When I crave comfort food, I yearn for creamy pasta! Comfort food, though generally a guilty pleasure, can be guilt-free and delicious. Although I have tried several vegan fettuccine alfredo recipes, over the years, I finally developed a sauce worthy of celebrating.
Vegan fettuccine alfredo, although simple to make, requires a creamy sauce that won’t dry out and leave the noodles gummy. And, the goal, of course, is for it to be as decadent as it is creamy.
Despite its fancy appearance, vegan fettuccine alfredo takes 15 minutes to make from start to finish!
OODLES AND OODLES OF FETTUCCINE NOODLES
Traditionally an egg noodle, today’s fettuccine noodles are not only vegan but gluten-free. Similar to rice noodles, fettuccine noodles are thick and flat. Whole grain fettuccine noodles are also readily available, so the choice is yours.
So, why should you use fettuccine noodles instead of other noodles? Fettuccine is hearty enough to accommodate heavier sauces, such as alfredo sauce.
Even though it is called vegan fettuccine alfredo, though, it doesn’t mean you can’t use the alfredo sauce on any type of noodle you have available.
Since fettuccine noodles take 8-13 minutes, depending on your choice of fettuccine noodle, dinner can be on the table in 15 minutes.
WHAT IS THE SECRET TO FABULOUS ALFREDO SAUCE?
Many vegan fettuccine recipes, for instance, are made with cauliflower or white beans. On the other hand, the creamiest vegan alfredo sauce is made from a combination of ingredients.
- Raw cashews
- Organic vegetable broth
- Plant-based unsweetened unflavored milk (I used almond milk)
- Nutritional Yeast
- Fresh Lemon Juice
- Onion powder
- Sea Salt
Not only is it the combination and amount of ingredients that makes the BEST vegan alfredo sauce. Instead, it is the little secrets to getting it just right.
So, my first secret is to saute the diced shallot and minced garlic together BEFORE blending with the rest of the ingredients. To prevent the shallots and garlic from sticking in the pan, I use a little vegetable broth, which also helps to brown and carmelize the onions without oil.
If you are making the vegan alfredo sauce ahead of time and planning to reheat it, you need to add an additional half cup of vegetable broth.
The last trick of perfect alfredo sauce, however, is the combination of vegetable broth and plant-based milk.
Now that you know my little secrets, let’s make a quick, easy, elegant dinner in 15 minutes.
VEGAN FETTUCCINE ALFREDO IS SO EASY TO MAKE
Once the shallot and garlic are sauteed, all it takes is adding all the other ingredients to a high-speed blender, and tada…you have mastered a creamy vegan alfredo sauce.
Next, you need to chop your parsley for the garnish. Also, I served my vegan fettuccine alfredo with Vegan Parmesan Cheese.
SUGGESTED SIDE DISHES FOR VEGAN FETTUCCINE ALFREDO RECIPE
While shopping for groceries this week, I saw bunches of organic beautiful broccoli. Without hesitation, I grabbed two bunches, not knowing at the time, it would be the perfect side dish for vegan fettuccine alfredo.
First, broccolini, like asparagus, needs to be trimmed by cutting off the ends and removing the leaves.
Secondly, I wash the broccolini, and then squeeze lemon on the top, since I planned to saute it, with lemon slices, while my noodles cooked.
Instead of using water to saute my broccolini, I use vegetable broth instead. Even though sauteeing in water works well, I like the depth of flavor from the vegetable broth and the lemon slices.
And, sauteeing broccolini in a pan, on the stove, takes 6 minutes. So, while the noodles finish cooking, you can quickly make an easy side dish.
If broccolini isn’t your thing, may I suggest Skinny Vegan Caesar Salad?
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