Vegan Broccoli Alfredo
This quick and easy vegan broccoli alfredo is the perfect weeknight meal! You can make this dish in about 15 minutes with just a few simple ingredients. Healthy broccoli tossed with a rich and creamy coconut alfredo sauce and hearty pasta!
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If you want a delicious meal that you can get on the table fast, this broccoli alfredo is it. The alfredo sauce comes together in just about 5 minutes and the broccoli cooks in the pasta water, so then all you need to do is combine them for the easiest and most delicious vegan meal ever!
I think that you are going to love this plant-based broccoli alfredo! My vegan Alfredo recipe has been one of the most popular recipes on my blog for years. It’s a great base for things like coconut mac and cheese, creamy vegan pesto pasta, dairy-free pumpkin pasta, or even to use instead of vegan bechamel sauce in vegan lasagna or stuffed shells.
❤️ This recipe is
- hearty and delicious.
- quick, easy, and healthy.
🧾 Ingredients and substitutions
- Pasta – Any pasta that you like will work.
- Coconut Milk – full-fat canned coconut milk works best, but you could also use 2 cups of soy milk or oat milk. (Thicker creamier plant-based milk works best.)
- Nutritional Yeast – this is a yellow flaky powder that gives it a cheesy umami flavor. You can omit it if you don’t have it or don’t like it.
- Starch – I like to use tapioca starch since it gives it a stretchy texture, but you can also use potato starch or corn starch to thicken the sauce.
- Salt – for flavor.
- Garlic Powder – or fresh minced garlic for flavor.
- Broccoli – you could also add carrots, cauliflower, or kale.
🔪 Helpful tools
- Whisk – for stirring the alfredo sauce.
🥄 How to make vegan broccoli Alfredo
Step 1 – Boil water for pasta and cook pasta according to package directions. (The cooking time will vary depending on the size and shape of the pasta.) Be sure to set a timer, you will want to add the broccoli to the water 3 minutes before your pasta is done cooking.
Step 2 – While the pasta is cooking, cut up broccoli into small bite-sized pieces and set aside.
Step 3 – Make the vegan alfredo sauce by adding a can of coconut milk, 1/2 cup water, 4 teaspoons starch, 1 tablespoon nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a saucepan and mix well.
Step 4 – Once it is mixed, turn on the heat to medium-low and stir it frequently until it thickens and comes to a slow boil. Then turn it off.
Step 5 – When your pasta has 3 minutes left to cook, toss the bite-sized pieces of broccoli into your pasta water. (They will turn bright green and cook along with the pasta.)
Step 6 – Drain the pasta and broccoli, but don’t rinse.
Step 7 – Add the pasta and broccoli to the alfredo sauce and stir well.
👩🏻🍳 Pro Tips
- If you don’t have tapioca starch, you can swap it out with potato starch or corn starch.
- For super creamy alfredo sauce, use full-fat coconut milk for this recipe.
- For a lower-fat option, you can swap the coconut milk and water for 2 cups of plain soy milk.
- If you want a Smoked Gouda Alfredo, add 1-2 tbsp liquid smoke to the sauce.
- For a cheesier sauce add 1-2 more tablespoons of nutritional yeast.
🍞 Can I make it gluten-free?
Yes, simply use any gluten-free pasta that you want. Every other ingredient is naturally gluten-free.
🥡 Storage and reheating
Refrigerate: This vegan broccoli alfredo will keep well in the fridge for 3 – 5 days in a sealed container.
Freeze: The broccoli alfredo will freeze well and can be stored in an airtight container in the freezer for up to 3 months. Allow it to thaw overnight in the fridge.
Reheating: Reheat your alfredo in the microwave for about 3 minutes, or place it in a saucepan with a few tablespoons of water and heat over medium-low heat until warm.
🌟 More easy vegan pasta
- Vegan Orzo with Spinach and Lemon
- Vegan Broccoli Pasta
- Creamy Vegan Mushroom Pasta
- Vegan Beef Stroganoff
- Tofu Mac and Cheese
- Dairy-Free Sundried Tomato Pasta
- Creamy Tofu Pasta Sauce
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Broccoli Alfredo
Ingredients
- 1 (13.5 oz) can coconut milk, (full fat)
- 1/2 cup water
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 4 teaspoon tapioca starch, (aka tapioca flour) or potato or corn starch
- 1/2 teaspoon garlic powder , or 2 cloves minced garlic
- 1 8 oz. pasta, or any pasta of choice (GF if needed)
- 2 cups broccoli florets
Instructions
- Boil water for pasta and cook pasta according to package directions. (The cook time will vary depending on the size and shape of the pasta.) Be sure to set a timer, you will want to add the broccoli to the water 3 minutes before your pasta is done cooking.
- While the pasta is cooking cut up broccoli into small bite-sized pieces and set aside.
- Make the vegan alfredo sauce by adding a can of coconut milk, 1/2 cup water, 4 teaspoons starch, 1 tablespoon nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of garlic powder to a saucepan and mix well.
- Once it is mixed, turn on the heat to medium-low and stir it frequently until it thickens and comes to a slow boil. Then turn it off.
- When your pasta has 3 minutes left to cook, toss the bite-sized pieces of broccoli into your pasta water. (They will turn bright green and cook along with the pasta.)
- Drain the pasta and broccoli, but don't rinse.
- Add the pasta and broccoli to the alfredo sauce and stir well.
Notes
- If you don’t have tapioca starch, you can swap it out with potato starch or corn starch.
- For super creamy alfredo sauce, use full-fat coconut milk for this recipe.
- For a lower fat option, you can swap the coconut milk and water for 2 cups of plain soy milk.
- If you want a Smoked Gouda Alfredo, simply add 1-2 tbsp liquid smoke to the sauce.
- For a cheesier sauce add 1-2 more tablespoons of nutritional yeast.
Did you make this recipe?Please leave a star rating and review below!
Excellent! Only sub I used was arrowroot powder. Definitely a keeper.
I’m so happy that you liked it, Kathy!
I am eating this wonderful tasty dish as I am writing this. Simple, minimal amount of ingredients, full of flavour. Yum yum.
I’m so happy that you liked it, Marry!
This was so easy and delicious! Thanks for the recipe, it’s going in my weekly roation.
I’m so happy that you like it, Melissa!
Hi Monica!
What can I sub for coconut milk? Don’t like using coconut anything if possible. Thanks!
You can swap out the can of coconut and water for 2 cups of oat or soy milk.