Vegan Chickpea Alfredo

If you’re after the creamiest, coziest vegan Alfredo of your life, this chickpea Alfredo is it! We’re talking velvety-smooth cashew sauce that hugs every fettuccine strand, topped with crispy, savory chickpeas. This plant-based, healthier take leaves you feeling totally satisfied—without the food coma!

While Alfredo relies on boatloads of heavy cream and butter, we use a luscious cashew-based sauce to keep our vegan Alfredo light yet every bit as decadent. But wait, there’s more! We also combine tender pasta with chickpeas for the textural contrast of your dreams.

Prepare To Fall In Love

• Ready In 30: Once the cashews are soaked, it’s just a matter of blending the sauce, roasting the chickpeas, and boiling the pasta.
• It’s So Flexible: Swap out the chickpeas for your favorite plant-based protein, add some sliced mushrooms or spinach, or mix in a few extra spices—this pasta plays well with whatever you have on hand!
• Fits (Mostly) All Diets: Whether you’re vegan, dairy-free, or just looking for a fresh recipe, this crowd-pleasing dish fits into virtually any diet!

You Don’t Need Much

We like to keep it simple with pantry staples here. (You likely already have most of the ingredients sitting in your cupboard!)

• Cashew Sauce Base: Raw, soaked cashews are the secret to this chickpea Alfredo’s creamy, dairy-free goodness. We’ll blend them with plain, unsweetened almond milk to make the dreamiest sauce.
• Flavor Boosters: Nutritional yeast brings a cheesy, umami kick. White vinegar balances the richness with a bit of tang. Onion powder adds a savory touch. And garlic? Let’s be real—you can never have too much garlic (we’ll use both powdered and fresh here)!
• Chickpeas: When roasted, chickpeas make the ideal pasta topping. Plus, they’re packed with plant-based protein and fiber. Feel free to use canned chickpeas (or learn how to cook your own chickpeas!).
• Fettuccine: Classic fettuccine gives this dish a classic Alfredo vibe, but you can sub in gluten-free pasta if needed.

Making Pasta With Chickpeas Is Simple

The real selling point of this recipe is how easily it comes together! (I bet you can do it with your eyes closed.)

1. Soak the cashews in hot water until they’re soft.
2. Blend the Alfredo ingredients until the sauce is smooth and creamy.
3. Cook the chickpeas (in the oven or air fryer), then toss with seasonings.
4. Cook your pasta in salted water, then toss it with sauce and top it with crispy chickpeas, grated Parmesan, and fresh basil or parsley.

Keep It Fresh

Feel free to store any leftover chickpea Alfredo in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove, adding a splash of almond milk or pasta water to loosen the sauce up again.

For longer periods, you can freeze the sauce (keeping it separate from the pasta). Store it in single-serving containers or freezer bags for up to 3 months. When you want more pasta, thaw individual portions in the fridge overnight!

Recipe Testing Notes

Here’s a behind-the-scenes look at how we perfected this chickpea pasta.

• Salt the water generously! Think of this like seasoning your pasta from the inside out. Plus, it helps the pasta cook evenly and prevents sticking.
• For the crispiest chickpeas, spread them in a single layer on the baking sheet, and don’t forget to shake them halfway through cooking.
• You can swap the fettuccine for your favorite pasta shape, like penne or spaghetti, or whatever you have on hand. This recipe is flexible!

Plays Well With

Looking to round out your meal? Here are a few classics that pair unbelievably well with this vegan Alfredo!

• Roasted Vegetable Medley: Who doesn’t love a colorful veggie boost
• Vegetarian Caesar Salad: Its light and crunchy texture balances the rich, creamy Alfredo perfectly.