Vegan Fettuccine Alfredo

BY : PUBLISHED : July 19th, 2022 UPDATED: August 31st, 2022

Love fettuccine alfredo but have been struggling to find the perfect homemade vegan-approved option? Well, look no further because our vegan fettuccine alfredo is about to become your favorite pasta recipe. It all starts with a dairy-free alfredo sauce and then combines with al dente pasta for a hearty and delicious meal the whole family will love.

completed Fettuccine Alfredo on a white plate against a white background

Vegan fettuccine alfredo is a favorite around my house not only because it’s comforting and exquisite but also because it’s special to my heart!

It was created by my dear friend and co-author, Michelle Cehn, and it is one of our most popular recipes from The Friendly Vegan Cookbook that we are so excited to share with you! 

The Friendly Vegan Cookbook recipe and cover pictures in a collage by Toni Okamoto & Michelle Cehn

Fettuccine Alfredo is a classic and a worldwide favorite, which is why we are so excited about this vegan version. The original recipe uses ingredients like dairy-based butter, and heavy dairy-based cream, making the dish a heavy and (not so healthy) meal.

By using almonds in this vegan version, we skip the dairy without having to compromise on the creaminess and incredible flavor. You must be wondering, almonds? Trust me, it’s amazing and absolutely delicious.

There is no doubt, that vegan fettuccine alfredo makes for the perfect family dinner even the kids will love and it’s made only using plant-based ingredients. 

Love vegan pasta? Try spicy tomato basil pasta and summer garden pasta.  Complete the meal with your favorite hot, fresh bread and an easy side dish such as vegan caprese salad.

This recipe uses easy-to-find ingredients and you’ll only need one pot. Meaning, no strenuous dishwashing is necessary. Our kind of food, right? It doesn’t sound like much but when you’re hungry and tired after a long day, you will be so happy you don’t have to spend an extra 20 minutes in the kitchen.

Why This Recipe Works

  • Kid-friendly. This easy vegan pasta alfredo recipe is always a hit with kids and adults!
  • Tastes great. Vegan fettuccine alfredo sauce and pasta is so delicious and full of flavor.
  • Perfect for pasta lovers.
  • Easy to make. This dish will quickly become a weeknight dinner staple.
  • Plant-based and vegan.
  • No soaking is needed. Which means no thinking ahead.
  • One-pot meal. Easy to find ingredients cook up in one pot which means no strenuous dishwashing is necessary.

What Goes Into This Recipe

Simple ingredients cook up in this easy creamy vegan pasta dish in just a matter of minutes.

  • Almonds: It’s important to use raw and unsalted almonds for the best flavor when making a dairy-free alfredo sauce.
  • Extra-virgin olive oil: Just a bit to saute the veggies.
  • Aromatics: Yellow onion and garlic cloves layer in the flavor.
  • Vegetable broth: I prefer low-sodium but you can also use regular or the equivalent amount of vegetable bouillon or paste mixed with water.
  • Fettuccine: To make the classic vegan alfredo pasta dish but you can easily swap for any shape of pasta!
  • Cornstarch: Thickens the sauce to make it ultra-creamy.
  • Parsley: Optional but looks great when added on top as garnish. 

EARTH-FRIENDLY TIP: If you like to live by the motto: reuse, reduce, and recycle, you’ll love this tip! Instead of discarding the leftover almond pulp, save it to use in other recipes. You can bake some amazing vegan muffins or cookies or use it for smoothies. You can also dry it out to add to your oatmeal when cooking. So many ways you can make use of this (otherwise discardable) almond milk by-product.

How to Make This Vegan Fettuccine Alfredo Recipe

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

  • 1) Blend the almonds. Use a high ­powered blender to blend the almonds and 3 cups of water until creamy almond milk forms. 
process of adding almonds to blender with water
  • Strain the almonds. Pour the liquid through a nut milk bag to strain out the pulp from the almond milk into a large bowl. Gently massage the bag until all the almond milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky ­smooth almond cream and discard the pulp (or save it to use in another recipe).
process of adding almond milk into strainer
  • Cook the aromatics. Heat the olive oil in a large pot over medium heat and add the onion and garlic when the oil is hot and sauté for 2 to 4 minutes, until soft and fragrant. 
  • Boil the liquid. Add the vegetable broth and homemade almond milk, increase the heat to medium ­high, and bring to a boil.
  • Cook the fettuccine. Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.
  • Make cornstarch slurry. While the pasta is cooking, mix the cornstarch with two tablespoons of water in a small bowl until the cornstarch dissolves.
  • Add slurry to pasta. Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the dairy-free alfredo sauce starts to thicken.
  • Let it rest. Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken.
process of mixing stirring fettuccine pasta in pan
  • Serve it up. Plate the pasta and garnish it with cracked black pepper and parsley.

Top Tip: If the sauce is still very liquidy after sitting, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time.

Expert Tips 

  • Stir the pasta. Usually, when cooking pasta, it doesn’t need a lot of attention but in this recipe since it’s cooking in the sauce and not just water, the stirring is necessary. 
  • Use tongs. Tongs work great for stirring long noodles. You can lift them out of the pot while they cook and more easily separate any that are stuck together.
  • Use the right almonds. Salted almonds will make the sauce too salty and using roasted almonds completely changes the flavor and also requires soaking.
  • Serving vegan fettuccine alfredo. Fresh parsley makes a pretty bowl of pasta and a sprinkle of fresh cracked black pepper for some flavor.
  • Cook onions. On low heat, until they are really tender so they don’t burn.
  • Spicy fettuccine alfredo: If you love spicy meals, consider adding fresh red pepper flakes or paprika as a garnish.
  • Make ahead: You can also make this recipe ahead of time and pull it out of the fridge when ready to enjoy.

