Vegan Fettuccine Alfredo
Who says you need butter, cream, or cheese to enjoy a decadent plate of fettuccine alfredo? Our Vegan Fettuccine Alfredo delivers all the velvety richness and comfort of the classic Italian-American dish—without a drop of dairy. It’s creamy, garlicky, and absolutely satisfying, yet light enough for everyday dinners.
Perfect for vegans, those with dairy sensitivities, or anyone trying to eat more plant-based meals, this easy alfredo recipe is a game changer.
What Makes This Alfredo Sauce Vegan?
Traditional alfredo relies on heavy cream, butter, and parmesan cheese. In this vegan version, we swap those out for wholesome plant-based ingredients like:
Cashews (for creaminess)
Garlic (for flavor)
Nutritional yeast (for cheesy, umami depth)
Plant milk or broth (for smooth blending)
The result? A silky, luscious sauce that hugs each strand of fettuccine—so satisfying, you won’t miss the dairy one bit.
Why You’ll Love This Recipe
Ultra-creamy without cream or cheese
Quick and easy—ready in under 30 minutes
High in plant-based protein and fiber
Naturally dairy-free, egg-free, and can be made gluten-free
Great for both weeknights and special occasions
Key Ingredients
Fettuccine (regular or gluten-free)
Raw cashews (soaked for 15–30 minutes)
Fresh garlic cloves
Lemon juice
Nutritional yeast
Unsweetened plant-based milk or veggie broth
Salt and pepper to taste
Fresh parsley or vegan parmesan for garnish
How to Make Vegan Fettuccine Alfredo
1. Soak the cashews: Soak raw cashews in hot water for 15–30 minutes to soften.
2. Cook the pasta: Boil fettuccine until al dente. Reserve ½ cup of pasta water before draining.
3. Blend the sauce: In a high-speed blender, combine soaked cashews, garlic, lemon juice, nutritional yeast, plant milk or broth, and a pinch of salt and pepper. Blend until silky smooth.
4. Warm and toss: Pour the sauce into a skillet over low heat. Stir in reserved pasta water to loosen if needed. Add cooked pasta and toss to coat.
5. Garnish and serve: Top with chopped parsley, cracked black pepper, or vegan parmesan. Serve hot and creamy!
Customizations
Add steamed broccoli or sautéed mushrooms for extra veggies
Use linguine or spaghetti if you don’t have fettuccine
Sprinkle chili flakes or smoked paprika for heat and flavor
For protein, toss in chickpeas or baked tofu cubes
Tips for Perfect Vegan Alfredo
Use a high-speed blender for the smoothest sauce
If you’re short on time, use store-bought cashew butter instead of soaked cashews
Always taste and adjust seasoning—every brand of broth or milk is different
Don’t overcook the garlic if sautéing—it can turn bitter
Final Thoughts
Vegan Fettuccine Alfredo is one of those recipes that feels indulgent but is actually nourishing and wholesome. It’s a crowd-pleasing comfort dish, whether you’re feeding your family or impressing dinner guests. The creamy sauce coats every bite, offering that classic alfredo flavor without any dairy at all.
Give it a try tonight—you won’t believe how good plant-based can taste!
Vegan Fettuccine Alfredo
Ingredients
- 12 oz 340g fettuccine (gluten-free if needed)
- 1 cup raw cashews soaked for 4–6 hours or boiled for 10 minutes
- 1 ¼ cups unsweetened plant-based milk almond, soy, or oat
- 3 cloves garlic
- ¼ cup nutritional yeast
- 1 tbsp lemon juice
- 1 tsp onion powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish optional
- Vegan parmesan for topping optional
Instructions
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
- Make the Sauce:
- In a blender, combine soaked/boiled cashews, plant-based milk, garlic, nutritional yeast, lemon juice, onion powder, salt, and pepper. Blend until completely smooth and creamy.
- Heat and Combine:
- In a large pan, heat olive oil over medium heat. Pour in the blended sauce and cook for 2–3 minutes until warm and slightly thickened. Add a splash of pasta water if needed to loosen the sauce.
- Toss Pasta:
- Add cooked fettuccine to the sauce and toss to coat evenly. Simmer for 1–2 minutes to heat through and meld flavors.
- Serve:
- Plate and garnish with chopped parsley and vegan parmesan if desired. Serve hot.
