This Vegan White Bean Alfredo recipe is creamy, cheesy, and packed with flavor. Who would have ever guessed that you can make an alfredo sauce using a can of white beans. This recipe is healthy, low-calorie, and low-fat so you don’t have to feel bad about going back for seconds.
The great part about beans is that they are high in fiber and protein, which can be extremely beneficial for your health. High in fiber and protein, they support a healthy body weight, muscle mass and digestion.
There are so many ways to make alfredo sauce using only plant-based ingredients. In addition to this recipe for white bean alfredo, we also have a couple others that we love too:
- Cauliflower Alfredo: nut-free and bursting with flavor, this cauliflower alfredo sauce is one of our favorite recipes ever.
- White White Lemon Alfredo: this lemony alfredo sauce is completely vegan and made with soaked cashews to get the ultimate creaminess.
- Vegan Alfredo Meatball Subs: this classic hoagie will bring you back, guaranteed! You can use red sauce like you may remember, or you can change it up by adding any of these three alfredo sauces!
Learn how to make vegan white bean alfredo in less than one minute:
If you don’t currently own a blender or are looking to upgrade, we are in love with the Vitamix. It’s so versatile and absolutely pulverizes anything from smoothies, soups, sauces and more! It’s certainly not cheap, but it really does exceed expectations.
We hope you enjoy this recipe as much as we do. We love to take it up a notch and garnish with garlicky toasted breadcrumbs, seasoned hemp seeds, fresh parsley, basil, red pepper flakes, or vegan parmesan!
If you make this recipe, tag us on Instagram @pastabased or leave a comment below.
Creamy, cheesy, healthy, low-calorie and low-fat alfredo sauce made with white beans. Totally vegan for a totally delicious and guilt-free dinner.
- 3 cloves garlic
- 1/2 onion (yellow or white)
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
- 2 tablespoons lemon juice
- 1 can cannellini beans drained and rinsed
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon pepper
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Mince garlic and chop onion. Heat olive oil in a small saucepan on medium heat. Add garlic and onion and saute until soft.
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In a blender, add garlic and onion, vegetable broth, lemon juice, cannellini beans, nutritional yeast, salt and pepper. Blend until creamy and smooth. Heat in saucepan and serve over pasta.
This recipe yields about 1.5 cups (400g) of sauce.
Krisitn
This was amazing! I used an extra clove of garlic, went a little heavy on pepper, and used great northern beans. It was delish and seriously satisfying! The tomatoes compliment the flavor of the sauce perfectly!
Emily
So good! I’m actually in shock. I added less than 1/4 cup soaked cashews for extra creaminess and a tad more olive oil while blending. Absolutely delicious!! 10/10
pasta-based
Thank you, Emily! Appreciate the addition and great result! If you like this alfredo recipe, you should definitely try our cauliflower alfredo. It’s also delcious!!
https://www.pastabased.com/alfredo-sauce/
T
I’ve tried a few different bean based alfredo/white sauces. This one is the most simple, and BY FAR THE BEST. So tasty. Thank you! Next time I will go a little lighter on the pepper though! Just in case anyone out there is a little sensitive to pepper. You may want to start with a little less.
Thank you, thank you!
pasta-based
Thank you for the kind words!! If you liked this alfredo, please try our cauliflower version, too! It is delicious as well and I bet you love it too 🙂
https://www.pastabased.com/alfredo-sauce/
Tracie Newbold
What size can of beans?
pasta-based
Hi Tracie,
Sorry we left that out – about 15oz.
Whitney
So delicious! Made this last night and LOVED it 🙂 Will definitely be in the rotation
Luca
Wow! Super easy to make, simple ingredients, SO TASTY!! (Left out the lemon juice, cause i ran ouf of it; also, instead of vegetable broth i used a lil bit water, but it’s still fantastic!!)
Thank you! 🙂 Found a new fav recipe!
Sue Kern
This is a life-changing recipe for a new vegan. Excellent on pasta, drizzled over veggie pizza, as a base for creamy casseroles. I use 1/2 tsp.vegetable Better than Bouillon plus 1/2 cup water for the broth and add no extra salt. Yesterday I made queso dip by omitting the broth, mixing 1/2 tsp B than B with 1/2 cup mild green salsa and proceeding with the recipe. It needed a couple spoonfuls of water for texture. Excellent on tostadas, as a dip with chips or just on my finger!
Christine Harder
Can I freeze this sauce for easy meal prep?
pasta-based
Absolutely!
Kathy S
I can’t wait to try this, especially after reading others’ responses to having made it. I know I am missing something, but how many servings does this make, and is most of the sodium from the salt? I’m very very new to all of this. Thank you.
Michelle Hubble
You describe the sauce as cheesy but there’s no cheese in it? I’m really looking forward to making it.
Heather Taylor
Loved this sauce, made it and served over oven baked potatoes with salad. Everybody loved it. Will definitely make again. Gave my printed out copy to one of our guests to take home as she loved it so much.