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!
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 - 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.
Gently toss in the cooked fettuccine pasta until it's fully coated.
Garnish with optional pepper, cayenne, and fresh parsley before enjoying!
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.
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.
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Vegan Fettuccine Alfredo
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.
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
The nutrition information is estimated and can vary depending on brands and measurements used.
Carrie
This was amazing! I added peas and sundried tomatoes with some pine nuts. Will absolutely make again.
Bonnie
Hi Carrie, I'm so happy to hear that you liked it! Your additions sound delicious!!