WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
Dinnertime just got easier. This vegan fettuccine alfredo is a winner with everyone from kids to meat lovers: it’s just that good! The impossibly creamy sauce is a healthy spin on the traditionally rich pasta. It’s made with nutrient-dense cauliflower and protein-packed cashews instead of dairy. Make it with any type of noodle you choose (legume noodles, zoodles, etc) and it’s an easy 30-minute plant based dinner. Ready for all the secrets?
What people are saying
Alex and I sent this recipe to some friends and family who are close enough to us that they tell us their true opinion! Here’s what they had to say about this vegan fettucine alfredo:
- “YUM! I love it! It’s super easy to make. I made it again 2 days later!” -Lisa
- “This is the best vegan alfredo sauce! It’s my new go-to. It had just the right amount of creaminess and the seasoning was on point! Some recipes say the sauce is creamy and it comes out a little runny. This one is actually creamy!” -Maeghan
What’s in vegan fettuccine alfredo?
Who would have known that blending up a few veggies and nuts could create a creamy sauce that tastes like dairy? These days, there are so many inventive vegan recipe concepts for making creamy sauces. With this one, Alex and I wanted to use cauliflower to make a white sauce like our Cauliflower Sauce, but remove the Parmesan cheese. Here’s what we ended up with for this recipe:
- Cauliflower: This cruciferous vegetable makes the body of this sauce; it also packs in Vitamin C and fiber.
- Cashews: Cashews make the sauce creamy and add plant based protein, helping it to be more filling. (A few more examples of creamy cashew recipes…)
- Garlic & onion powder: These flavorings round out the savory profile.
- Olive oil & vegetable broth: Olive oil is used for sauteing, and veggie broth for simmering the sauce.
Cook the ingredients for about 10 minutes on the stove. Then blend them until a creamy sauce forms and mix that with the noodles. Voila! You’ve got vegan fettuccine alfredo, an easy plant based dinner recipe in 30 minutes!
Is pasta healthy?
Good question. A new study found pasta can actually help you lose weight. The Italian researchers found that eaten in moderation, pasta can be part of a healthy diet. This is a full 180 of conventional wisdom, right? Alex and I have been enjoying pasta in moderation for years—so we’re glad it’s back in good graces.
Other 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:
- Legume Based Pasta: Pasta made from lentils is becoming much more widespread these days. It can be 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! We’re open to your suggestions in the comments below.
- Zucchini Noodles: Making this pasta with vegetable noodles like Zucchini Noodles would also be tasty! You can make your own or they’re easy to find prepackaged.
How to cook pasta to al dente
If you’re using standard pasta for this vegan fettuccine alfredo, you absolutely must cook it to al dente. What’s al dente? In Italian it means “to the bite.” It refers to pasta that is still firm on the inside when cooked. The ideal al dente 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. Alex and I measured, and for our taste we liked using about 5 cups of alfredo sauce for 1 pound of pasta. That means, you’ll have about 1 cup leftover after making 1 pound of pasta.
What to do with the leftover sauce? Refrigerate it (obviously). Of course, you can use it on pasta again. But here are a few more creative ideas of how to use it up:
- Put it on a pizza! Imagine Spinach Artichoke Pizza with a layer of white vegan alfredo sauce. (You wouldn’t even need cheese, if you eat 100% vegan.)
- As a dip. Um, how good would Restaurant Style Fries or Baked Potato Wedges be?
- Drizzle on a grain bowl! Something like an Easy Sheet Pan Dinner would taste incredible with a drizzle of this vegan alfredo. Or make an easy meal out of leftovers, quinoa, and this sauce.
This vegan fettuccine alfredo recipe is…
Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, use gluten-free, legume or zucchini noodles.
Print
Vegan Fettuccine Alfredo
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
Description
WOW! This vegan fettuccine alfredo tastes decadent, but the creamy sauce is filled with healthy plant based ingredients. An easy dinner in under 30 minutes!
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.
- Category: Main Dish
- Method: Stovetop
- Cuisine: Pasta
Keywords: Vegan Fettucine Alfredo
I’m so excited to try this! Could you use riced cauliflower or does it have to be florets?
I think riced would work, but we haven’t tried it. Please let us know if you do!
I think there is a typo. Under “2. Make the pasta”, spinach is mentioned. I do not see spinach as an ingredient. Thanks! Looking forward to trying the recipe!
Spinach shouldn’t be there. THANKS & updated!
How long can you store this and will it reheat well?
It can last 2-3 days in the fridge, but definitely loses a bit of flavor.
Hi! Can extra sauce be frozen for the next use?
Thanks!
Sarah
We haven’t tried it but I think it would freeze well!
Yes, it freezes well!
Do you add the broth when you blend? It was mash instead of a creamy texture.
You can definitely add a bit more broth if necessary to get it to come together!
You guys! This was truly delicious! However the consistency of my sauce looks nothing like yours – I used a food processor but mine came out with more of an oatmealy consistency. Still really, really good nonetheless!
If you keep running it in the food processor, it should get creamier. It’s definitely easier with a high speed blender.
do the cashews need to be soaked?
No, they soften as they simmer in the sauce.
I expected the sauce to contain some nutritional yeast to add a cheesy tang, but it is not there. I use it to make vegan cheese and I expect that it would contribute to the flavor here as well since the intent is to replicate a cheese sauce.
I actually like it without the nutritional yeast. Perhaps I’ll try adding just a dash to see how it tastes. But I feel like so many vegan recipes use it and I’m not fond of the strong taste, especially after saving overnight. That’s why I LOVE this recipe! Just tried it last night! My husband was in a meeting when I gave him the plate, and he actually text me to say he loved it too.
Can you mix the sauce into the pasta then put it in a casserole dish to stay warm in the oven?
Great question! How long were you thinking of keeping it warm in the oven? If it’s for a short period, that would work. If it’s longer, the sauce could dry out. The best way would be to keep the sauce separate from the pasta, then heat it and mix it together right when you’re ready to serve.
My daughter is sensitive to cashews. Can you suggest an alternative to cashews?
Thanks for the recipes
Sorry! The cashews are essential to our vegan version of this recipe.
I use walnuts myself also I heard sunflower seeds are good
Our family just made it with raw sunflower seeds and it was really good! The only change we had to make was adding more salt at the end (1 tsp after blended instead of 1/2 tsp).