This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.
This oil-free vegan alfredo with cajun broccoli recipe will ROCK YOUR WORLD. Get out your blender, your roasting pan, and your favorite pasta.
Oil-Free Vegan Alfredo with Cajun Broccoli
GUYS. This is my first time sharing a VEGAN ALFREDO recipe on my blog and I'm stoked. I've tried so many different versions of vegan alfredo - the one I'm sharing with you today is by far my favorite creation. It's creamy even without any oil or vegan butter! Add in the cajun broccoli and this dish is so full of flavor - or don't! The alfredo is incredible on it's own.
This recipe was inspired by Vegan Richa's Garlic Penne with Cajun Cauliflower recipe.
My oil-free vegan alfredo recipe uses soaked cashews and non-dairy milk (I usually use almond or cashew milk). If you have a nut allergy, unfortunately I don't have a substitution for you. I wish I did! Let me know in the comments if you want a nut-free vegan alfredo recipe and I'll attempt one!
The bouillon I use in the alfredo is this one. You can use whatever brand you prefer, or just add a little salt.
As for the broccoli, use parchment paper for oil-free roasting (this goes for all roasted veggies!) The seasoning used has a quite a kick to it - to make it less spicy, add just a pinch of cayenne instead of ⅛ tsp. Or, leave it out all together.
(P.S. you can grab a pre-made cajun seasoning for ease instead of breaking out a bunch of different spice jars.)
Vegan Alfredo with Cajun Broccoli
Ingredients
- pasta of choice - cooked
Oil-Free Vegan Alfredo Sauce
- 1.5 cups soaked cashews
- 2 cups unsweetened non-dairy milk
- 2 tbsp corn starch
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 2 tsp better-than-bouillon vegetable flavor - OR 2 bouillon cubes OR substitute salt to taste
- 1 tsp onion powder
- pepper to taste
Roasted Cajun Broccoli
- 3 cups broccoli florets
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp onion powder
- ⅛ tsp cayenne
- ⅛ tsp thyme
- pinch of red pepper flakes
- pinch of black pepper
- 2 tbsp veggie stock or water
Instructions
Vegan Alfredo Sauce
- PREP: Bring 2 cups of water to a boil, pour over cashews and let soak for 30-40 minutes.
- Blend all alfredo ingredients until super smooth.
- Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.
Roasted Cajun Broccoli
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
- Toss all ingredients together in a bowl until the broccoli is well-coated.
- Spread broccoli out onto the baking sheet.
- Roasted for 15 minutes or until broccoli is tender.
- Toss alfredo sauce with broccoli and pasta of choice and serve!
Lara says
Thank you so much for this recipe! This was my first time making a cashew alfredo sauce and it was awesome! This is definitely going into the rotation! It was so easy and quick to make. I used plain broccoli for this because we don't do much spice in our house:)
Ruth Anne says
Do you discard the liquid you soak the cashews in? Recently giving up animal products and added oil. So thrilled to find your site and recipe - I love alfredo! Thank you!
Karissa says
Yes!
W.A. says
I have been making this recipe for a while, and I like it! Clearly she means that she is not adding extra oil, not that it doesn't have any because of the healthy oils in cashews. I am not vegan or oil free or on any specific food diet; I just love cooking vegan and I love using cashews as a cheese sub, since I am lactose intolerant. Of course, once you make it a few times, you can see how to tweak it to your liking. I add a bit of smoked paprika and a pinch of MSG, with some more liquid to make it more creamy. I also add some roasted garlic. Great recipe!
Ada says
This dish took very little time to make, it was easy and DELICIOUS! I will definitely be making it again. Thanks for sharing the recipe.☺️
Jessica Wayman says
DOING SOME RESEARCH ON A VEGAN LIFESTYLE WITHOUT ADDED OIL. AS A FRIEND IS GOING IT AND IS NOW PREACHING IT'S BENEFITS. IT ABSOLUTELY GOES AGAINST EVERYTHING I HAVE LEARNED ABOUT HOW ESSENTIAL THE RIGHT FATS ARE TO THE BRAIN AND BODY. I FOLLOW THE PLANT PARADOX AND DR. GUNDRY'S ANTI INFLAMMATION AND NO LECTIN DIET AND FEEL AMAZING. CAPPING AT 20 GRAMS OF PROTEIN AND A MODIFIED KETO PLAN. I DO NOT EAT MAMMALS AND JUST OCCASIONAL WILD FISH A COUPLE TIMES A MONTH. YOUR RECIPES LOOK LIKE THEY ARE FILLED WITH GUT EATING LECTINS AND THINGS LIKE CORN STARCH ARE NOT HEALTHY. USE ARROWROOT INSTEAD OF SUCH A LOW QUALITY PRODUCT SUCH AS CORN AND ALSO THAT IT IS USUALLY COMPLETELY GMO.
I DO NOT THINK THAT EATING THIS WAY IS SUSTAINABLE AS PEOPLE WILL HAVE INTESE CRAVINGS AND EASY FALL OFF EATING THIS WAY. CHECK OUT DR, GUNDRY'S WORK YOU WILL HAVE A LOT TO RE THINK AND CONSIDER.
Karissa says
Hi, Jessica. I appreciate your thoughts but have actually done a lot of research into Dr. Gundry and his theories. Many plant-based doctors have spoken against Dr. Gundry because of a lack of scientific evidence. I agree that fats are incredibly important, but oils are just one source of fat. I get my fats from nuts and seeds. In fact, this recipe has an abundance of cashews. Eating this way works for me and so many others, and while I encourage you to follow the way of eating that works for you, I also ask that people do not try to impose their way of eating onto me. I hope you are able to find recipes from other blogs that are in line with your diet. Thank you.
NANCY PLOTKIN says
I am concerned and confuse as to liberal amounts of nuts in a oil free menu. I don't understand how that is healthy. to ingest all those nuts. Would Silken Tofu be alright in place of the casher milk?
Karissa says
I suppose that is your personal preference. I don't have an issue with nuts.
Suzanne says
I just made this recipe, and it is absolutely delicious!! The broccoli really enhanced the entire flavour. Just loved it! This will definitely become a regular weekly meal.
Marti says
My husband and I made this tonight and it was absolutely delicious! Definitely will make this again and again! Thank you for sharing this wonderful healthy recipe.
Janet says
Thanks so much! I made this tonight and it really hit the spot. I'll definitely make this again and look forward to trying lots more of your recipes. Cheers!
Liz says
Just wondering how many people this would serve? I am looking to make this for my work week lunches but didnt want to make too much or too little. Hope that makes sense. Thank you!
Karissa says
About 4 servings.
Hayley says
This was so good!! Definitely a favorite!! Thank you!