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    Home » All Recipes » Dinner » Vegan Fettuccine Alfredo

    Vegan Fettuccine Alfredo

    Aug 14, 2022 by Tania Sheff · This post may contain affiliate links

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    This Vegan Fettucine Alfredo is creamy, rich, and utterly delicious. You're going to love this simple, yet filling and hearty dish.

    Vegan Fettucine Alfredo in the skillet

    I love this Vegan Fettucine Alfredo. It's completely plant-based, but has all the cheesy, creamy richness that you love in an Alfredo. This recipe is thickened with blended cauliflower so you get a serving of vegetables as well as a deliciously thick sauce.

    The nutritional yeast is giving it some cheesiness, and onion and garlic adding even more flavor, this is incredible tasty. It's also really easy to make. With just a few steps you can have this ready to plate for a family dinner. You can even double the sauce for later in the week. This Vegan Fettucine Alfredo is simply fantastic. Now let's talk ingredients.

    Video Tutorial

    What you'll need

    • Fettuccine. Or your favorite type of pasta.
    • Cauliflower. Chop it into small pieces.
    • Oat Milk. I like using extra creamy oat milk. Other unsweetened nut/plant milks work, too. Or even unsweetened vegan creamer.
    • Onion and Garlic. You won't feel those in the sauce but they are much needed.
    • Nutritional Yeast. For cheesy flavor. You can use some vegan cheese instead, or skip altogether.
    • Salt & Pepper. To taste.

    How to make this Vegan Fettuccine Alfredo

    1. Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.

    cooking the ingredients for the sauce

    2. In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.

    cooking the pasta

    3. Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.

    blending the sauce

    4. Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!

    mixing the sauce with the pasta
    Vegan Fettucine Alfredo on a plate

    Tips for the best Vegan Fettucine Alfredo

    • Chop the cauliflower small. Do this to more quickly soften the cauliflower for the Alfredo sauce. Larger pieces will take longer and leave it chunky.
    • Cook the pasta al dente. Since the cooked fettucine is going to cook a little when mixed with the hot Alfredo sauce, slightly undercook the pasta so it doesn't get mushy.
    • Save the pasta water. This water is the best way to thin the sauce, if needed. Make sure you save it before draining.
    • Make extra sauce. This delicious Alfredo sauce is so good, you'll want to try it with other pastas and recipes. Make extra and store it in the fridge for a few days of rich, delicious meals.

    Add-ins and Substitutes

    • Add more heat. If you like your Vegan Fettucine Alfredo on the spicy side, add red pepper flakes or a dash of cayenne pepper to the sauce.
    • Substitute other pasta varieties. You can easily sub in other pastas, like linguine, spaghetti, farfalle, cavatelli, or others. Any work for this recipe.
    • Add vegetables. Try this recipe with some broccoli, spinach, sun-dried tomatoes, cherry tomatoes, zucchini, or mushrooms.
    • Make it gluten-free. Look for a gluten-free pasta to replace this one. Brown rice or corn flour are the most common and cook up just as easily.

    How to Store

    You can store this Vegan Fettucine Alfredo in an airtight container for up to 4 days in the refrigerator. To reheat it, place it in a saucepan and warm it with a little extra plant milk to thin the sauce that might have thickened in the fridge.

    What to Serve with it

    • Bread. Serve this Vegan Fettucine Alfredo with a slice of garlic bread, toasted pita, or focaccia bread.
    • Salad. Start the meal with a green salad, or try this Tomato and Onion Salad, Creamy Cucumber Radish Salad, or Easy Three Bean Salad.
    • Soup. Enjoy it with a bowl of Red Lentil Soup, Cabbage Soup, Easy Lemon Lentil Soup, or Easy Puréed Bean Soup.
    • Vegetables. Pair this Vegan Fettucine Alfredo with some Simple Roasted Broccoli, Grilled Zucchini, Roasted Tomato Pesto Vegetables, or Simple Sautéed Vegetables.
    Vegan Fettucine Alfredo close up shot

    I hope you enjoy this recipe for Vegan Fettucine Alfredo as much as we do. It's rich, cheesy, and super creamy. Your family is going to love it!

