Creamy Vegan Avocado Alfredo

Creamy Vegan Avocado Alfredo

Why hello there! At first I was planning on making an alfredo dish with a vegan cauliflower sauce, but when I opened my fridge I saw that someone had eaten it all. I really hate having a vegan sister sometimes, always stealing the best veggies. But the show must go on. Instead I went with using some delicious avocados.

Prepare yourself for this lean mean green dish yo. A quick, easy and oh-so delicious dinner, ready to eat in 15 minutes flat. Oh and for all my people out there with food allergies; it’s both soy- and nut-free!

If you are out of avocado and still want to make a nice quick pasta dish check out this Alfredo dish I posted earlier, made with a cashew-based sauce instead.

Creamy Vegan Avocado Alfredo
Creamy Vegan Avocado Alfredo

Creamy Vegan Avocado Alfredo Ingredients:

  • 250g dry spaghetti (I use brown rice pasta)
  • 2 ripe avocados
  • 1/2 cup fresh basil leaves *
  • juice from 1 small lemon
  • 2-3 garlic cloves
  • 2 tbsp nutritional yeast
  • a pinch of Maldon salt
  • freshly ground black pepper, to taste


  1. Prepare a medium-sized pot of salted water to boil. Add the pasta, reduce heat slightly and cook until al dente, approximately 8-10 minutes.
  2. In a food processor, add in all the ingredients for the sauce. Blend until smooth and creamy. Scoop this into a large bowl.
  3. Transfer the cooked pasta to the bowl as well. Toss together, before adding salt and pepper to taste. Serve right away, optionally with some additional basil leaves and/or chopped cherry tomatoes.

Any left-overs can be stored in the fridge for up to 2 days.

Additional notes (*):

You can use half the amount of dried basil instead if you cannot get your hands on fresh. It obviously not optimal, but a perfectly adequate substitute.




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