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Jill’s Vegan Alfredo Sauce

  By Kris Giovanini  ,

February 15, 2016

The secret to this special sauce is roasting the garlic. The recipe is from Jill's in Boulder, Colorado and is sometimes served at the Friday vegan lunch buffet. It is my favorite Alfredo!

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1 cup peeled, whole garlic (roasted per directions below)

1 quart vegan cheese, shredded or chopped

2 quarts almond milk (like Silk brand)

1 pint pine nuts, toasted


Roast the Garlic

Completely submerge 1 cup of peeled whole garlic cloves in olive oil and roast covered in a 300 degree oven for about 90 minutes. Remove from oven and use a slotted spoon to remove the garlic cloves. (See Recipe Notes)

Toast the Pine Nuts

Place the pine nuts in a dry pan over medium heat. Shake the pan gently for about 2 minutes or until the nuts begin to brown. Immediately remove the nuts from the pan and allow to cool.

Make the Alfredo

Combine the roasted garlic, vegan cheese, almond milk and toasted pine nuts in a food processor or blender and puree until smooth - you may need to do this in two batches.

Use over any cooked pasta. Add a little pasta cooking water if desired for a thinner consistency

Add salt and pepper to taste

Recipe Notes: To properly roast the garlic, it is important to completely submerge it - whole and peeled - in olive oil while baking. This recipe makes quite a bit, but the sauce can be frozen for easy future meals.
Note: Save the garlic infused oil for other uses. I put mine in a glass jar and store it in the fridge. I use it to make garlic bread, drizzle it in soups or over roasted vegetables or greens.

This recipe is from Jill's Restaurant in the St. Julien Hotel in Boulder, Colorado. If you are ever in or near Boulder on a Friday, the vegan lunch buffet at Jill's is a must try! The all vegan buffet is offered most Fridays from 11:30 am to 2:00 pm. For information go to to



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