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, I finally developed a sauce worthy of celebrating over the years.
Although simple to make, vegan fettuccine alfredo 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, it doesn't mean you can't use the alfredo sauce on any noodle you have available.
Since fettuccine noodles take 8-13 minutes, depending on your choice of fettuccine noodles, 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)
- Shallot
- Garlic
- Nutritional Yeast
- Fresh Lemon Juice
- Onion powder
- Sea Salt
- Pepper
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.
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 half a cup of vegetable broth.
However, the last trick of perfect alfredo sauce 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, like asparagus, broccolini needs to be trimmed by cutting off the ends and removing the leaves.
Next, I wash the broccolini and then squeeze lemon on the top since I planned to saute it with lemon slices while my noodles cook.
Instead of using water to saute my broccolini, I use vegetable broth instead.
Even though sauteeing in water works well, I like the vegetable broth and the lemon slices' depth of flavor.
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?
DO YOU LOVE COMFORT FOOD? LET US COMFORT YOU!
- Mexican Lasagna
- Vegan Lasagna
- Yum Yum Noodles
- Vegan Spicy Thai Drunken Noodles with Seared Tofu
- Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
- Vegan Eggplant Parmesan
- Oil-Free Vegan Swedish Lentil Meatballs
- Creamy Vegan Mushroom Stroganoff
- Skinny Creamy Butternut Penne with Broccoli
- Veggie Stuffed Shells
- Vegan Stuffed Shells Recipe
Vegan Fettuccine Alfredo
Equipment
Ingredients
Vegan Alfredo Sauce
- 1 cup raw cashews soaked overnight
- 1 large shallot minced
- 3 cloves garlic minced
- ¼ cup nutritional yeast
- ¾ cup organic vegetable broth more needed to reheating
- ½ cup unsweetened unflavored plant-based milk (I used almond milk)
- Juice of 1 lemon
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Other Ingredients
- 1 package vegan fettuccine noodles regular or gluten-free
Sautéed Lemony Broccolini
- 2 bunches organic broccolini trimmed
- 1 lemon half juice, half cut into slices
- 1 cup vegetable broth
Instructions
VEGAN ALFREDO SAUCE
- Saute diced shallot and minced garlic together
- Add a little vegetable broth and cook until shallots are browned.
- Transfer cooked shallot and garlic to a blender
- Drain and rinse cashews.
- Add to the blender
- Add the rest of the ingredients.
- Blend on high until smooth.
NOODLES
- Boil water with 1 teaspoon salt
- Add fettuccine noodles
- Stir noodles to separate
- Boil for the time indicated on the package (my package directions called for boiling uncovered, at a rolling bubble, for 8 minutes)
- Drain noodles and return to pan
- Add sauce and toss
BROCCOLINI
- Trim and remove leaves from broccolini
- Rinse and clean
- In a large saute pan, add 1 cup of vegetable broth.
- Bring to a boil, and add broccolini and lemon slices.
- Squeeze the other half of the lemon over the broccolini.
- Cook for 6 minutes, turning after the first 3 minutes.
- Serve broccolini with vegan fettuccine alfredo with a lemon slice from the pan.
GARNISH
- Sprinkle with fresh chopped parsley
- Top with vegan parmesan cheese
Notes
- Serve with grilled or roasted asparagus
- Add vegetables to vegan fettuccine alfredo such as mushrooms, asparagus, onions, or roasted tomatoes
- Choose gluten-free noodles instead of whole-grain ones
- Use store-bought vegan parmesan cheese
- Buy raw cashews in bulk to reduce costs
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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