Vegan Fettuccine Alfredo recipe: best creamy sauce
Indulge in the creamy decadence of this Vegan Fettuccine Alfredo, where velvety sauce meets perfectly cooked pasta in a dish that’s as comforting as it is satisfying. This recipe seamlessly transforms a classic favorite into a plant-based delight, showcasing a rich blend of flavors without the need for dairy.
Crafted with wholesome simple ingredients like sautéed onions, garlic, and creamy cashews (or a silky soy alternative), this Alfredo sauce comes together effortlessly, promising a dish that’s both indulgent and nourishing. The addition of nutritional yeast and Italian seasoning lends a savory depth to the dairy-free Alfredo sauce, while a touch of lemon juice brightens the cream sauce flavors to perfection.
Why this is my favorite fettuccine sauce
I made this creamy fettuccine sauce because I wanted a vegan fettuccine sauce that would be as creamy and delicious as regular fettuccine sauce. I set out to create a sauce that would have the same richness, depth of flavor and a luxurious creamy consistency that would stick to the pasta. And that’s exactly what this Fettuccine Alfredo sauce is all about. The ultimate creamy white pasta sauce that no one ever guesses is vegan because the flavor and textures are luxurious, rich and silky.
Best vegan Alfredo recipe
What makes this garlic Alfredo recipe truly irresistible is its simplicity. With just a few easy steps, you’ll have a homemade Alfredo sauce that rivals any traditional version. Whether you’re new to vegan cooking or a seasoned enthusiast, this dish proves that plant-based meals can be both approachable and incredibly delicious. We’re talking the ultimate vegan version of Alfredo pasta! Think delicious tender pasta wrapped in a creamy non-dairy alfredo sauce that tastes just like the real thing! Yum!
Best Plant Based Fettuccine Alfredo
Serve this luscious sauce over al dente fettuccine pasta, generously seasoned with salted boiling water to enhance its flavor. Garnish the garlic Alfredo sauce with fresh herbs, a sprinkle of lemon zest, and perhaps your favorite roasted vegetables for added texture and color. It’s a versatile dish that adapts beautifully to your preferences and makes a memorable centerpiece for any meal. I call this my perfect vegan Alfredo sauce because it’s not just a healthy Alfredo sauce, it’s also a delicious sauce full of amazing real cheese sauce flavor!
Prepare to delight your senses with each velvety bite of this Vegan Fettuccine Alfredo. This is a vegan fettuccine Alfredo that the whole family will love! Whether enjoyed solo or shared with loved ones, this garlic Alfredo sauce recipe promises to satisfy cravings for comfort food while showcasing the simplicity and allure of plant-based cooking at its finest. It’s the best vegan fettuccine Alfredo recipe wi the the ultimate dairy free white sauce that tastes so much like traditional Alfredo sauce.
Why vegan Alfredo sauce recipe is the best VEGAN GARLIC ALFREDO SAUCE
Alfredo sauce is often a go-to comfort food for many, myself included in the past. However, I grew tired of feeling queasy after just a few bites—sometimes, rich foods can be overwhelming. The idea of being stuck in a food coma for hours didn’t appeal to me. That’s why I developed what I believe is the ultimate Vegan Garlic Alfredo Sauce. This easy vegan Alfredo sauce is the perfect healthy Alfredo sauce!
Traditional garlic Alfredo sauce typically contains butter, milk, cream, Parmesan cheese, and garlic—loaded with dairy and often leaving you feeling bloated. My version, however, aims for that same creamy richness without the heaviness. By incorporating cooked onions and coconut oil, I achieve a slightly sweet depth that’s usually achieved with cream and butter. I use coconut oil because it mimics the texture of real dairy. You can omit or replace with a vegetable oil of your choice.
Here’s a nutritional comparison between my Alfredo sauce and Olive Garden’s version:
– My sauce per serving: is just around 250 calories!
