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Creamy Vegan Garlic Pasta

5 from 19 votes

Thick, creamy vegan garlic pasta sauce – ready in under 5 minutes!

Easy Vegan Pasta Recipe

Trust me, you will dream about this impossibly creamy garlic sauce.

One taste, and you’ll find yourself running back to check the ingredients, because it’s almost unbelievable…

How can a sauce this rich and thick and creamy have no heavy cream?

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It’s totally vegan, and you’re going to want to put it on pretty much everything.

Pasta, rice, veggies, french fries, Buffalo Cauliflower Wings, nachos, chocolate bars…

Maybe not that last one. Please don’t mix chocolate bars and garlic sauce. Honestly, it’s probably not a good idea.

Then again, you never know.

(Seriously though, don’t do it.)

Creamy Vegan Garlic Rotini
Creamy Vegan Garlic Pasta Dinner

A Month Of Healthy Meals

Every January, I like to shift the focus of Chocolate Covered Katie away from dessert and turn it instead toward healthy plant-based meals.

Healthy vegan recipes such as this Lentil Soup or my favorite Veggie Burger Recipe

Readers often email me to say that they’d love to eat healthier or try more meatless recipes, but they just don’t have time to cook elaborate from-scratch healthy food every night.

Last month, I found myself in the same boat – craving healthy food, but with very little time to prepare it.

From Thanksgiving until the end of the year was kind of crazy for me. I started December still barely able to walk, with a broken nose and black eye from a running injury.

At the same time, I’d decided to move to a new city and had two weeks to find a new place and pack everything up.

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Chocolate Covered Katie Interview TV

There was also closing on a big business deal, as well as filming for an upcoming feature.

(More on both of those soon!)

It’s no secret I’ve always been a fan of easy meals that take longer to eat than to cook; and with everything going on last month, this was even more true.

I relied on simple recipes like this pasta with garlic sauce – recipes that could be prepared in 10 minutes or less, from start to finish.

For dessert, try these Vegan Brownies!

Garlic Rotini Pasta Recipe

Serve with a side salad, or stir in some veggies for a healthy and filling one-bowl meal.

*For a keto version, use macadamia nuts and serve the garlic sauce over steamed broccoli, roasted vegetables, or spaghetti squash (see How To Cook Spaghetti Squash).

Easy Creamy Garlic Vegan Pasta Recipe
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Creamy Vegan Garlic Pasta

Thick, creamy vegan garlic pasta sauce, ready in under 5 minutes!
Total Time 5 minutes
Yield 1 cup
5 from 19 votes


  • 1/2 cup raw cashews or macadamias
  • 1/2 cup milk of choice
  • 1 1/2 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp onion powder
  • 2 tsp oil or butter spread, optional
  • pasta, rice, or veggies of choice


  • Simply combine all sauce ingredients in a high speed blender until completely smooth. (I like to add the optional oil for richness and to help sauce adhere better to pasta.) Add more seasonings if you wish – I add a little more garlic and 1/4 tsp more salt. Sometimes I’ll also add a tbsp of nutritional yeast or some lemon juice to change up the flavor. Heat to desired serving temperature on the stovetop or in the microwave, then pour over pasta or veggies.
    View Nutrition Facts


*For a nut-free recipe, try this Cauliflower Mac And Cheese.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Recipes For The New Year:

Vegan Banana Chia Pudding

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blender muffins

Flourless Blender Muffins

Sweet Potato Salad Recipe

Sweet Potato Salad

peanut butter banana shake

Peanut Butter Banana Smoothie

flourless pancakes

Flourless Pancakes – 3 Ingredients

Thai Coconut Curry Recipe

Coconut Curry Recipe

Published on January 7, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. Heather says

    Congratulations on your move and the project with Netflix!!! I can’t wait to hear more about both and I can’t wait to check out the documentary once it’s available 🙂 I’m so excited that you’re focusing on healthy meals again this January–thank you! I LOVE chocolate, but always feel a little sick after so many sweets over the holidays. I’m hoping to try this sauce tonight–I think it will be a hit with my 2 toddlers.

  2. Elizabeth Vanstone says

    I can not wait to hear about the upcoming Netflix documentary. That was I big tease!! lol
    Thank you for sharing so much of yourself to help better each and everyone one of us!!

  3. Cindy says

    I am very excited about the upcoming Netflix documentary but I have been anxiously awaiting your new cookbook, any word on when that will be released?

    • Chocolate Covered Katie says

      Thank you so much! The new cookbook’s been put on hold, and I’m not sure when it will happen (but it WILL happen!). The publisher wanted another dessert book while I am set on one that includes all meals. So I need to find another fit and haven’t really been looking again yet because of other projects… hopefully soon!

