Vegan Fettuccine Alfredo

BY : PUBLISHED : October 12th, 2020 UPDATED: February 4th, 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.

completed Vegan Fettuccini Alfredo on a wooden surface and dark plate

This Vegan Fettuccine Alfredo: 

  • Is so delicious and full of flavor.
  • Perfect for pasta lovers.
  • Will quickly become a weeknight dinner staple.
  • Plant-based and vegan.

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!

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

No Dairy 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 ingredients like butter, and heavy 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!

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 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.

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 it 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.

The Ingredients and Substitutes

  • Almonds: 1 cup, unsalted & raw
  • Water: 3 cups plus 2 tablespoons, divided.
  • Extra-Virgin Olive Oil: 1 tablespoon
  • Yellow Onion: 1 medium, diced
  • Garlic: 5 large cloves, minced
  • Vegetable Broth: 4 cups of low-sodium broth (or the equivalent amount of vegetable bouillon and water)
  • Fettuccine: 1 package (16 ounces)
  • Cornstarch: 4 teaspoons
  • Salt: 1 tablespoon (only needed in using low-sodium broth)
  • Black Pepper: 1 teaspoon, ground
  • Black Pepper: freshly cracked, to taste (for garnish)
  • Fresh Parsley: ½ cup, chopped (for garnish)

How to Make Vegan Fettuccine Alfredo: 

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

Begin by 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. 

Next, 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.

Next, 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 it with the cracked black pepper and parsley.

Recipe Notes & Tips

  • Make sure you cook your onions on low until they are really tender.
  • If you love spicy meals, consider adding fresh red pepper flakes or paprika as a garnish.
  • You can also make this recipe ahead of time and pull it out of the fridge when ready to enjoy.

What Should I Serve with Vegan Fettuccine Alfredo?

While our vegan fettuccini is very filling by itself, it would go well with a salad or dinner rolls.

FAQs

Why do I have to use raw almonds for this recipe?

Using raw almonds saves a lot of time from having to soak almonds for this recipe.

Can I serve this over any kind of pasta?

If you don't have any fettuccini on hand, this vegan alfredo sauce can be served over any pasta you have.

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.

More Delicious Pasta Recipes You’ll Love:

Photos by Zhoro Apostolov

Vegan Fettuccini Alfredo Recipe The Friendly Vegan Cookbook 1 575x734 1

Fettuccine Alfredo

Toni Okamoto & Michelle Cehn
Say hello to the creamiest Fettuccine Alfredo recipe of all time! Made with 100% plant-based ingredients, it has an incredible flavor that will leave your family and friends pleasantly surprised at just how good it is.
5 from 16 votes
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dinner, Lunch
Cuisine Italian
Servings 6 to 8 servings
Calories 477 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 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

Notes

  • Make sure you cook your onions on low until they are really tender.
  • If you love spicy meals, consider adding fresh red pepper flakes or paprika as a garnish.
  • You can also make this recipe ahead of time and pull it out of the fridge when ready to enjoy.

Nutrition

Calories: 477kcalCarbohydrates: 65gProtein: 17gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 1189mgPotassium: 422mgFiber: 7gSugar: 4gVitamin A: 471IUVitamin C: 9mgCalcium: 111mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

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

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