Easy Vegan Fettuccine Alfredo (Nut-Free & Blender-Free!)
Creamy, garlicky, and unbelievably silky, this Vegan Fettuccine Alfredo tastes just like the restaurant classic, but it’s totally dairy-free and made with simple pantry ingredients. No nuts, no blender, no fuss.
Servings:
Ingredients
For the Alfredo sauce:
- 4 tablespoon(s) vegan butter
- 4 large clove(s) garlic minced or pressed
- ¼ cup(s) all-purpose flour (see note for gluten-free)
- 2 cup(s) plant-based milk (such as soy or oat, make sure it's unsweetened and unflavored)
- 1/2 cup(s) vegan heavy cream or full-fat coconut milk (or sub more plant-based milk for lighter version)
- 2 tablespoon(s) nutritional yeast
- 1 tablespoon(s) white miso paste
- ½ teaspoon(s) salt or to taste
- ¼ teaspoon(s) black pepper
- ⅛ teaspoon(s) nutmeg (optional)
For serving:
- 12 ounce(s) fettuccine (or other long pasta)
- Fresh chopped parsley and vegan parmesan for garnish
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Cook the fettuccine according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and set aside.
- Make the roux: In a large skillet or saucepan, melt the vegan butter over medium heat. Add the garlic and sauté for about 30 seconds until fragrant (don’t let it brown). Sprinkle in the flour and whisk constantly for 1 minute to cook out the raw flour taste.
- Build the sauce: Slowly pour in the plant-based milk while whisking to prevent lumps. Add the vegan cream, nutritional yeast, miso paste, salt, pepper, and nutmeg. Whisk often for 5–7 minutes, until the sauce thickens and becomes smooth and creamy.
- Toss it all together: Add the cooked pasta directly to the sauce and toss to coat evenly. Add splashes of the reserved pasta water as needed to loosen and create a glossy, silky finish.
- Serve it up: Garnish with chopped parsley, extra black pepper, and vegan parmesan. Serve hot and enjoy!
Notes
Gluten-Free Option: Use gluten-free pasta. For the sauce, you can make a roux using a 1:1 gluten-free flour blend, or skip the flour entirely and thicken with a cornstarch slurry instead. To do this, sauté the garlic in vegan butter, add the milk and other ingredients, then whisk in a slurry made from 1 tablespoon cornstarch + 2 tablespoons cold water. Simmer for 2–3 minutes, whisking constantly until thickened.
Oil-Free Option: Sauté the garlic in ¼ cup (60 ml) vegetable broth instead of butter. In a small bowl, whisk ¼ cup (60 ml) plant-based milk with ¼ cup (30 g) flour to make a smooth slurry, then pour it into the pan while whisking. Add the remaining ingredients and cook, whisking often, until the sauce is smooth and creamy.
Make Ahead: The sauce can be made up to 3 days ahead and stored in the fridge. Reheat gently on the stovetop, whisking in a splash of plant milk to loosen before serving.
Freeze: Store the sauce in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge, then reheat and whisk until smooth before tossing with freshly cooked pasta.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 581kcal | Carbohydrates: 78g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 609mg | Potassium: 527mg | Fiber: 5g | Sugar: 6g | Vitamin A: 468IU | Vitamin C: 10mg | Calcium: 198mg | Iron: 3mg
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