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Vegan Fettuccine Alfredo

I don’t think I’ve ever eaten fettuccine alfredo. I know I’ve never eaten vegan fettuccine alfredo. But for some reason, this hasn’t stopped me from having a secret food crush on its fattening creamy white sauce and carb-o-licious pasta noodles. I guess this crush has been based solely on looks and smell? Somehow, that just seems so wrong…(blushes). So, when I gazed up in my cupboard today, wondering what on earth I should make for lunch, my heart skipped a beat when I saw a box of dried fettuccine noodles. And, Presto! That’s when the idea of a vegan alfredo popped in my head, and here we are. And it looked and tasted ah-mazing (drools…), truly love at first sight….errrr…..taste…….errrrrr……both. Of course, I have absolutely no idea if my version of vegan fettuccine alfredo tastes anything like it’s supposed to, but one thing I know for sure: it is absolutely delicious. Enjoy!

Fettuccine Alfredo (Vegan)

Serves 4-6
Meal type Lunch, Main Dish

Ingredients

  • 1lb fettuccine noodles (dried)
  • 1 can coconut milk (or 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt (or to taste)
  • dash of onion and garlic powder (optional)
  • 2 tablespoons cornstarch

Directions

Step 1
Cook fettuccine noodles according to package instructions. I always add a little extra olive oil and salt to keep noodles from sticking together.
Step 2
Blend remaining ingredients in blender, then pour over drained and cooked noodles. Cook on stove with medium heat until alfredo sauce begins to thicken slightly.
Step 3
Serve hot!

Update 1/19/2013: If you’ve made this recipe, you know that as the alfredo sauce cools, it can start to get rather sticky and goopy, for lack of a better term. Recently, I tried to reduce the goopiness of the alfredo sauce by leaving out the cornstarch, and it worked great! No, it doesn’t have the exact same consistency as dairy alfredo, but it’s pretty tasty. Anyway, I left out the cornstarch and just cooked the sauce a little bit longer; and sure enough, it thickened right up. As soon as the sauce starts to thicken, I would remove it from heat. Over-cooking the sauce I think is what can contribute to a clumpy texture.

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{ 49 comments… add one }

  • Kamille Løje November 5, 2012, 6:06 am

    Hi! The dish looks yummy, but really what I have to ask you is where you got that absolutely beautiful bowl from? I think every dish would taste better in that!

    :) Have a lovely day,
    Kamille

    Reply
    • Lindsay November 5, 2012, 11:20 am

      Haha! Thanks, Kamille! Yes, I love that bowl. I actually got it as a wedding present a few years ago, but I’ve seen it at Target since then. Hope you can find one! :D

      Blessings,
      Lindsay

      Reply
      • Kamille Løje November 7, 2012, 3:01 am

        Thanks a lot Lindsay – it’s a nice wedding gift for sure:)

        Reply
  • Rae November 27, 2012, 8:19 pm

    I tried it and LOVED IT! Although…I have family memebers who aren’t too fond on coconut milk…would Almond milk be a good substitute?

    Reply
    • Lindsay November 28, 2012, 10:28 am

      Glad you liked it, Rae! Hmm….I’m not sure if almond milk would work, simply because the fat content in the coconut milk makes so much of the texture and flavor. Maybe it would work if you used slivered almonds and water in a blender to make your own almond milk, so it wouldn’t be like the 60-90 kcal/cup kind that Almond Breeze makes (love their almond milk, btw). That way, maybe you could make your almond milk with a little more fat in it for this recipe? Let me know how it works out for you! :)

      Reply
  • Shannon November 28, 2012, 11:20 pm

    Amazing and easy! Can’t wait to make it!!

    Reply
    • Lindsay November 28, 2012, 11:21 pm

      Hope you like it, Shannon!

      Reply
  • Kristy Jones December 11, 2012, 8:52 pm

    Oh yum…I love!!!

    Reply
  • Lexi December 23, 2012, 2:52 am

    This looks AMAZING! Just out of curiosity: Does the coconut milk have an overpowering coconut flavor? I’ve used full-fat coconut milk to make vegan “whipped cream” and it didn’t seem to give much of a coconut flavor at all, so I’m hoping the same goes for this recipe…? Going to try it tomorrow anyways, and based on the pictures and comments, I’m sure it will be great!

    Reply
    • Lindsay December 24, 2012, 12:57 am

      Hi Lexi, I hope you like it. I think it depends on which coconut milk (and its fat content) you use. Personally, I like the flavor of coconut myself, and I don’t find the flavor to be overwhelming. I did, however, grow up in Guam, where coconut was eaten on a regular basis. So, my taste buds may be biased and just not notice the flavor to be too strong. :) Best regards!

