Vegan Fettuccine Alfredo
This Vegan Fettuccine Alfredo recipe is special. Very special indeed. It was created by my dear friend and co-author, Michelle Cehn, founder of World of Vegan, and it is one of our favorite recipes from The Friendly Vegan Cookbook that we are so excited to share with you! It makes for the perfect family dinner and only uses plant-based ingredients.
This fettuccine Alfredo is one of the 100 delicious recipes from my book, The Friendly Vegan Cookbook! We hope it’s the best vegan cookbook for those looking to integrate more plant-based foods into their lives. Go get your copy and get cooking!
No Butter Needed
Fettuccine Alfredo is a classic and a worldwide favorite, which is why we are so excited about this vegan version. The original recipe uses as main ingredients, butter, and heavy cream, making this 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!
Another great feature about this recipe is that there’s no need to soak the almonds previously, so no need to prep with hours (or even a day) in advance.
One-Pot Wonder
This delicious Fettuccine Alfredo keeps on giving. Apart from being so good (beware of those eating straight out of the pot tendencies), it uses easy to find ingredients and you’ll only need one pot. Meaning, no strenuous dishwashing 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 if you don’t have to spend an extra 20 minutes in the kitchen.
Almond Cream Pulp
If you like to live by the motto: reuse, reduce, and recycle, you’ll love this tip! Instead of discarding the leftover pulp when straining the almond cream, use it for other preparations. You can bake some amazing vegan muffins or cookies, keep it in your refrigerator, and use later for smoothies or let it dry and add it to your oatmeal when cooking. So many ways you can make use of this (otherwise discardable) almond milk byproduct.
Recommended equipment:
- Whisk
- Liquid Measuring cup
- Measuring cups
- Measuring spoons
- Blender
- Nut Milk Bag
- Large Pot
- Wooden Spoon
Photos by Zhoro Apostolov
Fettuccine Alfredo
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 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 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 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
Nutrition
This corn chowder recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Published with permission from BenBella Books, 2020, all rights reserved.
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