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Vegan Fettuccine Alfredo

Updated: Oct 12, 2020

Okay, okay. Who doesn't love pasta? Especially fettuccine alfredo. So it's time we have a delicious recipe for it, but of course vegan and easy to make.


1 tablespoon water

1/2 medium onion, chopped

6 cloves garlic, minced

1 cups raw cashews

2 cups unsweetened dairy-free milk (I used almond milk)

1/4 cup yeast flakes

1 tablespoon lemon juice

1 teaspoon salt

16 oz. fettuccine pasta


1. Bring a pot of water to a boil and add your fettuccine. Cook as directed on the package of the pasta. Drain and place back in the pot.

2. In a frying pan add the water, onions and garlic and sauce for 5 minutes on a medium high heat.

3. Soak cashews, or rinse off before placing them into a high powered blender. Add the sautéed onion and garlic, unsweetened dairy-free milk, yeast flakes, lemon juice and salt. Blend on high for about 3-5 minutes, or until very smooth.

4. Place the sauce in a pot and bring just to a boil, or until the sauce has thickened. Stir constantly.

5. Pour sauce over noodles and stir together.

6. Serve hot. Enjoy!

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25 mars
Noté 5 étoiles sur 5.

This is my go to for fettuccine. I do add a little extra yeast flakes just because I like them so much.

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