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
- 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.
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 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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Recipe
Vegan Fettuccine Alfredo
Ingredients
- 8 ounces fettuccine, or any other pasta
- 3 tablespoons vegan butter
- 4 medium garlic cloves, pressed
- 3 tablespoons all-purpose flour
- 2 cups plant-based milk, almond, oat, soy, etc.
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅛ teaspoon ground nutmeg
- ½ tablespoon lemon juice
- ½ cup pasta water
Instructions
- Cook the pasta in a large pot of salted boiling water (7-9 minutes). Once the pasta is al dente, save ½ 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
- Serve with vegan chick’n for a heartier dish.
- Add 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
To make this vegan fettuccine alfredo ahead of time, cook the sauce and pasta but keep them separate. When you’re ready to eat, combine and heat them up together in a large saucepan.Leftovers and Reheat Instructions
- Store the leftovers 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 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!!