Vegan Fettuccine Alfredo
- Kylee Melo, RD, RDN
- Oct 12, 2020
- 1 min read
Updated: Jul 3, 2024
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.
Ingredients:
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
Directions:
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!
Alfredo or Marinara?
Alfredo!
Marinara!
I've used other vegan alfredo recipes, but this is hands-down the tastiest (and actually the easiest).
I’ve tried a few other vegan Alfredo’s, but this is by far my favorite and my go to. I love that it uses sautéed onion and garlic, and not just the powder. I think that adds a lot of flavor to it.
I tried this for lunch today and everyone enjoyed it very much, so it looks like I’ll be making it again.
This is my go to for fettuccine. I do add a little extra yeast flakes just because I like them so much.