Vegan Fettuccine Alfredo

Create a luxurious and velvety vegan fettuccine Alfredo that rivals the classic Italian dish. Say goodbye to dairy and hello to plant-based alternatives that retain all the rich flavors and creamy textures you crave. This vegan version will leave you amazed and satisfied, wanting to savor every luscious bite!
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Dark grey plate full of vegan fettuccine alfredo and a fork twisted into the noodles.
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I’m beyond excited to share this insanely scrumptious vegan fettuccini Alfredo from my new book, The Friendly Vegan Cookbook. I might go as far as to say that this is the best recipe I’ve ever developed.

You see, fettuccine Alfredo was one of my favorite dishes growing up, and because of that I was eager to re­create and perfect it vegan­-style. This veganized version is just as decadent as the kind I grew up eating, except that it’s made entirely from plants!

The thick, creamy, flavorful vegan Alfredo sauce comes together like magic and beautifully blends with the long, luxurious fettuccini noodles. It’s also made without a drop of butter. Most Alfredo recipes call for upward of half a cup of butter, however you’ll see that’s totally unnecessary.

I hope you enjoy this delicious plant-based dinner recipe, which has already become a favorite in many households, and is a regular comforting meal in my own.

Why You’ll Love This Vegan Fettuccine Recipe

  • Creamy Indulgence, Plant-Based Style: Embrace the best of both worlds with this vegan fettuccine recipe that offers a velvety, luscious sauce without any dairy. You’ll be amazed at how easily plant-based ingredients can create the same luxurious texture and rich taste, ensuring a guilt-free indulgence.
  • Simple and Wholesome Ingredients: With a focus on natural and accessible ingredients, this recipe is both easy to follow and packed with nutritional benefits. No complicated processes or obscure components—just a handful of pantry staples artfully combined to elevate your dining experience.
  • Quick and Convenient: In less time than it takes to order takeout, you can whip up this vegan fettuccine alfredo from scratch. 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 way to embrace minimalism in the kitchen. So you’ll be glad to know that this entire vegan fettuccini Alfredo dish is cooked up in a single pot! Yup, even the pasta, which is cooked right in the cream sauce. I love one-pot meals so much, you’ll find several others on the site like this Enchilada Pasta Bake, this popular One-Pot Pasta, and this Sweet Potato Soup for starters.
  • Versatile and Customizable: Make this dish your own by adding your favorite vegetables, such as spinach, cherry tomatoes, or roasted mushrooms, for an extra boost of nutrition and taste. The flexibility of this recipe allows you to cater to various dietary preferences and explore endless flavor possibilities.
  • A Crowd-Pleasing Dish: Whether you’re a seasoned vegan or simply seeking to expand your culinary horizons, this vegan fettuccine alfredo will undoubtedly impress your guests and leave them asking for seconds. With its irresistibly creamy sauce and perfectly cooked pasta, it’s a true crowd-pleaser for any occasion.

Experience the joy of savoring a classic favorite made vegan, without compromising on taste or texture. This vegan fettuccine recipe is bound to become a staple in your repertoire, delivering an irresistible meal that’s both kind to your palate and the planet.

Vegan Fettuccini Alfredo

Is Vegan Alfredo Healthy?

Fettuccini Alfredo is traditionally made with loads of heavy cream, butter, and cheese, and because of that is not usually a dish you want to over-indulge in. But friends, this version is shockingly healthy!

The fat in this plant-based Alfredo sauce comes from raw almonds which are blended up to create an extra creamy milk, and it’s thickened with a dash of cornstarch (instead of globs of cheese). Neat, right? And yet…it tastes just as good as the unhealthy kind! It’s one of those life-hacks like banana nice cream—taking something unhealthy and making it healthy without sacrificing yumminess.

The Star Ingredients

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 bouillon cubes and water) and skip the added salt later! I often use Better Than Bouillon and water in place of packaged broth since it’s a more eco-conscious option.


Cornstarch is an amazing thickener, and a little goes a long way! I always have a package of cornstarch in my pantry just for our healthy mac and cheese recipe, our one-pot pasta, and this fettuccini Alfredo—all dishes I make often.

Olive Oil

Any type of vegetable oil will work in this recipe, but my preference is extra virgin olive oil for an extra classic Italian feel.

Yellow Onion

We use an entire medium onion which provides a delicious savory base of flavor. I like to dice 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.


This is a dish for garlic lovers and leans on garlic for much of the flavor. Garlic cloves vary in size, so if you’re a fellow garlic lover, be sure to pick out big cloves, or else add in a few more smaller ones!

Fettuccini Noodles

To make classic vegan fettuccini Alfredo, you’ll need fettuccini noodles, of course! 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. You can also swap in other types of noodles when you make this dish, like linguini or spaghetti or whatever pasta you have on hand.

Fresh Parsley

While parsley isn’t an absolute necessity for this dish, adding a fresh green leafy garnish really finishes the dish. It ups the visual appeal and adds a nice flavor dimension. But if you’re not a fan of parsley or don’t have any on-hand, feel free to leave it off!

Vegan Fettuccini Alfredo

Serving 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 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 the fettuccine Alfredo 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 fettuccine Alfredo with marinated and pan-seared 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 fettuccine Alfredo or create a pesto swirl on top for an eye-catching presentation.

