Vegan Fettuccine Alfredo

This Vegan Fettuccine Alfredo will certainly hit the spot when you're craving creamy, garlicky pasta! This comforting 30-minute meal is sure to become a family favorite!

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 simple ingredients, this is the perfect meal to throw together on busy weeknights 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 piling veggies on top.

Are you a pasta lover like me? Try this delicious Pumpkin Pasta or these Stuffed Shells! For more quick and comforting meals, try this Vegan Chili or this Casserole with Rice.

Reasons You’ll Love this Recipe

• So good!
• Very filling
• Totally vegan
• Simple Ingredients
• Creamy & comforting

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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.

Step-by-Step Instructions

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 it!

Recipe Variations

• Serve it with vegan chick’n 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 save the pasta boiling 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. Note that the pasta will absorb the sauce over time, causing a thicker texture. Reheat it in a covered dish in the microwave. You may want to add a small amount of water or plant milk to thin out the sauce.

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