• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Serene Trail
  • All Recipes
  • Categories
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Categories
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » All Recipes

    Vegan Fettuccine Alfredo

    Published: Nov 24, 2021 by Bonnie · Modified: Dec 3, 2022 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    44 shares
    Jump to Recipe

    Smothered in creamy, garlicky goodness, this vegan fettuccine alfredo is so cozy and comforting! Ready in less than 30 minutes and full of amazing flavor, this easy meal is sure to become a family favorite!

    vegan fettuccine alfredo

    I love how this is such a quick and easy recipe that no one will even know is vegan.

    With just a few simple ingredients needed, this is the perfect meal to throw together on busy weeknights and is very filling!

    Reasons You’ll Love this Recipe

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

    Ingredient Notes and Substitutions

    fettuccine alfredo ingredients
    • Fettuccine - For this recipe, I use uncooked vegan fettuccine pasta. . This can be found at most grocery stores, but be sure to check the ingredients before you buy it. 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 roux, which is the base of the alfredo sauce. Whole wheat flour can be used as well.
    • Garlic - Freshly pressed garlic combines beautifully with vegan butter for an amazing flavor.
    • Nutritional Yeast - A little bit of nutritional yeast helps 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 profile. 
    • 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

    Bring a large pot of salted water to a boil, then add the pasta to it. Let it cook for 7-9 minutes or until the pasta is al dente.

    Drain the cooked pasta and cover the pot to keep the noodles warm. Reserve about 1 cup of the pasta water to use in the sauce later.

    While the pasta is cooking, bring a large saucepan to medium heat. Add the vegan butter to the pan.

    Once the butter has melted, add the garlic and stir it around as it cooks for 1 minute.

    Sprinkle the flour into the pan a little at a time. Continuously stir it for 2 minutes until it's smooth.

    Next, whisk in the plant milk in small increments. Let it cook for 10 minutes, stirring occasionally. 

    At this point, the sauce should be creamy and lump-free. Stir in the nutritional yeast, seasoning, lemon juice, and 1 cup of pasta water. Cook for 2 more minutes.

    Process steps for fettuccine alfredo.

    Gently toss in the cooked fettuccine pasta until it's fully coated. 

    alfredo sauce with fettuccine

    Garnish with optional pepper, cayenne, and fresh parsley before enjoying!

    closeup of fettuccine alfredo

    Recipe Variations

    • Serve 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.
    Can this vegan fettuccine alfredo be made ahead of time?

    Yes. If you’d like to make this ahead of time, I suggest you keep the sauce and pasta separate. When you’re ready to eat it, combine and heat them up together in a large saucepan before eating.

    Leftovers and Reheat Instructions

    • 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 the pasta in a covered dish in the microwave. You may want to add a small amount of water to the dish to help thin out the sauce.

    Related Recipes

    • 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.

    I hope you love this recipe! Please consider leaving a star rating and comment below. You can get my latest recipes sent directly to your inbox. Click here to subscribe to my email list!

    Pinterest pin of vegan fettuccine alfredo.
    Vegan Fettuccine Alfredo Pinterest Pin
    vegan fettuccine alfredo featured image

    Vegan Fettuccine Alfredo

    Smothered in creamy, garlicky goodness, this vegan fettuccine alfredo is so cozy and comforting! Ready in less than 30 minutes and full of amazing flavor, this easy meal is sure to become a family favorite!
    4.88 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 343kcal

    Ingredients

    • 8 ounces fettuccine
    • 3 tablespoons vegan butter
    • 4 medium garlic cloves, pressed
    • 3 tablespoons all-purpose flour
    • 3 cups plant-based milk
    • 2 tablespoons nutritional yeast
    • 2 teaspoons garlic powder
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 teaspoon onion powder
    • ⅛ teaspoon ground nutmeg
    • ½ tablespoon lemon juice

    Instructions

    • Cook the pasta in a large pot of salted boiling water (7-9 minutes). Once the pasta is al dente, save 1 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 as it becomes smooth.
    • A little at a time, pour the plant milk into the pan as you stir. Let it cook for 10 minutes, stirring occasionally.
    • Add in the nutritional yeast, seasoning, lemon juice, and 1 cup of pasta water. Let it cook for 2 minutes.
    • Gently combine the cooked fettuccine with the alfredo sauce until it's fully coated.
    • Garnish with optional pepper, cayenne, and fresh parsley.
      vegan fettuccine alfredo featured image

    Video

    Notes

    Recipe Variations

    • Serve with vegan chick’n for a heartier dish.
    • Add cayenne or red pepper flakes to make it spicier.
    • 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

    To make this vegan fettuccine alfredo ahead of time, keep the sauce and pasta separate as you've made both. When you’re ready to eat it, combine and heat them up together in a large saucepan.

    Leftovers and Reheat Instructions

    • 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 the pasta in a covered dish in the microwave. You may want to add a small amount of water to the dish to help thin out the sauce.

    Nutrition

    Calories: 343kcal | Carbohydrates: 51g | Protein: 13.3g | Fat: 10.3g | Saturated Fat: 2.8g | Sodium: 616mg | Potassium: 308mg | Fiber: 4g | Sugar: 7.2g | Calcium: 50mg | Iron: 4mg

    The nutrition information is estimated and can vary depending on brands and measurements used.

    Did you try this recipe? I would love to see it!Tag @serene.trail on Instagram!

    You Will Also Love

    • Vegan Mac and Cheese (Without Cashews)
    • Gigi Hadid Pasta (Vegan)
    • Vegan Baked Spaghetti
    • Vegan Feta Pasta
    « Vegan Brown Gravy
    Vegan Goulash »

    Reader Interactions

    Comments

    1. Carrie

      July 12, 2022 at 6:48 pm

      5 stars
      This was amazing! I added peas and sundried tomatoes with some pine nuts. Will absolutely make again.

    2. Bonnie

      July 13, 2022 at 1:48 pm

      Hi Carrie, I'm so happy to hear that you liked it! Your additions sound delicious!!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about Bonnie

    Hi, I'm Bonnie! I'm so happy you've stopped by Serene Trail! You'll find delicious recipes and great vegan lifestyle tips here. My hope is to share ways to make your vegan journey peaceful and uncomplicated.

    More about me →

    Featured Posts

    • Tofu Quinoa Bowl
    • Vegan Enchilada Soup
    • Sriracha Mayo (Vegan)
    • Vegan Zucchini Banana Bread

    Footer

    ↑ back to top

    Privacy Policy

    About Me

    Contact

    Copyright © 2023 Serene Trail | Simple Vegan Life | Bonnie Conner