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Buffalo Alfredo penne

Vegan Buffalo Alfredo Penne

  • Author: Liv B


Penne pasta tossed in a creamy, buttery hot Buffalo Alfredo sauce and is vegan and dairy-free, yet has such a creamy, cheesy texture.


  • 200g penne pasta
  • 2 tbsp olive oil or vegan butter
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped onion
  • 1 tbsp all-purpose flour
  • 400 mL can of coconut milk
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt (you can always add more at the end once you taste it)
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp tapioca starch (I really recommend using tapioca starch for that stretchy, cheesy look and feel, but you can sub corn starch or more flour, see notes below)
  • 1 tbsp finely chopped parsley

Buffalo Sauce:

  • 2 tbsp melted vegan butter
  • 1/4 cup Frank’s Red Hot sauce
  • 1/2 tbsp white vinegar
  • 1/8 tsp garlic powder


  1. Boil pasta according to package directions. Drain and set aside.
  2. Stir together buffalo sauce ingredients or shake in a jar with a lid until combined. Set aside.
  3. Meanwhile, in a deep frying pan on medium heat, add the olive oil, garlic, and shallots. Fry a few minutes, until starting to brown.
  4. Add the flour and stir to coat.
  5. Add the coconut milk, onion powder, garlic powder, salt, pepper and nutritional yeast and stir. Bring to a simmer, stirring frequently, about until sauce thickens slightly (about 2-3 minutes).
  6. Add half the buffalo sauce and stir to combine. Taste and add more if desired.
  7. Add drained pasta and tapioca starch, stirring to combine. Let simmer and the sauce will thicken quickly so remove from heat once it has thickened to your liking.
  8. Add the parsley and serve!


If subbing corn starch: mix 1 tbsp corn starch with 1 tbsp water. Add into the sauce before adding the pasta and let sauce start to thicken before adding in cooked pasta.

If subbing all flour: add 2 tbsp flour to the pan just before pouring in the coconut milk mixture in step and stir to coat the onion and garlic. Let cook a minute or two, then slowly add the coconut milk a bit at a time, mixing and letting it thicken as you go.

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