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Vegan Broccoli Alfredo

This cajun-seasoned vegan broccoli alfredo recipe will rock your world. Get out your blender, your roasting pan, and your favorite pasta.

A bowl of vegan alfredo pasta with a side of roasted broccoli.

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Vegan alfredo is delicious on its own, but add this broccoli made with cajun seasoning and it will knock your socks off.

The creamy sauce paired with the spicy broccoli is a wonderful combination, in both taste and texture. The alfredo sauce is simple to make in a blender and just happens to be oil-free and gluten-free. Roasting the broccoli allows it to have slightly-crispy edges and soak up all the spices.

I love adding veggies to my pasta dishes to add an extra serving of veggies and more nutrients. You can enjoy your indulgent pasta guilt-free!

Ingredients

This alfredo recipe uses cashews to get that creamy, thick sauce texture.

Some ingredients for this recipe laid out on a table.
  • pasta of choice: I prefer fettuccine when making alfredo.

Alfredo Sauce:

  • Soaked cashews in boiling water. Soaking cashews in water helps to soften the cashews, making them easier to blend and make a smooth sauce.
  • Non-dairy milk: Use your favorite unsweetened, plain milk. I prefer oat milk.
  • Cornstarch: This helps to thicken the sauce.
  • Nutritional yeast: Adds a “cheesy” flavor (and extra protein!)
  • Lemon juice: A little acidity brightens up the sauce.
  • Onion powder, salt, and pepper to season.

Roasted Broccoli:

  • Broccoli florets: I recommend using fresh for this recipe but frozen will work.
  • Cajun seasoning: Garlic powder, paprika, salt, onion powder, cayenne pepper, thyme, red pepper flakes, and black pepper.
  • Water for oil-free roasting.

See the recipe card for quantities.

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Instructions

Vegan alfredo sauce being poured over fettucine pasta.
Broccoli on a roasting pan with seasoning.

Your first step will be to soak the cashews. You can soak them in water overnight, or utilize a quick method if you’re short on time. My favorite way is to use the microwave. Add the cashews and enough water to cover them to a microwave-safe bowl. Microwave for 2 minutes, then let them sit in the water for 20 minutes. Drain.

Blend all alfredo ingredients, including the drained cashews, until super smooth. Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.

As for the broccoli, prepare a baking sheet with parchment paper for oil-free roasting. Toss all ingredients together in a bowl until the broccoli is well coated. Spread onto the baking sheet and roast for 15 minutes or until broccoli is tender.

Toss alfredo sauce with broccoli and pasta of choice and serve!

Substitutions and Variations

  • Cajun seasoning mix: If you prefer to purchase a premixed cajun seasoning instead of making your own, use 2 teaspoons.
  • Other seasoning: Cajun not your thing? No worries! You can toss the broccoli with the recommended amounts of garlic powder, onion powder, salt, and pepper instead.
  • Vegetable: Any vegetable would work in this recipe! Steamed peas, roasted carrots, and asparagus are all great options.
  • Nutritional yeast: You can simply omit this ingredient.
  • Chicken: Adding in some vegan chick’n is a great way to incorporate more protein!

Vegan Broccoli Alfredo

Karissa’s Vegan Kitchen
Creamy vegan alfredo served with roasted, cajun-spiced broccoli.
4.75 from 24 votes
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner
Cuisine Vegan
Servings 4
Calories 378 kcal

Ingredients
  

  • pasta of choice cooked

Alfredo Sauce

  • cup cashews soaked and drained
  • 2 cups unsweetened non-dairy milk
  • 2 tablespoons corn starch
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • pepper to taste

Roasted Broccoli

  • 3 cups broccoli florets
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon onion powder
  • teaspoon cayenne
  • teaspoon thyme
  • pinch of red pepper flakes
  • pinch of black pepper
  • 2 tablespoons water or 2 teaspoons oil

Instructions
 

Alfredo Sauce

  • First, the cashews need to be softened. See this article on how to soak cashews. My go-to method is to add the cashews and enough water to cover them to a microwave-safe bowl. Microwave for 2 minutes, then let them sit in the water for 20 minutes. Drain.
  • Blend all alfredo ingredients, including the drained cashews, until super smooth.
  • Pour mixture into a sauce pan and warm on medium heat until the sauce thickens.

Roasted Broccoli

  • Preheat oven to 400℉ 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 and roast for 15 minutes or until broccoli is tender.
  • Toss alfredo sauce with broccoli and pasta of choice and serve!

Notes

Nutrition facts do not include pasta.

Nutrition

Calories: 378kcalCarbohydrates: 30gProtein: 16gFat: 24g
Did you try this recipe?Let us know how it was!

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16 Comments

  1. 5 stars
    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:)

  2. 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!

  3. 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!

  4. 5 stars
    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.☺️

  5. 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.

    1. 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.

  6. 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?

  7. 5 stars
    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.

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 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!

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