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 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, truly love at first sight. 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!
Vegan Fettuccine Alfredo
Ingredients
- 1 pound uncooked fettuccine noodles
- 13.5 ounces coconut milk (1 can, full-fat)
- 1/2 cup raw cashews (rinsed)
- 1/2 cup water
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon cornstarch (optional–see recipe note)
Instructions
- Cook fettuccine noodles in salted boiling water, according to package instructions, drain, and set aside.
- Place coconut milk, rinsed raw cashews, water, nutritional yeast, lemon juice, olive oil, and seasonings in a high-speed blender (like Vitamix or Blendtec), and blend on high for 1-2 minutes, or until sauce is smooth and creamy. (If you are using this alfredo sauce over gluten-free pasta or vegetables, add a tablespoon of cornstarch to help sauce thicken later.) Not using a high-speed blender? See Recipe Notes below for tips.
- Pour blended sauce into a large saucepan, and cook on medium heat. When sauce is just starting to bubble, add noodles to saucepan, and cook for another 3-5 minutes, or until sauce is boiling and thickened to your liking.
- Serve hot!
Notes
- If you are using gluten-free pasta noodles, consider adding 1-2 tablespoons of cornstarch to the liquid ingredients (prior to blending in high-speed blender). If you are using regular semolina-based noodles, the starch from the noodles will help thicken your sauce.
- If you don’t have a high-speed blender like Vitamix or Blendtec, I recommend soaking your cashews in hot water for 2-3 hours prior to blending, in order to avoid a gritty alfredo sauce.
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
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?
Amazing and easy! Can’t wait to make it!!
Oh yum…I love!!!
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!
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!
Fabulous, Melissa! I’m SO glad you enjoyed it.
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. :-)
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! =)
http://www.whosyourvet.com
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.
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!
http://www.whosyourvet.com
Thanks for your speedy reply, you’re the best! After reading everyone’s comments, I’m sure I’ll love your recipe.
http://www.whosyourvet.com
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.
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?
I want to make the sauce ahead of time, do you know if it reheats well? I know with traditional Alfredo it will separate.
I have done this recipe a few times now always using almond milk. turns out great :)
Fabulous! Good to hear that almond milk works well too.
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!!
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!
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.
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. ;)
http://www.kuuiposkitchen.blogspot.com
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! :)
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.
Yes! Yay for satisfied pregnancy cravings! I SO remember those…;)
Made this tonight- delicious! Thanks for the recipe. I used just one tablespoon of cornstarch and it worked great.
Does it reheat well if I want to make extra for leftovers?
Hello! Do you soak your cashews first? if so how long? Thanks!
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
This is delicious! I used coconut milk because I had it but will probably try almond milk next time. So happy to have found this site, keep up the great work :)
I Just wanted to let you know that the Vegan Fettuccine Alfredo cannot compare to any other. SO deliciosa!!!! Finally, I can enjoy my Fettuccine Alfredo.
God Bless you! :)
This is amazing – made it tonight because I had all the ingredients on hand and it didn’t look too complicated. so glad I did! Delicious and very easy! I will be keeping this recipe handy :) I did add in some mixed veggies – so good!
I love uuuuuuuu
And all my vegan compassionate family
http://sevegana.blogspot.com
I’m eating it right niw, it’s cheese, wow!
Thanks fir sharing this, I didn’t expect to be this good!
Hi everyone, I made the mistake of buying a can of coconut cream. I thought it wouldn’t make a difference, but oh did it. Don’t do it!! Make sure you use coconut milk!