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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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 12 oz 340g fettuccine (gluten-free if needed)
  • 1 cup raw cashews soaked for 4–6 hours or boiled for 10 minutes
  • 1 1/4 cups unsweetened plant-based milk almond, soy, or oat
  • 3 cloves garlic
  • 1/4 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

Method
 

  1. Cook Pasta:
  2. 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.
  3. Make the Sauce:
  4. 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.
  5. Heat and Combine:
  6. 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.
  7. Toss Pasta:
  8. Add cooked fettuccine to the sauce and toss to coat evenly. Simmer for 1–2 minutes to heat through and meld flavors.
  9. Serve:
  10. 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.