– Olive Garden’s: 460 calories, 43g fat, 8g protein, 9g carbs (using heavy cream, milk, lots of cheese, and 6 egg yolks).
As you can see, the difference is striking! While Olive Garden’s sauce may have slightly fewer carbs, my vegan cashew alfredo sauce recipe uses quality ingredients that are lighter on the heart. Enjoy my non dairy Alfredo sauce weekly with much less guilt compared to traditional versions, which are perfect for occasional indulgences.
Plant based fettuccine Alfredo equipment
To prepare this vegan Fettuccine Alfredo recipe, you will need the following equipment:
1. Large Pot: For boiling water to cook the fettuccine pasta.
2. Blender: A high speed blender or food processor is necessary to blend the ingredients for the Alfredo sauce until smooth and creamy. A high-speed blender is recommended for best results with cashews. If you don’t have a blender, you can opt for using an immersion blender or simply use cashew cream from the grocery store. The end result will still be a delicious white sauce perfect for your family dinner!
3. Large Pan or Skillet: To sauté the onions and garlic, and to simmer the Alfredo sauce for the fettuccini Alfredo.
4. Cooking Utensils: Such as a spatula or wooden spoon for stirring ingredients while cooking.
5. Measuring Cups and Spoons: For accurately measuring ingredients like vegetable broth, salt, pepper, lemon juice, nutritional yeast, and Italian seasoning.
6. Cutting Board and Knife: For chopping the onion and mincing garlic.
7. Potato Peeler or Zester: Optional, for garnishing with lemon zest.
8. Saucepan (optional): If you prefer to reheat the sauce separately before serving.
Having these basic kitchen tools and utensils will ensure you can prepare the vegan Fettuccine Alfredo recipe efficiently and enjoy a delicious plant-based meal.
Dairy free Alfredo ingredients
Here are the ingredients you will need to make this vegan Fettuccine Alfredo recipe:
Vegan Fettuccine Alfredo Recipe Ingredients:
1. White Onion (200g, diced):
– Adds savory sweetness and depth to the Alfredo sauce. Alternatively you can use onion powder if you don’t have onions at home to make the creamy pasta sauce.
2. Low Sodium Vegetable Broth (1-2 cups, divided):
– Provides a flavorful base for the sauce. Adjust quantity based on desired consistency.
3. Salt (1/2-3/4 teaspoon):
– Enhances flavors and balances the dish.
4. Ground Black Pepper (1/4-1/2 teaspoon):
– Adds a subtle heat and depth to the sauce.
5. Garlic (4 x-large cloves, minced):
– Offers aromatic richness and savory undertones. Alternatively you can use garlic powder to make vegan fettuccine Alfredo. It won’t be as fragrant as real garlic but it will still be a great vegan fettucine Alfredo.
6. Raw Unsalted Cashews (1/2 heaping cup, about 75g):
– Creates a creamy texture in the sauce when blended. Can be substituted with soy cream and soy milk (see Notes for proportions). The dairy-free milk has an amazing creamy smooth sauce texture that tastes so much like traditional Alfredo sauce.
7. Lemon Juice (1/2 tablespoon):
– Adds a touch of acidity to brighten the flavors of the sauce. It gives the taste buds a little delicious surprise of freshness.
8. Nutritional Yeast (3 tablespoons):
– Provides a cheesy flavor without dairy, enhancing the Alfredo sauce’s richness. You can omit if you prefer, but I really recommend adding nutritional yeast to enhance the cheese in the flavorful vegan Alfredo sauce.
9. Italian Seasoning (2 teaspoons):
– A blend of dried herbs like oregano, basil, and thyme that adds depth and complexity to the creamy vegan Alfredo sauce.
Additional Ingredients:
– Fettuccine Pasta: Use enough for your desired serving size. Cook pasta as instructed on the pasta package or the pasta recipe you are using. Adjust cooking time based on package instructions.
