Vegan Fettuccine Alfredo

Fettuccine Alfredo | Plant-Based on a Budget | #vegan #fettuccini #alfredo #dinner #plantbasedonabudget
  • Yield : 6 to 8 servings
  • Prep Time : 25m
  • Cook Time : 25m
  • Ready In : 55m

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 by Toni Okamoto & Michelle Cehn

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:

Photos by Zhoro Apostolov

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brown plate with pasta on a dark background

Fettuccine Alfredo

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Author: Toni Okamoto
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Dinner, Lunch
  • Method: Stove
  • Cuisine: Italian
  • Diet: Vegan


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.


  • 1 cup raw of 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)
  • 1 (16-ounce) package 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


  1. 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).
  2. 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. 
  3. Add the vegetable broth and homemade almond milk, increase the heat to medium ­high, and bring to a boil.
  4. 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.
  5. While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves.
  6. 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.
  7. 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.
  8. Plate the pasta and garnish with the cracked black pepper and parsley.

Keywords: vegan, vegetarian, fettuccine alfredo, pasta recipes, dinner recipes, lunch recipes, creamy pasta, italian recipes, vegan italian recipes, dairy free, one pot recipes

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.

Fettuccine Alfredo | Plant-Based on a Budget | #vegan #fettuccini #alfredo #dinner #plantbasedonabudget

"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

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