Vegan Fettuccine Alfredo

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Try this vegan fettuccine Alfredo for an easy weeknight dinner that’s ready in less than 30 minutes! It’s rich, creamy, comforting, and completely dairy-free. Find out just how simple it is to make classic meals plant-based without sacrificing taste or texture.

💛 Why you’ll love this recipe

• Easy: There are no crazy ingredients needed for this vegan fettuccine Alfredo. Plus, the detailed instructions make it a breeze to whip together!
• Comforting: The flavors are ultra-rich and satisfying, making it a go-to recipe whenever you’re feeling like something comforting.
• Dairy-free: You’ll be surprised at how velvety smooth and creamy it turns out without the use of dairy. Whether you’re lactose intolerant or just trying to cut back, you’ll be happy to have this recipe in your kitchen repertoire.
• Customizable: Make it nut-free or gluten-free, add spice, or even up the protein. There are countless ways to make this recipe your own.

If you love pasta dishes like vegan fettuccine Alfredo, you should really check out our lemon garlic pasta, espagueti blanco, and espagueti rojo.

🍝 What is fettuccine Alfredo?

Fettuccine Alfredo is a popular Italian dish in which fettuccine pasta is tossed in a simple white sauce.

Traditional Italian recipes are made from Parmesan cheese, butter, and black pepper. As the cheese melts, the butter and cheese create a smooth sauce that coats the pasta. In Americanized versions, you’ll often find ingredients like heavy cream, garlic, parsley, and sometimes chicken.

All-in-all, this dish is incredibly creamy, rich, and indulgent. Whichever way you serve it, everyone is bound to love it! For a more traditional option, check out our vegan Alfredo sauce recipe.

🌱 How to make it vegan

It’s quite simple to make vegan fettuccine Alfredo, especially if you’re emulating a Western version. Here are a few swaps we made in this plant-based recipe:

• Parmesan cheese: We included homemade vegan Parmesan cheese. 
• Cream: Instead of cream, we opted for cashews and plant milk.
• Butter: We used olive oil instead of butter.

Even though the end result has obvious differences from traditional recipes, it’s just as rich, creamy, and savory. The idea is to make a comforting meal while keeping things dairy-free!

📜 History

The Italian version of this dish is called fettuccine al burro. It was originally made by tossing fettuccine in butter and Parmesan cheese.

The dish received its name from Alfredo Di Lelio, who first made it in his Roman restaurant in the early 1900s. Since then, fettuccine Alfredo has become a global phenomenon!

🤌 How to cook perfect fettuccine

1. Heat: Bring a large pot of water to boil over high heat.
2. Boil: Salt the boiling water generously, then add fettuccine (don’t forget the salt!).
3. Taste: Start tasting the pasta ~1-2 minutes before it reaches the cooking time indicated on the package to see if it’s al dente.
4. Drain: When the pasta is tender yet chewy, drain it in a colander (saving the water).

🛒 Ingredients & substitutions

• Fettuccine: Use any long, flat pasta like linguine, tagliatelle, or fettuccine. If you’re sensitive to gluten, opt for a gluten-free option like Rummo.
• Garlic: We recommend roasting a fresh head of garlic, but garlic powder will also work. Use ¼-teaspoon for every clove.
• Olive oil: To sauté the onions and roast the garlic. Avocado oil or another neutral vegetable oil will work as well.
• Onion: Caramelizing the onions creates a rich and savory flavor in the Alfredo. Use white or yellow onions, not red onions.
• Cashews: You’ll want raw, unsalted cashews for the sauce. Roasted cashews impart a strong flavor, and we’re going for a neutral taste here. Soak them overnight in room temperature water, or quick-soak them for 30-60 minutes in boiling water.
• Lemon, apple cider vinegar: The combination of these two acids provides a tangy element without being too sweet and fruity or overpowering. You can also use white wine vinegar, white vinegar, or coconut vinegar.
• Soy milk, water: We prefer a mixture of plain soy milk and pasta cooking water. Feel free to use just plant milk or just pasta water in your recipe.
• Nutritional yeast: Adds a cheesy, umami flavor that emulates Parmesan cheese. White miso paste also works, but it doesn’t provide as much of a cheesy taste. 
• Sea salt: We suggest sea salt over regular table salt for the best flavor.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan fettuccine Alfredo

Step 1: Roast the garlic

Preheat the oven to 400 degrees F. Slice the stem end of the garlic head off to partially reveal the cloves. Drizzle with olive oil and season with a pinch of sea salt. Wrap the head of garlic in tin foil and roast it for 25-30 minutes, or until the cloves are soft and golden brown.