– For a gluten free fettuccine pasta option you can use rice pasta or zucchini noodles in any vegan Alfredo recipes. Or use your pasta of choice and opt for your favorite gluten-free pasta to make this great recipe. I like to use my gluten-free pasta recipe.
Optional Garnishes:
– Fresh parsley or basil: Chopped for garnish.
– Lemon zest: Grated for a hint of citrus freshness.
– Salt and pepper: To taste, for seasoning the finished dish.
Notes:
– Substitution for Cashews: If allergic to nuts or prefer a different texture, substitute cashews with 1 cup of soy cream and 1 cup of soy milk for a creamy sauce base.
These ingredients come together to create a creamy, flavorful Vegan Fettuccine Alfredo that satisfies both comfort food cravings and dietary preferences. Prepare them as directed in the recipe steps for a delicious plant-based meal.
Vegan Alfredo sauce recipe tips and tricks
This vegan Alfredo sauce recipe is already AMAZING as is…but here’s a few Tips for Making Vegan Alfredo Sauce Extra Delicious, if you want to go the extra mile.
1. Add a Touch of Nutmeg: Sprinkle a small amount of nutmeg into the sauce to enhance its flavor and add a subtle, warm undertone.
2. Use a High-Powered Blender: For the creamiest sauce, blend the cashews in a high-powered blender or NutriBullet. This ensures a smooth, velvety texture without any grittiness.
3. Top with Fried Breadcrumbs: Elevate your Alfredo by topping it with breadcrumbs fried in olive oil, mixed with nutritional yeast and crushed rosemary. This adds a delightful crunch and extra flavor.
4. Incorporate Your Favorite Vegetables: Enhance the nutritional value and taste by adding a topping of your favorite vegetables such as peas, spinach, or roasted bell peppers.
5. Drizzle Over Pizzas: Use the Alfredo sauce as a pizza topping for a unique twist. It pairs wonderfully with a variety of vegetables and adds a creamy richness to your pizza.
These tips will help you create an extra delicious and satisfying vegan Alfredo sauce that you can enjoy in various ways!
Vegan fettuccine Alfredo recipe
Indulge in a creamy, dairy-free delight with this Vegan Fettuccine Alfredo. Made with a rich blend of onions, garlic, cashews (or a soy-based alternative), and flavorful seasonings, this plant-based twist on a classic Italian dish is sure to satisfy. Perfectly paired with fettuccine and your favorite veggies, it’s a simple yet luxurious meal that everyone will love.
Plant based Fettuccine Alfredo recipe Ingredients:
- 1 white onion, diced (200g)
- 1-2 cups (240-480g) low sodium vegetable broth, divided
- 1/2-3/4 teaspoon salt
- 1/4-1/2 teaspoon ground black pepper
- 4 large (15g) minced garlic cloves
- 1/2 heaping cup (75g) raw unsalted cashews (or 1 cup soy cream + 1 cup soy milk, see notes)
- 1/2 tablespoon lemon juice
- 3-4 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning (or equal parts oregano, thyme, and basil)
How to make plant based fettuccine Alfredo
How to cook fettuccine noodles:
Bring a large pot of water to a boil. Add the pasta and cook according to the package directions. Drain the pasta, return it to the pot, and cover to keep warm until the sauce is ready.
Quick cashew sauce trick (skip this step if you’re opting for soy cream and soy milk sauce)
– Bring 4 cups of water to a boil (using a tea kettle works well). Pour the boiling water over the cashews and let them soak for 5 minutes.
Drain the cashews and discard the soaking water. They are now ready to be blended into a creamy Alfredo sauce.
Dairy free Alfredo sauce recipe steps:
Melt coconut oil in a large pan over medium to medium-high heat. Add the onion and cook for 1 minute. Then add 1 cup of vegetable broth and continue cooking for about 7 more minutes until the onion is very tender. If the onions start to cook too quickly, add a bit more broth or reduce the heat to prevent burning. After 7-8 minutes, add the garlic and Italian seasoning and cook for an additional 2 minutes, stirring often. Ensure all the broth has evaporated before finishing. The mixture should be thick and creamy with no remaining liquid.