    More tasty vegan pasta recipes:

    • Carrot Pasta Sauce
    • Mushroom Bolognese Pasta
    • Tomato Mushroom Spinach Pasta
    • Creamy Zucchini Pasta

    Vegan Fettucine Alfredo

    This Vegan Fettucine Alfredo is creamy, rich, and utterly delicious. If you love Alfredo sauce, then you're going to love this homemade plant-based version.
    4.20 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Italian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2 servings
    Calories: 599kcal
    Author: Tania Sheff

    Ingredients

    • 8 oz. fettuccine or other pasta
    • 2 cups chopped cauliflower
    • ¼ medium onion, diced
    • 2 medium garlic cloves, sliced
    • 1 cup creamy oat milk, unsweetened or other plant milk
    • ½ tsp. salt
    • ⅛ tsp. pepper
    • 1 tbsp. nutritional yeast
    • ⅛ tsp. red pepper flakes, to garnish

    Instructions

    • Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.
    • In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.
    • Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.
    • Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Tips for the best Vegan Fettucine Alfredo

    • Chop the cauliflower small. Do this to more quickly soften the cauliflower for the Alfredo sauce. Larger pieces will take longer and leave it chunky.
    • Cook the pasta al dente. Since the cooked fettucine is going to cook a little when mixed with the hot Alfredo sauce, slightly undercook the pasta so it doesn't get mushy.
    • Save the pasta water. This water is the best way to thin the sauce, if needed. Make sure you save it before draining.
    • Make extra sauce. This delicious Alfredo sauce is so good, you'll want to try it with other pastas and recipes. Make extra and store it in the fridge for a few days of rich, delicious meals.

    How to Store

    You can store this Vegan Fettucine Alfredo in an airtight container for up to 4 days in the refrigerator. To reheat it, place it in a saucepan and warm it with a little extra plant milk to thin the sauce that might have thickened in the fridge.

    Nutrition

    Calories: 599kcal | Carbohydrates: 100g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 617mg | Potassium: 1194mg | Fiber: 9g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 81mg | Calcium: 250mg | Iron: 3mg

    More Dinner

    • Mediterranean Hummus Bowls
    • Grilled Zucchini Wrap
    • Red Lentil Soup
    • Vegan Cabbage and Rice

    Reader Interactions

    Comments

    1. Stan says

      January 08, 2023 at 4:23 pm

      5 stars
      Amazing! Really flavorful!

      Reply
      • Tania Sheff says

        January 08, 2023 at 4:24 pm

        Thank you so much, Stan!

        Reply
    2. Linda says

      December 26, 2022 at 4:12 pm

      Can you use frozen riced cauliflower instead of fresh?

      Reply
      • Tania Sheff says

        January 02, 2023 at 6:55 pm

        Hi Linda! I think so, although I have never tried it this way. Let me know if you do!

        Reply
    3. Lissa says

      September 15, 2022 at 7:47 pm

      What could you substitute the cauliflower with?

      Reply
      • Tania Sheff says

        September 17, 2022 at 4:08 pm

        Hi Lissa! The only thing I can think of is broccoli. However, the color would obviously change. Let me know if you try this recipe. Thanks!

        Reply
    4. Eleenya-kyra says

      September 04, 2022 at 5:03 pm

      1 star
      You cannot say it is vegan. Pasta usually contains eggs. Therefore not vegan unless you made your own pasta or bought vegan pasta you cannot say that you can use your favorite pasta. The sauce is vegan but mist luekly not 100% of the dish.

      Reply
      • Tania Sheff says

        September 05, 2022 at 2:43 am

        Hi Eleenya-kyra! This is absolutely NOT true. Most store bought pastas have only one ingredient - durum wheat semolina. That's it. Obviously, any vegan person would not use egg noodles in this recipe. I think it is not nice that you are giving this recipe one star without even trying it. I wish you all the best!

        Reply
        • Lizie Pugh says

          October 09, 2022 at 10:22 pm

          Tania,
          You are correct, most pastas do not contain egg. And obviously, if you’re vegan you would check the ingredients in your pasta. Although, I have not tried this particular recipe I am obsessed with all of your recipes! You’re my go to gal for tasty vegan recipes!

          Thanks so much,

          Lizie

          Reply
          • Tania Sheff says

            October 10, 2022 at 4:39 pm

            Thank you so much, Lizie!

            Reply

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