Malinda’s Vegan Shrimp Alfredo

Malinda’s  Vegan Shrimp Alfredo

IG Handle: @kindred.vegan.souls

For the #veganalfredosauce, I borrowed a recipe from @simpleveganblog and made a few adjustments.


  • 4 ounces uncooked Perfect Earth pasta
  • 3+ vegan shrimp
  • extra virgin olive oil
  • 1 tbsp vegan butter (optional) 
  • 1-2 cloves of garlic, minced
  • 3/4 cup unsweetened almond milk and more as desired 1 cup raw cauliflower, chopped
  • Salt and ground black pepper to taste
  • 2-6 tbsp nutritional yeast
  • 1/2 tbsp lemon juice
  • 1/3 yellow onion (optional)
  • Parsley for garnish
  • Vegan parmesan for garnish


  1. Cook the pasta al dente according to package directions.
  1. Heat the oil in a frying pan and cook the garlic and onion over medium heat for about 3-4 minutes or until garlic is golden brown. 
  1. Add the almond milk and bring it to a boil.
  1. Lower the heat to medium-high, add the cauliflower, salt and pepper and cook for about 7 minutes or until the cauliflower is soft. Add more milk if needed.
  1. Transfer to a blender and add 2-3 tbsp nutritional yeast and lemon juice. Blend until smooth. Taste and add more nutritional yeast if desired.
  1. In a separate frying plan, heat 1-2 tsp oil, add vegan shrimp to pan and cook for 3-4 minutes.
  1. Drain the pasta and pour it into the pan with the sauce. Mix in vegan butter for a more decadent dish. Stir and serve with shrimp on top. Garnish with parsley and vegan parmesan cheese.

Malinda’s  Vegan Shrimp Alfredo

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  • Richard Blossom