Transfer the cooked onions and garlic to a blender. Add 1/2 cup of the remaining broth and the other ingredients: salt, pepper, cashews, 1/2 tablespoon of lemon juice, and 2 tablespoons of nutritional yeast. If you’re not using cashews, substitute them with soy cream and soy milk. Blend on high until the mixture is very creamy and smooth, which should take a couple of minutes. Adjust the consistency by adding more broth if needed. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Note: If you don’t add more broth, you likely won’t need additional nutritional yeast.
Serve the sauce over your favorite pasta. When cooking the pasta, be sure to generously salt the boiling water (about a tablespoon per large pot) to ensure the pasta is flavorful and not bland, which will enhance the overall dish. Garnish with parsley or basil, lemon zest, and salt and pepper if desired. Feel free to add your favorite veggies; zucchini, roasted bell peppers, or cauliflower work well.
How long to cook fettuccine noodles
Cooking times for fettuccine noodles can vary slightly depending on the brand and whether they are fresh or dried. Generally, follow these guidelines:
1. Dried Fettuccine: Cook dried fettuccine in boiling water for about 10-12 minutes or until al dente, which means the pasta is tender but still slightly firm to the bite.
2. Fresh Fettuccine: Fresh fettuccine cooks much quicker, usually in about 1-3 minutes. It should be cooked until it floats to the surface of boiling water and is tender.
Always check the package instructions for the specific brand of pasta you are using, as they may provide more accurate cooking times based on their product.
Vegan Alfredo sauce recipe variations
Adding extra ingredients to your Vegan Alfredo sauce can enhance its flavor and texture, creating delicious variations. It’s also a great way to add hidden veggies that your entire family will love. Here are some tasty add-ins to consider:
1. Roasted Garlic: Roast garlic cloves until caramelized and soft, then blend them into the Alfredo sauce for a sweet and savory depth of flavor.
2. Sun-Dried Tomatoes: Chop sun-dried tomatoes and stir them into the Alfredo sauce for a burst of tangy sweetness and a pop of color.
3. Spinach or Kale: Add chopped spinach or kale to the sauce during cooking for added nutrients and a vibrant green color. Sauté until wilted before blending.
4. Mushrooms: Sautéed mushrooms add a hearty texture and savory umami flavor. Use varieties like cremini, shiitake, or portobello for depth.
5. Artichoke Hearts: Chop canned or marinated artichoke hearts and stir them into the sauce for a tangy, Mediterranean twist. It’s a delicious twist on the best vegan Alfredo sauce!
6. Peas: Stir in thawed frozen peas or fresh peas for a touch of sweetness and added texture. It adds a delicious texture to the popular recipe.
7. Vegan Bacon or Tempeh: Crumble and sauté vegan bacon or tempeh until crispy, then sprinkle over the finished dish for a smoky, savory crunch.
8. Fresh Herbs: Stir in chopped fresh herbs like basil, parsley, or chives right before serving for a burst of freshness.
9. Nutritional Yeast: For extra cheesiness, add a tablespoon or two more of nutritional yeast to intensify the flavor.
10. Lemon Zest: Finely grate lemon zest into the sauce just before serving to brighten the flavors.
These add-ins can be combined or used individually to customize your Vegan Alfredo sauce according to your preferences. Adjust quantities to taste and enjoy experimenting with different flavor combinations!
What to serve with fettuccine Alfredo
When serving Vegan Fettuccine Alfredo, you can complement it with a variety of delicious vegan dishes to create a balanced and satisfying meal. Here are some ideas:
1. Garlic Bread: Toast slices of crusty bread with garlic-infused olive oil or vegan butter for a classic and comforting side to your favorite pasta dish. You can grab my vegan garlic bread recipe here.
2. Green Salad: Serve a fresh salad with mixed greens, cherry tomatoes, cucumber, avocado, and a tangy vinaigrette dressing.
