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.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings 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!

Video

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