This Vegan Spinach Alfredo is the ultimate plant-based comfort food, featuring a velvety cashew-based sauce with fresh spinach and nutritional yeast. It comes together in under 30 minutes and satisfies those creamy pasta cravings without any dairy. Perfect for busy weeknights or when you’re craving vegetarian Italian dishes.

I discovered this vegan version of classic Alfredo during my travels through Northern Italy, where I learned that comfort food transcends dietary preferences. The creamy texture and rich flavor make it a staple in my rotation, especially when I’m craving something indulgent yet wholesome. I love serving this with a simple side salad or pairing it with my creamy garlic pasta for guests who appreciate plant-based options.

What makes this dish special is how it captures the essence of traditional Italian cooking while staying completely vegan. I often prepare it for family gatherings where dietary needs vary, and it consistently receives compliments from both vegans and non-vegans alike. The spinach adds beautiful color and nutrition, making it one of my favorite healthy dinner ideas that doesn’t sacrifice flavor.

What Makes This Vegan Alfredo Special

Creamy Without Dairy: Cashews and nutritional yeast create a rich, cheese-like sauce that’s completely plant-based.
Quick Weeknight Solution: Ready in under 30 minutes, making it perfect for busy evenings when you need comfort food fast.
Nutrient-Packed Goodness: Fresh spinach adds vitamins and beautiful color while blending seamlessly into the creamy sauce.
Crowd-Pleasing Versatility: Satisfies both vegan and non-vegan diners with its authentic Italian flavor profile.

What You’ll Need for Perfect Vegan Spinach Alfredo

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Raw cashews: Soaked for creaminess, they form the base of our dairy-free sauce.
Nutritional yeast: Provides the cheesy flavor that makes this Alfredo so authentic.
Fresh spinach: Use mature spinach for better texture and flavor in the sauce.
Garlic: Fresh cloves work best for that classic Italian aroma and taste.
Lemon juice: Brightens the sauce and balances the richness perfectly.
Plant-based milk: Unsweetened almond or oat milk creates the perfect creamy consistency.
Fettuccine pasta: Classic choice that holds the creamy sauce beautifully.

Vegan Spinach Alfredo

Creamy Vegan Spinach Alfredo made with dairy-free ingredients. Perfect rich pasta dish ready in under 30 minutes. Healthy comfort food the whole family will love.

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Cook Time 55

Total Time 2 10

Servings 8 servings

Calories 280 kcal

Equipment

oven
9×5 inch loaf pan
medium bowl
large bowl
electric mixer
whisk
spatula
wire rack
measuring cups
measuring spoons

Ingredients

Cake Batter

1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened at room temperature
2 large eggs, at room temperature eggs
3/4 cup milk, at room temperature
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pure vanilla extract

Instructions

Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick cooking spray, ensuring all sides are covered.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined to ensure your cake has an even, light texture.
In a separate large bowl, use an electric mixer on medium speed to cream together the softened butter and sugar for 2-3 minutes until the mixture is pale yellow, fluffy, and light.
Beat the eggs into the butter mixture one at a time, fully incorporating each one before adding the next, then mix in the vanilla extract.
Alternately add the flour mixture and milk to the wet ingredients in three parts, starting and ending with the flour, mixing on low speed just until the batter is smooth with no dry streaks.
Pour the batter into the prepared loaf pan and use a spatula to spread it into an even layer, then bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes before carefully turning it out onto the rack to cool completely for at least 1 hour before slicing.

Keyword Vegan Spinach Alfredo

Creative Ways to Customize Your Alfredo

Protein Boost: Add sautéed mushrooms, chickpeas, or vegan chicken strips for extra substance.
Extra Veggie Power: Stir in roasted broccoli, sun-dried tomatoes, or artichoke hearts before serving.
Spice It Up: Add red pepper flakes or a dash of cayenne for subtle heat.

My Pro Tips for Perfect Vegan Alfredo Every Time

Soak Cashews Properly: Soak raw cashews for at least 4 hours or quick-soak in hot water for 1 hour for ultra-creamy results.
Blend Until Smooth: Process the sauce for a full 2-3 minutes to achieve that restaurant-quality silky texture.
Reserve Pasta Water: Save a cup of starchy cooking water to thin the sauce to your perfect consistency.
Wilt Spinach Gradually: Add fresh spinach in batches to ensure it incorporates evenly without overwhelming the sauce.

Storing and Reheating Your Leftover Alfredo

Store: Transfer to an airtight container and refrigerate for up to 4 days, though best enjoyed within 2 days for optimal texture.
Freeze: Freeze in portion-sized containers for up to 3 months, though the sauce may separate slightly upon thawing.
Reheat: Warm gently in a saucepan over medium-low heat, adding splashes of plant milk to restore creaminess as needed.
Make-Ahead Tip: Prepare the sauce up to 2 days ahead and store separately from cooked pasta for best results when serving.

Frequently Asked Questions

Can I make vegan Alfredo sauce without cashews?

Yes, you can substitute raw sunflower seeds or blanched almonds for cashews if needed. Soak them following the same method, though the flavor will be slightly different. For a nut-free version, try using silken tofu or cooked cauliflower as the base.

How do I make my vegan Alfredo sauce thicker?

If your sauce is too thin, simmer it gently for 5-10 minutes to reduce, or add a teaspoon of arrowroot or cornstarch mixed with water. Remember the sauce will thicken slightly as it cools, so allow it to rest before adjusting consistency.

Can I use frozen spinach instead of fresh?

Absolutely. Thaw and thoroughly squeeze out excess liquid from frozen spinach before adding it to the sauce. You’ll need about 10 ounces of frozen spinach to equal the fresh called for in the recipe. This works well for meal prep versions.

Is vegan Alfredo sauce healthier than traditional?

This version is significantly lower in saturated fat and cholesterol while providing healthy fats from nuts. It’s also packed with nutrients from spinach and nutritional yeast, making it a wholesome choice for vegan comfort food that doesn’t sacrifice flavor.

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Why This Vegan Alfredo Will Become Your New Comfort Food

With its luxurious creamy texture and authentic Italian flavor, this Vegan Spinach Alfredo proves that plant-based eating can be incredibly indulgent. It’s surprisingly easy to make from scratch and delivers restaurant-quality results that will impress everyone at your table. Whether you’re vegan or simply exploring meatless options, this dish deserves a permanent spot in your recipe rotation.

Easy Vegan Alfredo Recipe