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.
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
One serving is approximately 250 calories.
•For a cashew-free version, use 1 cup soy cream and 1 cup soy milk instead of cashews.
Blender note:
If you’re working with raw cashews and don’t have a high-powered blender, make sure to soak the cashews in a bowl of water overnight or in boiling water for 5-10 minutes. After soaking, drain and rinse them thoroughly. This step is crucial to achieve a smooth and creamy texture; otherwise, the mixture will turn out gritty. Generally, a food processor handles soaked cashews better than a less powerful blender.
Storage:
Store any leftovers in the fridge. The sauce will thicken overnight, so you may need to thin it with a little broth when reheating.
Extra notes:
Alfredo sauce is versatile and can be drizzled on baked potatoes, pizza, spaghetti squash, cooked vegetables, and more.
The calorie count is for 1/6th of the sauce and does not include pasta.
For a gluten-free option, use gluten-free pasta.
Vegan “Chicken” Alfredo: Cook some vegan chicken nuggets (Gardein brand is recommended), slice them, and serve on top of the pasta!
To Freeze: The sauce freezes well. Use small, freezer-safe containers and leave about an inch of space for expansion. Reheat in the microwave or on the stovetop until warm.