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Vegan Fettuccine Alfredo

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This Vegan Fettuccine Alfredo puts anything you got at Olive Garden to shame! It’s creamy, rich and perfect with some Vegan Chick’n too!

I’ve made Vegan Alfredo before, and it seems to be a popular recipe, but I thought I’d update it so that folks with a nut allergy can enjoy some too! Luckily, this Vegan Fettuccine Alfredo is just as good as any non-vegan Alfredo that I remember, and it comes together in less time than it takes to boil the fettucine!

Plus, you can make my Tofu Grilled Chick’n recipe and make some Chick’n Alfredo too! Honestly, that’s my advice if you can swing it. One of my favorite meals of recent memory right there!

ingredients for Vegan Fettuccine Alfredo

Pasta – Fettuccine is the traditional choice, and I think it’s the best one, but feel free to use whatever pasta shape you like!

Vegan “Cream” – Just like my Spinach Spaghetti and Vodka Pasta recipes, you have two options for the creamy element. You can either blend up some cashews and unsweetened plant milk for a cashew cream, or you can just blend up some silken tofu.

Both options work great and I can hardly tell the difference in flavor and texture between the two, so use whichever works best for your budget and diet. For me, tofu might win simply because it’s cheaper, faster and easier!

I haven’t tested out Coconut Milk, but that could probably work if you aren’t sensitive to the coconut taste.

The Alfredo Sauce – Besides vegan cream, we’ll be using some vegan butter, garlic, vegan parmesan or nutritional yeast, more vegan milk, Italian seasoning, and lemon.

A couple people have said the amount of Italian seasoning was overpowering, so I suggest adding it to taste, you can even make it without it, I’m sure it’ll still be good!

The sauce will likely be thick so I recommend adding some pasta water to thin it out and emulsify it too.

how to make Vegan Fettuccine alfredo

This all comes together pretty quickly. I recommend boiling your water and fettuccine while making the sauce. If you finish making the sauce before the pasta is done (which usually happens to me) just keep it warm on low until it’s time to add the pasta.

If making the sauce with the cashew cream, simply cover the cashews in boiling water for 10 minutes. Then blend with some unsweetened plant milk. If using silken tofu, I recommend blending that up so it’s nice and smooth as well.

Then to a saucier, saucepan or skillet, add the vegan butter and garlic, cook for 1 – 2 minutes.

Then add in the plant milk, cashew cream or silken tofu, and vegan parmesan or nutritional yeast, Italian seasoning and stir to combine.

Once pasta is cooked, add it to the sauce. Feel free to add in any pasta water as needed if the sauce is too thick. Finish with a squeeze of lemon.

Serve with some added vegan parmesan or fresh parsley and enjoy!

storage

Store leftovers in the fridge and eat within 3 days. Reheat with a little added plant milk or water to loosen it up.

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Yield: 2 - 3 Servings

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo

Ingredients

  • 8 oz. Fettuccine
  • 3 Tbsp vegan butter
  • 3 garlic cloves (minced)
  • 1/2 - 3/4 cup silken tofu or cashew cream*
  • 3/4 cup unsweetened plant-milk
  • 1 cup vegan parmesan or 1/4 cup nutritional yeast
  • 1/4 - 1 tsp Italian seasoning (add to taste)
  • 1/2 - 1 tsp lemon juice
  • Salt & pepper to taste
  • Pasta water as needed
  • Fresh parsley (for serving)

Instructions

  1. Cook pasta according to package instructions. I also recommend salting the water with about 1 - 2 tsp of salt.
  2. If using cashew cream, make that now (instructions in notes below) if using silken tofu, blend it up and reserve.
  3. While water gets to a boil and pasta cooks, add the vegan butter to a saucier or large skillet over medium heat. Once the butter has melted add in the garlic and stir, cooking for 1 - 2 minutes, making sure not to burn the garlic. If it's browning too fast, lower the heat.
  4. Add in the unsweetened plant milk and cashew cream or blended silken tofu. Stir to combine.
  5. Add in the vegan parmesan or nutritional yeast and Italian seasoning and stir to combine until the cheese has melted.
  6. Taste and adjust sauce to your preference!
  7. If pasta is still cooking, keep the sauce warm on low.
  8. Once pasta is done cooking, add it to the sauce. Reserve the pasta water and add some as needed to thin and emulsify the sauce to your preference. Toss the pasta in the sauce to coat it. Add a squeeze of lemon (about 1/2 - 1 tsp worth).
  9. Adjust seasoning to final taste and serve immediately, top with anything you like! Vegan parmesan, red pepper, are both good options! Or make some Tofu Grilled Chicken for Chicken Alfredo!

Notes

*To make cashew cream, simply cover 1/2 cup of raw unsalted cashews in boiling water for 10 minutes. Then drain and blend in a high speed blender with 1/2 cup of unsweetened plant milk until smooth.

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3 Comments

  1. This was such a satisfying dinner! Didn’t have time to prep the tofu chicken tonight, so made it without. I used the silken tofu and nooch method, also sprinkled some vegan parmesan on top. I have been craving some pasta with cream type sauce and this hit the spot. Definitely making this regularly! It’s quick and easy too!

  2. I made this for Easter dinner and it was a big hit! I was running behind and it only took about 30 minutes to make from putting water on to boil to finish, which was so convenient! I may have eaten too much! I, pulled some out of my fridge for a late night snack and it was even better as leftovers!

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