Vegan Fettuccine Alfredo
This vegan fettuccine Alfredo is a genuine comfort food. It’s a homemade, dairy-free alternative to the classic Italian pasta dish that proves plant-based meals can be both approachable and incredibly delicious. This recipe showcases a rich blend of cream and flavors. It’s perfect for either a family dinner or a date night.
I first made this recipe in 2018, when I first began exploring plant-based recipes. Over the years, I’ve altered my vegan Alfredo sauce several times, tweaking ingredients in search of the perfect combination of cream, richness and flavor. It features a savory blend of creamy cashews, nutritional yeast, lemon juice, garlic and oregano.
First, we’ll boil the cashews, then blend them with the other sauce ingredients. We’ll then boil our pasta and add it to the sauce. The magic of this homemade vegan Alfredo sauce lies in its simplicity. It can also be prepared in advance for a busy day. Simply refrigerate the sauce and, when the time arrives, just boil the noodles and let them simmer in the sauce for a minute or two. That’s it! It really is a simple, irresistible recipe.
My preferred pasta for this dish is fettuccine, as it’s the classic option. But feel free to use your choice of pasta here. You can use gluten-free pasta if you prefer and this recipe will turn out just as great. This Alfredo pasta pairs particularly well with quick & easy tofu steaks. Or you can make it a combo with a side of tomato soup.
I encourage you to share your experience in the comments below if you tried this Vegan Fettuccine Alfredo Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Fettuccine Alfredo
Ingredients
Sauce
- 1 cup Cashews
- Water to boil
- 1 cup Almond Milk
- 2 tbsp Nutritional Yeast
- 1 tsp Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Salt or to taste
- ½ tsp Black Pepper or to taste
Pasta
- 4 oz Fettuccine Pasta
- Water to boil
Garnish
- a sprinkle Red Pepper Flakes optional
- Fresh Parsley or Basil
Instructions
Sauce
- Boil cashews for 15 minutes and drain.
- In a food processor, add cashews, almond milk, nutritional yeast, lemon juice, garlic powder, dried oregano, salt and pepper and blend until creamy smooth. Set aside.
For Pasta
- Boil pasta following the directions on its package and drain. Preserve 1/2 cup of pasta water.
- Heat a skillet over medium heat. Add sauce, pasta and preserved water. Mix well together.
- Reduce heat to low and let simmer for 1-2 minutes.
- Add garnishes. Serve hot.