Vegan Fettuccine Alfredo
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 for a Tofu Cream.
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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Vegan Fettuccine Alfredo
Ingredients
- 8 oz. Dried Fettuccine
- 3 Tbsp Vegan Butter
- 3 Garlic Cloves (minced)
- 1/2 – 3/4 cup Cashew Cream** (or Tofu Cream)
- 3/4 cup Plant Milk (Unsweetened)
- 1 cup Vegan Parmesan (or 2 – 4 Tbsp Nutritional Yeast)
- 1/4 – 1 tsp Italian Seasoning (to taste)
- 1/2 – 1 tsp Lemon Juice
- Salt & Pepper
- Pasta Water (as needed)
- Fresh Chopped Parsley (for serving)
Instructions
- Prepare the Cashew Cream or Tofu Cream.
- Cook pasta according to package instructions. I also recommend salting the water with about 1 – 2 tsp of salt.
- 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.
- Add in the unsweetened plant milk and cashew cream or blended silken tofu. Stir to combine.
- Add in the vegan parmesan or nutritional yeast and Italian seasoning and stir to combine until the cheese has melted.
- Taste and adjust sauce to your preference!
- If pasta is still cooking, keep the sauce warm on low.
- 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).
- Adjust seasoning to final taste and serve immediately, top with anything you like! Vegan parmesan, red pepper, are both good options!You can make some Tofu Grilled Chick'n to add on top too!
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!
Awesome! So glad you dug it! It’s so good with the tofu cutlet, you gotta do that next time for sure!
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!
Sorry for the late reply, but that’s amazing! Yes, it’s even good out of the fridge haha!
This turned out amazing. The closest I’ve been able to achieve to the non vegan version I used to make. I mixed my own Italian seasoning (oregano/ Basil/ thyme/ sage) and only used about 1/4tsp. Would probably leave out next time though. I normally add broccoli but didn’t have any, so I added about 1/2 cup frozen green peas.
Nice, I love that, so glad it worked out!
Wow!! 🤩 When you said it would put Olive Garden to shame, I was skeptical, but once I tasted the creamy pasta..totally convinced that you got the right stuff! Thank you for such a fulfilling vegan meal!
HAHA, love that! Yes we vegans can definitely do better than Olive Garden no problemo! Glad you dig it too!
I recently went vegan, and have been desperately trying to find good pasta recipes. Fettuccine alfredo was one of my favorite foods before going vegan, and I have to say, this version more than satisfies my cravings. I used to buy the store bought sauce, and honestly, this is better. So good! Very easy to make even for someone like me who is new to cooking. 10/10!
Awesome, stoked to hear that! Glad it’s easy for a new cook, that’s my goal with this page! Thank you!
This was super tasty and easy to make! It’s been about 17 years since I had ‘real’ Fettuccine Alfredo, and this felt reminiscent of what I remember it tasting like!
Thanks!!
Excellent! Thank you!
Me and my girlfriend made this for dinner tonight and I’m not vegan and I think this tastes just as good as the non-vegan fettuccine Alfredo Great job!
Oh heck yeah, I love to hear this, thank you for the feedback!
I’m a convert now! Wow, I had such low expectations, but this is the best vegan alfredo recipe I’ve tried. I’ve been vegan 10 years and have tried ones made with cauliflower, cashew, almonds, and my previous favorite – dairy free milk and butter and flour or cornstarch to thicken. I love silken tofu in desserts but I was worried this would take on a tofu flavor (subtle but noticeable if you know it). I used 3/4 cup of blended silken tofu (a 10 oz package) and 1/2 cup vegan parmesan and 1/8 cup nutritional yeast since I didn’t have enough parmesan, and I know from all my prior attempts that I don’t like alfredo made with only nutritional yeast as the “cheese” flavor. I skipped the Italian seasoning and added parsley and red pepper flakes on top of my plate.
Nice, glad you found an alfredo you like!! Thank you!
I was a little worried when I realized how simple this was, haha, but of course that’s part of why it’s perfect! I used half cashew cream and half silken tofu – very decadent. And I added Just Chicken (which is amazing!) Thanks for another great recipe 💚
Oh nice, glad you liked it, I gotta try out their chicken!!
Thank you for this amazing recipe. I am allergic to dairy and my husband is Italian. Always looking for ways to make df/vegan recipes. I used the cashew cream and nutritional yeast because that’s what I had on hand. Very good! I will need to try again using silken tofu.
So happy this worked out for y’all! Thank you! The silken tofu is so good too!
Incredible dish! I’ve used the silken tofu and vegan parmesan method and it’s turned out delicious every time I’ve made it. It also comes together super quickly, and my partner and I have enjoyed putting Morningstar chicken patties on top. A+!
Awesome, so happy to hear this! The Nuggets are such a great idea!
This recipe is amazing. We make it with the tofu cream and nutritional yeast, and it’s such a not-guilty but still very indulgent pleasure. Non-vegan husband and I both absolutely love it.
Nice, so happy to hear this! I love the tofu version too! Thank you!