5 Minute Vegan Sun-Dried Tomato Alfredo from The Fitchen (2024)

November 28, 2016 by thefitchen 27 Comments

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This easy vegan alfredo recipe is bursting with savory sun-dried tomato and herb flavor. It comes together in a blender and it's great over pasta & veggies.

I have been chomping at the bit to get this sauce recipe on the interweb. A) Because it's my new favorite sauce EVER. And B) Because I know you guys are going to LOVE it.

This is just one girl's humble opinion, butI'm quite sure thatsun-dried tomatoes are one of the absolute best flavors in existence. The tangy, savory flavor is like someone took the essenceof summer and made it into a concentrate. Tastebud party!

This alfredo sauce is me paying tribute to those magical tomato flavor bombs and turning them into something you can use to drown pasta (or drink straight from the blender, whatever –it's your prerogative and I'm not here to judge).

Here's how we make this sauce – follow along closely, because it's super complicated.😏😏😏

Step 1 – You throw everything in the blender. Blend until smooth.

Step 2 – Heat it up and eat it.

Got it? Good. It's seriously that easy.

We're not fussing with melting butter or making a roux or mixing in cheese. Although, I have no beef with that super-decadent style of homemade alfredo. I justthink there is plenty of room in our pasta-loving world for this simple kind of alfredo sauce. Especially when it involves sun-dried tomatoes.

The only "out of the ordinary" ingredients you will need are nutritional yeast and whole coconut milk. We buynutritional yeast in bulk because we use A LOT of it. And we buy our coconut milk at Costco, also in bulk because we use a lot of it. If you're wondering what in the heck nutritional yeast is, here's the lowdown.

I cooked a pot of fettuccini noodles for this post but this sauce would be divine on so many other foods. Sun-dried tomato alfredo gnocchi? Sun-dried tomato alfredo cauliflower? Sun-dried tomato alfredo zucchini noodles? Ok. I'll stop. I could go on all day singing the praises of this sauce. But you gotta try it to understand. And when, not if, you do – you better tell me about it in the comments below!👇👇👇

5 Minute Vegan Sun-dried Tomato Alfredo

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4.3 from 6 reviews

Author: Jordan Cord
Total Time: 5 minutes
Yield: 16 oz. 1x

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Description

This easy vegan alfredo recipe is bursting with savory sun-dried tomato and herb flavor. It comes together in a blender and it's great over pasta & veggies.

Ingredients

Scale

14 oz. can whole coconut milk (from can, not carton)
¼ cup sun-dried tomatoes (use the kind in oil, but drain off the oil)
¼ cup nutritional yeast (what's nutritional yeast? click here!)
1 Tablespoon white wine vinegar
1 teaspoon sea salt
½ teaspoon dried Italian seasoning
½ teaspoon black pepper
vegetable broth, optional, to thin sauce to desired consistency.

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Instructions

Combine all ingredients into a blender and blend on high speed until well combined. Scrape down the sides to be sure all of the chunks are blended.
Heat and serve over pasta, veggies, veggie noodles, etc. Garnish with fresh herb of your choice.

Notes

This recipe makes 16 oz. of sauce. Depending on the pasta or veggies you pair it with, it serves between 4 and 6 people.
Store in the refrigerator for 7-10 days.
Nutritional yeast is NOT optional for this recipe. The only substitution would be regular parmesan cheese.

Prep Time: 5 mins
Category: Sauce

Nutrition

Calories: 232
Sugar: 1 g
Fat: 17.4 g
Saturated Fat: 12.6 g
Unsaturated Fat: 4.8 g
Trans Fat: 0 g
Carbohydrates: 8.2 g
Fiber: 4.5 g
Protein: 10.4 g
Cholesterol: 0 g