Feel free to mix and match these serving ideas based on your preferences and the occasion. Whether you opt for a simple classic presentation serving this dish on its own or get creative with complementary sides and toppings, vegan fettuccine Alfredo is sure to be a hit!

How To Store

If you miraculously have leftover vegan fettuccine Alfredo, you can store it in an airtight container in the refrigerator for up to 5 days. Keep in mind that the noodles will continue to absorb the sauce and thicken over time.

To reheat, transfer the leftovers to a non-stick pan or saucepan. Add a splash of plant-based milk or vegetable to prevent the sauce from becoming too thick. Heat over medium-low heat, stirring often until warmed through. You can also reheat in the microwave by transferring to a microwave-safe dish and adding a small amount of non-dairy milk or vegetable broth. Cover and microwave in 30 – 45 second intervals, stirring in between to ensure even heating.

A plate of vegan fettuccine alfredo with a hand holding a fork.

More Vegan Pasta Recipes

  • For the perfect comfort classic, try this Vegan Mushroom Stroganoff ready in just 15 minutes!
  • Switch it up with this Pesto Gnocchi With Roasted Vegetables! It’s easy to meal prep and full of flavor thanks to the easy homemade pesto sauce!
  • Craving something cold? Vegan Pasta Salad is a no-brainer! This simple meal combines the flavors of the Mediterranean in less than 20 minutes! Great for large gatherings like backyard BBQs, picnics, and potlucks!
  • Easy Pink Sauce Pasta is not only beautiful but delicious too, made with fire-roasted tomatoes and cashews!

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!

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Creamy Vegan Fettuccine Alfredo

Author: Michelle Cehn and Toni Okamoto
5 from 12 votes
This thick and creamy vegan fettuccini Alfredo is guaranteed to wow your family, friends, and even the most skeptical meat lovers in your life. They’ll never guess that it’s made without a drop of butter, heavy cream, or cheese. 
Dark grey plate full of vegan fettuccine alfredo and a fork twisted into the noodles.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8


  • 1 cup raw, unsalted almonds
  • 3 cups plus 2 tablespoons of water, divided
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion , diced
  • 5 large cloves garlic, minced
  • 4 cups low-sodium vegetable broth, or the equivalent amount of vegetable bouillon and water
  • 1 16-ounce package of fettuccine
  • 4 teaspoons cornstarch
  • 1 tablespoon salt, only if using low-sodium broth
  • 1 teaspoon ground black pepper
  • Freshly cracked black pepper to taste, for garnish
  • ½ cup finely chopped fresh parsley, for garnish


  • Using a high-­powered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky ­smooth almond cream and discard the pulp (or save it to use in another recipe).
  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant. 
  • Add the vegetable broth and homemade almond milk, increase the heat to medium-high, and bring to a boil.
  • Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pot.
  • While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves.
  • Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce, starts to thicken.
  • Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time.
  • Plate the pasta and garnish with the cracked black pepper and parsley.



Calories: 141kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 0.1mg | Sodium: 880mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 318IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 1mg
Course — dinner, Main
Cuisine — Italian
Love this Recipe? Leave a Rating!And follow @Vegan on Instagram for more.
The Friendly Vegan Cookbook Cover

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. My co-author 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!

Creamy Fettuccine Alfredo Long Pin

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. Photos by Zhoro Apostolov. 

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5 from 12 votes

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Recipe Rating

  1. 5 stars
    Fettuccine Alfredo is one of my favorite foods, so happy to have found this delicious vegan recipe!

  2. 5 stars
    Soooo creamy and delicious!!

  3. 5 stars
    i made this for the fam and everyone loves it!! they coulndn’t believe this was vegan!

  4. 5 stars
    Delicious, creamy and healthy.. this was perfect. Thanks for sharing the recipe.

  5. 5 stars
    I made this on 12/26/21. It’s delicious with a light sprinkle of vegan parm and a side of steamed broccoli. Thank you for this easy and yummy recipe!

  6. 5 stars
    One of my favorite recipes! I make this with all types of pasta, but of course it’s best with fettuccini noodles 🙂

  7. Beatriz Buono-Core says:

    5 stars
    Ahh! One of the dishes I missed the most after going vegan was this one and knowing I can make it daily for the family and without much of a fuss is so priceless! Thank you to The Friendly Vegan Cookbook!

  8. Andrea White says:

    5 stars
    This is going to be a hit on Thanksgiving this year. So excited to make it for the fam!!

  9. 5 stars
    Just watching this video makes me hungry! I love how creamy and rich the sauce looks and I can’t wait to try it! I bet this would be amazing along with garlic bread and a vegan caesar salad, too. Yummy!

  10. 5 stars
    This tastes so rich and decadent but is surprisingly healthy!!! Eat up!

  11. 5 stars
    This looks SO good! Going on my list, for sure! Would it make any difference to soak the almonds or not?

    • If you’re using a standard blender, soaking the almonds will certainly help! But if you’ve got a high-powered blender like a Vitamix or Blendtec or Ninja you don’t actually need to! I’m a pretty spontaneous cook so I rarely have the forethought to soak my nuts, hehe.

  12. I am a lazy cook – can I just add pre-made almond milk instead of making my own? Thanks!

    • Hi Rosie! Yes, you can! It won’t be QUITE as thick and creamy, but it will still work pretty well 🙂

  13. 5 stars
    I make this recipe all the time and I’m so excited to share it with you!! Hope you love it as much as I do! 🙂

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