5 from 207 votes
The Best Vegan Fettuccine Alfredo
The Best Vegan Fettuccine Alfredo uses homemade almond milk blended from raw almonds for a creamy plant-based sauce. Combined with sautéed onion and garlic in olive oil and vegetable broth, this sauce cooks with fettuccine noodles directly to absorb flavor. Cornstarch thickens the sauce, giving it the familiar creamy texture, while parsley and pepper garnish add freshness and subtle spice. This vegan alternative offers a comforting pasta dish without dairy.
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings:
6
to 8 servings
Calories:
478 kcal
Course:
Lunch, Dinner
Cuisine:
Italian
Ingredients
- 1 cup almond raw unsalted
- 3 cups water divided, 2 tablespoons
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion diced
- 5 large garlic minced, cloves
- 4 cups vegetable broth or the equivalent amount of vegetable bouillon/paste and water, low-sodium
- 16 ounces fettuccine uncooked
- 4 teaspoons cornstarch
- 1 tablespoon salt (only if using low-sodium broth)
- 1 teaspoon black pepper ground
- black pepper for garnish, freshly cracked, to taste
- ½ cup parsley for garnish, fresh, finely chopped
Instructions
- Using a high-powered blender, blend the almonds and 3 cups of water until a creamy plant milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the plant milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky smooth almond cream and discard the pulp (or save it to use in another recipe).
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
- Add the vegetable broth and homemade almond milk, increase the heat to medium high, and bring to a boil.
- Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.
- While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves.
- Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken.
- Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time.
- Plate the pasta and garnish with the cracked black pepper and parsley.
Cup of Yum
Notes
- Stir pasta frequently to prevent sticking and sinking during cooking in sauce.
- Use low-sodium vegetable broth and adjust salt accordingly.
- Cook uncooked fettuccine directly in the Alfredo sauce for better flavor integration.
Nutrition Information
Calories
478kcal
(24%)
Carbohydrates
65g
(22%)
Protein
17g
(34%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
64mg
(21%)
Sodium
1189mg
(50%)
Potassium
429mg
(9%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
471IU
(9%)
Vitamin C
9mg
(10%)
Calcium
112mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 to 8 servings
Amount Per Serving
Calories 478
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 64mg | 21% |
| Sodium | 1189mg | 50% |
| Potassium | 429mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 112mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.