Vegan Fettuccine Alfredo
Creamy, comforting, and completely dairy-free, this Vegan Fettuccine Alfredo delivers all the richness of the classic version using wholesome plant-based ingredients. Made with cashews, garlic, and nutritional yeast, it’s the perfect meal for cozy nights or when you're craving a decadent pasta dish.
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.
Notes
For a nut-free version, use sunflower seeds or silken tofu instead of cashews.
Add steamed broccoli, mushrooms, or spinach for extra veggies.
Store leftovers in an airtight container for up to 3 days and reheat with a splash of plant milk.