Vegan Fettuccine Alfredo Recipe
Silky, rich, and completely dairy-free, this vegan fettuccine Alfredo is impressive comfort food ready in just 30 minutes!
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Why I Keep Coming Back to Vegan Fettuccine Alfredo
There’s just something about a huge bowl of creamy pasta that automatically lifts my mood. When I first tried this vegan Alfredo, I honestly couldn’t believe how it captured everything—richness, depth, and a bit of that classic feel-good magic that fettuccine brings to the table, without relying on any dairy.
The secret weapon here is soaked cashews—they blend up super smooth and mimic the creamy, decadent sauce I crave, especially after a long day. Nutritional yeast and garlic make it crave-worthy, while the lemon juice brightens everything up without overpowering the nutty base.
This recipe checks so many boxes for me:
- Totally plant-based, so it’s lighter on the stomach but still deeply satisfying.
- Ready in under half an hour, so there’s no stress after work.
- Super versatile—sometimes I’ll toss in mushrooms, spinach, or roasted broccoli if I want to amp up the veggies.
If you want to bulk it up, chickpeas or tofu fit right in and soak up the sauce. Nothing fancy, nothing fussy—just good flavors and great textures.
Don’t skip the parsley at the end—something about that little green finish just makes it sing. You get a meal that’s not only comforting but feels a little special, too. Enjoy it solo, or share with friends over good conversation.

Creamy Vegan Fettuccine Alfredo
A rich, comforting vegan Alfredo featuring a creamy cashew sauce, garlic, and nutritional yeast tossed with fettuccine pasta.
Ingredients
Instructions
- 1
In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
In a blender, combine soaked cashews, vegetable broth, nutritional yeast, minced garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
- 3
In a large skillet over medium heat, add the creamy sauce and cooked fettuccine. Toss to coat the pasta evenly with the sauce, heating through for about 2-3 minutes.
- 4
Plate the fettuccine Alfredo and garnish with chopped parsley if desired. Serve immediately.
Notes
For a gluten-free version, use gluten-free fettuccine.
Quick soak cashews in hot water for 30 minutes if short on time.
Add sautéed mushrooms, spinach, or chickpeas for extra protein and nutrition.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 350
Frequently Asked Questions About This Recipe
Vegan Alfredo sauce is usually made from soaked cashews blended with plant-based ingredients like nutritional yeast, garlic, vegetable broth, and lemon juice to create a creamy, dairy-free texture and flavor.
Absolutely! Just substitute regular fettuccine with your favorite gluten-free pasta for a gluten-free version.
Soaking cashews for 2–4 hours helps them blend into a super smooth sauce. If you're short on time, quick soak in hot water for 30 minutes.
Boost protein by adding cooked chickpeas, sautéed tofu, or tempeh to your pasta.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of plant-based milk or water to loosen the sauce.