This vegan fettuccine alfredo rivals ANY dairy-based alfredo. In fact, it’s better. Plus, it’s easy to prepare and uses healthy, planted-based ingredients.
This vegan fettuccine from Plant-Powered Families has been a hot dish, so I’m posting it today.
As with my Chickpea Salad, I did have this recipe available once before, but it was deleted with my site redesign.
Before moving into the vegan fettuccine further, I have to tell a little story.
I had this post almost ready to go but was abruptly sidetracked. A reader email explaining that my “Rad Thai” recipe from the Diabetes Cookbook had been published without credit in one of Jill McKeever’s YouTube videos. I won’t belabor the issue here, because I covered it in my facebook post.
The video was taken down later that day, and I thank those of you reading that reported Jill’s video to youtube. I sincerely appreciate your help, it definitely expedited matters in this situation. I truly feel I have the most beautiful, supportive community.
On that note, please continue to contact me – and other authors – when you notice our recipes reprinted without permission or credit, and without any mention of where the recipe came from. I wrote about this issue before, and know it’s largely out of our control. When we do find out about it, however, we can stand up for our work.
On to the Vegan Fettuccine Alfredo!
Before I became vegan, a good creamy fettuccine was one of my favorite restaurant dishes. I sometimes made it at home, and always made it saucy!
At restaurants, I’d always ask for extra sauce. Yes, always. If the dish arrived and it was hefty with noodles but not much sauce, I’d sheepishly ask “can I get a little more sauce?“
Here’s the thing, though. I’d love it at the moment but always felt heavy and bloated after. Meat- and dairy-based meals would sit in my stomach for hours. Once I cut meat and ditched dairy, everything changed.
Except for my love of sauce, that did not change!
When I developed this vegan fettuccine I made sure it was good and saucy. I give a range of pasta to use in this recipe. If you’re like me and love the sauce, use the lesser amount of pasta. Or, bump up the pasta to extend the meal.
As with many of my recipes, this comes together quickly. You can blitz up the sauce while boiling the water and cooking the pasta. Presto, vegan fettuccine alfredo!
I hope you enjoy. Sending my gratitude to you all… x Dreena.
Enjoy some more vegan comfort foods!
Creamy Fettuccine Alfredo
- 3/4- 1 lb whole-grain fettuccine (brown rice, kamut, whole-wheat, etc – can also use another shape pasta)
- 1/2 cup soaked and drained raw cashews
- 1/2 cup soaked and drained raw almonds
- 3-4 tbsp toasted pine nuts divided (see note)
- 1/2 tablespoon mild miso (ex: chickpea miso or brown rice soy miso)
- 2-3 cloves garlic see note below
- 1 teaspoon sea salt
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon onion powder
- 1 cup water
- 1/2 cup + 1-2 tbsp plain nondairy milk see note below
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Few pinches freshly grated nutmeg and/or black pepper
- Prepare the pasta according to package directions. Meanwhile, prepare the pasta sauce. In a blender, puree the cashews, almonds, 1 tablespoon of the pine nuts, miso, garlic, sea salt, Dijon, onion powder, water, milk, and lemon juice until very smooth. Drain pasta (don’t rinse) and return it to the cooking pot. Add the sauce (scrape it all out of the blender) and adjust heat to medium-low. Let the sauce thicken; this will take just 2–3 minutes. Stir in the lemon zest, nutmeg, and pepper. Serve, sprinkling with the remaining 2–3 tablespoons toasted pine nuts. Makes 2½–3 cups of sauce, serves 3–4
- Garlic and Spice Note: This sauce is meant to be very family-friendly. Adults may want to boost the punch with a little more garlic, Dijon, and/or black pepper. As with my other recipes, if your kiddos are sensitive to garlic “sting,” use just one clove.
- Milk Note: Once the pasta has sat for a minute or two after serving, it will continue to thicken. Add another 1–2 tablespoons of milk or more if needed to thin, and stir through over low heat.
- Idea: Greens are delicious wilted into this pasta! Try adding a few handfuls of baby spinach just before serving (the heat of the pasta will wilt the spinach without overcooking). If you’d like to use a hardier green like chopped kale, add it to the pasta cooking water just before draining the pasta. Proceed with the recipe and serve immediately so the greens do not overcook.
- Pine Nuts Note: These add an interesting flavor note, but if you don’t have them, you can simply omit.
food photo credit: Nicole Axworthy