3. Roasted Vegetables: Roast seasonal vegetables like asparagus, broccoli, cherry tomatoes, or bell peppers with olive oil, garlic, and herbs for added flavor and nutrients.
4. Stuffed Mushrooms: Prepare stuffed mushrooms with breadcrumbs, garlic, herbs, and vegan cheese for a savory appetizer or side dish. I love adding mushrooms to the flavorful vegan Alfredo sauce. It’s a delicious pasta game changer and easy dinner recipe twist.
5. Caprese Salad: Arrange sliced tomatoes, vegan mozzarella (such as cashew-based or tofu-based), and fresh basil leaves on a platter. Drizzle with balsamic glaze and olive oil. It makes a great side to pasta recipes.
6. Bruschetta: Top toasted baguette slices with a mixture of diced tomatoes, garlic, basil, and olive oil for a light and refreshing appetizer.
More delicious serving ideas
7. Grilled or Sautéed Tofu: Marinate tofu in a flavorful sauce (like soy sauce, garlic, and ginger) and grill or sauté until golden brown. Serve alongside the fettuccine.
8. Steamed or Sautéed Greens: Steam or sauté kale, spinach, or Swiss chard with garlic and lemon juice for a nutritious side dish.
9. Antipasto Platter: Arrange olives, marinated artichoke hearts, roasted red peppers, pickles, and crackers for a Mediterranean-inspired appetizer spread.
10. Fruit Platter: Serve a platter of fresh seasonal fruits such as berries, grapes, melon, and pineapple for a refreshing and colorful accompaniment.
These vegan side dishes complement the creamy richness of Fettuccine Alfredo while adding variety in flavors and textures to your meal. Enjoy mixing and matching to create a memorable dining experience!
Alfredo sauce recipe without cream cheese storage
Here’s how to store, freeze, and reheat vegan Alfredo sauce:
How to Store Vegan Alfredo Sauce:
1. Cooling Down: Allow the Alfredo sauce to cool completely at room temperature before storing.
2. Storage Container: Transfer the cooled sauce into an airtight container or a sealable plastic bag.
3. Refrigeration: Store the sauce in the refrigerator for up to 3-4 days. Make sure the container is tightly sealed to prevent absorption of other odors and to maintain freshness.
How to Freeze Alfredo Sauce:
1. Cooling and Portioning: Once the sauce has cooled completely, portion it into smaller containers or freezer-safe bags. Leave some space at the top of the containers to allow for expansion during freezing.
2. Sealing: Seal the containers or bags tightly to prevent freezer burn and odor absorption.
3. Labeling: Label each container or bag with the date of preparation for easy tracking.
4. Freezing: Place the containers or bags flat in the freezer. Once frozen solid, you can stack them to save space.
5. Storage Duration: Alfredo sauce can be frozen for up to 2-3 months for best quality.
How to Heat Alfredo Sauce:
1. Thawing: For frozen Alfredo sauce, transfer it from the freezer to the refrigerator the night before you plan to use it. Alternatively, you can thaw it in the microwave on low heat, stirring occasionally.
2. Reheating on Stovetop: Pour the thawed or refrigerated Alfredo sauce into a saucepan. Heat gently over medium-low heat, stirring frequently to prevent sticking and ensure even heating. If the sauce thickens too much, add a splash of vegetable broth or plant-based milk to adjust the consistency.
3. Microwave Reheating: Place the Alfredo sauce in a microwave-safe dish and heat in short intervals, stirring between each interval to ensure even heating. Be cautious not to overheat, as the sauce can splatter.
4. Consistency Check: Stir the sauce occasionally while heating to ensure it reaches the desired temperature and consistency. Once heated through, it’s ready to serve over your favorite pasta or dish.
By following these steps, you can store, freeze, and reheat vegan Alfredo sauce to maintain its quality and flavor for future meals. Adjust seasoning as needed before serving to ensure a delicious dining experience.