      Reply
  • Melissa Gindling December 26, 2012, 9:26 am

    I made this for Christmas dinner (mostly for myself, because I don’t eat meat) & my family went crazy over it! No one could believe there were no dairy products! My mom who is an excellent cook loved it! Great recipe! This was my 2nd time making it!

    Reply
    • Lindsay December 27, 2012, 12:06 am

      Fabulous, Melissa! I’m SO glad you enjoyed it.

      Reply
  • Joleen Horine January 7, 2013, 3:31 pm

    I make this recipe with almond milk (“original & unsweetened”), and it turns out GREAT! My son’s favorite entree!! Of course I love it also, therefore I don’t mind when he asks for it. :-)

    Reply
    • Lindsay January 7, 2013, 6:43 pm

      Good to know that almond milk works great as well. Thanks, Joleen.

      Reply
  • Michelle January 10, 2013, 9:12 pm

    This was delicious! It was my favorite dish growing up. I tried making a vegan fettuccine alfredo about 6 years ago when we made the switch “cold turkey ” to a vegan diet and was severly let down. I was so dishearted from the results that I just gave up on the idea all together…. until tonight. Everytime I walked into my house today, I caught some imaginary whiff of fettuccine alfredo…. <3 <3 I just had to try again! I was not let down. Thank you so much from the bottom of my fettuccine alfredo stuffed tummy! =)

    Reply
    • Lindsay January 11, 2013, 4:10 pm

      Ahahaha! I love it, Michelle! I’m so glad you enjoyed it. This makes my heart happy.

      Reply
  • Sandi January 16, 2013, 9:02 am

    I wasn’t able to find a can of coconut milk. I bought a 32oz container. What is the exact cup measurement of coconut milk? Thanks.

    Reply
    • Lindsay January 16, 2013, 9:57 am

      Hi Sandi! I’m so sorry that I wasn’t more specific in the recipe. It is about 1 and a 1/2 cups of coconut milk total. I hope you enjoy it!

      Reply
  • sandi January 16, 2013, 5:14 pm

    Thanks for your speedy reply, you’re the best! After reading everyone’s comments, I’m sure I’ll love your recipe.

    Reply
  • sandi January 17, 2013, 8:04 pm

    Hi Lindsay,

    This was fabulous and easy to prepare – thanks a bunch!!!! Since I have to stay away from tomatoes (GERD), this is a perfect dish for me.

    Reply
    • Lindsay January 20, 2013, 12:04 am

      Good to hear, Sandi! I’m so glad you enjoyed it.

      Reply
  • Ronna February 1, 2013, 1:24 am

    It sounds delightful, how my son is allergic to nuts, are the nuts a must? will it lack taste? What might be a good sub?

    Reply
    • Lindsay February 1, 2013, 6:29 pm

      Hmm….it’s hard to know for sure, but I would try maybe lessening the water and try using cannelini beans instead.

      Reply
  • Kim February 13, 2013, 3:53 pm

    I want to make the sauce ahead of time, do you know if it reheats well? I know with traditional Alfredo it will separate.

    Reply
    • Lindsay February 13, 2013, 4:20 pm

      I have made the sauce ahead of time, and it tasted great. Although, the recipe that I made ahead was this one—very similar with slightly more water and added onion, garlic, sun-dried tomato, etc. If you’re nervous about it not turning out, I would blend all the ingredients for the sauce in advance, but not cook it until just prior to serving.

      Reply
      • Kim February 13, 2013, 9:46 pm

        Thank you for the speedy reply, can’t wait to try this!

        Reply
  • Cynthia February 24, 2013, 5:53 pm

    I have done this recipe a few times now always using almond milk. turns out great :)

    Reply
    • Lindsay February 26, 2013, 2:12 pm

      Fabulous! Good to hear that almond milk works well too.

      Reply
  • Amanda February 28, 2013, 7:18 pm

    This is DELICIOUS. Best vegan fettuccine alfredo recipe I’ve ever had (and I’ve been searching for quite some time). I sauteed tofu cutlet strips with a little Earth Balance, garlic salt, and pepper and tossed them in with a little fresh parsley on top. Perfection. Next time I’ll add broccoli, too. Yum! Thank you!!

    Reply
    • Lindsay February 28, 2013, 9:55 pm

      Yay! I hadn’t thought of adding tofu to it. That sounds wonderful!

      Reply
  • Jenny March 21, 2013, 1:58 pm

    I think it was your first sentence that says you’ve never had fettuccine alfredo. Well, let me tell you: I *have* had it, and it’s one of my favorite dishes. Your vegan version popped up on Pinterest, and I decided to give it a try. It is amazing. I don’t know how or where you came up with those ingredients to make it taste so similar to the fatty dairy version, but I’m beyond impressed. Thank you so much for sharing!

