Vegan Fettuccine Alfredo

This Vegan Fettuccine Alfredo recipe is creamy, garlicky, and a perfect plant-based dinner! This cashew alfredo sauce recipe is another easy vegan recipe to add to your regular meal prep routine!

A plate of Vegan Fettuccine Alfredo with steamed broccoli sits in front of a bowl of more sauce covered noodles.

Today’s recipe includes a cookbook review. But you’re here for the recipe, right? Oh why not check out the cookbook while you’re at it…you’ll love it. But for now, read on to learn more about this delicious Vegan Fettuccine Alfredo.

I was thrilled to be invited to review The Plantpower Way by Rich Roll and Julie Piatt. Sure it’s a great book with awesome recipes, but it’s more than a cookbook, it’s a life book. I know if we all followed the principles laid out in this book, we’d all be living lives that were so much more fulfilled.

That’s the part that makes it such an honor for me to recommend it to you. Oh, and Dr. Gupta happens to agree with me.

This is not your typical recipe book. It is a book about hope, and the universally shared belief that any one of us can be better . . . You will not find better guides in that quest. — Sanjay Gupta, MD

A food processor bowl has sweet potato chunks, cashes, garlic, and sage leaves.

How to Make Vegan Fettuccine Alfredo

It’s easy to make this vegan fettuccine alfredo recipe. It begins with cashews.

Step One: Soak Cashews

Soak the cashews in filtered water for a minimum of 4 hours or overnight.

Quick Step Idea: if you haven’t soaked cashews, simply boil them for a few minutes until they become tender.

Step Two: Roast the Butternut Squash

Place the entire butternut-squash on a wire rack in the middle of the oven. Bake until done, about 40 minutes. Remove the skin and halve lengthwise to scoop out the seeds.

Quick Step Idea: You can also place your halved butternut squash cut side down on a plate in your microwave. Heat for about 10 minutes or until you can easily insert a fork into the center. Be careful when removing, because of the steam.

Step Three: Make the Vegan Alfredo Sauce

In a food processor, combine the drained soaked cashews, nutritional yeast, sea salt, hot water, about 2 cups of the roasted squash, and the vegan butter. If the consistency is too thick, add more water in quarter cup increments.

Finally, add the pepper, nutmeg, sage, and garlic. Blend again and adjust the seasonings to taste.

Step Four: Cook Fettuccine Noodles & Serve

Prepare the fettuccine according to the package directions. Drain the pasta in a colander and turn it out into a large serving bowl. Drizzle with the oil and toss to coat.

To serve, arrange of mound of fettuccine noodles on individual plates. Pour the warm vegan alfredo sauce over the fettuccine noodles. Garnish with fresh sage leaves and sprinkle with more nutmeg, sea salt, and cracked pepper.

Vegan Fettuccine Alfredo

I picked Vegan Fettuccine Alfredo from the book to share with you today because we love creamy, delicious dishes. This one definitely fits the bill.

Just so you know, this vegan alfredo sauce is good on a lot of things besides pasta. We served it over baked potatoes, steamed broccoli and more!

More Vegan Pasta Recipes

Do you love vegan pasta recipes? Here are some more favorites:

A large plate full of Vegan Fettuccine Alfredo with steamed broccoli. There's a fork beside it and a bowl of more noodles behind it.

We hope you love this Vegan Fettuccine Alfredo recipe as much as we do! Be sure to join the giveaway and don’t forget to connect with me on Instagram. I love hearing from you!

Vegan Fettuccine Alfredo and a cookbook review for The Plant Powered Way by Rich Roll and Julie Piatt

Vegan Fettuccine Alfredo

Comfort food at it’s very best – enjoy this Vegan Fettuccine Alfredo for an easy weeknight dinner full of lots of healthy plant-based health benefits!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Fettuccine Alfredo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10
Calories: 241kcal
Author: Namely Marly

Ingredients

  • ½ cup raw cashews
  • Filtered water
  • 1 medium butternut squash
  • 2 tablespoons nutritional yeast
  • ¼ teaspoon sea salt
  • 1 cup hot filtered water
  • 2 tablespoons vegan butter
  • 1/8 teaspoon fresh cracked black pepper
  • ¼ teaspoon nutmeg optional
  • ½ teaspoon chopped sage plus leaves for garnish
  • 1 small garlic clove peeled
  • 1 package fettuccine noodles preferably rice or mung bean
  • 1 tablespoon walnut oil I used olive oil

Instructions

  • Heat your oven to 400F.
  • Soak the cashews in filtered water for a minimum of 4 hours or overnight. (See Marly’s quick step idea below)
  • Place the entire butternut-squash on a wire rack in the middle of the oven. Bake until done, about 40 minutes. Remove the skin and halve lengthwise to scoop out the seeds. (Another quick step idea on this one below as well)
  • In a food processor, combine the drained soaked cashews, nutritional yeast, sea salt, hot water, about 2 cups of the roasted squash, and the vegan butter. If the consistency is too thick, add more water in quarter cup increments.
  • Finally, add the pepper, nutmeg, sage, and garlic. Blend again and adjust the seasonings to taste.
  • Prepare the fettuccine according to the package directions. Drain the pasta in a colander and turn it out into a large serving bowl. Drizzle with the oil and toss to coat.
  • On individual plates, arrange a mound of fettuccine noodles in the center. Pour the warm sauce over the fettuccine. Garnish with fresh sage leaves and sprinkle with more nutmeg, sea salt, and cracked pepper.

Notes

Quick Step Idea #1: You can quick prep your raw cashews by placing them in 1 cup of hot water and allowing them to sit covered for about 10-15 minutes until they’ve softened. Because this recipe calls for one cup of hot water, you can just pour this into the food processor when you’re ready. Quick Step Idea #2: You can also place your halved butternut squash cut side down on a plate in your microwave. Heat for about 10 minutes or until you can easily insert a fork into the center. Be careful when removing, because of the steam.
Nutrition Facts
Vegan Fettuccine Alfredo
Amount Per Serving
Calories 241 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 79mg3%
Potassium 172mg5%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 12mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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9 Responses to Vegan Fettuccine Alfredo

  1. Mincemeat pies, eccles cakes, kedgeree, scotch eggs, steak n ale pies, yorkshire puddings. I want a vegan version of each.

  2. A seafood bake from my childhood. I need proper substitutes for the tuna and shrimp. More so for the taste than the texture.

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