This Vegan Fettuccine Alfredo will certainly hit the spot when you’re craving creamy, garlicky pasta! It’s so easy to make in less than 20 minutes with simple ingredients. This comforting meal is sure to become a family favorite, especially on busy weeknights!
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I love how this is such a quick and easy recipe that no one will even know is plant-based. There is no need to miss Olive Garden’s white cream sauce for us vegans any longer!
With just a few easy-to-find ingredients, this is the perfect meal to throw together on busy days and is very filling!
I sometimes like to make it even heartier by adding vegan chicken or vegan sausage. This fettuccine alfredo is also a great base for your favorite vegetables.
Are you a pasta lover like me? Try this delicious Pumpkin Pasta, Mac and Cheese, Feta Pasta, or these Stuffed Shells!
For more quick and cozy meals, try my Gnocchi Soup, Vegan Chili, Pot Pie, Stroganoff, Salisbury Steak, or Casserole with Rice.
Reasons You’ll Love this Recipe
- It’s so creamy, comforting, and very filling
- Completely plant-based, so no meat and no dairy
- Ready in 20 minutes with just a handful of simple ingredients
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Ingredient Notes and Substitutions
- Fettuccine – For this recipe, I use uncooked vegan fettuccine pasta. You can use a different type of pasta if you prefer.
- Plant Milk – Almond, oat, or soy are all great here.
- Base – Vegan butter and all-purpose flour form the base of the alfredo sauce.
- Garlic – Freshly pressed garlic combines beautifully with vegan butter for an amazing flavor.
- Nutritional Yeast – A little bit of nutritional yeast helps to give a cheesy flavor to the sauce.
- Seasoning – Salt, pepper, garlic powder, onion powder, and a pinch of ground nutmeg provide a very tasty and dynamic flavor.
- Lemon – Fresh lemon juice adds a nice citrus balance to the sauce.
- Garnish – Top it with fresh herbs such as parsley or basil.
How To Make Vegan Fettuccine Alfredo
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Boil the pasta until it’s al dente and hold onto half a cup of the pasta water for later.
Meanwhile, melt the vegan butter in a pan. Stir in the garlic and let it become fragrant.
Sprinkle the flour into the pan. Stir it into a paste and let it cook for a few minutes.
Whisk in the plant milk in small increments. Let it cook for 10 minutes, stirring occasionally. It will thicken during this time.
When the sauce is creamy and lump-free, stir in the nutritional yeast, seasoning, lemon juice, and pasta water. Cook it for a couple more minutes.
Toss in the cooked fettuccine pasta and stir until it’s fully coated. Garnish it with optional pepper, cayenne, and fresh parsley before enjoying!
Recipe Variations
- Serve it with vegan chicken for a heartier dish.
- Add extra cayenne or red pepper flakes to make it spicy.
- Mix in some peas, mushrooms, carrots, broccoli, or spinach.
- You can use a different type of pasta instead of fettuccine if you’d like.
- Top the fettuccine alfredo with vegan parmesan or vegan mozzarella cheese.
Make Ahead
This vegan alfredo sauce can be prepared ahead of time! I suggest you keep the sauce and pasta separate. It helps to add vegan butter or olive oil to the pasta to keep it from sticking. Another make-ahead option is to wait to boil the pasta until just before you’re ready to have this meal. Then, heat the sauce up, give it a good stir, and add it to the pasta.
Storage and Reheat
Store the leftover fettuccine alfredo in a sealed dish in the refrigerator for 3 days. Reheat it in a covered dish in the microwave. Note that the pasta will absorb the sauce over time, causing a thicker texture. You may want to add a small amount of water or plant milk to thin out the sauce.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Vegan Fettuccine Alfredo
Bonnie – Serene Trail
Ingredients
- 8 ounces fettuccine, or any other pasta, uncooked, (227g)
- 3 tablespoons vegan butter
- 4 medium garlic cloves, pressed
- 3 tablespoons all-purpose flour
- 2 cups plant-based milk, (470ml)
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/2 tablespoon lemon juice
- 1/2 cup pasta water, (120ml)
Instructions
- Cook the pasta in a large pot of salted boiling water (7-9 minutes). Once it's al dente, save 1/2 cup of pasta water and drain the rest.
- Meanwhile, add vegan butter to a large saucepan over medium heat. Add the pressed garlic to the pan when the butter has melted and let it cook for 1 minute.
- Gradually sprinkle the flour into the pan. Whisk it as it cooks for 2 minutes. It will become thick and smooth.
- A little at a time, pour the plant milk into the pan as you stir. Let it cook for 10 minutes, stirring occasionally. The sauce will thicken during this time.
- Stir in the nutritional yeast, seasoning, lemon juice, and pasta water. Let it cook for 2 minutes.
- Gently combine the cooked pasta with the alfredo sauce until it's fully coated. Garnish with optional pepper, cayenne, and fresh parsley.
Video
Notes
Recipe Variation Ideas
- Use your favorite type of pasta.
- Add cayenne or red pepper flakes to make it spicy.
- Serve with vegan chicken or sausage for a heartier dish.
- Mix in some peas, mushrooms, carrots, broccoli, or spinach.
- Top it with vegan parmesan or vegan mozzarella cheese.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
This was amazing! I added peas and sundried tomatoes with some pine nuts. Will absolutely make again.
Hi Carrie, I’m so happy to hear that you liked it! Your additions sound delicious!!
This is so good! I added mushrooms and broccoli. Will definitely make this again.
Hi Bianca, I’m so happy to hear that you like this fettuccine alfredo! Adding mushrooms and broccoli sounds like a delicious idea.
Made this today and it was amazing! It’s been 7 years since I became vegan and had alfredo sauce so im happy I was led to this recipe! Definitely saving it to my favorites and making it again.
I’m so happy to hear that you like the sauce, Maria! My family loves it so much and actually just made it last night!
May I ask the purpose of the Nutmeg? Is it to mimic and element of dairy based Alfredo sauce?
Great question! I like to add nutmeg to my creamy sauces because it adds a warm depth of flavor. It also tends to help the cheesiness not feel too heavy.
Hi Bonnie
3rd time maker 1st time reviewer. I made this again tonight in little ol’ New Zealand. As with the other twice it was superb and your recipe instructions very easy to follow. As a home cook for many years I recognised your opening gambit was a veganised version of a roux for white sauce. The sauce and the seasoning you suggested were great.
My partner was as rapt with the final result as I was. The time previous I made it for my adult daughter who was also rapt. Perhaps my 5 stars could be multiplied by 3!!!
That’s so wonderful to hear! Thank you for taking the time to leave such a kind review!