Vegan Fettuccine Alfredo
This rich and creamy vegan fettuccine alfredo is packed with flavor and made with wholesome ingredients! It’s completely dairy-free, but you’d never know—thanks to a velvety cauliflower-based sauce that’s smooth, cheesy, and satisfying.
I am so thrilled with how this recipe turned out. It’s loosely based off of this recipe from America’s Test Kitchen, but I made it lower in fat (by reducing the oil) and faster to make (by using cauliflower rice instead of cauliflower). I also added in a little extra flavor with nutritional yeast. It’s really good. Even if you’re not vegan, I think you’ll want to add this one to your rotation!
Why You’ll Love This Recipe
I love a good Alfredo sauce, but traditional recipes can be heavy and loaded with butter. This version is a game-changer! By blending cauliflower, cashews, and miso, we get a luxuriously creamy sauce without any butter or cheese. The first time I made this, I couldn’t believe how rich and satisfying it was!
Ingredients You’ll Need
Here’s what you need to make this creamy, vegan Alfredo sauce:
- Unsweetened almond milk – This creates a smooth, creamy base without overpowering the flavor.
- Coconut oil – A little oil adds richness and helps bring everything together. You can substitute it with vegan butter if you prefer.
- Miso paste – This fermented paste is made from soybeans, and it adds a deep, umami flavor that mimics Parmesan.
- Frozen riced cauliflower – This is the secret ingredient for a silky, creamy texture while thickening the sauce and adding texture.
- Cashews – Raw or roasted cashews are fine. Once they’re blended, cashews are a great replacement for heavy cream.
- Nutritional yeast – A little nutritional yeast adds a cheesy, nutty flavor without using dairy.
- Chopped fresh parsley – This is optional, but I love the pop of color!
How to Make Vegan Fettuccine Alfredo
This recipe is super simple and comes together in just a few steps.
Tips for the Best Vegan Alfredo
- Soak the cashews – If you don’t have a high-speed blender, soak the cashews in hot water for 10 minutes before adding them to the saucepan. This helps soften them so it’s easier to blend them.
- Don’t skip the miso – It adds that deep, savory flavor that makes this Alfredo sauce irresistible.
- Adjust the consistency – The sauce thickens as it sits, so if needed, add extra pasta water or a splash of almond milk to loosen it up. I like to store a little extra pasta water in the fridge for when I’m reheating leftovers.
FAQs
Can I make this sauce ahead of time? Yes! Store the sauce in an airtight container in the fridge for up to 4 days. Reheat it on the stove, adding a splash of almond milk or pasta water to loosen it up.
Can I use a different type of milk? Absolutely! Unsweetened oat milk or cashew milk would also work well. Just avoid strongly flavored milks like coconut (from a can) as they can alter the taste.
What’s the best way to reheat leftovers? Add a splash of pasta water or almond milk, then reheat gently on the stovetop over low heat, stirring frequently — or reheat in the microwave at 50% power.
What to Serve with Vegan Fettuccine Alfredo
Looking for the perfect side dish to pair with this recipe? Consider serving it alongside my warm kale salad or roasted vegetables. If you like to pair it with bread, try a crusty loaf of Wildgrain sourdough bread.
More Delicious Vegan Pasta Recipes
If you enjoyed this recipe, try my vegan cacio e pepe pasta! It has a similar savory flavor! You could also make my vegan vodka sauce, which can be made with or without the vodka. You might also like this mushroom bolognese, which is hearty and delicious but still plant-based!
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Vegan Fettuccine Alfredo
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 cups 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy vegan fettuccine alfredo is packed with flavor and made with wholesome ingredients! It’s completely dairy-free, but you’d never know—thanks to a velvety cauliflower-based sauce that’s smooth, cheesy, and satisfying.
Ingredients
- 2 1/2 cups unsweetened almond milk
- 3 tablespoons coconut oil
- 3 tablespoons miso paste
- 10 ounces frozen riced cauliflower (be sure it’s unseasoned)
- 3/4 cup cashews, chopped (raw or roasted is fine)
- 2 tablespoons nutritional yeast
- 16oz fettuccine or your favorite whole wheat pasta
- Salt & pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- In a large saucepan, combine the almond milk, coconut oil, and miso.
- Bring it to a light simmer over medium-high heat, whisking until the miso dissolves.
- Stir in the cauliflower and cashews, then reduce the heat to medium-low. Cook uncovered for about 10 minutes, or until the cauliflower is very soft.
- While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the fettuccine. Cook until nearly tender, then reserve ½ cup of the pasta water before draining.
- Carefully transfer the cauliflower mixture to a blender. Add the nutritional yeast and blend until completely smooth (about 2 minutes). Scrape down the sides as needed to ensure a silky consistency. If you need to thin out the sauce, add 1/4 cup -1/2 cup of pasta water.
- Combine the cooked pasta with the sauce and season with salt and pepper to taste. Garnish with parsley.
This vegan fettuccine Alfredo recipe is refreshing! The author has healthily revamped the traditional heavy recipe by incorporating cauliflower and cashews, making it nutritious and delicious. As a vegan enthusiast, I can’t wait to try this recipe. Thank you so much for sharing!