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A fork dips into a bowl of fettuccine covered with vegan alfredo sauce and parsley sprigs.
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Plant-Based Fettuccine Alfredo

This plant-based non-dairy Fettuccine Alfredo is a comforting pasta meal you can make in minutes. It's a perfect weeknight plant-based meal. Be sure to serve it with some steamed broccoli.
Course Main Course
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 242kcal
Author Marly McMillen

Equipment

Ingredients

  • 2 tablespoons vegan butter
  • ½ cup chopped onion
  • 3 to 4 cloves garlic peeled and roughly chopped
  • ½ cup raw cashews
  • 1 ¼ cups water
  • 1 teaspoon Better than Bouillon Vegetarian Base
  • 2 tablespoons vegan cream cheese
  • 1 tablespoon vegan parmesan
  • ⅛ teaspoon fresh cracked black pepper
  • 1 package fettuccine noodles
  • Optional toppings: Fresh herbs, ground nutmeg, vegan parmesan, sea salt and fresh cracked black pepper.
Cups - Metric

Instructions

  • Add vegan butter to a saucepan over medium heat. Once it's melted, add chopped onions and cashews. Stir to coat. Cook for 3 to 5 minutes, until the onions are tender. Add chopped garlic and cook for another minute.
  • Add water and bouillon to the saucepan. Stir to combine. Bring it to a boil and reduce to a simmer. Simmer for 4 to 5 minutes. Remove from heat and set aside to cool slightly.
    A saucepan is full of onions, broth, and other ingredients to make alfredo sauce.
  • Once the broth mixture has cooled, transfer it to a blender. Add vegan cream cheese and vegan parmesan and pulse in several short bursts. Then use a spatula to scrape down the sides of the blender jar. Then pulse again, increasing the speed until the mixture is smooth. Learn more about ways to use vegan alfredo sauce.
    A blender jar has vegan freshly whipped alfredo sauce in it.
  • Pour the alfredo sauce into a glass jar or sealable container. Sprinkle with pepper. The sauce may seem a bit runny at first but it thickens as it cools.
  • Prepare the fettuccine according to the package directions. Drain the pasta in a colander and turn it out into a large serving bowl.
  • To serve, arrange a mound of fettuccine noodles on individual plates. Pour the warm vegan alfredo sauce over the fettuccine noodles. Garnish with fresh herbs and sprinkle with nutmeg, sea salt, and cracked pepper.

Nutrition

Calories: 242kcal | Carbohydrates: 35g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 134mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg