This was a recipe inspired by Clean Eating Magazine, but I chose to share it because it immediately became one of my top go-to’s for dairy free Alfredo sauce options.

This pairs well with mushrooms, broccoli and garlic over penne pasta. And better yet, its the easiest plant based swap!

Cannelini Bean Alfredo Sauce

Course: Main Course, Sauce
Keyword: alfredo sauce, dairy free, plant based
Author: Clean Eating


  • 2 15 oz cans cannellini beans drained and rinsed
  • 1 cup low sodium vegetable stock
  • 1/4 cup olive oil
  • 1 lemon zested, juiced
  • 1-2 tsp minced garlic
  • salt and pepper


  • Add all the ingredients to a blender and blend until smooth.
  • Add the sauce to a medium sauce pan over medium heat and whisk slowly until heated through. Add water or stock if needed to thin.
  • Add in your favorite pasta or veggie

For Prep Ahead

  • No need to heat the sauce on the stove. Just blend all ingredients in the blender and place sauce in a mason jar or glass storage container and refrigerate.

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