Name: Vegan Fettuccine Alfredo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 1/4 cups raw cashews; 1 cup non-dairy milk (such as almond milk); 1/3 cup nutritional yeast; 4 cloves garlic; 1 tablespoon lemon juice; 1 tablespoon mellow white miso paste; 1 teaspoon onion powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 10 ounces fettuccine pasta (gluten-free or grain-free if needed); Fresh herbs, for garnish (basil, parsley, chives, etc.)

Why You’ll Love Vegan Fettuccine Alfredo Recipe

This recipe delivers all the indulgent creaminess of traditional Alfredo without any dairy. It’s simple to make, packed with flavor, and perfect for anyone following a vegan or plant-based diet. The cashew-based sauce is smooth, luscious, and coats the pasta beautifully, making it a family-friendly favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 + 1/4 cup raw cashews
1 cup non-dairy milk (such as almond milk)
1/3 cup nutritional yeast
4 cloves garlic
1 tablespoon lemon juice
1 tablespoon mellow white miso paste
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
10 ounces fettuccine pasta (gluten-free or grain-free if needed)
Fresh herbs for garnish (basil, parsley, chives, etc.)

Directions

Bring 3 cups of water to a boil in a medium pot.

Place the raw cashews in a heatproof bowl and pour the boiling water over them. Let the cashews soak for 20 minutes, then drain.

In a blender, combine the soaked cashews, non-dairy milk, nutritional yeast, garlic, lemon juice, miso paste, onion powder, salt, and black pepper. Blend on high speed until the mixture is completely smooth and creamy.

Cook the fettuccine according to the package instructions. Drain and return the pasta to the pot.

Pour the cashew Alfredo sauce over the pasta and gently toss to coat and warm.

Serve immediately, garnished with fresh herbs of your choice.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add sautéed mushrooms, spinach, or broccoli for extra vegetables. Swap fettuccine for gluten-free or whole-grain pasta if desired. For a lemony twist, add extra lemon zest to the sauce. You can also sprinkle toasted pine nuts for added crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of non-dairy milk to restore creaminess.

FAQs

Can I use other nuts instead of cashews?

Yes, blanched almonds or macadamia nuts can work, though the flavor and texture may slightly change.

Can I make this sauce ahead of time?

Yes, the cashew Alfredo sauce can be made up to 2 days in advance and stored in the refrigerator.

Is this recipe gluten-free?

The recipe can be gluten-free if you use gluten-free fettuccine.

Can I make this oil-free?

Yes, this recipe is naturally oil-free. No additional oil is needed for the sauce.

Can I add vegetables?

Absolutely, vegetables like spinach, peas, mushrooms, or roasted cauliflower pair wonderfully with this sauce.

How can I make it more cheesy?

Add extra nutritional yeast or a pinch of vegan parmesan to increase the cheesy flavor.

Can I freeze this pasta?

Freezing is not recommended, as the cashew sauce may separate and change texture when thawed.

Can I use garlic powder instead of fresh garlic?

Yes, use 1 teaspoon of garlic powder for every 4 cloves of fresh garlic.

How can I make it more lemony?

Add an extra teaspoon of lemon juice or some lemon zest when blending the sauce.

Can I use soy milk instead of almond milk?

Yes, any unsweetened non-dairy milk such as soy, oat, or cashew milk will work.

Conclusion

Vegan Fettuccine Alfredo is a creamy, delicious, and completely plant-based take on a classic Italian dish. With its rich cashew sauce, simple ingredients, and versatility, it’s perfect for a quick weeknight meal or an elegant dinner with friends.