing with freshly cooked pasta.
Is this soy-free? Hells yeah. No soy anywhere in this recipe.
How did I end up here? Searching “vegan alfredo” maybe? Or “dairy-free alfredo,” “cashew-free alfredo sauce,” “almond cream sauce pasta,” “truffle pasta recipe,” “vegan pasta with broccoli,” or “easy vegan dinner.” Oh, I know. “plant based alfredo.” You found the one. Welcome.
Thank you for creating a vegan alfredo without cashews. Why are you so awesome? You’re welcome, and honestly I ask myself the same question. Slivered almonds are underrated as a cream sauce base — they blend up almost as silky as cashews and bring a little extra nuttiness that works really well with the truffle oil. If you have a cashew allergy or just want to try something different, this is your pasta.
Truffled Almond Alfredo With Really Garlicky Broccoli
Ingredients
For the Alfredo:
- 1/2 lb linguine
- 1 cup almonds slivered
- 1 1/4 cups vegetable broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 cup nutritional yeast
- 2 tablespoon black truffle oil
- Fresh black pepper to taste
- 2 tablespoon fresh parsley chopped
For the Broccoli:
- 6 cups broccoli florets and thinly sliced stems
- 1 tablespoon olive oil plus one teaspoon, divided
- Big pinch salt
- 6 cloves garlic minced
Instructions
- Boil a pot of salted water for your pasta. Prepare the pasta according to package directions.
- In the meantime, place all sauce ingredients in a blender. Blend until relatively smooth. I usually blend for about 5 minutes, giving the blender a break every minute or so so that the motor doesn’t overheat. If you have a high speed blender it will be faster.
Make the broccoli:
- Preheat a large heavy bottomed pan over medium heat. Saute the broccoli in one tablespoon of olive oil and a pinch of salt for about 5 to 7 minutes, tossing often, until it is a bright green. Add a few splashes of water if it seems dry.
- Now push the broccoli to one side of the pan, and add the garlic. Immediately drizzle the one teaspoon of olive oil over the garlic and toss to coat, then integrate the garlic with the broccoli and cook for another minute.
Assemble:
- Drain the pasta and add it immediately back to the pot you boiled it in. Add the sauce and parsley and toss to coat. Taste for salt and seasoning. Serve with broccoli!
Hey Isa I have a question I want to make the rice crispy treats from your book but I have no access to brown rice syrup, or any other syrup beside maple syrup. Do you have a suggestion on what I can substitute? I live in Ethiopia and we don’t have many alternative ingredients that are imported. I do have fresh dates. Would I be able to create a date syrup? my email is empterehas@gmail.com. Thanks so much . I have many of your books and especially love Viva vegan refer to it often.
Isa I deeply apologize for making the mistake about the book. Please forgive me.
Hello Isa,
the picture of thes dish looks so elegant!
I will try it at the following weekend.
Elei
It’s a really delicious one!
Just made this and it was SO great. A totally restaurant quality meal. Using the nuts without soaking them first made the consistency just right, and the recipe is super easy to follow. Thank you!
I made this and it was sooo good. Such a treat.
This was sooooooooooooooooooo good!!!!! Best Alfredo ever!
Thiis is a really terrific recipe. I’ve made it several times as described and the truffle oil adds a unique flavor. Today l made it with walnuts instead of almonds and zucchini instead of broccoli- awesome, too.
In desperate need of comfort and carbs tonight. This was SO good and fast. FWIW I didn’t have veg stock so just used water and found that half the amount of sauce was perfect for 8 oz of pasta. Going into regular rotation! Asparagus just came in here and thinking that’s my next side. Isa, you feed me so well. Thx.
Always a winner in this house!
This has been my go to creamy pasta recipe ever since I accidentally bought a bag of sliced almonds (what was I thinking??) at costco. It is SO quick and easy. You can leave the truffle oil out if you’re dining with a truffle hater and almost any sturdy green veg (brussels, asparagus, even zucchini) can take the place of the broc.
Anything truffled always tastes special. So yummy and a nice change up from the usual cashew cream recipes.