Reader Interactions

Comments

Virginia
February 24, 2020 at 6:12 pm
One of my favorite go to quick recipes! I’ve made it at least 10 times.
Reply
- thefitchen
  March 11, 2020 at 11:06 am
  Awww yay! I'm so glad you like this recipe. :) I love how quick it is too!
  Reply
Nadia
October 11, 2018 at 3:05 am
Was not a fan! The coconut milk was a bad choice for a dish like this. Flavour wise it clashed too much with the sundried tomatoes and just didn't go. I have made creamy vegan sauces before and have found that soy milk works best. None the less, I thought I would give it a go as I love the sound of a vegan, creamy, sun-dried tomato pasta sauce! Will make it again but with soy milk, and can thicken with any kind of flour if need be.
Reply
- thefitchen
  October 15, 2018 at 11:40 am
  Hi Nadia –
  I'm sorry that you didn't love this recipe! Personally, I'm a huge fan of coconut milk. I love using it for all sorts of sauces and dishes. I hope you used the type that comes in the can, not from the carton. That certainly makes a huge difference.
  Reply
Lavanya Madhusudan
September 21, 2018 at 2:32 pm
I've made this recipe a couple of times now and love it! What a brilliant idea to use coconut milk (canned - it's creamier than the refrigerated drink type) for pasta sauce! It blends so well with the Italian seasoning and sundried tomato flavors. Such a creamy, rich pasta sauce without the dairy! This is on regular rotation at our house now. I found we didn't need the veggie broth as the sauce was already quite thin - but perfect consistency to coat each piece of pasta.
Reply
- thefitchen
  September 22, 2018 at 9:52 am
  Awesome! I'm so glad you enjoy this recipe! I love using coconut milk for pasta sauces. :) No dairy for the win!
  Reply
Catherine
May 01, 2018 at 3:50 pm
Yum! I wanted sun-dried tomatoes and I wanted quick. This is a delicious sauce!
See Also
Captain D's Tartar Sauce Recipe
Reply
Dan McCuin
March 25, 2018 at 5:32 pm
Just tried it. EXCELLENT!!! We tweaked it and added generous amounts of cayenne pepper and Cajun seasoning over penne pasta. We also added the remaining sun dried tomatoes into the pasta. Vegan cheesy Cajun pasta that even our anti-vegan kids gobbled up. Thanks!!
Reply
- thefitchen
  March 31, 2018 at 10:11 am
  Oh dang! You guys really jazzed up this sauce – it sounds amazing! Thanks for letting me know how you modified. :)
  Reply
Ginny
February 24, 2018 at 10:57 am
Exactly what I was craving! This is the bomb. The flavor is rich, tangy and cheesy. I poured some over shiratake noodles. This will become a staple for me. Thank you for sharing!
Reply
Sophie
December 19, 2017 at 5:46 pm
Hey what is that cheese you sprinkled on top at the end????
Reply
- thefitchen
  December 21, 2017 at 1:03 pm
  Just a bit of shaved parmesan! Totally optional.
  Reply
Nettie
May 07, 2017 at 12:13 pm
Do you drain the oil from the tomatoes?
Reply
- thefitchen
  May 10, 2017 at 2:57 pm
  Hi Nettie –
  Yes, just add the tomatoes. None of the oil from them is necessary. I'll clarify that in the recipe!
  Reply
Nicol
May 01, 2017 at 7:56 am
Made this for dinner last night, was very delicious!
Reply
Megan J.
April 13, 2017 at 8:41 pm
Can I use something else in place of the white wine vinegar?
Reply
- thefitchen
  April 19, 2017 at 12:04 pm
  Of course! You could use lemon juice for acidity or just add more broth.
  Reply
Gali
March 06, 2017 at 5:28 pm
Hi. Could I use something other than coconut milk?
Reply
- thefitchen
  March 08, 2017 at 9:58 am
  Hi Gali – You could substitute almond milk, cashew milk, or even regular dairy milk if not vegan.
  Reply
  - Danielle
    March 20, 2018 at 9:50 am
    Think rice milk would work in stead of the coconut? I know it's very thin.. we just have a lot of allergies here
    Reply
    - thefitchen
      March 21, 2018 at 1:24 pm
      You could certainly try rice milk! I would recommend adding more nutritional yeast to thicken.
      Reply
J
February 18, 2017 at 4:50 am
Would this still taste nice without the nutritional yeast?
Reply
- thefitchen
  February 18, 2017 at 8:10 am
  Hi there! The nutritional yeast is important in this recipe because it thickens the sauce and provides a "cheesy" flavor. If you're not vegan, you could certainly use parmesan cheese instead. Otherwise, I'd definitely recommend keeping the nutritional yeast!
  Reply