Creamy Plant-Based Alfredo Pasta


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 servings
Creamy Plant-Based Alfredo Pasta

Photo, Erik Putz.

Chatelaine Triple Tested

This plant-based pasta alfredo gets its creaminess from a combination of pureed celeriac and almond milk. You can also substitute with cauliflower.


  • 1 tsp olive oil

  • 2 cups celeriac, cut into 1/2-in. cubes

  • 1 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 1/2 cups unsweetened almond milk, or oat milk

  • 1/4 cup nutritional yeast

  • 2 tbsp white miso paste

  • 2 tbsp unsalted cashew butter

  • 4 cups cavatappi pasta

  • 2 tbsp chopped parsley, optional


  • HEAT oil in a large saucepan over medium-high. Add celeriac, and onion and garlic powders. Cook, stirring often, 2 min. Add 1 1/2 cups water. Boil, uncovered, until most of the water has been absorbed and celeriac is very tender, 15 to 18 min. (Add more water, 1⁄4 cup at a time, if celeriac is not yet tender.)

  • TRANSFER mixture to a blender. Add almond milk, nutritional yeast, miso and cashew butter. Blend until very smooth, scraping down sides as needed.

  • COOK pasta in a large pot of water, following package directions until tender, about 8 min. Drain.

  • RETURN pasta to pot and add sauce, stirring until coated and warmed through, 1 min. Divide among bowls. Season with pepper. Sprinkle with parsley and more nutritional yeast, if desired.

Kitchen Tip

  • If unavailable, you can substitute celeriac with 200 g thawed frozen cauliflower. Decrease water to 3/4 cup and boil until cauliflower is very tender and no water remains, 6 to 7 min. Continue with recipe.

Nutrition (per serving)

Calories 415, Protein 16g, Carbohydrates 76g, Fat 5g, Fibre 5g, Sodium 583mg.