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Dairy free Alfredo Tips
Nut free option
You can substitute the raw cashews with silken tofu or a blend of soy cream and soy milk. Adjust the quantities to achieve the desired creamy texture.
Storing leftovers
Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth to thin it out if necessary.
Freezing Alfredo Sauce
The sauce freezes well. Transfer cooled sauce into freezer-safe containers, leaving some room for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Serving ideas
Serve the fettuccine Alfredo with garlic bread, a side salad, roasted vegetables, or grilled tofu for a complete meal. See more vegan serving ideas earlier in this conversation.
Adjusting Sauce Consistency
If the sauce is too thick after blending, add a bit more vegetable broth or plant-based milk until it reaches the desired consistency. Blend again until smooth.
Substitutions and Extra Tips
Nutritional Yeast Substitute
If you prefer not to use nutritional yeast, you can omit it or substitute with vegan Parmesan cheese or a touch of miso paste for added umami flavor.
Gluten-free option
To make this recipe gluten-free, simply use gluten-free fettuccine pasta or another gluten-free pasta of your choice.
Adding Extra Flavor
Experiment with additional herbs and spices such as fresh basil, parsley, thyme, or a pinch of smoked paprika to enhance the flavor profile of the sauce.
Other pasta types
You can use any type of pasta you prefer with this sauce. It pairs well with various pasta shapes like penne, spaghetti, or linguine. Cook according to package instructions and toss with the Alfredo sauce before serving.
Are you looking for more delicious pasta recipes? You might like some of these:
- Vegan Avocado pasta
- Vegan pasta with breadcrumbs
- Italian Lemon Pasta
- Pasta Alla Norma
- Easy red wine pasta sauce recipe
More dinner recipes you might enjoy
- Best vegetable Indian curry
- Brinjal Curry recipe (vegan)
- Delicious Green Thai curry recipe
- Easy vegan chickpea curry
- Coconut chickpea lemon curry
Vegan Fettuccine Alfredo recipe
Ingredients
Plant based Fettuccine Alfredo recipe Ingredients:
- 1 medium (200g) white onion – diced
- 1-2 cups (240-480g) low sodium vegetable broth, divided
- 1/2-3/4 teaspoon salt
- 1/4-1/2 teaspoon ground black pepper
- 4 large garlic cloves – minced
- 1/2 heaping cup (75g) raw unsalted cashews – (or 1 cup soy cream + 1 cup soy milk, see notes)
- 1/2 tablespoon lemon juice
- 3-4 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning – or equal parts oregano, thyme, and basil
Instructions
How to make Plant based Fettuccine Alfredo Instructions:
How to Cook Fettuccine Noodles:
- Bring a large pot of water to a boil. Add the pasta and cook according to the package directions. Drain, return to the pot, and cover to keep warm.
- Quick Cashew Sauce Trick: (Skip this step if using soy cream and soy milk)
- Bring 4 cups of water to a boil. Pour over the cashews and soak for 5 minutes. Drain and discard the water.
Dairy-Free Alfredo Sauce:
- Melt coconut oil in a large pan over medium to medium-high heat. Add the onion and cook for 1 minute.
- Add 1 cup of vegetable broth and cook for about 7 minutes until the onion is very tender. Add more broth or reduce heat if needed.
- Add garlic and Italian seasoning, cooking for another 2 minutes, stirring often. Ensure all the broth evaporates.
- Transfer the mixture to a blender. Add 1/2 cup of the remaining broth, salt, pepper, cashews (or soy cream and soy milk), lemon juice, and nutritional yeast. Blend on high until smooth and creamy.
- Adjust consistency with more broth if needed. Taste and adjust seasoning.
Serving:
- Serve the sauce over cooked fettuccine. Salt the boiling water well when cooking pasta to enhance flavor.
- Garnish with parsley or basil, lemon zest, and salt and pepper. Add veggies like zucchini, roasted bell peppers, or cauliflower if desired.
Notes
