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This vegan fettuccine alfredo tastes cheesy, but the creamy sauce is filled with healthy plant-based ingredients. It’s an easy dinner in under 30 minutes—a fan favorite that everyone loves!
Why we love this recipe
Dinnertime just got easier with this vegan fettucine alfredo! It may be plant-based, but this recipe is a winner with everyone from kids to meat lovers—it’s just that good!
Why we love this recipe: This recipe is a fan-favorite! The sauce is made with nutrient-dense cauliflower and protein-packed cashews instead of dairy, but it comes out unbelievably creamy. Make it with any type of noodle it’s an easy 30-minute plant based dinner we’ve been enjoying for years!
Featured reader comments
“I never leave comments on blog posts, but this vegan alfredo hit different. I’m an awful cook and this recipe was SO EASY. It tasted AMAZING. For the first time in a while the whole family sat down to grab a serving and enjoy it with me!” -Kara
“This is the best vegan alfredo sauce! It’s my new go-to. It had just the right amount of creaminess and the seasoning is on point!” -Maeghan
Ingredients in vegan fettuccine alfredo
Did you know that blending up veggies and cashews can make a creamy sauce that tastes like dairy? For this vegan alfredo sauce, Alex and I used cauliflower to make a white sauce similar to our cauliflower sauce but without the Parmesan cheese. Here are the ingredients you’ll need:
- Cauliflower: This cruciferous vegetable makes the body of this sauce.
- Cashews: Cashews make the sauce creamy and add plant based protein, which makes it filling and satisfying.
- Garlic and onion powder: These flavorings round out the savory profile.
- Olive oil and vegetable broth: Olive oil is used for sauteing, and veggie broth for simmering the sauce.
Cook the ingredients for 10 minutes on the stove, then blend them until a creamy sauce forms and mix that with the noodles. You’ve got vegan fettuccine alfredo, an easy plant based dinner recipe in 30 minutes!
Noodle ideas
There are lots of other options for pasta in this vegan fettuccine alfredo, especially if you eat a gluten free diet. Here are some options you could try:
- Standard pasta: This recipe is best with fettucine, but you can use any long noodle like spaghetti or bucatini as a substitute.
- Legume pasta: Pasta made from lentils is becoming easy to find at your local grocery, made from black beans, lentils, or chickpeas. Alex and I have tried a few brands and found the texture is a little tough for us—but other people rave about it!
- Zucchini noodles (zoodles) or spaghetti squash: Making this pasta with vegetable noodles like zucchini noodles or roasted spaghetti squash would also be tasty! You can make your own or they’re easy to find prepackaged.
How to cook pasta to al dente
The most important part of any fettuccine alfredo is cooking the past to al dente, in our opinion! Al dente in Italian means “to the bite,” and refers to pasta that is still firm on the inside when cooked. The ideal texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here’s how to cook pasta to al dente:
- Boil the pasta in a large pot of salted boiling water.
- While cooking, check pasta continually for doneness.
- As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
What to do with leftover alfredo sauce
The sauce for this vegan fettuccine alfredo makes 6 cups total. For Alex and my taste, we like this recipe with 5 cups of vegan alfredo sauce for 1 pound of pasta. What to do with 1 cup leftover sauce? Store leftover sauce for 3 to 5 days refrigerated. Then, here are a few ideas of how to use it up:
- Put it on a pizza. Imagine spinach artichoke pizza with a layer of white vegan alfredo sauce.
- As a dip. How good would baked French fries or baked potato wedges be dipped in this sauce?
- Drizzle on a grain bowl. These power bowls or a sheet pan dinner would taste incredible with a drizzle of this vegan alfredo. Or make an easy meal out of fresh or roasted vegetables, quinoa, and this sauce.
Dietary notes
This vegan fettuccine alfredo recipe is vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free, legume or zucchini noodles.
Frequently asked questions
Absolutely! While fettuccine is the traditional choice, you can use any type of pasta you prefer. Spaghetti, linguine, or even short pasta shapes like penne or rotini can work well with the creamy alfredo sauce.
Yes, you can easily make it gluten-free by using gluten-free pasta. Many brands offer delicious gluten-free fettuccine options.
Store leftover alfredo sauce and pasta separately in airtight containers in the refrigerator for up to 3 to 5 days. When reheating, add a splash of plant-based milk to the sauce to loosen it up, and reheat gently on the stovetop or in the microwave.
Vegan Fettuccine Alfredo
This vegan fettuccine alfredo tastes cheesy, but the creamy sauce is filled with healthy plant-based ingredients. It’s an easy dinner in under 30 minutes—a fan favorite that everyone loves!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Pasta
Ingredients
- 1 pound fettuccine noodles (use gluten-free, legume, or zucchini noodles if desired)
- 4 garlic cloves
- 1 small head cauliflower (1 1/2 to 2 pounds), enough for 6 cups florets
- 4 tablespoons olive oil
- 1 cup raw unsalted cashews
- 2 cups vegetable broth
- ⅛ teaspoon onion powder
- 1/8 + ¼ teaspoon ground black pepper
- Pinch nutmeg
- 1 teaspoon kosher salt
- Finely chopped parsley, to serve
Instructions
- Mince the garlic. Chop the cauliflower.
- Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
- Meanwhile, start the sauce: Heat the olive oil in a large Dutch oven, pot, or saucepan (that has a cover) over medium heat. Add the cauliflower and cashews and saute for 4 minutes until lightly browned. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the vegetable broth, onion powder, black pepper, nutmeg and ½ teaspoon kosher salt. Bring to a simmer, then cover and cook 6 to 7 minutes on medium high heat until the cauliflower is tender when pierced with a fork.
- Blend the sauce: Carefully transfer the contents to a blender and add the remaining ½ teaspoon kosher salt and ¼ teaspoon more black pepper. Blend on high until a smooth sauce forms.
- Serve: Pour about 5 cups into 1 pound pasta (1 cup will be left over), or use it to taste. Top with finely chopped parsley and serve immediately. Store leftover sauce for 3 to 5 days refrigerated.
Hi! Love your site, btw!
Is it possible to use roasted, salted cashew pieces? If not, any suggestions for them?
Thanks!
You can, but raw turn out a little creamier.