Step 2: Sauté the onions

Heat about a tablespoon of olive oil in a skillet over medium-low. Add the diced onions and sauté them for 4-5 minutes, or until they are lightly caramelizing.

Step 3: Boil the pasta

Boil some water in a large pot. Once boiling, salt it generously and cook the fettuccine according to package instructions, or until al dente. Drain the pasta and transfer it back to the pot it was cooked in.

Step 4: Blend the Alfredo

To a high-speed blender, add 5-6 cloves of roasted garlic, the cooked onions, drained cashews, lemon juice, vinegar, soy milk, water, and nutritional yeast. Mix on high until a creamy texture is achieved. Taste and season with sea salt to your liking.

Step 5: Combine all ingredients

Transfer the Alfredo sauce to the pot of fettuccine, mixing everything together with tongs. Serve immediately while warm. Happy eating!

If you have questions about this vegan fettuccine Alfredo recipe, check out our FAQs or leave a comment down below!

🥖 What to serve with fettuccine Alfredo

What goes better with vegan fettuccine Alfredo than a side of bread? Serve yours alongside one of these options:

• Garlic bread
• Sourdough bread
• Dairy-free bread

🌡️ Storage & reheating

Since it’s quick to make and doesn’t store very well, we recommend making just enough pasta for the recipe. Here are our storage and reheating tips to keep the sauce as fresh as possible:

• Fridge: Store it in an airtight container or mason jar in the fridge for up to 4-5 days. It will thicken as it sits, but you can add 1-2 tablespoons of water or broth to thin it out once you’re ready to use it again. 
• Freezer: For longer storage periods, keep the Alfredo sauce in the freezer for up to 3 months. Make sure it’s in a freezer-safe container with room for expansion.
• Reheating: If frozen, thaw the sauce in the fridge overnight. Reheat it in a pan over low, stirring occasionally. If it’s too thick, add 1-2 tablespoons of broth or water until you reach your desired consistency. Alternatively, you can heat it in the microwave for 1-2 minutes, stirring every 30 seconds or so.

♻️ Variations

• Add protein: Try adding slices of vegan chicken, tofu, or tempeh as a plant-based protein source.
• Vegetables: Include your favorite vegetables like peas, spinach, mushrooms, broccoli, asparagus, or carrots. 
• Pesto: Mix some vegan pesto into the sauce for a pesto fettuccine Alfredo. 
• Cashew-free: If you prefer no cashews, replace them with sunflower seeds instead. 
• Gluten-free: Swap in your favorite brand of gluten-free pasta. Rummo carries some great gluten-free options.

🧑‍🍳 Top tips

• Al dente pasta: Cook the pasta to al dente for the best texture. We’ve included notes in this recipe on how to achieve the most ideal pasta.
• Soak the cashews: It’s important to soften the cashews, especially for an ultra-smooth and creamy sauce consistency. Soak them overnight (or at least in hot water for an hour or so).
• Roast the garlic: The savory, slightly sweet, caramelized flavor of roasted garlic can’t be beaten! We don’t recommend skipping this step.
• Reserve the pasta water: Don’t drain all of the cooking water! The leftover starches help the sauce stick to the pasta, plus the salt adds extra flavor. 

💬 FAQ

🍴 More pasta recipes

If you enjoyed this vegan fettuccine Alfredo recipe, be sure to check out some more pasta dishes like these:

• Espagueti Verde: Mexican spaghetti spiced with poblano pepper.
• Lentil Bolognese: A pasta dish packed with protein. 
• Dairy-Free Mac and Cheese: Creamy, cheesy, and dairy-free mac and cheese.

Note: We’ve updated this post to include new information and helpful tips about the recipe.