Vegan Fettuccine Alfredo

Craving a creamy, comforting pasta dish without the dairy? This vegan fettuccine Alfredo is just what you need. It’s rich, smooth, and packed with flavor, but made entirely from plants. Using simple ingredients like almond milk, garlic, and olive oil, you can whip up a sauce that tastes indulgent without feeling heavy.

Making this recipe at home is easier than you might think! You don’t need fancy equipment—just a blender, a pot, and your favorite fettuccine. Plus, it’s easy to tweak for your taste or help you to use what’s in your pantry. We’ll walk you through the key ingredients, substitutions, cooking tips, and serving ideas so your vegan Alfredo turns out perfectly every time.

Don’t miss our round-up of the best vegan pasta recipes and our full lineup of vegan dinner recipes for more plant-based dinner inspiration!

Why You’ll Love This Vegan Fettuccine Recipe

This fettuccine Alfredo pasta is rich, creamy, and full of cozy comfort, but it’s made with simple ingredients. It’s easy to make, super satisfying, and perfect for a quick weeknight dinner or a comforting pasta night at home.

• Creamy Indulgence, Plant-Based Style. This vegan fettuccine recipe offers a velvety, luscious sauce without any dairy. You’ll love the luxurious texture and taste!
• Simple and Wholesome Ingredients. A simple and easy-to-follow recipe. All you need are a few pantry staples!
• Quick and Convenient. Perfect for busy weeknights or last-minute gatherings, this recipe saves time without sacrificing flavor.
• One-Pot Wonder. With less hassle and less cleanup, one-pot meals are a great for busy nights. We love one-pot meals so much—like enchilada pasta bake, one-pot pasta, and this sweet potato soup!
• A Crowd-Pleasing Dish. This irresistibly creamy recipe will impress your guests and leave them asking for seconds. It’s a true crowd-pleaser for any occasion.

Key Ingredients and Substitutions

This vegan pasta recipe uses simple ingredients like fettuccine, creamy almond milk, garlic, and vegetable broth to create a rich and silky sauce. Here’s how you can adjust the recipe to your taste:

• Raw Almonds – The creaminess in this dish comes from almonds. If you can, you’ll want to choose raw unsalted almonds. Other types of almonds (such as roasted almonds) will work too, but they may impart a more nutty flavor.
• Vegetable Broth – We call for low-sodium vegetable broth and then add salt later in the recipe—but you’re welcome to use regular veggie broth (or vegan bouillon cubes and water) and skip the added salt later! We often use Better Than Bouillon and water in place of packaged broth since it’s a more eco-conscious option.
• Fettuccini Noodles – Most packaged, shelf-stable fettuccini noodles are vegan. But if you’re buying fresh noodles, be sure to check the ingredients because every once in a while egg sneaks in. Feel free to use linguini or spaghetti or whatever pasta you have on hand.
• Cornstarch -An amazing thickener—a little goes a long way! Always keep a package of cornstarch in your kitchen pantry just for our healthy mac and cheese recipe, our one-pot pasta, and this fettuccini Alfredo!
• Onion and Garlic – We use an entire medium onion which provides a delicious savory base of flavor. We suggest dicing the onion up quite small so it is barely noticeable in the final dish. But, if you prefer bigger onion chunks, you’re welcome to give it a rough chop.

How to Make Dairy-Free Fettuccine Alfredo

Vegan Alfredo is simple and comes together in just a few easy steps. You’ll cook the pasta, make a creamy plant-based sauce, and combine everything for a rich and comforting meal.

Step 1: Make the Almond Milk – Blend the almonds with 3 cups of water until creamy. Strain through a nut milk bag, saving the smooth almond milk and discarding or saving the pulp for another use.

Step 2: Sauté the Aromatics – Heat olive oil in a large pot, then cook the onion and garlic for 2–4 minutes until soft and fragrant.

Then, Step 3: Cook the Pasta – Add vegetable broth and almond milk, bring to a boil, then stir in the fettuccine. Cook uncovered, stirring often, until tender (usually 9–12 minutes).

Step 4: Thicken the Sauce – Mix cornstarch with 2 tablespoons cold water, then add it, along with salt and pepper, to the pot 2 minutes before the pasta is done. Cook until the sauce thickens, about 2–5 minutes.

Step 5: Rest and Serve – Turn off the heat and let the pasta sit for 5 minutes to thicken. Plate, then top with cracked black pepper and parsley.

Serving Tips and Suggestions Ideas

Vegan fettuccine Alfredo is a versatile dish that can be served in various delicious ways! Here are some serving ideas that go great with this recipe:

• Garlic Bread – Accompany the fettuccine with some warm and crispy garlic bread. Spread vegan butter or olive oil on sliced baguette or Italian bread, sprinkle garlic powder, and toast until golden.
• Grilled or Roasted Vegetables – Add a nutritious touch by serving the dairy-free fettuccine Alfredo with a side of grilled or roasted vegetables. Options like asparagus, zucchini, cherry tomatoes, or sauteed mushrooms complement the creamy pasta perfectly.
• Fresh Salad – Balance the richness of the fettuccine with a refreshing side salad. A mix of fresh greens, cherry tomatoes, cucumber, and avocado lightly dressed with a creamy dill dressing!
• Vegan Meatballs – Add a protein boost by serving with vegan meatballs. There are tons of store-bought vegan meatballs on the market these days or try delicious homemade veggie meatballs made with cannellini beans, veggies, and mushrooms. The savory meatballs pair wonderfully with the creamy pasta!
• Crispy Tofu or Tempeh – Enhance the protein content and flavor profile by topping the vegan fettuccine with Alfredo sauce with marinated tofu or tempeh. This crispy tofu made in the air fryer would be perfect!
• Vegan Pesto Swirl – For a burst of herbaceous flavor, drizzle vegan basil pesto over the pasta or create a pesto swirl on top for an eye-catching presentation.

FAQs

The Friendly Vegan Cookbook

This recipe is just one of the 100 veganized family favorites you’ll find in The Friendly Vegan Cookbook. Other recipes you can look forward to in the book include:

• Spinach Artichoke Dip
• Spicy Udon Noodle Soup
• The Best Vegan Pot Pie
• Our Perfected Tofu Scramble

…and 100 more. Toni Okamoto and I are the best of friends in real life and love having fun in the kitchen. We’re exited to help you cook up some magic in your own home and help you feed your family, your friends, and any vegan naysayers you’d like to impress. You can order a copy of the book here!

Vegan Fettuccine Alfredo recipe comes from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto, with permission from BenBella Books, 2020, all rights reserved.