    Reply
    • Lindsay March 22, 2013, 1:34 pm

      Thank you for your kind words, Jenny. I’m so thankful that you liked it.

      Reply
  • gabby March 21, 2013, 11:32 pm

    I agree…this recipe is delicious. I used almond milk and omitted the coconut milk because i didn’t have it on hand. I also added oyster mushrooms and chik’n tenders. …yummy and quick.

    Reply
    • Lindsay March 22, 2013, 1:33 pm

      Yummy! I love the idea of mushrooms and chik’n tenders!

      Reply
  • Kim G March 26, 2013, 9:21 pm

    Oh my gosh!! I made this tonight and it is amazing!!! I doubled the recipe (I have two boys, ages 14 and 20, with huge appetites), and it worked out great. The only different ingredient I used was arrowroot starch instead of cornstarch, since that’s what I have on hand (it’s difficult to find non-GMO cornstarch in my area). With the recipe doubled, I still only used 2 tbsp of arrowroot starch, mixed with just enough water to liquify it before I added it to the sauce. Perfect!! The boys want me to make it again tomorrow night! Haha! Thank you for this fantastic recipe! This is my first time seeing this site, so I’ll definitely be back. ;)

    Reply
    • Lindsay March 27, 2013, 12:08 am

      I’m so glad you liked it, Kim! This is definitely a favorite of mine, as well. I have never used arrowroot powder, but I’ve heard great things about it. I need to try it. I just stocked up on my non-GMO cornstarch at Whole Foods a few weeks ago. Going non-GMO is definitely a very good idea.

      Reply
  • Eden March 31, 2013, 8:30 pm

    Okay, I just made this for our Easter Dinner Entree & it was a big success! I used almond milk because my brother, who was joining us, doesn’t like coconuts & I didn’t want to take a chance that he would be able to taste the coconuts. I can not wait to taste it with the canned coconut milk though! <3
    And I have to agree with Jenny. I have no idea how you made it taste so similar to something you have never tasted. You have a gift! :)

    Reply
  • Julia May 8, 2013, 9:43 pm

    So, I was a definite skeptic when I first saw this recipe, and even after so many positive reviews, I still remained suspicious. I’m pregnant and have been craving alfredo – one of my favorite pre-vegan days dishes. We just made this and, oh my gosh, it’s delicious! Throughout our meal, I kept exclaiming how similar to the real (terrible for you) stuff this alfredo is! It’s incredible. We are making this again for sure! Thank you for satisfying my craving with some legit healthy fettuccine alfredo.

    Reply
    • Lindsay May 9, 2013, 10:30 am

      Yes! Yay for satisfied pregnancy cravings! I SO remember those…;)

      Reply
  • Chris May 13, 2013, 10:04 pm

    Made this tonight- delicious! Thanks for the recipe. I used just one tablespoon of cornstarch and it worked great.

    Reply
  • Chris t May 14, 2013, 1:34 pm

    Does it reheat well if I want to make extra for leftovers?

    Reply
    • Lindsay May 14, 2013, 3:01 pm

      You know, I have reheated it before, and it doesn’t taste bad. However, the reheated version doesn’t taste nearly as good as when it is fresh off the stove. For some reason, I have a hard time getting rid of the clumpiness when I reheat it. But then, I’ve had others tell me that they had no problem. Maybe I just didn’t make mine hot enough. Maybe I needed to add water? I don’t know.

      Reply
  • Leo July 25, 2013, 5:13 pm

    I’m very new to the vegan world. I just wanted you to know this is one of my all time favorites. Super fast, super easy, and Extremely delicious. For this I thank you.

    Reply
    • Lindsay July 26, 2013, 12:44 am

      Thanks, Leo! I love getting comments like this. :)

      Reply
  • Shelia September 5, 2013, 3:14 pm

    I have made this recipe many times and everyone loves it! I have been adding some chopped sautéed mushrooms to the sauce and some broccoli (I add it to the noodles while they are cooking) Yummy!

    Reply
    • Lindsay September 6, 2013, 10:40 am

      Ooohhh…I love the idea of adding mushrooms and broccoli to this. Yum. I need to make this more often. Seriously.

      Reply
  • Erin January 12, 2014, 7:57 pm

    Hello! Do you soak your cashews first? if so how long? Thanks!

    Reply
    • Lindsay January 17, 2014, 9:52 pm

      I don’t, but if you don’t have a high-speed blender, you may want to soak your cashews for a few hours first. I’ve not tried it myself to say for sure.

      Reply
  • sylvia February 5, 2014, 12:15 am

    OMG!!!! So yummy! Just made it. I added some oregano, basil, pinch of chili powder and lots of garlic. Sautéed these herbs with mushrooms and courgettes and some capers. Delicious!!! Thanxx

    Reply

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