FAQs

How do I prevent the alfredo sauce from thickening when I put it in the fridge?

If it thickens up on you, all you'll need to do is add a bit of water to help thin the sauce out when heating it up.

What is vegan alfredo sauce made of? 

Nuts and tofu are commonly used to create a creamy white vegan version of alfredo sauce and then other ingredients are added for flavor. This recipe is made with raw almonds and sauteed aromatics for flavor combined with a method of cooking the sauce and pasta together using the natural starch of the pasta combined with a cornstarch slurry to thicken the sauce.

completed Fettuccine Alfredo on a white plate against a white background

What to Serve with Vegan Fettuccine Alfredo

While our vegan fettuccini is very filling by itself, a simple side dish or bread, such as these dinner rolls completes the meal. Some of my favorite sides to serve include:

In addition, here are some more serving ideas for making this recipe:

  • Add some toppings: Consider simple options such as some vegan parmesan cheese, nutritional yeast, fresh basil, or red pepper flakes. Steamed vegetables, crumble up a veggie burger, or add some crispy tofu.
  • Change up the noodles: Try zucchini noodles, different pasta shapes, whole wheat pasta, or even gluten-free pasta.

More Delicious Pasta Recipes You’ll Love:

Photos by Alfonso Revilla

completed Fettuccine Alfredo on a white plate against a white background

Vegan Fettuccine Alfredo

Toni Okamoto & Michelle Cehn
Love fettuccine alfredo but have been struggling to find the perfect homemade vegan-approved option? Well, look no further because our vegan fettuccine alfredo is about to become your favorite pasta recipe. It all starts with a dairy-free alfredo sauce and then combines with al dente pasta for a hearty and delicious meal the whole family will love.
5 from 22 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dinner, Lunch
Cuisine Italian
Servings 6 to 8 servings
Calories 478 kcal
METHOD Stove
DIET Vegan

Ingredients
  

  • 1 cup of raw unsalted almonds
  • 3 cups plus 2 tablespoons water divided
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion diced
  • 5 large cloves garlic minced
  • 4 cups low-sodium vegetable broth or the equivalent amount of vegetable bouillon and water
  • 16 ounces of uncooked fettuccine
  • 4 teaspoons cornstarch
  • 1 tablespoon salt only if using low-sodium broth
  • 1 teaspoon ground black pepper
  • Freshly cracked black pepper to taste for garnish
  • ½ cup finely chopped fresh parsley for garnish

Instructions
 

  • Using a high­powered blender, blend the almonds and 3 cups of water until a creamy almond milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the almond milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky­smooth almond cream and discard the pulp (or save it to use in another recipe).
  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
  • Add the vegetable broth and homemade almond milk, increase the heat to medium ­high, and bring to a boil.
  • Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.
  • While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves.
  • Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken.
  • Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time.
  • Plate the pasta and garnish with the cracked black pepper and parsley.

Video

Notes

  • Stir the pasta. Usually, when cooking pasta, it doesn’t need a lot of attention but in this recipe since it’s cooking in the sauce and not just water, the stirring is necessary. 
  • Use tongs. Tongs work great for stirring long noodles. You can lift them out of the pot while they cook and more easily separate any that are stuck together.
  • Use the right almonds. Salted almonds will make the sauce too salty and using roasted almonds completely changes the flavor and also requires soaking.

Nutrition

Calories: 478kcalCarbohydrates: 65gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 64mgSodium: 1189mgPotassium: 428mgFiber: 7gSugar: 4gVitamin A: 471IUVitamin C: 9mgCalcium: 112mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

Reader Interactions

Comments

  1. Gina H. says

    5 stars
    One of our all-time favorite dinner meals. Really creamy and delicious!

    • Andrea White says

      I'm with you! So so good!

  2. Janaye says

    5 stars
    Fettuccine Alfredo is one of fav pastas

    • Andrea White says

      Same! Love how creamy this one turns out too!

  3. Teodora says

    Perfect! Creamy and so tastsy!

    • Andrea White says

      Gotta love how creamy it turns out! I love it!

  4. Katie says

    5 stars
    This fettuccine Alfredo is incredible! Can't wait to make it again soon!

    • Andrea White says

      It's soooo good! Creamy and delicious!

  5. Andrea White says

    5 stars
    Made this last Thanksgiving. It was sooo good!

  6. nancy says

    5 stars
    easy homemade white sauce that is a good change up from tomato all the time

    • Michael says

      5 stars
      Great recipe! I love fettuccine alfredo, but not all the saturated fat. This tastes really good and while it has 18 g of fat, it only has 2 g of saturated fat. The color isn't same as regular fettuccine alfredo, but that didn't even bother my very picky teenager because she liked how it tasted.

      • Andrea White says

        Love that it was a hit with your teenager! Everyone loved it last thanksgiving at my house 🙂

    • Andrea White says

      Can't go wrong with vegan alfredo!

  7. Samantha Ferraro says

    5 stars
    We love nut based sauces here! Delicious recipe, definitely recommend adding red pepper flakes.

    • Andrea White says

      I'm with you! So so good!

  8. Doug Kuechenmeister says

    Do you think it would be possible to use cashews with this receipe?

    • Andrea White says

      Hi Doug! We haven't tried subbing in cashews for the almonds so we can't guarantee the results. However, if you do end up trying it out, please let us know how it works out!

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