  4. Pixie @ Cheerfully Vegan says

    Oh, boy! So much exciting stuff going on for you – and not so much with your running accident. This recipe is coming at a perfect time. I just caught my right foot this noon, twisting it horribly, causing me to fall on my left knee so that it needed bandaging. I won’t be doing any long-term cooking tonight! I do believe this is the perfect recipe for this evening.
    Can’t wait to hear about your new opportunities and where you moved this time!

    • Pixie @ Cheerfully Vegan says

      I am eating this right now!! It is delicious. I added the extra salt, but think I would leave it out next time. It would be good if it was over veggies with that much salt. I also sauteed a few portabella mushrooms and added them and used a little raw onion instead of the onion powder, because I’m almost out of onion powder! I doubled the recipe and used 2 1/2 c. uncooked farfalle and it was just the right amount, imo.

  5. Pat Thomas says

    just made up a double batch of the creamy vegan garlic pasta and i LOVE it.
    i added more garlic, included the olive oil and also the nutritional yeast.
    we’re having this tonight for dinner

    thank you!

  6. Mati says

    Just made this for lunch and it was delicious!! Thank you, so quick and easy I’m sure is going to be eaten pretty regularly in my house. Greetings from Valencia, Spain ?

  7. Jennifer says

    I made this and it was sooo good! I went ahead and soaked my Cashews while I was at work since i knew I was going to make it for dinner. The gluten free pasta I made to go with it turned out to be a bust so I used the rest of the sauce as a ‘cream’ in some quinoa soup I made. It really gave my soup some extra flavor and some wonderful creaminess! I will definitely make this again. I’ve been loving your savory recipes. I can’t wait for the next one! Thanks

    • Jason Sanford says

      We haven’t tried so honestly can’t say, but it sounds like a fun experiment! Be sure to report back if you try!

  8. Janet LaFara says

    I had some delicious pasta and creamy garlic sauce tonight – thank you – just what I was in the mood for! I used four fresh green olives instead of oil and added in about six sprigs of thyme. Guess what color my sauce was? Served with diced onions, broccoli and sliced green olives over tri-color farfelle.

  9. Samantha says

    This was seriously delicious. I added some nooch and white beans to add flavor and thicken. I also seasoned my cooked pasta with a generous amount of pepper and sun dried tomatoes to balance out the sweetness of the sauce. Amazing! Thanks so much for the recipe! I already know this is going to be my go to white sauce.

  10. Beata Piovesan says

    Hi there. Thanks for an awesome and easy recipe. I made it with almond “flour” as I didn’t have cashews, and it was beautiful.

  11. Ellie says

    Looks so creamy and delicious! Just to clarify about the garlic… did you use minced garlic in a jar? Raw garlic? Dried minced garlic? Thanks!

  12. Monrique Hennig says

    Just wondering if you dont have cashews or macadamia nuts if macadamia nut butter would work as well? Tempted to try this weekend….

  13. Tina says

    Just returning to let you know this sauce is absolutely incredible on a white pizza. My husband and I have been craving a white pizza from Screamers pizza in NYC and this fit the bill . My husband could not believe it .
    Everyone should try this, it’s amazing!!!!
    Thank you for sharing your talents!!!!

    • Jason Sanford says

      Hmm, might not be as creamy? But you never know unless you try! Be sure to report back for the rest of us if you try!

  14. Gina says

    This looks so good! If all I have is salted cashews, what would you recommend? I was thinking maybe should I soak them prior to get the salt off, or just omit the salt from the recipe?

  15. Sharon says

    This was so yummy! I put a couple of blocks of frozen spinach in to make it creamy garlic spinach sauce. I had a bit left over so popped it in the fridge and guess what? It tastes GREAT as a dip. Winning!

  16. Jamie says

    Really great recipe! I used an extra 1/2 tbsp of garlic and half a tablespoon of lemon juice. I also cooked the garlic beforehand and added onions and mushroom.

  17. Dallas says

    What could you use instead of nuts to make the garlic sauce for the pasta. My 2 yr old is allergic to everything other than oxygen I swear lol anyways she can’t do nuts of any sort or soy anything or anything with soy in it like oil or letting etc…. So feeding her has been a huge challenge. FINDING recipes & learning ways to tweak them has been a chore to say the least because rather than not being able to eat one ingredient she can’t have many no milk lactose dairy soy she is gluten intolerant can’t do eggs or nuts or corn syrup pineapple or oranges of any sort & sometimes I even wonder about coconut I still can’t tell oh & fish I’m sure I’m forgetting something but you catch my drift. So yea always looking for new recipes we can try she has been doing plant based/vegan for the most part since being able to eat solids at what 6 months.

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